James is one of the few youtubers that has useful content in a good format. He’s not shouting at you, he’s not stalling the video just to make it longer. The background music is light, the editing is minimal. A pleasure to watch!
@@O_Canada If him talking is prattling about nothing for you, you're probably not interested in what he has to say in the first place. Since his videos are so minimalistic, focused mainly on what he says. Soo if you see his talking that way, why even watch him?
James Hoffmann you give information. you teach fundamentals. and you make people to forget them and search for their taste. You are a next generation teacher. Thanks.
I think the reason the percolation brews produce stronger coffee is because of saturation effects rather than the amount of final product over which the dissolved coffee contents are distributed: in both cases the coffee will absorb the same amount of liquid. What is different between the two methods is that during percolation brewing the coffee contents that go into solution are continously washed away by the water flowing through, so the coffee grounds are always surrounded by "unloaded" water, white in the infusion brew, the coffee is surrounded by water already loaded with dissolved coffee contents, reducing the rate of dissolution. This effect is actually used in chemistry labs: it is far more efficient (solvent-wise) to wash glassware multiple times with small amounts of solvent than once with the same total amount.
It has to do with how long the water and grounds are in contact just like tea so if it is a slower perc better coffee water just drios through quick its week
Watch the video again. As James says, for percolation more water is left in the filter and grounds, thus less liquid coffee vs immersion. It's irrelevant anyway - brew to the strength you want.
James. I'm nearly 70 and you have made me realize I've been coffeeing incorrectly for all of my life so far. So I am restarting my journey at this late stage! I use a French press. First off, I have been using a cheap blade grinder for my medium roast beans ..... oh what a mistake. I do however weigh / measure my coffee beans and use the same time of grind (bashing / slashing) each time. So I have been getting consistent (ly bad?) results! I've noticed a fair bit of "mud" at the bottom of my cup. Shortening blade slashing time results in coarser grind, but not such great coffee. So I'm researching burr grinders. I think I'll plump for the tank - Kinu M47. Then I've only just realized, I thought I was using 60g/l, but my French press is 1 liter (not 500 ml) so in fact the coffee is 30 g/l strength. Putting 60 g of beans into my blade slasher overwhelmed it - and the resulting coffee was again muddy and too strong for me. I will experiment some more when I get a proper grinder. Please forgive me if I go significantly less than 60g/l !!! Really enjoy your videos. Thanks for entertaining / instructing us!
So, it's been a year since your comment. Did you get a burr grinder? How many grams per liter are you using now? I too use a FP and it seems by this video that I'm using too little coffee as well. So, just curious where you've ended up.
Because of randomly stumbling upon this channel, in a week I went from drinking maybe a cup of coffee a week to buying $200 in equipment and weighing coffee to the gram and grinding it to perfection. If anything, the stay at home coronavirus order has caused me to become a bit more cultured. Nov 2024 Update...I'm now in over $2k in the coffee hobby.
Wow... I've been thinking that ISO, aperture, shutter time, and exposure were all same things, but in some BS ways of expressions. Now I know, at least, they're different.
@@Jung_Tae_Hun I take great pride in my analogy :) ISO - "sensitivity" in analog photography, digital gain in digital photography; it determines the Signal to Noise Ratio (SNR), thus the noisy grain of the image in low light for high values; Aperture - How wide open is you lens; Shutter time - how much time you let the light go through your open lens; Exposure - A subjective estimation of the overall quantity of light; you can expose correctly for the highlights details (less light needed) or for the details in the dark areas / shadows (more light needed), a choice of point of interest, or simply a matter of preference; Color accuracy - depends on the design, HW manufacturer and technology generation (and the Bayer patterns demosaic algorithms).
😂😂😂 Holy shit this lol. I thought he was a bit of a wanker, as the brits say, when I first watched him, but by the end of the video my opinion of him changed. Soon I was binge watching his channel because it's not only good info, he's not telling you how to enjoy your coffee. I also like the proper blind taste testing and that he shows when he is wrong.
Putting aside the excellent coffee knowledge gained from watching James' videos, this one has my favorite rant (3:20) the mixed unit ratio. Thank you for making all of our coffee brewing better and for the humor.
It's not even an issue with one unit or the other. It's the mixing that is the problem. It's the kind of stuff that makes the Hubble telescope out of focus.
I remember a set of engineering drawings back in the 90s that I think had been converted from US imperial to metric. Whoever made the conversion forgot the tolerance though so the measurements were mm with tolerances in thousandth of inch. Same place reserved!
A coffee nerd who happens to explain well and articulate, with hundreds of videos dedicated to different methods of making coffee. That's what I needed.
James did not like the use of Ounces as still used in the USA…so you may well upset him to with your American spelling of the measurement of volume American - liter English - litre 😂🤣
"Grams per ounce...get out" earned a like and subscription from me (along with James' perfect blend of humor and exact science). As usual, great video.
@@COLDB33RI think in the context of the video he’s talking about mass:volume ratios rather than mass:mass unit conversion ratios. So “grams per ounce” is more precisely “grams per fluid ounce”. Either way, that’s a silly ratio to use unless your kettle only has Imperial markings and your coffee scale only measures Metric
I tried your tip on salt in coffee a couple times and decided to try your recommended coffee to water ratio as well. After measuring out my usual amount of coffee I found that I've been making coffee with less than 30g per litre! I found 60 to be a little strong, but reminded me more of the coffee I like from my favourite coffee shop, and tasted perfect after a pinch of salt! Awesome videos!
@@Syakirin57 yes it is! That's kind of the standard ratio you use, but don't be afraid to vary it. Some of my coffees are great with 60:1, some need 70:1 or 50:1 :)
There’s something about the way James talks, his quiet manner and yet still explaining a complex subject that make his videos very enjoyable. Plus I’m making better espresso at the end of the day.
As someone who has only bought coffee at shops, used a pod coffee machine, and just bought a french press to actually make my own coffee at home for the first time, this advice on where to start is very helpful
I agree with the conclusion (immersion methods require more coffee per liter), but I disagree on how you get there James. Are you saying that if you make a liter of French press that your output is 1000 ml of beverage? That seems unlikely. Isn't it more likely that in any method, some water becomes saturated as it dissolves coffee that it is in contact with? In a pour over, that saturated water drops through and is replaced by "fresh" water that is ready to dissolve more chemical compounds? Immersion methods extract more slowly as the water becomes more saturated. That's why the famous Hoffman Method for French press works so well! By the way, I'm V60 pourover at 15:1. If I add 30 ml more at the end of that, the result is bitter and generally dull, though with some Kenyans, that last 30 ml is tasty and gets added into the overall brew.
When I first heard about ratios it sounded like "I'm never going to enjoy brewing coffee if I have to count those ratios" For me now go to recipe is 60g to 1L. Thanks for this video, now I know why I liked aeropess coffee more when I did 15g to 200ml 😀 Can you make similar video about coldbrew?
Start drinking coffee now! Don't get intimidated, just go to you're local coffee shop every once and a while. Try different thing start with a favored ice coffee or something
I found this video by mistake while searching for something else. I am a tea drinker mostly, but do quite like a milk based coffee - maybe 1 cup per day in the afternoon as a bit of indulgence, but using a moka pot I could never get the ratio correct, and often over boiled it , burning it, so resorted to just hot milk with instant coffee as I just couldnt get it right. I have now watched a lot of James videos and have enjoyed a latte or cappacino daily....I still use only a moka pot, it's nice and hot but not burned, and also very tasty coffee which is just the right strength for my particular taste. Having watched his video on types of coffee, I even know which coffee is best for my taste. I am still buying ground coffee, but my next plan is to buy coffee beans and a coffee grinder - fun times! James is clear and concise, a good video to watch. Thank you.
I've gained so much knowledge from James's videos. The biggest takeaway is that numerous factors influence the taste of coffee, but personal preference is what truly matters. Now, I feel confident experimenting to find what suits my taste best. Thanks a lot, James!
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Hi James. I'm a Brazilian guy who lives in Canada, and I love coffee, but I have ZERO experience to prepare it. I do the basic with my french press and K-cups sometimes. I just bought a Hario manual grinder to see if I can improve the quality of the coffee. Your tips are amazing. Cheers!
before i met James Hoffmann, brewing coffee at home was rocket science for me and was not fun. now i can understand coffee labels, decide my ratio and grind size per my taste. thank you for those great videos
This is might be the first time I have ever posted a comment on YT. I'm in awe. Just started on this coffee brewing journey to start up a coffee pop up store and your videos are very helpful. You're incredibly amazing in what you do James. Keep it up! Cheers for more contents! ❤️
Just started watching your videos and learning how to get a decent cup in the morning with what I have. I’ve been using your 18g coffee to 90g water recipe with my Aeropress, and I noticed immediate improvement. I’m on the very first few steps in my coffee journey but I’m already having a great time! Thanks for your what you do!
A cup in hand i thoroughly enjoyed that little imperial unit rant. I started, ignorant as i was with way to much coffee (maybe 90g per L). That said i still enjoy a rich textured cup. Now im at 74g per L with a Karlsbader Kanne, 64g per L pour over. Grind setting relatively fine with a short extraction time as i like a front heavy extraction profile
So helpful. Have tried the 60g ratio and amazing how it tastes like good coffeeshop coffee, but also realized some times I want to drink more but not at that strength. Appreciate all the knowledge without judgment on people's preferences.
@@kgehmlich it's the worst because ordering a pint you never know if you're getting a US or imperial pint, it's like 100 ml difference! Tall boys are American pints. 473 ml = US pint, 568 = imperial pint. They might just give you 500 ml and call it good, I've seen Guinness in 473 and 500 cans (don't do the vertical pour of a 500 ml can into the 473 tailored glass...) Also for baking watch your measures and your recipe. US customary units are not imperial units for size. New measures sold in stores are in US units in cups and spoons but grandma's old measuring tools are in imperial. Her old recipes are in imperial and new recipes are probably in US customary. 1 US cup = 8 US fluid ounces = 9.6 imperial fluid ounces. An imperial cup = 10 imperial fluid ounces. Fluid ounce difference also matters with hard liquor.
I've been binging your channel after you popped in my recommended box. I've been a huge Tea nerd for decades, but you're really getting me excited for coffee. My favorite brew is Turkish style, and I'd love to see your take on things.
Great content James! Love the way you talk coffee without sounding like a snob like so many coffee enthusiasts do. I like having a nicely brewed coffee every once in a while but it's hard to find a reliable recipe especially compared to espresso.
Another reason to stay away from using fluid ounces is that they very depending if one is using UK Imperial or US Customary. They are different 10 US fl oz = 10.4 Imperial fl oz.
I've just realized what makes me comeback to your videos is your calm confidence on positionning yourself against facts and opinions. Basically the John Darko of Coffee (btw he loves coffee too)
Now I know what my weekend project is going to be. I'm a baker, and I'm not sure why it never occurred to me to do this by ratio just like I bake. I really appreciate the 75g/Liter starting point that you offer. I'm eager to see how my coffee tastes at this ratio. I use a burr grinder that runs for a specific time, so it's easy for me to reproduce a given weight once I know what the target is. I always use a french press and I always start with 500 ml of water. Kudos and props for a straightforward and clear explanation of the several factors involved.
Good brew ratio for me brewing V60/Chemex turns out to be: Light-Medium/Modern Roasts: about 65gr/L and medium-dark/more classic roasts: about 60gr/L. But it is really individual on each coffee. Once dialed in and a (grind) setting for delicious tasting coffee is found, I set the brew ratio to the strength which fits best to the character of the coffee. But in general the above mentioned settings will work for me mostly. More gets so dense, that it tastes thick and a bit soapy and less is to watery. All of this is quite some work, but also fun though 😏 ☕️ Another very interesting topic is the time/grind setting. This is much more complex. As the extraction changes with grind setting as well. Coarser takes longer to extract, but passes quicker. To meet the sweetspot is not easy, especially as there are so many contributing factors: brewing device, filter paper, coffee, grind setting, pour/flow rate. And again it changes with desired amount of coffee. So far I would put it towards 2:30-3:00 for 300ml on a V60. And 3:30-4:00 for 500ml on a Chemex. Including a 30sec blooming. What do you guys think? Maybe a good Topic for another video 😉
I totally agree, there are so many other factors that brewing ratio is only one small tool to actually making a good cup. Coffee freshness, type, quality, grind size are all such huge factors that drastically change the ratio.
I wish I hadn't watched this at 2am. Can't justify coffee this early! I started with 60 g/L, and have found myself going a little stronger if I brew for just myself. I typically brew 20g/300mL -- ironically, a 1:15 ratio 😛
I got a little confused near the end, so when he says 60g/L h means little in actual coffee liquid or just the amount of water that is to be used to brew 60gr of coffee?
Mugen Jaguarjaques The 60g/liter is for drip/pour overs. I guess with immersions you get more of the water you use - thus the little more coffee. Temperature & time is also important!
I've always worked 1/waterever ratio.. However your explanation as to why grams per litre makes a lot of sense. Might have to try converting my ratios over :) sometimes however I just have fir example 17grams left in the bag and simply multiplying by 15 or 16 is an easy way to finish it off.
hey, James! Thanks for your videos! I used to brew a stronger pourover, but then moved to a country with clean water and struggled for two months with brewing, now I finally see the light in the end of the tunnel - my coffee became less concentrated, cleaner with more transparent taste.
I called up my favorite coffee shop in Belmar, NJ and asked them how much coffee to water. The girl says, “We use 22 grams per 12 oz of water.” So I wrote that down on a piece of paper.
This is going to be a re-watch. First thing in the morning pre coffee the end got slightly muddled. Loved the content (I started as an Imperial to Metric guy. Used a scale to weigh coffee then measured the cups/oz of water. My brain never could grasp it.)
I absolutely LOVE your videos, bro! I’ve been experimenting with both pour over and French press brewing methods and this video gave me something to think about, seriously. To date, I prefer the French press over the pour over and drip coffee brewing methods. My coffee has tasted consistently and significantly better IMO. I’m going to try the 75g/liter method you mentioned and see how it compares to how I’ve been brewing (16:1 method). Thanks, as always for the fab content!
I'm starting in this amazing coffee world. Been brewing with my french press for a week wondering what I'm doing wrong because no matter how I grind the beams, no matter how much time I left the brew doing the extraction, it always resulted in a weak-non developed flavours. This adds some enlighten me, maybe increasing the amount of coffee (the ratio) gives me a better result. I'll test tomorrow (it's 4 p.m, can't sleep because 3 coffees I had today testing lol)
Coffee making is a science. My cup of filtered coffee wouldn‘t suit everyone as someone else’s coffee wouldn’t necessarily suit me. After trial and error, I have now found the measurements that produce a good cup of coffee that I enjoy. Important factors are the quality of the coffee beans and water. Thank you for an interesting video.
Apologies if I missed this question having been asked previously in the nearly thousand or so comments made below this one, but I do have a quick question for you James: If 2g of water is absorbed per gram of coffee in a percolation brew, resulting in only 880ml of finished coffee available after starting your brew with 1L of water, why would coffee brewed with an inversion method not also absorb a similar amount of water from your initial brew weight, therefore similarly being unavailable for drinking after the fact? I wouldn't imagine the effect of pressing your coffee would extract more water from the grounds than would allowing a nice full draw down in a pour-over. Thanks for the videos, and for taking questions! I'm still learning on my coffee journey, but over the last year my morning cup has improved IMMENSELY as has my overall enjoyment of coffee culture, a large part of both relating to the content you create. :)
i agree. frankly, i would say MORE water is left over in a french press. if you squeeze it all out you're going to get tons of grounds in your drink. i think the real difference is that pure water is a more potent solvent than coffee water. in immersion the power of the solvent goes down as the brew progresses. in percolation you are constantly changing out the "spent" water and replacing it with pure water ready to extract at full potential.
I too am baffled by this question, and it makes me wonder if the recommendation to use a bit more grams/liter, while correct for strength and or flavor, is better explained in some other way.
Thank you soooo much!! It's amazing how complacent I've become. My wife and I have a French Press that we have used for years. We always tend to make a few batches(probably because of the weakness). We just got back from Iceland and it was way stronger than we were used to, but we drank a lot less. Plus, we enjoyed it. When we got back, coffee tasted like dirty water. After watching your video, I realized we have been making very weak coffee(35g/L). I'm making 75g/L, as I type this, and can't wait!
I've changed my method of brewing over time, but only slightly. I started off, as many do, with a drip style percolating machine. I then moved to a K-cup, but it never seemed strong enough. Then I moved to a old style percolator like what you'd find on a stovetop, but the first one I used was electric (old Pyrex coffee percolator on a stove is what I use most now), and that is my preferred method nowadays. It makes some amazing coffee. It may not be for everyone but it's a ton better than the methods mentioned in this post. I have a ratio right now that works and a brewing method I like. Not sure I want to mess with it at this point, but I may need to tweak it with what you mentioned in this video.
Thanks for your logical presentation. My comment is that the "woody" stuff that you mention usually floats to the surface in the plunger, even when I have stirred the mixture after adding the water. This acts as an effective filter bed, whereas lots of mud gets through the plunger gauze if you stir the brew again. Also I plunge SLOWLY.
@@Aloha96789 Heck, doctors will advise you to eat food with more fibers...so a little "woody" coffee ground actually help you, isn't it? Now does this muddy liquid bother me? Naa...If it does, I would not eat any fruits with fibers in it...
Thank you very much for making this video! We just purchased a commercial BUNN VP17 SS, using a SS funnel and tip kit for home use. Used 12oz decanter. Created a recipe with your 1L to 60g and tweaked to 62g, because the first brew was very good, but had slightly less oomph than we desired. Tim Horton whole beans utilized, ground to medium/a bit more to the finer side. Used basic Krups grinder. BUNN heats to 200 degrees F, using gravity as function. Ours requires addition of cold water at top, as is not plumbed. Wanted to share our experience in the US with your expertise, as we are very grateful! Really enjoying your channel!
Please buy a better grinder. Seriously. I had that krups blade grinder for years, before getting a decent burr grinder. There really is a difference. Low rpm burr grinder, not a black and decker or Cuisinart.... Spend a few bucks.
That explains a lot. I tried doing an infusion the other day with the same amount of coffee and was surprised how much weaker it was. I am currently trying to find the best way to get a good cup out of cheaper coffees and this series is really helping me dial it in with my limited resources.
I want you to meet my dad. In his world one cup of coffee has to consist of one spoon of preground. doesn't matter what spoon. no need to weigh anything because he just wants to make coffee and he's not a scientist. cups are measured by the scale on the water tank of the drip brewer not by the actual cup he uses. coarseness dosn't matter because he can just buy preground coffee and who has time to grind coffee in the morning anyways? also there is no such thing as brewtime. the coffee is done when all of the water went into the pot obviously.
James, as always - another spot on 'brilliant' Video... Couple of things that interesting here: 1. The establishment of a water 'recipe' to start. Having the 'desired' TDS (80-120) and Hardness 1-2 grains, is a critical part of getting to the finish line with a very desirable cup. This is the SCA Gold Cup recipe, and one that is very spot on - in terms of water quality with respect to all forms of Extraction. 2. If the above water recipe isn't available for people, then they will have to actually use MORE coffee than is normally required, as their 'Total Dissolved Solids' (the Mineral bits) are usually higher and will fight the strength of the coffee...This will be common in water in the UK and throughout Europe and many parts of the U.S. 2. I use a 'multiplier' - based on this 'Gold Cup' standard - which happens to be the same as your desired amount. It's simply this: use .06 as the multiplier for ANY amount of coffee to be brewed. For instance, if we say that 1 liter is 1000 ml, I would use your 60 grams ratio (multiplying 1000ml by .06) to come up with the amount of coffee to use. While you already know this, it's helpful for many who have small Coffee pots for their coffee makers to measure how much water they can brew, to determine how much coffee they need. Sorry for the rambling... LOVE YOU.. you're the BEST!
Well, I'm back for a third comment. I know I'm going to get lots of negativity, but here goes. After years of using a moka pot, I recently purchased a 1950s Pyrex Flameware Percolator. I'm old now so this was for the nostalgia factor, not for "great coffee." The nostalgia adds to my perception of a great morning cup of coffee, even if the actual coffee isn't as good as it could be with newer brewing techniques. I have been playing around with the grind size, coffee quantity and length of brewing time. I have been keeping the coffee/water ratio constant while I adjust the grind size and brew time. I'm actually zeroing in on a decent brew. This video, and the many times I have re-watched it, have enabled me to hunt down my ideal brew in a logical and organized manner. THANK YOU, JAMES!
Thanks for making me laugh out loud when I woke up 2 hours too early this morning and heard "if you are recommending grams per ounce? Get out. Go away!" As an American who's old enough to remember our botched attempt to convert to metric in the late 1970's, this is especially endearing... as we DID that kind of rubbish.
This has been extremely helpful to me. Wish I had run across it earlier. After all the entertaining and informative machine reviews, this video, and another on how to measure, time, the making of pour over coffee, addressed my problem of how to make a good, repeatable cup. I have been buying ground coffee, so my next step is to buy a decent grinder. Thanks James!
My transformation is nearly complete. I've gone from a blade grinder, scoop measurements and an old Black & Decker percolator to a conical burr grinder, scale and pour-over with an electric kettle. My first run through, this morning, I found that my favorite travel mug holds a half-liter of water. First grind from the new burr grinder, measured 30 grams and made a decent cup of coffee. I think that's about 2 to 3 times the amount of coffee I normally use because I drink coffee all day long. I'll see how that goes. Fun video!
Don't hate on me BUT ... I use 13.5 grams of whole beans then grind them fine. I use 13 (get ready) fluid ounces of water. The amount of water is the constant (fills my preferred coffee cup perfectly). If I try a different type of coffee, I adjust the grams of whole beans. Again, the volume of water remains constant. As long as 1 of the 2 variables is always the same (assuming the same grind time, etc.), then I only have to adjust 1 variable to make it stronger or weaker. If I want to make more than one cup in the same brew, I double everything. I never, ever make a fraction of a cup of coffee. Also, I use the same 4 cup drip coffee maker every day. And I have checked the temperature of the water as it comes out of the reservoir and it is always 1909 deg F. Your videos are always on point. Good work.
In regards to the 1:15 type of ratio, I don't think most people do the math on that every morning. Having used that type of ratio for years, I figured the recipes early on and wrote them down so that I wouldn't have to labor over the math in the mornings. That being said, you may have converted me to g/l.
Tried this method this morning 1 liter water to 60gram product and it worked even though I was using a mix of coffee and Teeccino herbal coffee - no more scoops for me!
This video is very timely indeed for me as I've been thinking about this a lot in my idle time (waiting for the coffee to brew...) I'm a fan of this channel and feel you are the perfect person to explore this topic further. My main premise is that a simple ratio does not adequately describe how to get the optimal amount of coffee for a given volume of water. A ratio is linear and everyone knows the formula for a line is y = mx + b. In this case, 'm' would be our ratio. But no one talks about 'b'. I believe 'b' should non-zero! So you should have a base amount of coffee needed to begin brewing and add to that a certain amount for every fraction of a liter after that. I also feel that it's not a straight line. My intuition says that the amount of additional coffee would taper off as we start brewing larger batches of coffee. To be sure, I'm well into the weeds of diminishing returns. I don't even weigh my morning coffee anymore. For me volumetric measurement + grinding just before brewing (by far the most significant factor!) is sufficient for my needs. But the math / computer geek in me went down the rabbit-hole of getting the ultimate formula for deciding how much coffee to grind. I don't believe it's linear - more like quadratic. And no one talks about 'b'.
I wish this wouldn't have ended, this is so, so good! Please do more videos about extraction theories and the different factors affecting the solubility. I used to brew with 55g/1l, but gradually, I've realised I prefer something more between 60g-65g/l. But I still have trouble with brewing times for different roast profiles; light roasts tend to take me a longer brewing time than darker ones, and I have no idea why. Thank you for the video, James, this is brilliant stuff.
I've noticed this too. I think it has something to do with the density of the bean and how that deals with water retention. Lightly Roasted beans are typically more dense than darkly Roasted beans. Not really sure though. Like since they are more dense there is more surface area making the flow rate slower and dark roasts have less surface area, more air, and less density.
@@Dims338003 That makes a lot of sense! It's weird though, because I always get a 2:30 brewing time for medium to dark roasts on a V60, but light roasts almost never finish before 3:15.
@@AnayMridul Not really sure the exact science but I should research it! Light roasts always have a slower flow rate and hence a longer brew time than darker roasts. You're not alone! I normally just adjust my pour speed and it accounts for the time diff for the most part.
James you have a real talent for teaching, great video. I use a Yama siphon every morning - I don't use scales, I just eyeball the water level and use 5 or 5.5 scoops of whole bean coffee that I grind using a Krups blade grinder (will upgrade soon). I measured it once at 1150mL water and 65g ground coffee, so it's a little over 17:1 ratio. Since I'm brewing for both me and my wife, she likes slightly less potent coffee, and I've found my own preference has aligned with that now - I actually think it tastes better at this strength. Anyhow, I use the finest grind that my metal filter will allow without a stuck filtration in the siphon, and 50 seconds immersion time before I remove from the heat for the draw-down. After watching some of your videos and researching the bloom a bit, I've now added a bloom step - I use a glass measuring cup and steep the grinds in just enough water to cover them for 30-45 seconds just before I add them to the siphon, and it makes a distinct and considerable improvement. The resulting coffee is as good as I've ever been able to brew. While I'm sure there's plenty of room to improve still, I can tell you that my wife thinks any other coffee is gross, and her friends come visit us sometimes just to have my coffee. :-) Will buy an Ode or Niche soon to step up my game. Love the videos, please keep making content, you are a natural.
Totally understand your stance on grams per litre. I can see how that can simplify things for some individuals. However, I've started with and stuck with my usual 1:16 ratio (15g coffee to 240g water) for my morning cup every single day. It has already become a routine/habit. Tried changing the ratios (1:13, 1:15, 1:17) and it has just never felt right. It all comes down to personal preference and I have found what works best for me over the years.
-Immersion (example French Press, Aeropress): 75g per liter. -Percolation (example Pour Over, Drip): 60g per liter. “There is no correct ratio, there is only preference.” -James Hoffmann
Hsein Shabshoul 🤓 Body weight should be measured in Newton....not kg or lb. Weight is force and the metric scientific unit is Newton F (weight) = m g m is the mass in kg g is the gravitational acceleration at sea level. g = 9,81 meters/ sec²
Hsein Shabshoul OK! I understand. I don’t do weight lifting, so I didn’t know what that log was about. Anyhow, last week my doctor asked me about my body weight and I answered 675 Newton . She was a little confused..🤓
As a non coffee drinker I do try and make coffee for my wife every morning and I am just appalled at what I’ve forced her to tolerate over the past 11 years. Thank you. Between your channel and your videos on wired I think I’m finally starting to figure it out!
Hi James. I have started with 75/1000 for my V60. After I saw your video on V60 recipe I made the bloom longer, swirled during blooming ang stirred briefly after 100% of water was in. With all these little steps I now use 60 per 1000 ratio, and I am completely satisfied with the taste.
Hey James, I watch a ton of your videos and I love the passion you put into what you do. In the beginning I was a Mr. coffee percolator kind a guy. Then I went to a French press and it got even better. Now I use a Chemex and I love it. My son knows I love coffee and he got me an aero press. Now my whole world is changing again. I am the 30 grams of coffee to 450 grams of coffee. And 205° water “pure” 3X the water for the coffee bloom (30=90) a 30 second bloom and a 3 minute extraction. Now I am rethinking things ( this is all for the Chemex ). I also love my aero press, nothing elegant there but it does produce a good cup of coffee. But now I will play with the brew time water temperature and stirring gently and swirling. I like the not having to think in the morning the 30 gs of coffee per liter of water lol! Any advice or comments would be welcome and again thanks for all that you do👍
Being an American who has lived in Asia for 1/3 of my life I totally have gone to metric but still deal with many American recipes which use the imperial system which drives me nuts....so I actually almost cried laughing about 'the special place in hell for those who mix...' hilarious. I've been using 1:15 for a while now across devices so this is an eye opener. Look forward to trying some new ratios with my aeropress, v60, and other friends. Cheers
James, Thank you sir... you have peaked my interest more. As I am a Blue Collar American in Fly over country, I am NOT a coffee snob, Cultured, or any such thing... I just like a good cup of coffee. Mom and Grandpa swore by Folgers. I can do either, at 5AM it is about caffeine, period. But the science of the cup is fun to play with as well, just bought a gram scale and my wife is making fun of me, lol.
Excellent video James. When I was younger, I liked really strong, dark roast coffee. That started because I got to try some espresso and coffee from Italy. I got back and everything tasted weak and light. As I get older (i'm almost 40 now), I like a medium strength coffee. Sometimes dark, sometimes medium. I've also restricted the amount of coffee I drink now as I was a little bit TOO on edge. I drink, at most 3 cups in a day. Most days, I have 1 or 2 cups.
Benjamin Drexler Exactly, I’m not here trying to figure out how many mL is in my 12oz mug, and then trying to do the grams per liter division to figure out how many grams of coffee. I’ll just figure out the oz per oz and go from there!
@Peter Simons ounces are way too big for coffee tbh. My scale only goes to a tenth of whatever unit you're using, so I either have accurate to 0.1 gram or to just under 3 grams(!) if using ounces. For coffee 3 gram potential variance from "the same" measure is not good. Especially for espresso. Basically would be useless for espresso. 18g is ~0.6 oz but displayed 0.6oz could be anything from 17 to 20 grams.
Personally, I have a very limited budget when it comes to coffee. Because of that, I'd rather measure the amount of beans I'll use per brew, since it more easily allows me to ration my coffee throughout the month.
Couldn't you just take the weight of the bag of coffee then divide it by the about you would use per day? You would then know exactly how much coffee to use and how long it would last. 1lb of coffee = 454g At 1 cup per day = 250ml (just as an example) and you use 60g/L That's 15g of coffee per day. just a blond one over 30 days. You could drop the expected bean or 2 haha That's also assuming you have a scale. Just another option/ thought that popped into my head. Hope it helped
James is one of the few youtubers that has useful content in a good format. He’s not shouting at you, he’s not stalling the video just to make it longer. The background music is light, the editing is minimal. A pleasure to watch!
@@O_Canada If him talking is prattling about nothing for you, you're probably not interested in what he has to say in the first place. Since his videos are so minimalistic, focused mainly on what he says. Soo if you see his talking that way, why even watch him?
Get out, just get out lol
That music is horrible
this comment is perfect! absolutely, keep it up James!
He's a real Coffee Master ....sort of like a coffee YODA!!!
James Hoffmann
you give information.
you teach fundamentals.
and you make people to forget them and search for their taste. You are a next generation teacher. Thanks.
I use approximately 20 yottadaltons of coffee per cubic metre (under 133 torr of atmosphere, of course).
As an engineering student, I hate you
That’s much to strong to my taste. I prefer 19 yottadaltons, 19/32th
@@handracorokan board of engineering wants to know your location
You need a cup of my famous Java ruclips.net/video/LZ-kCE6YEno/видео.html
Your comment makes my day
I think the reason the percolation brews produce stronger coffee is because of saturation effects rather than the amount of final product over which the dissolved coffee contents are distributed: in both cases the coffee will absorb the same amount of liquid. What is different between the two methods is that during percolation brewing the coffee contents that go into solution are continously washed away by the water flowing through, so the coffee grounds are always surrounded by "unloaded" water, white in the infusion brew, the coffee is surrounded by water already loaded with dissolved coffee contents, reducing the rate of dissolution. This effect is actually used in chemistry labs: it is far more efficient (solvent-wise) to wash glassware multiple times with small amounts of solvent than once with the same total amount.
Agree
That makes more sense, thanks.
This should be further up!
It has to do with how long the water and grounds are in contact just like tea so if it is a slower perc better coffee water just drios through quick its week
Watch the video again. As James says, for percolation more water is left in the filter and grounds, thus less liquid coffee vs immersion. It's irrelevant anyway - brew to the strength you want.
James. I'm nearly 70 and you have made me realize I've been coffeeing incorrectly for all of my life so far. So I am restarting my journey at this late stage! I use a French press. First off, I have been using a cheap blade grinder for my medium roast beans ..... oh what a mistake. I do however weigh / measure my coffee beans and use the same time of grind (bashing / slashing) each time. So I have been getting consistent (ly bad?) results! I've noticed a fair bit of "mud" at the bottom of my cup. Shortening blade slashing time results in coarser grind, but not such great coffee. So I'm researching burr grinders. I think I'll plump for the tank - Kinu M47. Then I've only just realized, I thought I was using 60g/l, but my French press is 1 liter (not 500 ml) so in fact the coffee is 30 g/l strength. Putting 60 g of beans into my blade slasher overwhelmed it - and the resulting coffee was again muddy and too strong for me. I will experiment some more when I get a proper grinder. Please forgive me if I go significantly less than 60g/l !!! Really enjoy your videos. Thanks for entertaining / instructing us!
So, it's been a year since your comment. Did you get a burr grinder? How many grams per liter are you using now? I too use a FP and it seems by this video that I'm using too little coffee as well. So, just curious where you've ended up.
We want answers! ;)
Because of randomly stumbling upon this channel, in a week I went from drinking maybe a cup of coffee a week to buying $200 in equipment and weighing coffee to the gram and grinding it to perfection. If anything, the stay at home coronavirus order has caused me to become a bit more cultured.
Nov 2024 Update...I'm now in over $2k in the coffee hobby.
amen
@@hxhdfjifzirstc894 lol you went a bit off tangent there bud
@@hxhdfjifzirstc894 How in the world you choose to be a soldier lol (Shanghaied?)
@@hxhdfjifzirstc894 What are you saying?? r/Ihadastroke
welp, i just bought a digital scale. hahah
For my photography buddies:
grind = ISO
ratio = aperture
extraction = shutter time
strength = exposure
taste = sensor color accuracy
Coming late to to coffee obsessive world from the photography obsessive world this sort of makes sense to me :)
Wow... I've been thinking that ISO, aperture, shutter time, and exposure were all same things, but in some BS ways of expressions. Now I know, at least, they're different.
@@Jung_Tae_Hun I take great pride in my analogy :)
ISO - "sensitivity" in analog photography, digital gain in digital photography; it determines the Signal to Noise Ratio (SNR), thus the noisy grain of the image in low light for high values;
Aperture - How wide open is you lens;
Shutter time - how much time you let the light go through your open lens;
Exposure - A subjective estimation of the overall quantity of light; you can expose correctly for the highlights details (less light needed) or for the details in the dark areas / shadows (more light needed), a choice of point of interest, or simply a matter of preference;
Color accuracy - depends on the design, HW manufacturer and technology generation (and the Bayer patterns demosaic algorithms).
Dm3qXY I love this 😂
This is actually perfect as a photographer getting into coffee. haha thanks!
I love this guys personality he comes across as humble yet snooty at the same time
😂😂😂 Holy shit this lol. I thought he was a bit of a wanker, as the brits say, when I first watched him, but by the end of the video my opinion of him changed. Soon I was binge watching his channel because it's not only good info, he's not telling you how to enjoy your coffee. I also like the proper blind taste testing and that he shows when he is wrong.
It is like he knows what he is taking about and knows that he is right but if you think different that is just fine.
British?
He's snoomble.
Putting aside the excellent coffee knowledge gained from watching James' videos, this one has my favorite rant (3:20) the mixed unit ratio. Thank you for making all of our coffee brewing better and for the humor.
It's not even an issue with one unit or the other. It's the mixing that is the problem. It's the kind of stuff that makes the Hubble telescope out of focus.
so he is not a fan of the - handful / smidge / dash / sprinkle / roughly / about or the bloop
@@jimlofts5433 "there's a special place in hell..." remember? As long as your happy I don't see the problem
I remember a set of engineering drawings back in the 90s that I think had been converted from US imperial to metric. Whoever made the conversion forgot the tolerance though so the measurements were mm with tolerances in thousandth of inch. Same place reserved!
Nothing wrong with drachms per bushel.
A coffee nerd who happens to explain well and articulate, with hundreds of videos dedicated to different methods of making coffee. That's what I needed.
0:18 - Intro
0:45 - grams per liter or cups per liter?
3:50 - How much coffee per liter?
6:30 - What ratios for different brewing methods?
THANK YOU!!!
James did not like the use of Ounces as still used in the USA…so you may well upset him to with your American spelling of the measurement of volume
American - liter
English - litre
😂🤣
@@npaisnel
A rose is a rose is a rose. Get over it!
@@dr.OgataSerizawa I never said i cared either way, just making an observation.
It’s nice to know there are analytical, precise people out there getting things solved for the rest of us.
clicks video
takes notes
presses "the big cup" on my espressomachine
Der Nesor 😆🤣😂💀
😂😂😂
😂
You monster :D
:) :)
"Grams per ounce...get out" earned a like and subscription from me (along with James' perfect blend of humor and exact science). As usual, great video.
2g / Oz 😂
Isn't that how British people work? They use both imperial and metric?
28.35 grams per ounce is still acceptable though, as that's the conversion formula. 🧐
Sir, get out! Please, leave.
@@COLDB33RI think in the context of the video he’s talking about mass:volume ratios rather than mass:mass unit conversion ratios. So “grams per ounce” is more precisely “grams per fluid ounce”. Either way, that’s a silly ratio to use unless your kettle only has Imperial markings and your coffee scale only measures Metric
I tried your tip on salt in coffee a couple times and decided to try your recommended coffee to water ratio as well.
After measuring out my usual amount of coffee I found that I've been making coffee with less than 30g per litre!
I found 60 to be a little strong, but reminded me more of the coffee I like from my favourite coffee shop, and tasted perfect after a pinch of salt!
Awesome videos!
May I ask what coffe maker you use?
@@Jasapan-u4s im sorry to tell you, but @zackwheeler4738 is not with us, and im so sorry i cant answer tht question. please pray for his soul
Are you pouring the boiling water right in? Let the water cool to 85-90c before and you’ll get a much smoother extraction.
And to think all these years I’ve been using barleycorns per hogshead.
I haven’t slept since Thatcher was in office.
gold
🤣
Lol
Sweet dreams 💛
REALLY funny. Thanks.
I feel smarter listening to James even though I understand almost nothing 😂
I understand what he is talking about 😅
Same here xD
@@MrKachannie help me out a bit:
1 grams = 1milliliters
so
60g of coffee = 1000g of water
is that correct when he talked about 60:1 ratio?
@@Syakirin57 yes it is! That's kind of the standard ratio you use, but don't be afraid to vary it. Some of my coffees are great with 60:1, some need 70:1 or 50:1 :)
@@MrKachannie Aite, thanks man 😁.
There’s something about the way James talks, his quiet manner and yet still explaining a complex subject that make his videos very enjoyable. Plus I’m making better espresso at the end of the day.
As someone who has only bought coffee at shops, used a pod coffee machine, and just bought a french press to actually make my own coffee at home for the first time, this advice on where to start is very helpful
Try pour overs too
Can we just recognise how great an orator James is?
He's found his niche, indeed!🙂
no
Make sure you watch the end credits! at 10:20
damnit
I agree with the conclusion (immersion methods require more coffee per liter), but I disagree on how you get there James. Are you saying that if you make a liter of French press that your output is 1000 ml of beverage? That seems unlikely.
Isn't it more likely that in any method, some water becomes saturated as it dissolves coffee that it is in contact with? In a pour over, that saturated water drops through and is replaced by "fresh" water that is ready to dissolve more chemical compounds? Immersion methods extract more slowly as the water becomes more saturated. That's why the famous Hoffman Method for French press works so well!
By the way, I'm V60 pourover at 15:1. If I add 30 ml more at the end of that, the result is bitter and generally dull, though with some Kenyans, that last 30 ml is tasty and gets added into the overall brew.
totally worth it just to hear James say damnit
Can you recommend certain scales at different price points? I'd really like to get one. Also, where can I mail you a bag of what I'm drinking?
You wasted two seconds of my life.
When I first heard about ratios it sounded like "I'm never going to enjoy brewing coffee if I have to count those ratios" For me now go to recipe is 60g to 1L. Thanks for this video, now I know why I liked aeropess coffee more when I did 15g to 200ml 😀 Can you make similar video about coldbrew?
I don’t even drink coffee; and yet somehow this is incredibly interesting
Sad.
We can't be friend, sorry.
Start drinking coffee now! Don't get intimidated, just go to you're local coffee shop every once and a while. Try different thing start with a favored ice coffee or something
Get to your local dealer.
Because you're receiving new information about a topic YOU knew little about BUT SEE EVERY SINGLE DAY
I found this video by mistake while searching for something else. I am a tea drinker mostly, but do quite like a milk based coffee - maybe 1 cup per day in the afternoon as a bit of indulgence, but using a moka pot I could never get the ratio correct, and often over boiled it , burning it, so resorted to just hot milk with instant coffee as I just couldnt get it right. I have now watched a lot of James videos and have enjoyed a latte or cappacino daily....I still use only a moka pot, it's nice and hot but not burned, and also very tasty coffee which is just the right strength for my particular taste. Having watched his video on types of coffee, I even know which coffee is best for my taste. I am still buying ground coffee, but my next plan is to buy coffee beans and a coffee grinder - fun times! James is clear and concise, a good video to watch. Thank you.
I've gained so much knowledge from James's videos. The biggest takeaway is that numerous factors influence the taste of coffee, but personal preference is what truly matters. Now, I feel confident experimenting to find what suits my taste best. Thanks a lot, James!
I'm baked, it's 10:54pm and I'm so excited about waking up to have my morning coffee.
Brilliantly informative content.
I was baked last night too and the thought of my morning, french pressed coffee was mesmerizing lmao
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Most useful explanation on the topic I've ever heard. Thanks.
Hi James. I'm a Brazilian guy who lives in Canada, and I love coffee, but I have ZERO experience to prepare it. I do the basic with my french press and K-cups sometimes. I just bought a Hario manual grinder to see if I can improve the quality of the coffee. Your tips are amazing. Cheers!
before i met James Hoffmann, brewing coffee at home was rocket science for me and was not fun. now i can understand coffee labels, decide my ratio and grind size per my taste. thank you for those great videos
Amém same here 😎
This is might be the first time I have ever posted a comment on YT. I'm in awe. Just started on this coffee brewing journey to start up a coffee pop up store and your videos are very helpful. You're incredibly amazing in what you do James. Keep it up! Cheers for more contents! ❤️
Just started watching your videos and learning how to get a decent cup in the morning with what I have. I’ve been using your 18g coffee to 90g water recipe with my Aeropress, and I noticed immediate improvement. I’m on the very first few steps in my coffee journey but I’m already having a great time! Thanks for your what you do!
What are the details of that aeropress recipe? That is a high coffee/water ratio - almost 3 times what I do although I change recipes regularly.
A cup in hand i thoroughly enjoyed that little imperial unit rant.
I started, ignorant as i was with way to much coffee (maybe 90g per L). That said i still enjoy a rich textured cup. Now im at 74g per L with a Karlsbader Kanne, 64g per L pour over. Grind setting relatively fine with a short extraction time as i like a front heavy extraction profile
hah yes. "grams per oz" that thinking crashes mars probes and makes lousy coffee
Bah! Since I'm using a 16.9oz bottle of water to make my cup, it sounds like I need to use 30 grams for my cuppa joe.
Haven't watched James all that long but... I just found out where he loses his shit.
😄
Europe: 76.2mm
America: Hwat? Oh, you mean 3 inches.
manictiger Nato: 7.62mm.... America: Oh that’s 0.308. Hey this Metric stuff is really simple :)
@@templecat3974
Think you missed the point my joke made. 7.62 and 76.2 are based on our 3-inch guns from WWII. Your bullets are based on our system.
So helpful. Have tried the 60g ratio and amazing how it tastes like good coffeeshop coffee, but also realized some times I want to drink more but not at that strength.
Appreciate all the knowledge without judgment on people's preferences.
I love James’ rants. His passion for delicious coffee is my obsession ❤❤❤❤
"don't be mixing imperial and metric"
*canada shuffles nervously*
I'm 177cm tall and 158 lbs. That gives me a BMI of ... 50!?!?
Priceless
Stop, just stop! -0C. +0F.
It's the worst. I think in
- inches/feet
- kilometers
- lbs
- tablespoons/cups and grams for cooking
- litres for gasoline
- imperial pints for beer
@@kgehmlich it's the worst because ordering a pint you never know if you're getting a US or imperial pint, it's like 100 ml difference! Tall boys are American pints. 473 ml = US pint, 568 = imperial pint. They might just give you 500 ml and call it good, I've seen Guinness in 473 and 500 cans (don't do the vertical pour of a 500 ml can into the 473 tailored glass...)
Also for baking watch your measures and your recipe. US customary units are not imperial units for size. New measures sold in stores are in US units in cups and spoons but grandma's old measuring tools are in imperial. Her old recipes are in imperial and new recipes are probably in US customary. 1 US cup = 8 US fluid ounces = 9.6 imperial fluid ounces. An imperial cup = 10 imperial fluid ounces. Fluid ounce difference also matters with hard liquor.
I've been binging your channel after you popped in my recommended box. I've been a huge Tea nerd for decades, but you're really getting me excited for coffee.
My favorite brew is Turkish style, and I'd love to see your take on things.
Great content James! Love the way you talk coffee without sounding like a snob like so many coffee enthusiasts do. I like having a nicely brewed coffee every once in a while but it's hard to find a reliable recipe especially compared to espresso.
Another reason to stay away from using fluid ounces is that they very depending if one is using UK Imperial or US Customary. They are different 10 US fl oz = 10.4 Imperial fl oz.
Vary
I am an American. I prefer metric because I am lazy.
The lighting and sound of your videos is top notch, and the content is so informative and interesting.
Stirring my French press coffee in the perfectly boiled water has changed my life forever ❤️❤️❤️❤️❤️
*finishes v60* ... *James Hoffmann video notification*
Niiiiiiiiicee
I've just realized what makes me comeback to your videos is your calm confidence on positionning yourself against facts and opinions. Basically the John Darko of Coffee (btw he loves coffee too)
Im donny danko.
Now I know what my weekend project is going to be. I'm a baker, and I'm not sure why it never occurred to me to do this by ratio just like I bake. I really appreciate the 75g/Liter starting point that you offer. I'm eager to see how my coffee tastes at this ratio. I use a burr grinder that runs for a specific time, so it's easy for me to reproduce a given weight once I know what the target is. I always use a french press and I always start with 500 ml of water.
Kudos and props for a straightforward and clear explanation of the several factors involved.
Good brew ratio for me brewing V60/Chemex turns out to be: Light-Medium/Modern Roasts: about 65gr/L and medium-dark/more classic roasts: about 60gr/L.
But it is really individual on each coffee. Once dialed in and a (grind) setting for delicious tasting coffee is found, I set the brew ratio to the strength which fits best to the character of the coffee. But in general the above mentioned settings will work for me mostly. More gets so dense, that it tastes thick and a bit soapy and less is to watery.
All of this is quite some work, but also fun though 😏 ☕️
Another very interesting topic is the time/grind setting. This is much more complex. As the extraction changes with grind setting as well. Coarser takes longer to extract, but passes quicker. To meet the sweetspot is not easy, especially as there are so many contributing factors: brewing device, filter paper, coffee, grind setting, pour/flow rate. And again it changes with desired amount of coffee. So far I would put it towards 2:30-3:00 for 300ml on a V60. And 3:30-4:00 for 500ml on a Chemex. Including a 30sec blooming. What do you guys think? Maybe a good Topic for another video 😉
I totally agree, there are so many other factors that brewing ratio is only one small tool to actually making a good cup. Coffee freshness, type, quality, grind size are all such huge factors that drastically change the ratio.
I wish I hadn't watched this at 2am. Can't justify coffee this early!
I started with 60 g/L, and have found myself going a little stronger if I brew for just myself. I typically brew 20g/300mL -- ironically, a 1:15 ratio 😛
I got a little confused near the end, so when he says 60g/L h means little in actual coffee liquid or just the amount of water that is to be used to brew 60gr of coffee?
@@mugenmkful the amount of water you use to make the coffee
Mugen Jaguarjaques The 60g/liter is for drip/pour overs. I guess with immersions you get more of the water you use - thus the little more coffee. Temperature & time is also important!
Willem de Jong.....I read your comment at exactly 2:12am. I have no explanation as to why I'm watching coffee videos at this hour at all.
Sleep is for the weak...
I've always worked 1/waterever ratio.. However your explanation as to why grams per litre makes a lot of sense. Might have to try converting my ratios over :)
sometimes however I just have fir example 17grams left in the bag and simply multiplying by 15 or 16 is an easy way to finish it off.
im thinking 1 handful of beans and one handful of water
Your my kinda people!
hey, James! Thanks for your videos! I used to brew a stronger pourover, but then moved to a country with clean water and struggled for two months with brewing, now I finally see the light in the end of the tunnel - my coffee became less concentrated, cleaner with more transparent taste.
I called up my favorite coffee shop in Belmar, NJ and asked them how much coffee to water. The girl says, “We use 22 grams per 12 oz of water.” So I wrote that down on a piece of paper.
Quick maths: 16.9 oz is 500ml. At 22g/12oz, you're at 29g/17oz, or 30g/500ml.
Your local shop is giving you 60g per L.
@@robertlasagna Nice Britishness. Love me some “maths”. ☕️
"If you are recommending grams per ounce, get out!" Lol 🙌
This is going to be a re-watch. First thing in the morning pre coffee the end got slightly muddled. Loved the content (I started as an Imperial to Metric guy. Used a scale to weigh coffee then measured the cups/oz of water. My brain never could grasp it.)
250 ml is close to 8 fl oz of water. That's close enough for me
I absolutely LOVE your videos, bro! I’ve been experimenting with both pour over and French press brewing methods and this video gave me something to think about, seriously. To date, I prefer the French press over the pour over and drip coffee brewing methods. My coffee has tasted consistently and significantly better IMO. I’m going to try the 75g/liter method you mentioned and see how it compares to how I’ve been brewing (16:1 method). Thanks, as always for the fab content!
I'm starting in this amazing coffee world. Been brewing with my french press for a week wondering what I'm doing wrong because no matter how I grind the beams, no matter how much time I left the brew doing the extraction, it always resulted in a weak-non developed flavours. This adds some enlighten me, maybe increasing the amount of coffee (the ratio) gives me a better result. I'll test tomorrow (it's 4 p.m, can't sleep because 3 coffees I had today testing lol)
"Dont use mixed units like g/oz"
**American Engineers would like to know your location**
It's funny because the U.K. actually used mixed Imperial/metric more than the States do...
@@calebm9000 That's because the British don't know what they want.
I would like to hope that American engineers are using standard scientific units and not outdated imperial units.
@@WhoTnT More so because for liquid volume American and Imperial units differ. Always take the Imperial pint over the American.
WhoTNT I heard an American quite funnily state that there are those countries that use metric units and those that put a man on the moon.
Coffee making is a science. My cup of filtered coffee wouldn‘t suit everyone as someone else’s coffee wouldn’t necessarily suit me. After trial and error, I have now found the measurements that produce a good cup of coffee that I enjoy. Important factors are the quality of the coffee beans and water. Thank you for an interesting video.
Once you have found what works for your self, stick with it.
Apologies if I missed this question having been asked previously in the nearly thousand or so comments made below this one, but I do have a quick question for you James:
If 2g of water is absorbed per gram of coffee in a percolation brew, resulting in only 880ml of finished coffee available after starting your brew with 1L of water, why would coffee brewed with an inversion method not also absorb a similar amount of water from your initial brew weight, therefore similarly being unavailable for drinking after the fact? I wouldn't imagine the effect of pressing your coffee would extract more water from the grounds than would allowing a nice full draw down in a pour-over.
Thanks for the videos, and for taking questions! I'm still learning on my coffee journey, but over the last year my morning cup has improved IMMENSELY as has my overall enjoyment of coffee culture, a large part of both relating to the content you create. :)
i agree. frankly, i would say MORE water is left over in a french press. if you squeeze it all out you're going to get tons of grounds in your drink. i think the real difference is that pure water is a more potent solvent than coffee water. in immersion the power of the solvent goes down as the brew progresses. in percolation you are constantly changing out the "spent" water and replacing it with pure water ready to extract at full potential.
Have you done a taste test to compare yet? Just curious about what the results would be.
@@cho4d that is backed up by Scott Rao: www.scottrao.com/blog/2017/10/20/immersion-vs-percolation
I too am baffled by this question, and it makes me wonder if the recommendation to use a bit more grams/liter, while correct for strength and or flavor, is better explained in some other way.
Thank you soooo much!! It's amazing how complacent I've become. My wife and I have a French Press that we have used for years. We always tend to make a few batches(probably because of the weakness). We just got back from Iceland and it was way stronger than we were used to, but we drank a lot less. Plus, we enjoyed it. When we got back, coffee tasted like dirty water. After watching your video, I realized we have been making very weak coffee(35g/L). I'm making 75g/L, as I type this, and can't wait!
I've changed my method of brewing over time, but only slightly. I started off, as many do, with a drip style percolating machine. I then moved to a K-cup, but it never seemed strong enough. Then I moved to a old style percolator like what you'd find on a stovetop, but the first one I used was electric (old Pyrex coffee percolator on a stove is what I use most now), and that is my preferred method nowadays. It makes some amazing coffee. It may not be for everyone but it's a ton better than the methods mentioned in this post. I have a ratio right now that works and a brewing method I like. Not sure I want to mess with it at this point, but I may need to tweak it with what you mentioned in this video.
My recipe is like your but a little different
13 centipounds per 1 quart of water
Centipounds don't deserve to exist, and I use ounces on the regular
wtf is a centiweight. If you're going to insist on imperial units use drams & grains you coward!
Thanks for your logical presentation. My comment is that the "woody" stuff that you mention usually floats to the surface in the plunger, even when I have stirred the mixture after adding the water. This acts as an effective filter bed, whereas lots of mud gets through the plunger gauze if you stir the brew again. Also I plunge SLOWLY.
Go watch his french press video he doesnt even plunge
There is a slurry which is the same as you would get with a pour over.
@@Aloha96789 Heck, doctors will advise you to eat food with more fibers...so a little "woody" coffee ground actually help you, isn't it? Now does this muddy liquid bother me? Naa...If it does, I would not eat any fruits with fibers in it...
I love your videos. You're the Matt d'Avella of coffee chanels.
Katee Rose Do you watch Food wishes? I think that was a rhymy analogy Chef John would be proud of. :)
Thank you very much for making this video! We just purchased a commercial BUNN VP17 SS, using a SS funnel and tip kit for home use. Used 12oz decanter. Created a recipe with your 1L to 60g and tweaked to 62g, because the first brew was very good, but had slightly less oomph than we desired. Tim Horton whole beans utilized, ground to medium/a bit more to the finer side. Used basic Krups grinder. BUNN heats to 200 degrees F, using gravity as function. Ours requires addition of cold water at top, as is not plumbed. Wanted to share our experience in the US with your expertise, as we are very grateful! Really enjoying your channel!
Please buy a better grinder. Seriously. I had that krups blade grinder for years, before getting a decent burr grinder. There really is a difference. Low rpm burr grinder, not a black and decker or Cuisinart.... Spend a few bucks.
Best, most approachable, and most affable coffee videos (and information) available. Thank you!
Not only does he help me make a good cup of coffee, but he’s helping me understand chemistry!!
That explains a lot. I tried doing an infusion the other day with the same amount of coffee and was surprised how much weaker it was. I am currently trying to find the best way to get a good cup out of cheaper coffees and this series is really helping me dial it in with my limited resources.
I want you to meet my dad. In his world one cup of coffee has to consist of one spoon of preground. doesn't matter what spoon. no need to weigh anything because he just wants to make coffee and he's not a scientist. cups are measured by the scale on the water tank of the drip brewer not by the actual cup he uses. coarseness dosn't matter because he can just buy preground coffee and who has time to grind coffee in the morning anyways? also there is no such thing as brewtime. the coffee is done when all of the water went into the pot obviously.
If your dad enjoys it, that's all that matters
James, as always - another spot on 'brilliant' Video... Couple of things that interesting here:
1. The establishment of a water 'recipe' to start. Having the 'desired' TDS (80-120) and Hardness 1-2 grains, is a critical part of getting to the finish line with a very desirable cup. This is the SCA Gold Cup recipe, and one that is very spot on - in terms of water quality with respect to all forms of Extraction.
2. If the above water recipe isn't available for people, then they will have to actually use MORE coffee than is normally required, as their 'Total Dissolved Solids' (the Mineral bits) are usually higher and will fight the strength of the coffee...This will be common in water in the UK and throughout Europe and many parts of the U.S.
2. I use a 'multiplier' - based on this 'Gold Cup' standard - which happens to be the same as your desired amount. It's simply this: use .06 as the multiplier for ANY amount of coffee to be brewed. For instance, if we say that 1 liter is 1000 ml, I would use your 60 grams ratio (multiplying 1000ml by .06) to come up with the amount of coffee to use. While you already know this, it's helpful for many who have small Coffee pots for their coffee makers to measure how much water they can brew, to determine how much coffee they need.
Sorry for the rambling... LOVE YOU.. you're the BEST!
Well, I'm back for a third comment. I know I'm going to get lots of negativity, but here goes. After years of using a moka pot, I recently purchased a 1950s Pyrex Flameware Percolator. I'm old now so this was for the nostalgia factor, not for "great coffee." The nostalgia adds to my perception of a great morning cup of coffee, even if the actual coffee isn't as good as it could be with newer brewing techniques. I have been playing around with the grind size, coffee quantity and length of brewing time. I have been keeping the coffee/water ratio constant while I adjust the grind size and brew time. I'm actually zeroing in on a decent brew. This video, and the many times I have re-watched it, have enabled me to hunt down my ideal brew in a logical and organized manner. THANK YOU, JAMES!
‘’I can’t do the maths on that! ‘’ Thank you 🙏
rufina
Physics rules everything else drools and I do too without my morning SOLUTION !
Thanks for making me laugh out loud when I woke up 2 hours too early this morning and heard "if you are recommending grams per ounce? Get out. Go away!" As an American who's old enough to remember our botched attempt to convert to metric in the late 1970's, this is especially endearing... as we DID that kind of rubbish.
This has been extremely helpful to me. Wish I had run across it earlier. After all the entertaining and informative machine reviews, this video, and another on how to measure, time, the making of pour over coffee, addressed my problem of how to make a good, repeatable cup. I have been buying ground coffee, so my next step is to buy a decent grinder. Thanks James!
My transformation is nearly complete. I've gone from a blade grinder, scoop measurements and an old Black & Decker percolator to a conical burr grinder, scale and pour-over with an electric kettle. My first run through, this morning, I found that my favorite travel mug holds a half-liter of water. First grind from the new burr grinder, measured 30 grams and made a decent cup of coffee. I think that's about 2 to 3 times the amount of coffee I normally use because I drink coffee all day long. I'll see how that goes. Fun video!
Don't hate on me BUT ... I use 13.5 grams of whole beans then grind them fine. I use 13 (get ready) fluid ounces of water. The amount of water is the constant (fills my preferred coffee cup perfectly). If I try a different type of coffee, I adjust the grams of whole beans. Again, the volume of water remains constant. As long as 1 of the 2 variables is always the same (assuming the same grind time, etc.), then I only have to adjust 1 variable to make it stronger or weaker.
If I want to make more than one cup in the same brew, I double everything. I never, ever make a fraction of a cup of coffee. Also, I use the same 4 cup drip coffee maker every day. And I have checked the temperature of the water as it comes out of the reservoir and it is always 1909 deg F.
Your videos are always on point. Good work.
In regards to the 1:15 type of ratio, I don't think most people do the math on that every morning. Having used that type of ratio for years, I figured the recipes early on and wrote them down so that I wouldn't have to labor over the math in the mornings.
That being said, you may have converted me to g/l.
Subscribed after the unit measurement rant.
Oh, and because of the informative videos.
Use the ratios as a starting point then taste it in your coffee maker. Adjust and enjoy.
Tried this method this morning 1 liter water to 60gram product and it worked even though I was using a mix of coffee and Teeccino herbal coffee - no more scoops for me!
This video is very timely indeed for me as I've been thinking about this a lot in my idle time (waiting for the coffee to brew...) I'm a fan of this channel and feel you are the perfect person to explore this topic further. My main premise is that a simple ratio does not adequately describe how to get the optimal amount of coffee for a given volume of water. A ratio is linear and everyone knows the formula for a line is y = mx + b. In this case, 'm' would be our ratio. But no one talks about 'b'. I believe 'b' should non-zero! So you should have a base amount of coffee needed to begin brewing and add to that a certain amount for every fraction of a liter after that. I also feel that it's not a straight line. My intuition says that the amount of additional coffee would taper off as we start brewing larger batches of coffee.
To be sure, I'm well into the weeds of diminishing returns. I don't even weigh my morning coffee anymore. For me volumetric measurement + grinding just before brewing (by far the most significant factor!) is sufficient for my needs. But the math / computer geek in me went down the rabbit-hole of getting the ultimate formula for deciding how much coffee to grind. I don't believe it's linear - more like quadratic. And no one talks about 'b'.
I wish this wouldn't have ended, this is so, so good! Please do more videos about extraction theories and the different factors affecting the solubility. I used to brew with 55g/1l, but gradually, I've realised I prefer something more between 60g-65g/l. But I still have trouble with brewing times for different roast profiles; light roasts tend to take me a longer brewing time than darker ones, and I have no idea why. Thank you for the video, James, this is brilliant stuff.
light roasted coffee is less soluble, water struggles more to get in and out the particles of ground coffee
I've noticed this too. I think it has something to do with the density of the bean and how that deals with water retention. Lightly Roasted beans are typically more dense than darkly Roasted beans. Not really sure though.
Like since they are more dense there is more surface area making the flow rate slower and dark roasts have less surface area, more air, and less density.
@@Dims338003 That makes a lot of sense! It's weird though, because I always get a 2:30 brewing time for medium to dark roasts on a V60, but light roasts almost never finish before 3:15.
@@gabriel_export That's some really good insight, thanks! Are you saying it's more about density than solubility? How do your brewing times differ?
@@AnayMridul Not really sure the exact science but I should research it! Light roasts always have a slower flow rate and hence a longer brew time than darker roasts. You're not alone! I normally just adjust my pour speed and it accounts for the time diff for the most part.
I played this at 2x speed and part way through thought to myself: "this man has had too much caffeine."
"the typical cup is 250ml"
Me looking at my 500 ml mug: oh.... whoops!
@@patchouli9 pulls out 55 kg drum. ahh this should do
Me to my cup is 16oz
the funniest is people saying they drink 4 cofees a day and in fact it's just 4 espressos shot in a day
@@MattX451 I don't agree I drink about 3 to 4 16oz cups of espresso straight coffee a day
are you from Texas?
James you have a real talent for teaching, great video. I use a Yama siphon every morning - I don't use scales, I just eyeball the water level and use 5 or 5.5 scoops of whole bean coffee that I grind using a Krups blade grinder (will upgrade soon). I measured it once at 1150mL water and 65g ground coffee, so it's a little over 17:1 ratio. Since I'm brewing for both me and my wife, she likes slightly less potent coffee, and I've found my own preference has aligned with that now - I actually think it tastes better at this strength. Anyhow, I use the finest grind that my metal filter will allow without a stuck filtration in the siphon, and 50 seconds immersion time before I remove from the heat for the draw-down. After watching some of your videos and researching the bloom a bit, I've now added a bloom step - I use a glass measuring cup and steep the grinds in just enough water to cover them for 30-45 seconds just before I add them to the siphon, and it makes a distinct and considerable improvement. The resulting coffee is as good as I've ever been able to brew. While I'm sure there's plenty of room to improve still, I can tell you that my wife thinks any other coffee is gross, and her friends come visit us sometimes just to have my coffee. :-) Will buy an Ode or Niche soon to step up my game. Love the videos, please keep making content, you are a natural.
Totally understand your stance on grams per litre. I can see how that can simplify things for some individuals. However, I've started with and stuck with my usual 1:16 ratio (15g coffee to 240g water) for my morning cup every single day. It has already become a routine/habit. Tried changing the ratios (1:13, 1:15, 1:17) and it has just never felt right. It all comes down to personal preference and I have found what works best for me over the years.
-Immersion (example French Press, Aeropress): 75g per liter.
-Percolation (example Pour Over, Drip): 60g per liter.
“There is no correct ratio, there is only preference.” -James Hoffmann
Having moved from Imperial to Metric, I have to agree with your rant.
My workout log was a mess of LB and KG, I switched gyms for that.
Hsein Shabshoul 🤓 Body weight should be measured in Newton....not kg or lb. Weight is force and the metric scientific unit is Newton
F (weight) = m g
m is the mass in kg
g is the gravitational acceleration at sea level. g = 9,81 meters/ sec²
@@eriknystrom5839 By all means 🤓
And I was referring to the mass of the objects I lift, you know, what a workout log is actually for :)
Hsein Shabshoul OK! I understand. I don’t do weight lifting, so I didn’t know what that log was about. Anyhow, last week my doctor asked me about my body weight and I answered 675 Newton . She was a little confused..🤓
@@eriknystrom5839 man I'd do the same :) very cool! )for us at least👌)
As a non coffee drinker I do try and make coffee for my wife every morning and I am just appalled at what I’ve forced her to tolerate over the past 11 years.
Thank you. Between your channel and your videos on wired I think I’m finally starting to figure it out!
I think your marriage just leveled up
Hi James. I have started with 75/1000 for my V60. After I saw your video on V60 recipe I made the bloom longer, swirled during blooming ang stirred briefly after 100% of water was in. With all these little steps I now use 60 per 1000 ratio, and I am completely satisfied with the taste.
Hey James,
I watch a ton of your videos and I love the passion you put into what you do. In the beginning I was a Mr. coffee percolator kind a guy. Then I went to a French press and it got even better. Now I use a Chemex and I love it. My son knows I love coffee and he got me an aero press. Now my whole world is changing again. I am the 30 grams of coffee to 450 grams of coffee. And 205° water “pure” 3X the water for the coffee bloom (30=90) a 30 second bloom and a 3 minute extraction.
Now I am rethinking things ( this is all for the Chemex ).
I also love my aero press, nothing elegant there but it does produce a good cup of coffee. But now I will play with the brew time water temperature and stirring gently and swirling.
I like the not having to think in the morning the 30 gs of coffee per liter of water lol!
Any advice or comments would be welcome and again thanks for all that you do👍
Being an American who has lived in Asia for 1/3 of my life I totally have gone to metric but still deal with many American recipes which use the imperial system which drives me nuts....so I actually almost cried laughing about 'the special place in hell for those who mix...' hilarious.
I've been using 1:15 for a while now across devices so this is an eye opener. Look forward to trying some new ratios with my aeropress, v60, and other friends. Cheers
"If you are recommending grams per oz...get out" i couldn't stop laughing at this. PREACH ON!
James, Thank you sir... you have peaked my interest more. As I am a Blue Collar American in Fly over country, I am NOT a coffee snob, Cultured, or any such thing... I just like a good cup of coffee. Mom and Grandpa swore by Folgers. I can do either, at 5AM it is about caffeine, period. But the science of the cup is fun to play with as well, just bought a gram scale and my wife is making fun of me, lol.
James, can you please rant more? A polite british rant brings a smile to my face all day long.
Excellent video James. When I was younger, I liked really strong, dark roast coffee. That started because I got to try some espresso and coffee from Italy. I got back and everything tasted weak and light. As I get older (i'm almost 40 now), I like a medium strength coffee. Sometimes dark, sometimes medium. I've also restricted the amount of coffee I drink now as I was a little bit TOO on edge. I drink, at most 3 cups in a day. Most days, I have 1 or 2 cups.
"If you are recommending grams per oz...get out"
Oz per fl. oz it is.
Benjamin Drexler Exactly, I’m not here trying to figure out how many mL is in my 12oz mug, and then trying to do the grams per liter division to figure out how many grams of coffee. I’ll just figure out the oz per oz and go from there!
@Peter Simons ounces are way too big for coffee tbh. My scale only goes to a tenth of whatever unit you're using, so I either have accurate to 0.1 gram or to just under 3 grams(!) if using ounces. For coffee 3 gram potential variance from "the same" measure is not good. Especially for espresso. Basically would be useless for espresso. 18g is ~0.6 oz but displayed 0.6oz could be anything from 17 to 20 grams.
I want a cup of coffee that sends me into a manic state of blissful caffeination while tasting good and not being bad for my health.
30 grams to 12 oz = french press gold
light roasts are high in caffeine content and darker roasts are stronger in taste
@@j.r.1030 at what temperature is the water in that ratio?
@@BrandonHanners usually 205 f
Cheers James, really enjoyed that. Consider that a book sold.
I have watched MANY of your videos and this is one of your best.
Your instructions have changed my life. So thrilled with my coffee now.
Personally, I have a very limited budget when it comes to coffee. Because of that, I'd rather measure the amount of beans I'll use per brew, since it more easily allows me to ration my coffee throughout the month.
Couldn't you just take the weight of the bag of coffee then divide it by the about you would use per day? You would then know exactly how much coffee to use and how long it would last.
1lb of coffee = 454g
At 1 cup per day = 250ml (just as an example)
and you use 60g/L
That's 15g of coffee per day. just a blond one over 30 days. You could drop the expected bean or 2 haha
That's also assuming you have a scale.
Just another option/ thought that popped into my head. Hope it helped