Replies to This Discussion

Permalink Reply by Jason Shipley on September 27, 2009 at 2:59pm

1 tbs for every 6oz water is closer. With correct grind for your preferred extraction there is no reason to use that high a coffee/water ratio.

• ▶ Reply

Permalink Reply by Al Sterling on September 27, 2009 at 4:05pm

Jason, from experience, I would tend to agree that 1 tbs to 6oz of water is a good starting point for any drip brewing. I've constantly been asked by non-coffee friends, "How do you make a really good coffee?" As you all might be thinking, it depends on the coffee and all the processing variables, as was stated. We travel between Brasil and the US, and for obvious reasons, my background includes brewing Tropeiro style, where you take the finely ground Brasilian cafe', scoop it into water and sugar taken off boil, stir and steep for a few seconds, and run it through a filter. This is very close to French press. And yes, we average about 1 tbs to 4 oz. of water. I would start at 1 to 6, and taste it, then go from there. I've taken the house espresso blend (Emerald Mist) from Coffee Wholesalers in Eugene, OR, and ground it and brewed it as if it were Brasilian, and it tasted fine. I've also brewed it drip at nearly that same ratio. But I can't do that with just any coffee. Dawn, I'd be curious to know where you settle for your in-store product. I dont' think it's against any law to offer two brewing levels....... just more work. But it would be interesting to take an in store survey and see what your customers think?

Jason Shipley said:

1 tbs for every 6oz water is closer. With correct grind for your preferred extraction there is no reason to use that high a coffee/water ratio.

• ▶ Reply

Permalink Reply by Dawn E Donson on September 27, 2009 at 5:24pm

I just got back from a run and decided to make a 1T to 6oz, eight cup brew and my husband asked if I made the second batch as bad as the first. It is tough making the best cup possible, I don't know about perfect. haha. AAAH...just cupped the 1T to 6oz and it tasted very smooth, much better, and my husband agrees. Thank you Jason and Jonathan, I have been battling this for a while. I know I will have to cup each coffee and consider the processing variables for each. We have a month before opening. I will have a cupping experiment with my soon to be regular customers within those 30 days.

Al Sterling said:

Jason, from experience, I would tend to agree that 1 tbs to 6oz of water is a good starting point for any drip brewing. I've constantly been asked by non-coffee friends, "How do you make a really good coffee?" As you all might be thinking, it depends on the coffee and all the processing variables, as was stated. We travel between Brasil and the US, and for obvious reasons, my background includes brewing Tropeiro style, where you take the finely ground Brasilian cafe', scoop it into water and sugar taken off boil, stir and steep for a few seconds, and run it through a filter. This is very close to French press. And yes, we average about 1 tbs to 4 oz. of water. I would start at 1 to 6, and taste it, then go from there. I've taken the house espresso blend (Emerald Mist) from Coffee Wholesalers in Eugene, OR, and ground it and brewed it as if it were Brasilian, and it tasted fine. I've also brewed it drip at nearly that same ratio. But I can't do that with just any coffee. Dawn, I'd be curious to know where you settle for your in-store product. I dont' think it's against any law to offer two brewing levels....... just more work. But it would be interesting to take an in store survey and see what your customers think?

Jason Shipley said:

1 tbs for every 6oz water is closer. With correct grind for your preferred extraction there is no reason to use that high a coffee/water ratio.

• ▶ Reply

Permalink Reply by Brady on September 27, 2009 at 6:45pm

I do think that your results will be easier to communicate and far more consistent if you work with gram or oz. weight instead of a dry volume measurement.

• ▶ Reply

Permalink Reply by Brady on September 27, 2009 at 6:54pm

As far as a smaller-brew-volume starting ratio, 1Tbsp per 6oz is not bad. It does line up right around the oft-repeated ratio of 60g per Liter of brew water for drip methods. However, as has been mentioned, the grind and weight will need to be adjusted as batches get bigger.

• ▶ Reply

Permalink Reply by Jason Shipley on September 27, 2009 at 7:25pm

Brady said:

As far as a smaller-brew-volume starting ratio, 1Tbsp per 6oz is not bad. It does line up right around the oft-repeated ratio of 60g per Liter of brew water for drip methods. However, as has been mentioned, the grind and weight will need to be adjusted as batches get bigger.

+1

Switching to a weight will help you create replicable results, just taste and note your results. Of course you'll be able to get pretty close to where you should be but will need to start the process over on your commercial brewing equipment and with the water in your new cafe.

• ▶ Reply

▶ Reply to Discussion