☕ Rip every cup of coffee to be delicious. Start with "Ratio + Water Temperature," a basic recipe that newbies can follow.

Buy a good coffee bean for hundreds of baht, but whenever it is brewed, it never tastes the same. Some days it is bitter to the throat. Some days it turns fresh like it doesn't taste.

In fact, the problem is not always with coffee beans, but rather by controlling the "variables" in brew - the coffee-to-water ratio, grinding size, water temperature, and extraction time.

If you're just starting a coffee drip, the best way is to start with a "reference recipe" that's widely used in the coffee industry and then adapt it to your favorite seeds and flavors.

📐 Let's start with Coffee Ratio, the precursor to every coffee.

Coffee Ratio is the proportion between "coffee powder" and "water."

Popular ratios for drip coffee range from 1: 15-1: 17, with each proportion giving a slightly different flavor.

* 1: 15 Dark Taste Firm Body

* 1: 16 Balance Easy Drinking Fits Most Seeds

* 1: 17 Light texture, distinctive aroma, suitable for soft roasted coffee

For novices, the recommendation starts at 1: 15 or 1: 16 and then adjusts according to preference.

A simple calculation table.

Coffee Powder Water Used (1: 15) Water Used (1: 16)

15 grams 225 grams (225 ml) 240 grams (240 ml)

20 grams 300 grams (300 ml) 320 grams (320 ml)

30 grams 450 grams (450 ml) 480 grams (480 ml)

It weighs 1 gram of water, has a similar volume of 1 milliliter, so it can be used interchangeably to make coffee.

💡 No scales, what to do?

Although the digital scales provide the most accuracy, if not already available, many portable rotating hand grinders can contain about 18-22 grams of coffee beans, which is enough to brew about 270-330 grams of water. The capacity varies from brand to brand and model, so it should be weighed when the opportunity arises.

🌡️ Choose the water temperature to suit the roasting level.

The roasting level has a huge effect on flavor extraction, so the same temperature is not needed as all bags of coffee.

☀️ Light Roast

90-96 ° C (recommended starting at 93-95 ° C)

Seeds are highly dense, requiring hotter water to bring out sweetness, bright sour, and fruity aromas.

🌤️ Medium Roast

88-93 ° C (recommended 90-92 ° C)

Provide a balanced taste of sweetness, sour and body, suitable for everyday drinking.

🌑 Dark Roast

85-90 ° C (recommended 85-88 ° C)

Reduce the chance of bitter burns and astringency, while helping the sweetness of chocolate and caramel to predominate.

If there is no temperature kettle, boil the water until it boils, and then rest for 30-60 seconds before starting the brew. The temperature is close to the ideal range for most coffee.

⏱️ Dripping Sample (20g Coffee / 300g Water)

1. Blooming

Pour about 40-60 grams of water (about 2-3 times the weight of coffee).

Wait 30-45 seconds.

To allow carbon dioxide to drain. Allows more uniform extraction.

2. Pour the second round

Add the water until the total is about 120 grams.

Pour in a slow circle, keep the water level constant.

3. Pour the third round

Add the water until the total is about 220 grams.

It helps create sweetness and increase the texture of coffee.

4. Pour the final round

Fill with 300 grams of water.

Then let the water flow through naturally.

Depending on the equipment and grinding size, the optimum total extraction time is about 2 minutes 30 seconds to 3 minutes 30 seconds.

🔧 Grinding size. Important, not allergic to ratio.

If the taste is still unpleasant, try scaling the grind before changing the recipe.

* Coffee bitter, astringent or flowing too slowly → slightly rougher grind

* Coffee is fresh, sour thin, or flows too fast → slightly finer ground.

Adjust it a little at a time and rebrew it with the same ratio. This makes it easier to find a spot for coffee beans.

💧 Don't overlook "water."

Over 98% of coffee is water.

Clean drinking water with moderate minerals should be used, distilled water is avoided, and high-hardness water is avoided because it may change the taste of coffee.

🎯 2 small tricks that help make coffee cleaner and more balanced.

Turn the dripper gently behind Bloom.

After pouring the Bloom Period, try gently rotating the dripper 2-3 times so that the coffee powder is thoroughly wet, but should not rotate hard because it may deform the coffee face and cause uneven extraction.

Lift the dripper before the last drop.

When the water drops to the surface of the coffee, but it is not completely dry, the dripper can be lifted. There is no need to wait for the last drop, because the end of the extraction may give more bitter taste and astringency, resulting in a clean cup.

📝 Summary

Coffee dripping does not have a fixed formula that works for all seeds, but starting from the right Coffee Ratio, choosing water temperature in line with roasting level, grinding size control, and extraction time will help you brew coffee more consistently.

Once these principles are understood, it is fun to adjust the recipe in each glass, and it is easier to find flavors that match their own preferences - light roasted, mid-roasted or dark roasted coffee.

* Coffee drip

* Coffee ripe recipe

* Golden Ratio

* Coffee Ratio

* Pour Over Coffee

* Soft roasted coffee

* Medium roasted coffee

* Dark roasted coffee

* Coffee Brewing Water Temperature

* Coffee grinding level

* Coffee drip technique

* How to brew drip coffee

* Home Brewing

* Specialty Coffee

* Barista Tips

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