Coffee Cupping Ratio

Determining measurements the optimum ratio is 8 25 grams of coffee per 150 ml of water as this conforms to the mid point of the optimum balance recipes for the golden cup.

Coffee cupping ratio. Measure out 6 5 oz of water and pour it into one of your cupping glasses that contain the 12 grams of coffee. Make sure all of the coffee is well saturated and pour slowly. Some baristas use recipes such as 50 grams of coffee per liter of water for so many cups. 8 25g of coffee to 150 ml of water grind should be slightly coarser than a grind for paper filter we use the same grind as a chemex.

As chris says cupping is just one of many ways to taste coffee but it s a very efficient way to taste many different coffees side by side. Determine the volume of water in the selected cupping glass and adjust weight of coffee to this ratio within 25 grams. Remember to keep accurate water to a coffee ratio 2 grams of coffee for 6 5oz of boiled water. But others will talk about ratios such as 1 14 14 ml of water for every gram of coffee or 1 16 16 ml of water for every gram of coffee.

Cupping is a quantifiable and widely used method of analysis for a coffee sample from its overall quality to individual characteristics such as acidity or body and specific flavour notes. You can know this by first doing a dry run. Cupping standards coffee to water ratio for cupping when cupping the ratio of 8 25 grams whole bean coffee 0 25 grams to 5 07 fluid ounces 150 ml water shall be used. The aim is to be as close to the standard brewing ratio of 6g of coffee to 100g of water hence you could brew 12 200 it all depends on the cup size.

A ratio of 1 2 3 is normal and a 1 4 ratio is a lighter lungo shot. Brewing coffee is a relatively simple process even if you get super scientific or fancy. When adjusting due to vessel size a ratio of 1 63 grams whole bean coffee per 1 fluid ounce of water or 0 055 g coffee per 1 ml water shall be used. That is of course depending on a consistent grind quality.

When you pour always start with the cupping bowl where you placed your first grind and then continue in the order you ground oldest to the newest ground. In general a 1 1 ratio is typically considered a ristretto shot.