Weight of ground coffee : Weight of brew water. For a liter of water, 1 : 16 means 62.5g coffee : 1000g water. As a matter of convenience, the classic "recipe" is 1L of water and 60g coffee.
For cold brew how much coffee should you do for water? My device holds 6 cups and im using light roast beans with a filter in the cup
Lots of theories. Generally the ratios for cold brew are the same as for drip or press. 1 : 14 is strong, 1 : 16 in the middle, and 1 : 18 is mild. Note that, if you're making iced coffee, brew strong to account for melting ice; and don't forget to make simple syrup.
And the same for cold brew concentrate?
Depends on how you're' going to dilute it for the finished cup. If you're going to dilute 1 : 1, you might want to start with a concentrate ratio of about (wait for it) 1 : 7 or 1 : 8. One of the nice things of working with concentrate is that if your coffee is too strong or too weak you can add more water or concentrate as need or taste dictates.
At the surface of the earth, 1ml of water = 1g; consequently 1L of water = 1000g. Such is the magic of the metric system.
When using the US system of weight and volume, conveniently 1fl oz of water weighs (wait for it) 1oz. That means that a quart of water is not only 32fl oz, but weighs 32oz, and therefore, for each quart of water, the 1:16 brew ratio requires 2oz of coffee. I feel competent to perform the arithmetic in my little, wooden head without a calculator. YMMV.
At some point, no matter which system or set of units you choose you're either going to have to perform some calculations or count things out 16gm of water, 1 of coffee; 16 more grams of grams, 1 more of coffee, and so on until the brewer is full.
I as well as many others usually find it easier to measure brew water by volume -- using a measuring cup, a pitcher, the line in my kettle, or just knowing the volume of my brewing vessel -- rather than putting the brewing vessel on the scale and weighing the water as it's poured.
I, too, am a fan of the metric system. but it doesn't supersede the intrinsic properties of matter.
1ml of water = 1g at 4 degrees Celcius only. At other temperatures, water is less dense, and at atmospheric pressure there's a 4% difference in density between water at room temperature and water at boiling temperature.
This a a pretty small difference, but it matters for people calculating extraction yield. That's why sticking with grams only is the best way.
Are you referring to "sea level"? Because the earth's surface isn't as smooth as a billiard ball appears to us. If one were to say, drop a coin on the top of a very high mountain, it would technically be on "the surface of the earth".
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Posted Mon Mar 3, 2014, 12:49pm Subject: Re: Coffee ratios
Quit busting my balls and -- after remembering that the context of this thread is COLD brewing -- either don't measure your water as it approaches boiling or account for the difference if you labor under the mistaken belief that it matters.
My points are as follows:
"Gram" is a unit of mass as well as weight (mass at the sea-level, surface of the Earth). The context for "surface of the Earth," was to differentiate ordinary brewing from -- say -- brewing on the "surface of Jupiter;"
The inherent lack of precision in food preparation is the reason I kept my numerical expressions to one (count it, "1") significant digit;
Coffee to water brew ratios aren't that sensitive. Plus or minus 3% in either or both won't make a difference in the cup. That is, a 15% brew ratio tastes a lot like a 17% ratio. Depending on the brew method other factors like steep time, grind size, agitation and brew temperature are far more apparent on the palate;
If you can't calculate water volume to water weight conversions within the limits of useful accuracy, either you're arithmetically challenged, or I'm a savant.* That goes double, when working within the limited range of coffee brewing, and treble after you've had some practice with your brewing equipment;
For Chemex + Kone, Espro and Siphon I eyeball the water into the 1L kettle -- 1L for Chemex, 1L for Chemex, 0.9L for Siphon. I fill my six(!) non-Espro "eight cup" presses until the "bloom" is just short of the rim. The Aeropress is also a known volume. Of course there's some slop in the "measurement," but the coffee is very consistent; and finally
Who here puts a measuring cup on a scale instead of just using the graduate marks? If so, why? What difference do you suppose it makes?
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