More coffee doesn’t mean stronger or better coffee and that’s not how brewing coffee works . . .
Coffee brewing is about how coffee and water interact with one another and how the flavors are extracted from the beans.
The hot water dissolves soluble compounds in the ground beans, so the flavor and caffeine extracted are limited to each bean.
Trying to extract more from that bean will only give you a bitter, fry, and flavorless coffee. However, under-extracting, you’ll get coffee that tastes sour and a little salty.
So the ratio of 1:16 parts coffee to water is the golden ratio to achieve the tastiest and most flavorful extraction when brewing coffee. In weight, it’s 22 grams of coffee to 352 grams of water.
Adding more beans is just wasting coffee since there’s only so much caffeine that you can draw out before you start to pull over-extracted the flavors.
Other considerations have to do with grind size, brew time, and water temperature, but the most significant factor is the coffee to water ratio.
If you prefer a bolder, toastier, full-bodied cup which does exist, then you have to buy the right beans which are the dark-roasted beans, and the light-roasted beans for a more caffeinated cup.
These methods are featured in our coffee courses.
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).