For hand drip, start with a ratio of 1 part coffee to 15-17 parts water. With 15 g of coffee that is 225-255 g of water, and with 20 g of coffee it is 300-340 g. Brew one cup in that range and taste it: if it is too strong, add a little water next time; if it is too weak, use a little less.
What does 1:16 mean?
The ratio sets the weight of coffee as 1 and states how many times that weight of water you use. 1:16 means 16 g of water for every 1 g of coffee. Weigh both, because the same spoonful holds a different amount depending on grind size and roast level. A kitchen scale is enough.
The chart below is the water weight for 15 g of coffee, calculated by multiplication only. The cup itself ends up slightly smaller because the grounds absorb some water.
Is there a standard?
The Specialty Coffee Association (SCA) certification guidance says a brewer should be able to hold about 55 g of coffee per liter of water (about 1:18), and it gives 1.15-1.35% strength and 18-22% extraction as the target ranges for a well-brewed cup. That figure comes from testing larger batch brewers. For one or two cups made by hand, many people start slightly stronger at 1:15-1:17. That range is a common rule of thumb, not an official specification.
How to adjust by taste
Change one thing at a time so you know what changed the taste. Fix the ratio first, then adjust the grind.
Frequently asked questions
Can I measure the coffee with a spoon?
I do not recommend it. The same spoonful weighs differently depending on the beans and the grind. Use a scale for the first few cups, find the weight you like, and write it down.
Do water temperature and time matter as much as the ratio?
They work together. At the same ratio, longer contact or a finer grind can make the cup stronger and more bitter. That is why it helps to fix the ratio first and then change grind and time a little at a time.
Why does it taste different from a cafe?
Roast level, freshness, water and brewing method all differ. A single ratio will not reproduce a cafe cup, so treat it as a reference point.
At Soruru Cafe
Soruru Cafe brews its hand drip coffee slowly, one drop at a time, from beans roasted every morning - see the menu. If you want to compare it with your home brew, visit us in Mangu - see getting here. The wooden space is a calm place for a slow cup.
Source
- SCA News, “SCA Certified Home Brewers” (2017): 55 g/L, strength 1.15-1.35%, extraction 18-22% - scanews.coffee