ポアオーバー、エスプレッソ、エアロプレス、フレンチプレス、コールドブリューなど、あらゆる抽出方法に最適なコーヒーと水の量を算出。濃さの調整と挽き目の推奨付き。
| 抽出方法 | 比率 | 挽き目 | 抽出時間 |
|---|---|---|---|
| Espresso | 1:2 | 細挽き | 25–30 s |
| AeroPress | 1:14 | 中細挽き | 1–2 min |
| モカポット | 1:10 | 細中挽き | 4–5 min |
| フレンチプレス | 1:15 | 粗挽き | 4 min |
| プアオーバー(V60) | 1:16 | 中挽き | 2:30–3:30 |
| Chemex | 1:17 | 中粗挽き | 4–5 min |
| ドリップ/バッチブリュワー | 1:17 | 中挽き | 4–6 min |
| コールドブリュー | 1:8 | 粗挽き | 12–18 h |
コーヒーと水の比率は重量ベースです(水1ml ≈ 1g)。コーヒーの重量 = 水の量 ÷ 比率。SCAの「黄金比」はフィルターコーヒーで1:18、エスプレッソはより濃い1:2です。濃さのスライダーで比率を±15%調整できます。比率が低いほど、1杯あたりのコーヒー量が多く、濃くなります。
必ず計量し、目分量でのスプーン計りは避けましょう。1杯あたりわずか2gの違いが、苦みと薄さの差を生みます。
The ratio is by weight throughout, treating 1 ml of water as 1 g. Each method carries a fixed ratio: Pour over (V60) 1:16, Chemex 1:17, French press 1:15, AeroPress 1:14, Espresso 1:2, Moka pot 1:10, Drip / batch brewer 1:17 and Cold brew 1:8. The strength slider rescales it as ratio × (1 − strength ÷ 100) across plus or minus 15, so +15 on a V60 tightens 1:16 to roughly 1:13.6.
Start with the "I have…" select. "A target water amount" divides your figure by the ratio to give coffee; "A target coffee amount" multiplies it to give water; "A number of cups" multiplies your count by the Cup size select — 240 ml US mug, 180 ml SCA cup, 60 ml espresso double or 350 ml large mug — then divides. The grind, brew time and water temperature shown alongside come from the method itself, not from your numbers.
These ratios are fixed starting points, not a model of extraction: roast level, grind fineness, water mineralisation and brewer geometry all shift the cup and none are inputs here. Espresso is a special case, because its 1:2 is a dose-to-yield ratio — the figure the tool labels as water is really the liquid espresso in the cup, not what you put into the machine. In cups mode the g/oz selector is ignored.
The Pour over (V60) preset uses 1:16, so 500 g of water takes 31.3 g of coffee. Chemex and drip sit at 1:17 for a lighter cup and French press at 1:15. The strength slider moves any of them by up to 15 percent.
Select French press for its 1:15 ratio, switch the input to a target water amount, and enter your carafe volume in grams. A 1000 g press takes 66.7 g of coarsely ground coffee, steeped for the four minutes the tool recommends.
It multiplies the method's ratio by one minus the slider value over 100, across plus or minus 15. Positive values tighten the ratio and use more coffee per gram of water; negative values loosen it. Grind and brew-time recommendations do not move.
Because espresso is measured dose to yield rather than dose to water. A 1:2 ratio means 18 g of ground coffee producing 36 g of liquid in the cup, so the figure labelled water here is that yield, not what you feed the machine.
Not accurately. Scoops vary with grind size, roast level and how the grounds settle, and the ratio here is strictly by weight with 1 ml of water treated as 1 g. A two-gram error per cup is the gap between weak and bitter.
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