Ratios 101 (Coffee : Water)

A ratio is how much coffee you use compared to water. It’s how professionals measure coffee worldwide.

The Specialty Coffee Association (SCA) recommends 1:15–1:18 (coffee:water), meaning 1 gram coffee per 15–18 ml water.

• 30 g coffee × 15 = 450 ml water → stronger, fuller
• 30 g coffee × 18 = 540 ml water → lighter, brighter

Coffee Maker (Drip)

• Grind: medium

Medium Roast

• 10-Cup Coffee Maker → 6 tbsp
• 12-Cup Coffee Maker → 8 tbsp

Dark Roast

• 10-Cup Coffee Maker → 5 tbsp
• 12-Cup Coffee Maker → 7 tbsp

Adjust to taste: For a lighter cup, use 1 tbsp less. For a stronger cup, add 1 tbsp more.

✨ Clean Tip for a Better Cup: Run one cycle with fresh water only (no coffee) after brewing to rinse the machine and remove residues.

Espresso

• Ratio: 1:2
• Grind: very fine
• Water: 90–94°C
• Prep: Purge machine, clean portafilter before use.

Result: Strong and concentrated cup. Perfect base for cappuccino or latte.

V60

• Coffee: 30 g
• Water: 420 ml
• Ratio: 1:14
• Grind: Medium
• Water Temperature: 92–94°C
• Bloom: Pour 60 ml of water and bloom for 45 seconds.
• Second Pour: Continue pouring slowly to 240 ml by 1:30.
• Final Pour: Pour in gentle circles to reach 420 ml by 2:15.
• Total Brew Time: 3:00–3:30

Result: Bright acidity, balanced sweetness, silky body, and a clean finish.

Chemex

• Coffee: 30 g
• Water: 420 ml
• Ratio: 1:14
• Grind: Medium-Coarse
• Water Temperature: 92–94°C
• Bloom: Pour 60 ml of water and bloom for 45 seconds.
• Second Pour: Continue pouring slowly to 240 ml by 1:40.
• Final Pour: Pour in slow spiral circles to reach 420 ml by 2:30.
• Total Brew Time: 3:45–4:15

Result: Clean, sweet, and elegant cup with floral aromas, bright acidity, and a silky finish.

Aeropress

• Ratio: 1:14
• Grind: medium-fine
• Water: 85–90°C
• Prep: Inverted method recommended, ~2:30 min.

Result: Balanced sweetness and acidity, medium body.

Moka Pot

• Coffee: Fill the filter basket (about 18–20 g for a 3-cup Moka Pot).
• Ratio: 1:8–1:10
• Grind: Medium-Fine
• Water: Fill the bottom chamber with hot water, just below the safety valve.
• Prep: Fill the basket without tamping. Assemble the brewer and heat over medium-low heat.
• Finish: Remove from the heat as soon as the coffee begins to sputter or the flow turns light.

Result: Rich, concentrated coffee with a smooth body and classic Italian character.

French Press

• Coffee: 30 g
• Water: 450 ml
• Ratio: 1:15
• Grind: Coarse
• Water Temperature: 92–94°C
• Bloom: Pour 60 ml of water and bloom for 30 seconds.
• Final Pour: Add the remaining water to reach 450 ml and gently stir.
• Steep Time: 4 minutes.
• Press: Press the plunger down slowly and steadily.

Result: Rich, full-bodied cup with a smooth mouthfeel and a long, sweet finish.

General Brewing Tips

• Use filtered or spring water with low mineral content for the best flavor.
• Adjust your brew ratio to taste: 1:13 for a fuller body, 1:14 (Mt. Zulu Recommended), 1:15 for a balanced cup, or 1:17 for a lighter profile.
• Grind your coffee immediately before brewing for maximum freshness.
• Preheat your brewer and rinse paper filters before brewing.
• Keep all brewing equipment clean to prevent old coffee oils from affecting flavor.
• Small adjustments in grind size or pouring technique can reveal new flavors in every coffee.

Enjoy every cup — freshly roasted at origin by Mt. Zulu Coffee.