Knowing the "most important coffee amount" in your home cafe

For beginners just starting their home coffee journey, one of the most frequently asked questions is: "How many grams of coffee should I use?" This question goes beyond a simple numerical answer. It're asking about the impact of "coffee amount" on the taste, aroma, and overall experience. Today, we're going to delve into how to adjust the "coffee amount" in your home cafe and what factors to consider. This information is closely linked to various elements like espresso percolation, roast level, extraction time, and grinding method. Therefore, we're going to approach this not as a simple "gram count," but as a key element in optimizing your overall coffee experience.

1. Think of "Coffee Amount" as a "Ratio," Not Just Weight

The first and most important metric to check when brewing coffee is the ratio of "coffee bean weight" to "water weight." Generally, for espresso extraction, the standard is a 1:2 ratio. This means that if you use 18 grams of coffee, you should extract approximately 36 grams of water. This ratio is crucial for determining "extraction efficiency" and "taste balance."

However, many home cafe users focus on the "gram count" even when they know the ratio. For example, they might think they need to use 20 grams of coffee and then adjust the extraction volume accordingly. However, focusing on the "absolute amount" rather than the "ratio" can lead to inconsistent results. The absorption rate of water varies depending on the roast level of the beans. Therefore, even with 20 grams, a latte might be over-extracted, while an Americano might taste weak.

For example, a medium roast coffee absorbs water quickly, which can shorten the extraction time. If you use 18 grams in this case, it might feel like "not enough water," resulting in a weak taste with only bitterness. Conversely, a darker roast coffee absorbs water more slowly. Therefore, even if you use 18 grams, it might take longer to extract, leading to "over-extraction." Therefore, while the extraction ratio should generally be 1:2, you need to adjust the gram count based on the "type of bean" and its "roast level."

2. Check Both "Extraction Time" and "Volume" Together

Unpleasant coffee flavors often result from either "over-extraction" or "under-extraction." Both of these are related to the relationship between "coffee amount" and "water weight." For example, extracting 36 grams of water in 25 seconds with 18 grams of coffee is a "fast extraction," which often results in a harsh taste or excessive acidity. This is because the water doesn't fully penetrate the coffee grounds.

Conversely, extracting 36 grams of water in 45 seconds with 18 grams of coffee is "over-extraction," resulting in a bitter and astringent taste. This happens because the beans are exposed to water for too long, extracting unwanted bitter compounds. Therefore, "coffee amount" is not just a simple gram count; it's a situational factor that needs to be considered in conjunction with "extraction time" and "water weight."

To address this, we need to consider both "extraction speed" and "ratio adjustment" separately. For example, if you grind the beans finer and use 20 grams of coffee, the extraction time will be shorter, potentially leading to water passing through too quickly. In this case, you might need to adjust the volume slightly more than "18g → 36g" while maintaining the "1:2" ratio. The key is to aim for a target volume within the 20-30 second range, using "extraction speed" as your guide.

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