The basic knowledge of making Coffee the ratio of coffee to water

Standard brewing ratio

Number of coffee cups

Coffee to BE used

Water to BE used

Cups of Coffee

by weight

by gauge

BY WEIGHT

BY MEASURE

Ounces

Grams

teaspoon Tea

Table spoon

Cups

Coffee Fluids (oz)

Number of cups

pints

Quarters

1/2 gallon 1/2 GAL

CCs(milliliters)

Litter

Spoons

Spoons

Fluid

Ounces

1

0.38

11

6

2

8 January

8

1

2 January

4 January

8 January

237

0.2

2

0.75

21

12

4

4 January

16

2

1

2 January

4 January

473

0.5

3

1.13

32

18

6

8 March

24

3

1 1/2

4 March

8 March

710

0.7

4

1.5

43

24

8

2 January

32

4

2

1

2 January

947

1

5

1.88

53

30

10

8 May

40

5

2 1/2

1 1/4

8 May

1183

1.2

6

2.25

64

36

12

4 March

48

6

3

1 1/2

4 March

1420

1.4

7

2.63

74

42

14

8 July

56

7

3 1/2

1 3/4

8 July

1656

1.7

8

3

85

48

16

1

64

8

4

2

1

1893

1.9

9

3.38

96

54

18

1 1/8

72

9

4 1/2

2 1/4

1 1/8

2130

2.1

10

3.75

106

60

20

1 1/4

80

10

5

2 1/2

1 1/4

2366

2.4

11

4.13

117

66

22

1 3/8

88

11

5 1/2

2 3/4

1 3/8

2603

2.6

12

4.5

128

72

24

1 1/2

96

12

6

3

1 1/2

2840

2.8

If you know the amount of ground coffee, multiply it by a factor of 21.33 to know how many ounces of water you need (0.046875 is the inverse factor), multiply it by a factor of 22.2593 to get how many milliliters of water you need (0.04493 is the inverse factor);

For example, 1.2 ounces of ground coffee multiplied by 21.33 would require 25.6 ounces of water;92.6 grams of ground coffee would require 2061CCs (2.06 liters) of water. Multiply the known amount of water by the inverse factor to obtain the required amount of coffee powder.

Connoisseur's Brewing Ratio

Cups of Coffee

Coffee to BE used

Water to BE used

BY WEIGHT

BY MEASURE

Ounces

Grams

Tea

Table

Cups

Fluid

Cups

Pints

Quarts

1/2 Gal

CCs

Liters

Spoons

Spoons

Ounces

(milliliters)

1

0.38

10.6

6

2

8 January

6

4 March

8 March

16 March

3/32

177

0.18

2

0.75

21.3

12

4

4 January

12

1 1/2

4 March

8 March

16 March

355

0.35

3

1.13

31.9

18

6

8 March

18

2 1/4

1 1/8

16 September

9/32

532

0.53

4

1.5

42.5

24

8

2 January

24

3

1 1/2

4 March

8 March

710

0.71

5

1.88

53.2

30

10

8 May

30

3 3/4

1 7/8

15/16

15/32

887

0.89

6

2.25

63.8

36

12

4 March

36

4 1/2

2 1/4

1 1/8

16 September

1065

1.06

7

2.63

74.4

42

14

8 July

42

5 1/4

2 5/8

1 5/16

21/32

1242

1.24

8

3

85.1

48

16

1

48

6

3

1 1/2

4 March

1420

1.42

9

3.38

95.7

54

18

1 1/8

54

6 3/4

3 3/8

1 11/16

27/32

1597

1.6

10

3.75

106

60

20

1 1/4

60

7 1/2

3 3/4

1 7/8

15/16

1775

1.77

11

4.13

117

66

22

1 3/8

66

8 1/4

4 1/8

2 1/16

1 1/32

1952

1.95

12

4.5

128

seventy-two

twenty-four

1 1/2

seventy-two

nine

4 1/2

2 1/4

1 1/8

2130

2.13

If you know the amount of coffee powder, times the coefficient 16, you know how many ounces of water you need (0.0625 is the inverse coefficient), multiplied by the coefficient 16.6945, you get how many milliliters of water you need (0.04493 is the inverse coefficient).

For example, if you have 1.2oz coffee powder multiplied by 16.0, you need 19.2oz water; 92.6g coffee powder requires 1562CCs (1.56L) water. The amount of coffee powder required can be obtained by multiplying the inverse coefficient with the known amount of water.

Comparing the two tables, it is not difficult to find that the so-called brewing of enthusiasts is just a little higher in concentration and heavier in taste. Simple and simple words: one serving of powder, about 16 parts of water.

The picture below is the coffee brewing rate chart of SCAA, which looks a little confused.

(Source: scaa.org)

Source: Blackbearcoffee Compiled by: Huang Wei (Sina Huang Wei Boutique Coffee)