푸어오버, 에스프레소, 에어로프레스, 프렌치프레스, 콜드브루 등 어떤 추출 방식이든 정확한 원두와 물의 양을 확인하세요. 농도 조절과 분쇄도 추천도 제공합니다.
| 추출 방식 | 비율 | 분쇄도 | 추출 시간 |
|---|---|---|---|
| Espresso | 1:2 | 곱게 | 25–30 s |
| AeroPress | 1:14 | 중간-곱게 | 1–2 min |
| 모카포트 | 1:10 | 중간-곱게 | 4–5 min |
| 프렌치프레스 | 1:15 | 굵게 | 4 min |
| 푸어오버 (V60) | 1:16 | 중간 | 2:30–3:30 |
| Chemex | 1:17 | 중간-굵게 | 4–5 min |
| 드립 / 배치 브루어 | 1:17 | 중간 | 4–6 min |
| 콜드브루 | 1:8 | 굵게 | 12–18 h |
커피:물 비율은 무게 기준입니다(물 1ml ≈ 1g). 원두량 = 물 ÷ 비율. SCA "황금 비율"은 필터 커피 기준 1:18이며, 에스프레소는 훨씬 진한 1:2입니다. 농도 슬라이더는 비율을 ±15% 조정하며, 비율이 낮을수록 더 진하고 컵당 원두량이 많아집니다.
항상 저울로 계량하고 스쿱으로 어림잡지 마세요. 컵당 2g 차이만으로도 쓴맛과 밍밍한 맛이 갈립니다.
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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