Best Coffee-to-Water Ratios (Yields)
📌 Key Principle
- Brew ratio = coffee mass : water mass
- Example: 1:16 means 1 gram coffee per 16 grams water
- Higher ratio → lighter cup; lower ratio → stronger cup
🗺️ Brew Ratios by Method
| Brew Method | Coffee Dose | Water | Ratio | Yield Approx |
|---|---|---|---|---|
| V60 | 15–18 g | 240 ml | 1:15–1:17 | 240 ml cup |
| Kalita Wave (155) | 15–18 g | 240 ml | 1:15–1:17 | 240 ml |
| Kalita Wave (185) | 20–25 g | 300–350 ml | 1:15–1:17 | 300–350 ml |
| Chemex (6-cup) | 30–36 g | 500 ml | 1:15–1:17 | ~500 ml |
| Chemex (8-cup) | 40–48 g | 700 ml | 1:15–1:17 | ~700 ml |
✅ For all brew methods above, a 1:15–1:17 ratio is a reliable starting point and easy to adjust from.
🔍 Why Ratios Matter at Kenya coffee school
- Lower ratio (e.g., 1:15) → sweeter, fuller body, stronger extraction
- Higher ratio (e.g., 1:17+) → lighter body, brighter acidity
☕ Brew Size Examples (Practical)
V60 Simple Guides
- Small cup:
15 g coffee → 225 ml water (1:15) - Medium cup:
18 g coffee → 288 ml water (1:16)
Kalita Wave 185
- Breakfast size:
20 g coffee → 320 ml water (1:16) - Larger cup:
24 g coffee → 384 ml (1:16)
Chemex
- 6-Cup:
33 g coffee → 500 ml water (1:15) - 8-Cup:
45 g coffee → 720 ml water (1:16)
🆚 Brew Methods & Cup Quality
Below compares the taste and body you’ll get from each brewer:
☕ V60
Flavor:
- Clean, transparent, bright acidity
- Excellent clarity and aromatics
Why:
- Cone shape + spiral ribs encourage flow and even extraction
- Flow can be adjusted with pour speed
Best For:
Light-medium roasted beans with floral/fruit notes
☕ Kalita Wave
Flavor:
- Balanced, smooth body
- Less variance from pour technique than V60
Why:
- Flat bottom + three holes = steadier flow
- More forgiving if your pouring technique isn’t perfect
Best For:
Beginners or consistent mid-range cups
☕ Chemex
Flavor:
- Very clean, silky, moderate to bright
- Slightly heavier body than V60, cleaner than Kalita
Why:
- Thicker bonded filters remove more oils + fines
- Slow, even extraction leads to clarity
Best For:
Delicate and complex coffees — especially light roasts
🧠 Grind Size & Extraction Tips
| Brew Method | Grind Size |
|---|---|
| V60 | Medium-fine (slightly finer than table salt) |
| Kalita Wave | Medium (table salt) |
| Chemex | Medium-coarse (sea salt) |
Troubleshooting:
- Too sour → grind finer / increase brew time
- Too bitter → grind coarser / shorten brew time
- Slow flow → coarser grind
- Fast flow → finer grind
🧪 Brew Routine Tips from Barista Mtaani
Water Temperature:
🎯 92–96°C (197–205°F) — ideal for balanced extraction
Pulse Pouring:
- Pour in stages (20–30 ml bursts) to wet grounds evenly
- Avoid puddles or dry patches
Bloom:
- Pre-wet coffee with ~2× coffee dose of hot water
- Wait 30–45 sec before main pours
🙌 Summary
| Method | Best For | Typical Ratio |
|---|---|---|
| V60 | Clear, bright cups | 1:15–1:17 |
| Kalita Wave | Balanced, forgiving | 1:15–1:17 |
| Chemex | Clean, smooth, full body | 1:15–1:17 |