Water ratio of hand-brewed coffee on the concept of powder-to-water ratio of single coffee

Published: Sep 08, 2026 Author: World Gafei Last Updated: Sep/08/2026 109 views

The horizontal axis is the extraction rate, the vertical axis is the concentration, assuming that the coffee powder is 20g, then the coffee liquid obtained when the concentration is 1.35% within the gold cup and the extraction rate is 18%. The coffee liquid obtained when the extraction rate is 1.35%, 1.35%, 266g, 1.35%, 1.35%, and the extraction rate is increased to 22%. The coffee liquid is 20, 22%, 1.35%, 325g, the extraction rate is 22%. The constant concentration will be 1.15%. The liquid of the resulting coffee is 20% 22% gamma 1

The horizontal axis is the extraction rate.

The longitudinal axis is the concentration

Suppose the coffee powder is 20g.

Then within the scope of the golden cup

When the concentration is 1.35% and the extraction rate is 18%

The resulting coffee liquid should be 20,18% 1.35% 266g.

The extraction rate increased from 1.35% to 22%.

The obtained coffee liquid is 20,22% scratch 1.35% coffee 325g.

When the extraction rate is kept at 22%, the concentration will be 1.15%.

The resulting coffee liquid is 20: 22% scratch 1.15%: 382g.

The concentration remained unchanged at 1.15% and the extraction rate decreased to 18%.

The liquid of the obtained coffee is 20,18% scratch 1.15% coffee 313g.

It can be seen from the picture that the coffee liquid floats between 266g and 382g in the golden cup.

Because it is a little less at the edge of the gold cup, it will cause the extraction to be too insufficient, too concentrated and too light.

Therefore, the intermediate value of 324 between 266g and 382g is reasonable.

Fit into the formula

Set the weight of coffee powder to x

The resulting coffee liquid should be

Xcircle 0.18Universe 0.0135mm 13x

Xcircle 0.22 inch 0.0115mm 19x

Get the intermediate value between 13x and 19x

16x

So come to the so-called conclusion

The best ratio of powder to liquid for cooking is 1:16.

The text of this article is reproduced on the Internet.

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