Our favorite drink, to put it simply, is ground coffee beans combined with water. The final taste – sweet, complex, balanced or sour or bitter – depends on two things: the quality of the coffee beans and the water, and how we mix them. The last point can be a challenge: grinding size, brewing time, water temperature, appliances and more will affect the final taste in the cup .
And of course, don’t forget about the raithio . This is the ratio of ground coffee to water, which will affect the saturation of your drink, taste, body and more. So let’s look at the importance of raithio for making great coffee.
Brewing El Salvador coffee from THE BARN, Berlin, at the Airpress and Clover, at Estudio de Café, Barcelona. Photo: Coffee Capital
Why is raithio so important?
The taste of coffee will vary depending on the recipe. Yes, you need a recipe to make coffee as you would for cake. The amount of each ingredient you use matters. By increasing or decreasing the amount of water or coffee, you can change the taste of coffee, tactility and more.
That is why many baristas and coffee lovers use scales and timers when brewing.
Some baristas use the coefficient of “50 grams of coffee per liter of water” in recipes. Others talk about the ratio of 1:14 – 14 ml of water per gram of coffee or 1:16 – 16 ml of water per gram of coffee.
Regardless of the rittio, most baristas try to maintain steady performance. In this way, they can work more efficiently and effectively. They also know that if they like the taste of coffee, they can repeat it in the future.
Filter Coffee Tasting at Finca Soledad, Intag, Ecuador. Photo: Coffee Capital
Different methods of welding, different rating.
Suppose you have high quality espresso coffee that is expertly roasted to emphasize its best characteristics, for example, the aroma of jasmine or red apple, rounded body or honey sweetness. So, how would you brew it?
You have several options. Filter coffee for many people is the perfect way to taste all the flavors of your coffee (I belong to their circle). Prolonged brewing time and concentration give optimum pure taste. In contrast, espresso prepares faster and becomes more intense, highlighting 2 or 3 main characteristics.
This requires excellent rithio, grinding size, clear brewing time and more.
For espresso you take a very fine grinding and short brewing time (often about 25-30 seconds) and very little water – probably the raithio will be in the range of 1: 1 and 1: 3. But there are still ristretto and lungo, shortened and lengthened espresso versions.
In general, immersion coffee (such as a french press, air press or cap) requires coarser grinding and longer brewing times. The ideal grinding size and brewing time for drip (filter coffee) and puruer (manual brew) will be slightly different. What an immersion that the filter needs a lot more water and a lot more coffee! Here the raithio will be closer to 1:15 or 1:18. To sum it up, you need less coffee for immersion than for filter / foam.
However, these are just general principles. They can be a good starting point for making your own recipe, but to get the perfect score, you need to experiment. Try different proportions with different varieties of coffee.
Luis Armihos brews coffee at Bodum’s at Cafe Traviesa. Photo by Felipe Cisneros
Is there a perfect ratio?
Yes and no.
First, it would be a good idea to learn how coffee is made in different cultures. In some countries, they prefer lighter drinks, in others more intense ones.
Secondly, regardless of the recommendations, the final solution is always coffee.
So how do you figure out which rating to use? Well, a filter made with a 1:20 raithio will be weak, dilute. 1:10 – it will taste extremely intense. These are the extreme points of the scale; your goal should be to balance each cup. You want to taste and distinguish the flavors and flavors present in coffee, and you want to enjoy them.
In addition, anyone likes bypass welding – bypass. This means that coffee is brewed with relatively little water to make it more intense. Then, to avoid excess weight, coffee is diluted with plenty of water.
Luis Armijos tasting coffee at Estudio de Café, Barcelona. Photo by Gee Varella
It’s not just the raithio …
Value is important, but there are other factors to consider: water type, degree of grinding, temperature, infusion style… there are so many variables .
If your coffee does not taste so good, you need to change one parameter at a time so as not to disturb the sequence. The easiest way to start with grinding size:
- If your coffee is sour, salty or has no body, grind smaller . This will increase the contact area, in turn, increasing the extraction rate, and allow you to get more sweet notes in the cup.
- If your coffee is too bitter, crush it . This will reduce the contact area, reducing the extraction rate, and help to avoid bitterness.
Note: The speed of extraction (the rate at which fine particles pass from the grain to the beverage) and the time of completion (the time interval at which water and coffee are in contact) may seem similar but vary greatly. Be careful not to confuse them.
Brewing excellent coffee, especially a filter, is not always easy because there are so many variables . But you will understand that it is worth it when you can take everything under control. You will be able to reveal in your coffee all those notes that are written on the pack, whether it is jasmine, red apple, or raspberry or honey.
And when you brew your coffee perfectly – when you get the right raithio, grind size and other settings – you will have nectar in the cup. And this is not an exaggeration.
Posted by Luis Armichos for Coffee Capital.
Translation: Anna Polstiankina.