Easy Rule: Use a ratio of 1:16, Coffee:Water. 25g coffee for 400g water. Shop our current offerings for more recommendations.

Part 1: The Scoop

The humble coffee scoop, free with every canister of coffee, grinder purchase, brewer, and offered in many shapes and sizes - we accept their somehow simultaneously generous and skimpy portions without question, and we love them without knowing their true intentions or purpose. Often, I catch myself wondering what life would be like if we just looked toward “the scoop.”

However, therein lies the issue. We do not question the scoop. We take it upon blind faith that the scoop given to us is what is best for us and what we should use to dose out our coffee, but I implore you: look to your brother’s scoop. Is’t different from thine own? And what of the brew? Doth it not yield a concoction of differing strength and quality? Verily - or to put it simply, yes.

Surprisingly, there is no standardization for coffee scoops. Some measure 1 teaspoon, some measure 4, some might say they measure 1 tablespoon but really measure 2. And if you are really aiming for freshness by grinding just before you brew and measuring your beans whole, I am sorry to say your good intentions are but a moot point because not all beans are the same size…but that is a topic for later.

If you truly want to break free from inconsistency and brew the same great cup every time, look to the scale.

Part 2: “If the scoop is rough with you, be rough with the scoop.” – The Ratio

As we move away from the scoop, we move toward the scale. In this case weight, or more technically mass, matters. Beans range in size and density, so the best way to make the same great cup time after time is to use a scale. That still leaves us with the question: “How much coffee do I use?” To that I say, follow the “Golden Ratio” and dial in by taste. According to the Specialty Coffee Association (SCA) a ratio of 1:18 is the “Golden Ratio” for brewing coffee. That is 1 gram of coffee for every 18 grams of water. Now this is not a hard and fast rule, but rather a guideline, because at the end of the day, we want to dial in by taste. When I started in coffee, I found that a ratio range of 1:15-17 hit the spot. If you want a more concentrated cup, go with a 1:15 ratio, and if you prefer something with a bit less *oomph* go 1:17, or follow the SCA and use the “golden” 1:18. Personally, I found the sweet spot to be a ratio of 1:16, and this is what I usually recommend to people.

Now, if you decide to take a step away from roughshod streets and walk down a more paved and consistent path, you might notice a difference in your coffee dose. The first time you move to this recipe, you might say “wow, that is way more coffee than I usually use,” and that is what I often find. Many times, those using scoops are using way less coffee than they should. After following this recipe/ratio, they find their coffee tastes better (albeit it might take some adjustment), and they are able to get the pickup they have been searching for in less cups.

Brewing coffee is like cooking: if you want to make the same great cup, follow the recipe. That is why I include my recommended brew ratio for each coffee at the bottom of each coffee page under “Roaster’s Recommendation”.