How to use the Coffee Footprint
Coffee brewing is a precise extraction process. Ratio, grind size, water temperature, and contact time all interact to determine the flavor of the final cup.
The golden ratio
Most brewing methods target 1:15 to 1:17 (coffee:water by weight). That's 1g of coffee per 15–17ml of water. Espresso uses 1:2 (a 20g dose pulls a 40g shot). Stronger or weaker preference? Adjust the ratio before adjusting brew time or temperature.
Extraction and TDS
- Under-extracted: sour, salty, thin. Fix: finer grind, longer contact time, or higher temperature.
- Over-extracted: bitter, astringent, harsh. Fix: coarser grind, shorter time, or lower temperature.
- Water temperature: 90–96°C (195–205°F) for most methods. Espresso: 90–94°C.
Brine for cold brew
Cold brew uses a 1:8 ratio (coarse grind) steeped 12–24 hours in cold or room-temperature water. Lower temperature slows extraction, requiring more time — but produces a smoother, less acidic result.
Frequently Asked Questions
How accurate are the results?
The Coffee Footprint applies a standard formula to your inputs — accuracy depends on how precisely you measure those inputs. For planning and estimation, results are reliable. For high-stakes or professional decisions, cross-check the output with a domain expert or primary source.
Why do my results differ from other converters?
Volume-to-weight conversions depend on the specific ingredient and its packing density. A 'cup of flour' can range from 110g (sifted) to 155g (packed) — a 40% difference. For baking precision, weigh ingredients rather than measuring by volume.