Brew Better Coffee By Learning Extraction And Ratio Adjustments

Significant differences in a cup of coffee can come down to some very small changes. Coffee expert and seller George Howell provides some insight into the tiny differences in coffee extraction and ratios that make a huge difference in the quality of the final product.

It's kind of incredible that such a small change can have such a big effect. According to George, 98.8 per cent water and 1.2 per cent extract brews a weak cup, whereas 98.5 per cent water and 1.5 per cent extract brews a strong one. Practically, George says that the shape the coffee at the edge of your tablespoon is an easy way to measure the strength with your eye. A perfectly flat tablespoon will result in a medium-strength cup of coffee, whereas a convex tablespoon will be weak and a concave tablespoon will be strong. It's easy to measure carelessly and just let the coffee drip, but you'll end up with the coffee you want if you pay a little more attention to the way you measure it.

For more coffee brewing tips, be sure to check out George's other videos on drip and manual brewing over at How2Heroes.

Photo by David D.

Coffee Brewing and Extraction [How2Heroes]


    Dont you guys know the difference between convex and concave?
    Seriously, buy a dictionary or get an editor.


      It's a pity word derivations aren't taught in schools, not that this example needs it. conCAVE!

        If they're talking about the spoon itself they are right.

        Though technically a convex spoon would leave to coffee in the jar.

          the coffee in the jar.

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