Coffee & water
Record both weights. A ratio describes how much water you use for each gram of coffee. For espresso, record the weight of the drink in the cup instead.
Updated · Yozcoffee
Yozcoffee / Learn
Coffee Brewing Guides
Learn how to brew pour-over, espresso and immersion cold brew with measured recipes. Start with the method you use, keep a short brew record, and adjust one variable at a time.
At a glance
Coffee ratios depend on the method.
Pour-over recipes measure the water you pour in. Espresso recipes measure the drink that comes out. Cold brew may make a concentrate that needs dilution; the same ratio does not serve every method.
| Method | Coffee & liquid | Grind & timing | Use it for |
|---|---|---|---|
| Pour-over | 15g coffee + 250g water added About 1:16.7 |
Medium-fine; about 2½ minutes | Manual paper-filter cone dripper |
| Espresso | 18g coffee → 36g drink 1:2, if the basket accepts 18g |
Fine; roughly 25–30 seconds as a reference | Conventional ground-coffee espresso machine |
| Cold brew concentrate | 284g coffee + 1,200ml water added About 1:4.2 |
Coarse; 12–24 hours in the referenced room-temperature method | Immersion brewer, followed by dilution |
These are the reference recipes explained below, not capacity or performance claims for every brewer. Consult your equipment’s instructions first.
Start here
Three things to keep consistent.
Grind & method
Keep the same beans and routine while you find a useful grind setting. Numbers on different grinders are not interchangeable.
One change at a time
Write down what you liked and what you would change. Changing dose, grind and temperature together makes the result harder to understand.
01 / Pour-over
How to make pour-over coffee
A starting recipe for a manual paper-filter cone dripper.
15g coffee250g water92–96°C
For automatic pour-over brewers or reusable filters, use the device instructions as your starting point.
- Rinse the paper filter with hot water, warm the server, then discard the rinse water.
- Add medium-fine ground coffee, level the bed and zero your scale.
- Wet all the grounds and pause for about 30 seconds.
- Pour gently in circles until the total water reaches 250g. Let the coffee drain, then swirl the server before serving.
Time from the first pour. Around 2½ minutes is a reference, not a deadline. If the drawdown stalls, try a slightly coarser grind. Pour-over source.
02 / Espresso
How to dial in espresso
For a conventional ground-coffee espresso machine with a suitable double basket.
1:2 starting ratioFine grindWeigh the output
Capsule and portable brewers may use a different dose and process. Follow their instructions.
- Warm the machine as directed. Use the dose recommended for your basket; do not overfill it.
- Distribute the grounds evenly and tamp level. Keep this preparation consistent.
- Start with roughly twice the coffee dose as the drink weight: for example, 18g of coffee to 36g of espresso, if your basket accepts 18g.
- Record the yield and extraction time. Taste, then adjust the grind in small steps while keeping the dose and yield steady.
A shot around 25–30 seconds can be a useful reference. Timing depends on the machine, pre-infusion and coffee; it does not prove a shot tastes good. Record whether your timer includes pre-infusion. Espresso source.
03 / Immersion cold brew
How to make immersion cold brew
Coffee steeps in water before filtering. This is a different method from an ice-drip tower.
Coarse grindConcentrateServe diluted
- Use your brewer’s recommended batch size. As a concentrate reference, OXO uses 284g coffee with 1,200ml water; scale only within your brewer’s capacity.
- Wet all the grounds. Follow the brewer’s steeping instructions; OXO’s room-temperature method takes 12–24 hours.
- Filter into a clean container and refrigerate the finished coffee.
- Start with one part concentrate to two or three parts water or milk, then adjust the serving strength.
Keep milk separate until serving. For an ice-drip maker, follow its flow-control recipe rather than this immersion method. Refrigerated steeping is another method and may need different timing; follow a recipe written for that temperature. Cold brew source.
Make it yours
How to adjust sour, bitter or strong coffee
These are useful first experiments, not diagnoses. Roast, water and personal preference also shape the cup.
| What you notice | Try next |
|---|---|
| Sharp or sour | For hot brewing, try a slightly finer grind with the same recipe. Compare before changing anything else. |
| Bitter or drying | Try a slightly coarser grind. Check for old residue on your equipment, too. |
| Too strong | Add a little water to the finished cup. If that helps, record the dilution for next time. |
| Different every time | Check your weights, grind setting and timing. Keep a short brew note for each attempt. |
Useful details
Coffee brewing questions
How do I scale the pour-over recipe?
Keep coffee and water in proportion: 15g with 250g water, 18g with 300g, or 30g with 500g. The larger batch needs a dripper and server with enough capacity. Do not assume it will finish in exactly the same time.
Does 250g of brew water make 250g of coffee?
No. Some water remains in the grounds and filter, so the drink weighs less than the water added. This is why a pour-over input ratio should not be compared directly with an espresso output ratio.
Is cold brew the same as cold drip or iced coffee?
No. Immersion cold brew steeps the grounds in water. Cold drip passes water through a coffee bed gradually. Iced coffee can be hot-brewed coffee served over ice. Use a recipe designed for your method.
Should I change the ratio or the grind first?
If the strength is comfortable but the flavour is sharp or drying, keep the ratio fixed and try a small grind adjustment. If the flavour is pleasant but too intense, dilute the finished drink first. Record the result before changing the next variable.
Keep a brew note you can use tomorrow.
Record: method · coffee name · dose · water added or drink yield · grind setting · water temperature · time · taste · one change for next time.
Example note: “Pour-over, 15g / 250g, setting 18 on my grinder, 94°C, 2:45, a little sharp. Next brew: one step finer.” The setting is a personal reference, not a recommendation for another grinder.
A fresh start for your next cup.
Remove yesterday’s coffee residue before changing today’s recipe.
Continue learning
Pour-over coffee ratio chart
Scale a manual pour-over recipe for your usual batch.
Coffee grind size chart
Compare grind guidance across six brewing methods.
Sources & scope
Published by Yozcoffee. This guide brings together manufacturer references and practical starting points; it is not a test report or a replacement for your model’s manual.
Recipe references: general starting points, adapted for learning. Your equipment’s instructions take priority.
Hario: pour-over methodBreville: espresso recipeOXO: immersion cold brew