Do you really understand the coffee powder-water ratio?

The coffee-to-water ratio is the core of any espresso recipe

But do you have the confidence to control it for the best shot? Whether it’s Ethiopian fruit or Brazilian chocolate on the menu, do you understand how it relates to flow, consistency and pressure? Are you following best practices for maintaining a consistent “powder to water ratio”?

I reached out to Danilo Roti, World Barista Championship judge and brand ambassador for espresso machine maker Dara Corte, to get the answers to all of these questions and more. Read on to see what I learned.

What is the powder-water ratio?

Danilo explains that the "ground coffee ratio" is the relationship between the amount of coffee you put into the portable filter (the "dose") and the quality of the resulting drink (the "yield"). For example, if you put 20 grams of ground coffee in the filter and pull a 40-gram shot of espresso, your brew ratio will be 20:40, or 1:2.

However, Danilo recommends using percentages instead of the traditional ratio. Let's say your recipe uses 20 grams of dry coffee and 45 grams of brewed coffee - the ratio is 1:2.25. This is difficult to measure. On the other hand, the ratio is calculated as 44% (rounded to the nearest whole number). For Danilo, this system will lead to fewer inaccuracies.

Knowing brew ratio is extremely useful for measuring and describing espresso extraction. But how can you use it to improve your espresso? As a barista or café owner, it's your job to figure out the best brew ratio for your menu. It's not always easy: it varies depending on the coffee, the customer's preferences, and more.

However, there are some guidelines that can help you get a better yield, such as Langhe, which is more diluted and usually has a lower body. They can sometimes taste bitter.

Since extraction time is often correlated to brew ratio, you can often see the same pattern emerge here:

A quick extraction (15 to 20 seconds) results in less acidity, less sweetness, and a fuller body.

“Standard” extractions (21 to 35 seconds) tend to be sweet, acidic, and tangy.

Slower extractions (36 to 40 seconds) can be bitter and low in body.

Is there an ideal "powder to water" ratio?

The best ratio will depend on many factors. Many people consider 1:2/50% for standard espresso. However, with the development of third wave coffee culture, you will find that there are a variety of ratios used to suit people's tastes. In addition, since every coffee is different, the best ratio will vary depending on the origin, roasting method, etc.

To master brewing ratios and create the best recipe, you'll need to experiment. Start with a 1:2 or 50% ratio, and slowly begin adjusting. For the most useful comparison, make sure everything else remains the same. Pay attention to extraction times, taste the espresso, and take notes.

Over time, you’ll come to understand the intricacies of brewing ratios and how to use them to match your coffee beans to your desired cup profile.

How to keep the powder-to-water ratio consistent?

There's no point in creating the perfect "powder-water ratio" if you can't accurately create it and recreate it over and over again. You need good equipment that will help you do that. A grinder with an on-demand doser will grind the set dose directly into a portable filter; the team at Dara Cote told me that a high-quality grinder like their DC One will automatically recognize if it's a single or double dose.

If you don't have an on-demand grinder, a high-quality scale is key to consistency.

Yield

Likewise, choosing a reliable machine is crucial if you want consistent results every time, especially in a high-volume shop. Without this, you'll have to carefully weigh each shot to determine your dosage - which can slow down operations, increase the risk of human error, and require you to purchase additional equipment.

Danilo recommends using a volumetric machine, such as the Dara Cote Mina. With these machines, he explains, you get the exact same amount of water every time.

“If you’re using a standard flow rate, then you don’t need a scale anymore. You just set exactly the dose you want, and it always gives you the right modulation ratio.”

“Powder-water ratio”, time and flow rate

Another option is to rely on time and pressure to ensure you have the right yield. However, this only works if your machine has excellent flow consistency. Flow rate is the amount of water that flows through the machine in a certain amount of time and is usually affected by pressure. But flow consistency is different. As Danilo explains, "Flow consistency refers to the amount of water that comes out of the colony head during extraction. When we talk about flow rate, people tend to only think about pressure, but in reality, it's the amount of water that comes out that makes the difference."

As Danilo explains, “Flow consistency refers to the amount of water that comes out of the head of the group during extraction. When we talk about flow rate, people tend to only think about pressure, but in reality, the amount of water that comes out varies. In low-quality machines, lack of flow consistency can cause major problems with extraction. But in high-quality machines, it’s a useful tool for improving extraction.” “Grind to water ratio”: It seems simple enough. It’s just the relationship between the amount of dry coffee you use and the amount of brew you produce.

But when you start exploring the topic, you'll find that it's much more complex than that. It can significantly improve your espresso. Playing with it allows you to create different flavors for different coffees and different customer tastes.

And, when we stop calculating it through time and pressure and focus on precise measurements of water and coffee, it opens the door to more control over our espresso extractions.