⚖️ Brew Ratios Decoded: Getting Strength & Balance Right

⚖️ Brew Ratios Decoded: Getting Strength & Balance Right

by REL Coffee | The Chemist’s Journal

No matter how great your beans are—or how expensive your gear is—if your brew ratio is off, your coffee will be too.

Brew ratio is the foundation of a good cup. It’s the relationship between how much coffee you use and how much water you brew with. Adjusting this ratio changes the strength, body, and clarity of your final cup.

This guide breaks down brew ratios for espresso, cold brew, pour over, French press, and drip—with clear starting points, measurements, and how to adjust.

📌 What Is a Brew Ratio?

Brew ratio = coffee in : water out

It can be expressed in grams (g) or milliliters (mL), depending on the method. A 1:15 ratio means 1 part coffee to 15 parts water.

Higher ratios = lighter, more diluted brews
Lower ratios = stronger, more concentrated brews

Think of brew ratio like the dosage on a prescription. It doesn't change the quality of the coffee—it changes how you experience it.

☕ 1. Espresso Ratios

Espresso uses a brew ratio based on yield, meaning how much liquid comes out of the machine—not just how much water you add.

REL Standard Espresso:

• Dose: 18g in
• Yield: 36g out
• Ratio: 1:2
• Time: 25–30 seconds

Adjusting:

• 1:1.5 (ristretto): thicker, more intense
• 1:2.5–3 (lungo): lighter, more extraction, may lose clarity

Use this when: dialing in shots for sweetness and balance. 1:2 is a sweet spot for most coffees.

🧊 2. Cold Brew Ratios

Cold brew is often brewed as a concentrate, then diluted later.

REL Base Cold Brew:

• Coffee: 340g
• Water: 1.9L (1900g)
• Ratio: ~1:5.6 (concentrate)
• Steep: 14–16 hours at room temp

To serve:

• Dilute 1:1 with water or milk for balanced ready-to-drink cold brew.

Adjusting:

• Want it stronger? Dilute less.
• Want it lighter? Start with a 1:8 brew ratio for ready-to-drink straight from brew.

💧 3. Pour Over Ratios (V60, Kalita, Chemex)

Manual brews give you direct control over water flow and extraction. Brew ratio here directly controls strength.

Starting Point:

• Ratio: 1:16
• Example: 25g coffee → 400g water
• Brew Time: 2:30–3:30 (V60); 4:00–5:00 (Chemex)

Adjusting:

• Want more body or punch? Try 1:15
• Want more clarity and sweetness? Go up to 1:17–18

Use this when: fine-tuning flavor balance in a clean, single-origin brew.

🧪 4. French Press Ratios

French press brews with full immersion, which means extraction time and agitation play a big role.

Starting Point:

• Ratio: 1:15
• Example: 30g coffee → 450g water
• Steep Time: 4–6 minutes

Adjusting:

• Thicker body? Use 1:13
• Brighter clarity? Use 1:16–17, stir gently, and skim the top before plunging

🔁 5. Drip Machine Ratios

For auto brewers, ratio is still critical—though the exact amount of water may be set by your machine.

Starting Point:

• Ratio: 1:16
• Example: 60g coffee → 1L water
• Adjust for your batch size using the same ratio.

Tip: Grind size, machine temperature, and filter quality also affect strength. If your coffee tastes weak even with a good ratio, your grind may be too coarse or the machine underheats.

🔍 Brew Ratio Cheatsheet

🧠 How to Adjust Brew Strength Without Ruining Flavor

Remember:

• Weaker coffee? More water, or a higher brew ratio (1:17–1:18)
• Stronger coffee? Less water, or a lower brew ratio (1:14–1:15)

But strength ≠ quality. If your coffee tastes harsh or flat, brew ratio alone might not be the issue—it could be grind size, roast level, or brew time. Adjust one variable at a time.

🎯 Final Thoughts

Start with a solid ratio. Then tweak.

Think of brew ratio as your first variable in control. Once that’s locked in, everything else—from grind size to water temp—makes more sense.

At REL, every batch we roast is tested against a few ratios before it hits shelves. Because control isn’t boring—it’s what makes better coffee possible.