Columbia Coffee Bean Water ratio

Standard brewing ratio

Number of cups of coffee

Cups of

Coffee

Coffee to BE used

Water to BE used

by weight

BY WEIGHT

by gauge

BY MEASURE

Ounces

Grams

teaspoon Tea

Spoons

Table spoon

Spoons

Cups

Coffee Fluids (oz)

Fluid

Ounces

Number of cups

pints

Quarters

1/2 gallon 1/2 GAL

cc

(milliliters)

Litter

1

0.38

10.6

6

2

1/8

8

1

1/2

1/4

1/8

237

0.24

2

0.75

21.3

12

4

1/4

16

2

1

1/2

1/4

473

0.47

3

1.13

31.9

18

6

3/8

24

3

1 1/2

3/4

3/8

710

0.71

4

1.50

42.5

24

8

1/2

32

4

2

1

1/2

947

0.95

5

1.88

53.2

30

10

5/8

40

5

2 1/2

1 1/4

5/8

1183

1.18

6

2.25

63.8

36

12

3/4

48

6

3

1 1/2

3/4

1420

1.42

7

2.63

74.4

42

14

7/8

56

7

3 1/2

1 3/4

7/8

1656

1.66

8

3.00

85.1

48

16

1

64

8

4

2

1

1893

1.89

9

3.38

95.7

54

18

1 1/8

72

9

4 1/2

2 1/4

1 1/8

2130

2.13

10

3.75

106.3

60

20

1 1/4

80

10

5

2 1/2

1 1/4

2366

2.37

11

4.13

116.9

66

22

1 3/8

88

11

5 1/2

2 3/4

1 3/8

2603

2.60

12

4.50

127.6

72

24

1 1/2

96

12

6

3

1 1/2

2840

2.84

If you know the amount of ground coffee, multiply it by a factor of 21.33 to know how many ounces of water you need (0.046875 is the inverse factor), multiply it by a factor of 22.2593 to get how many milliliters of water you need (0.04493 is the inverse factor);

For example, 1.2 ounces of ground coffee multiplied by 21.33 would require 25.6 ounces of water;92.6 grams of ground coffee would require 2061CCs (2.06 liters) of water. Multiply the known amount of water by the inverse factor to obtain the required amount of coffee powder.

Enthusiasts brew

Cups of

Coffee

Coffee to BE used

Water to BE used

BY WEIGHT

BY MEASURE

Ounces

Grams

Tea

Spoons

Table

Spoons

Cups

Fluid

Ounces

Cups

Pints

Quarts

1/2 Gal

CCs

(milliliters)

Liters

1

0.38

10.6

6

2

1/8

6

3/4

3/8

3/16

3/32

177

0.18

2

0.75

21.3

12

4

1/4

12

1 1/2

3/4

3/8

3/16

355

0.35

3

1.13

31.9

18

6

3/8

18

2 1/4

1 1/8

9/16

9/32

532

0.53

4

1.50

42.5

24

8

1/2

24

3

1 1/2

3/4

3/8

710

0.71

5

1.88

53.2

30

10

5/8

30

3 3/4

1 7/8

15/16

15/32

887

0.89

6

2.25

63.8

36

12

3/4

36

4 1/2

2 1/4

1 1/8

9/16

1065

1.06

7

2.63

74.4

42

14

7/8

42

5 1/4

2 5/8

1 5/16

21/32

1242

1.24

8

3.00

85.1

48

16

1

48

6

3

1 1/2

3/4

1420

1.42

nine

3.38

95.7

fifty-four

eighteen

1 1/8

fifty-four

6 3/4

3 3/8

1 11/16

27/32

1597

1.60

ten

3.75

106.3

sixty

twenty

1 1/4

sixty

7 1/2

3 3/4

1 7/8

15/16

1775

1.77

eleven

4.13

116.9

sixty-six

twenty-two

1 3/8

sixty-six

8 1/4

4 1/8

2 1/16

1 1/32

1952

1.95

twelve

4.50

127.6

seventy-two

twenty-four

1 1/2

seventy-two

nine

4 1/2

2 1/4

1 1/8

2130

2.13

If you know the amount of coffee powder, times the coefficient 16, you know how many ounces of water you need (0.0625 is the inverse coefficient), multiplied by the coefficient 16.6945, you get how many milliliters of water you need (0.04493 is the inverse coefficient).

For example, if you have 1.2oz coffee powder multiplied by 16.0, you need 19.2oz water; 92.6g coffee powder requires 1562CCs (1.56L) water. The amount of coffee powder required can be obtained by multiplying the inverse coefficient with the known amount of water.

Comparing the two tables, it is not difficult to find that the so-called brewing of enthusiasts is just a little higher in concentration and heavier in taste.

To put it simply, under normal circumstances, one serving of powder (10 grams) is washed into about 22 parts (220 grams) of water, while enthusiasts use one part of powder (10 grams) to flush about 160,17 parts of water (160,170g water).

The picture below is the coffee brewing rate chart of SCAA. If you have the TDS gadget and find that the value of coffee is within the yellow box in the middle of the table below, the coffee wine is relatively balanced and delicious. In this table, the Abscissa is the coffee extraction rate, that is, the ratio of the coffee ingredients extracted from the coffee beans (powder) to the coffee beans (portions). The ordinate represents the ratio of the extracted coffee ingredients (special hint: this is not the weight of the coffee powder) to the total coffee liquid, also known as concentration. The conclusion of SCAA's long-term observation and research is that when the extraction rate of coffee is 180.22% and the concentration is 1.15 ~ 1.35% (that is, the range of yellow box), the taste of coffee is the best (balanced and delicious).

(source: scaa.org)

The above data need special equipment to test, but as long as we pay attention to a few points, the test data of the coffee is basically within the above range.

1. The ratio of coffee powder to water used (1: 15: 20) is usually chosen as 1:18, which is adjusted according to the taste. )

two。 The thickness of coffee grinding (sugar thickness, about 0.86 mm)

two。 The contact time between coffee and water (the soaking time of coffee powder in water is about three minutes)

4. The temperature of the water (92-96 degrees).