Week 1: The Foundation — Brew Ratios, Grind Size & Timing Explained

Welcome to the initial week of our 10-week guide on brewing the perfect coffee, which includes tips on maximizing the use of your brewing equipment.

When it comes to great coffee, your brew method matters - but the real magic lies in the basics: brew ratio, grind size, and timing. Master these, and every cup becomes a café-quality experience.

1. Brew Ratio: The Heart of a Balanced Cup

The coffee-to-water ratio affects strength and flavour clarity.

• Standard range: 1:15 to 1:17 (1 gram of coffee per 15–17g water)

• For a single cup (300ml), try: 18g coffee to 300g water

Start at 1:16 and adjust for personal taste - stronger? Use more coffee. Milder? Use more water.

2. Grind Size: Precision Matters

Grind size controls how quickly water extracts flavour.

• Too coarse = weak, under-extracted

• Too fine = bitter, over-extracted

Guide by method:

• Pour-over: medium-fine

• French Press / AeroPress: coarse

• Espresso: fine

• Cold Brew: extra coarse

Use a burr grinder for consistency — blade grinders produce uneven particles, harming extraction.

3. Brew Time: Don’t Rush It!

Each brew method has an ideal contact time:

• French Press: 4–5 minutes

• V60 / Chemex: 2:30–3:00 minutes

• Espresso: 25–30 seconds

• Cold Brew: 12–24 hours

Pro Tip: Control All 3 Together

If your coffee tastes off, tweak one variable at a time. Keep notes and compare. You’ll quickly dial in your perfect cup.

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