Pour Over Coffee Ratio: Easy Chart for 1–4 Cups at Home
Compare pour-over ratios from 1:15 to 1:17 and scale the water by coffee weight. Use the chart to find a starting recipe for your cup.
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Coffee Brewing Guides & Equipment Advice
The Yozcoffee Coffee Journal covers espresso, pour-over, cold brew, grinders, scales and everyday coffee care. Choose a brewing topic, follow a beginner learning path, or find a guide for the problem you want to solve.
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WDT vs Espresso Distributor: Which Tool Do You Need?
Compare WDT tools and espresso surface distributors by job, basket fit and workflow, then use a four-shot test to decide whether you need one or both.
Coffee Scale Drifting? 8 Checks Before You Replace It
Diagnose a coffee scale that drifts, will not settle or gives inconsistent readings with an eight-check workflow and five-run repeatability test.
Learn in a useful order
Start with the first guide, then build on what you learn.
Espresso
Pour-over
Equipment
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1–9 of 154 articles
How Many Tablespoons of Coffee Per Cup? Grams, Scoops and 12-Cup Pots
How many tablespoons of coffee per cup? Two level tablespoons (about 10 g) per 6 oz, with gram, scoop and 12-cup pot charts and a way to check your own spoon.
How to Make Coffee Taste Sweeter Without Sugar: Grind, Heat, Roast and Pour
How to make coffee taste sweeter without sugar: why roasting removes the bean's sugar, how to fix sour and bitter cups with grind, 92 to 94°C water and a medium roast, plus salt, vanilla and...
Water Temperature for Pour Over Coffee: What to Use and How to Hit It
Pour over water temperature starts at 93°C (199°F) in the kettle, but the coffee bed runs cooler. Here is how to choose by roast, why the cone loses heat, and how to hit the number...
Espresso Crema: What It Is, Why You Have None and How to Get More
Espresso crema is CO2 from the roast, dissolved under about 9 bar and released as foam. Here is why your shot has little or none, how to read it by symptom, and how to get...
Coffee Bloom: How Long, How Much Water and What You Should See
Coffee bloom is the first pause in a pour-over: wet the grounds with 2 to 3 times their weight in water and wait 30 to 45 seconds. Here is the dose table, the step-by-step recipe,...
Best Water for Brewing Coffee: TDS, Minerals and What to Use
The best water for brewing coffee is clean and moderately mineralized — about 150 mg/L TDS in the classic SCA window. Here is how to choose tap, filtered, bottled or remineralized RO water, plus a...
How to Dial In a Coffee Grinder: Find Your Grind Number
How to dial in a coffee grinder without copying someone else's number: what the dial marks mean, the scale-and-taste routine we use at the shop, and how to log a grind setting that still works...
DeLonghi Dedica Accessories: What Fits the 51mm Machine
DeLonghi Dedica accessories that fit: 51 mm tampers, funnels and screens, the 3-ear portafilter trap, what comes in the box, and what to skip.
How to Tamp Espresso Without a Tamper (And When to Stop)
How to tamp espresso without a tamper: measure first, use a flat stand-in, skip bottles and thumbs, and when a $26 tamper is the real fix.
Browse by topic
Espresso
Build your setup, improve puck preparation and troubleshoot extraction.
Pour-over
Dial in coffee-to-water ratio, grind size and a more controlled pour.
Cold brew
Compare cold brew and cold drip, then adjust your recipe and routine.
Equipment
Choose grinders, scales and brewers, and learn how to care for them.
Brewing basics
Start with beans, a simple setup and recipes you can repeat.
Travel coffee
Find a practical coffee setup for the office, a hotel or the outdoors.
Storage & freshness
Choose your beans and understand what changes after opening the bag.