Redmoon Converters 获取任何冲泡方式的精确咖啡粉与水量——手冲、意式浓缩、爱乐压、法压壶、冷萃——并提供浓度调节和研磨度建议。
| 冲泡方式 | 比例 | 研磨度 | 冲泡时间 |
|---|---|---|---|
| Espresso | 1:2 | 细研磨 | 25–30 s |
| AeroPress | 1:14 | 中细研磨偏细 | 1–2 min |
| 摩卡壶 | 1:10 | 中细研磨 | 4–5 min |
| 法压壶 | 1:15 | 粗研磨 | 4 min |
| 手冲（V60） | 1:16 | 中研磨 | 2:30–3:30 |
| Chemex | 1:17 | 中粗研磨 | 4–5 min |
| 滴滤 / 批量咖啡机 | 1:17 | 中研磨 | 4–6 min |
| 冷萃 | 1:8 | 粗研磨 | 12–18 h |
咖啡与水的比例按重量计算（1毫升水≈1克）。咖啡粉重量 = 水量 ÷ 比例。SCA“黄金比例”滤泡式为1:18；意式浓缩则浓得多，约为1:2。浓度滑块可在±15%范围内调整比例——比例数值越低，代表咖啡越浓/每杯咖啡粉越多。
务必使用秤称重，不要用量勺估算。每杯用量相差2克，就足以造成又苦又淡的差别。
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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