So we got Espresso Brew Ratio from weight of dry coffee ground to the weight of liquid espresso in the cup.
For pourover, if we were to aim for 1:16 brew ratio, do we
measure the amount(g) of water we pour over the coffee ground, with no regards to the retention and resulting final beverage weight
measure the amount(g) of resulting beverage weight to the coffee ground?
Understand most of us go with (1), but why though? if we are doing (2) for espresso and call that “brew ratio”.
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Hi keith, this is a great question. In espresso, the brew ratio is defined as the weight of the coffee grounds to the weight of the liquid espresso produced. For example, a 1:2 ratio means 18g of coffee yields 36g of espresso. This makes sense because:
Espresso brewing is highly controlled and consistent.
The liquid yield is critical for dialing in the balance between strength, extraction, and flavor.
Retention (water absorbed by the coffee grounds) is relatively low in espresso, making the beverage weight a good representation of what you get in the cup.
In pourover brewing, the common practice is to calculate the ratio based on the weight of coffee grounds to the total water poured, regardless of retention. There are many calculators on the internet for determining the coffee-to-water ratio based on your needs and the type of drink. For example, I use this one: coffeeratiocalculator.com.
Espresso is a pressurized, high-intensity brewing method with minimal water retention, so focusing on final beverage weight makes sense. Pourover involves gravity-fed brewing with significant water retention, so it’s more practical to work with the amount of water used.