How to measure filter coffee?

There is this automatic, almost harmless gesture, immediately before starting or programming your coffee machine: pour the ground coffee into the filter.

It’s not just a delicious scent that comes out of the package, it’s at this precise moment that everything happens, that’s where it takes shape the taste of your coffee.

THE dosage It’s not a simple equation. This is when the coffee will reveal itself. A bit like a melody to be respected, a precise ritual.

The experts at Méo coffees deliver you the filter coffee recipe perfect: the dosages, the good ones relationshipsthe methods and their advise. And always with simplicity and passion to enjoy the best coffee… what you need.

Dosage is the alchemy that reveals all the potential of coffee

The dosage of filter coffee is based on three key elements:

1. coffee,
2. waterfall,
3. the grinding.

Nothing complicated, but as soon as possible waterfall comes into contact with the ground coffee, something comes to life. An encounter, an alchemy, which will give shape and fill your coffee with aromas.

The amount of coffee determines the strength of the cup. Too much ground coffee and the balance disappearsbitterness detect. Not enough and the taste evaporates on too bland a note.

THE water quality which will be used for your coffee and his temperature they also play their role. The softer and more mineralized it is, the more it reveals the nuances of the ground coffee.

A grind too fine slows down extraction with the risk of a cup that is too bitter. A grind that is too thick or coarse will allow water to escape through the coffee without absorbing the flavors.

What really affects dosage (and what we often forget)

The kind of coffee can change the situation. A arabica naturally develops more acidity and finesse; A robust provides a more powerful and drier base with a cream denser. We don’t dose a light 100% Arabica like a more robust blend.

Freshness also matters: freshly brewed coffee Earth awakens aromas and releases further compounds.

The kind of filtered used it changes the taste. The paper filter stops oils and softens the cup. The metal filter lets more material through, more consistency. A filter coffee machine distributes water evenly. A French coffee maker extracted by immersion. A Chemex It strongly clarifies the coffee thanks to its thick filter. Each system requires a slight adjustment of dosage and grinding.

And then, of course, there are the personal preferences and desires.

Coffee is a pleasure! Some people want a light, balanced cup, while others need a strong coffee.

How much coffee for your filter coffee machine?

Calculate 80 g of coffee for 1 L of water. AND relationship universal, a fundamental point of reference for expressing the personality of coffee. We cut in two, in four, in eight, depending on the desired quantity.

• Suggestion: add a small teaspoon “for the coffee maker”. A bartender’s touch, a little extra pleasure that awakens the aromas.

Cup, small cup, large cup: how many grams?

• A small cup 10 cl is needed approximately from 8 to 10 grwhich is equivalent to a teaspoon.
• AND cup 20 to 25 cl goes around from 16 to 20 g, the equivalent ofa spoon very full.
• For a large cup oh era (40 cl), you will need it from 24 to 40 gr ground coffee or organic ground coffee.

Filter coffee machine or French press?

The two methods do not extract coffee the same way.

• The filter coffee machine works from percolation: the water passes through the coffee through the filter, regularly, carrying away the aromas along the way.

The French press coffee maker use a extraction par immersion. The coffee and water remain in contact for several minutes. The grinding must therefore be coarser to avoid excessive extraction. The overall ratio remains similar to that of filter coffee, but control of the brewing time is decisive

How about a Chemex? The gentle method par excellence

A Chemex needs a slightly higher ratio compared to that of a classic filter coffee maker. We recommend between 80 and 85 g of coffee per 1 liter of waterbecause the filter often retains some of the oils and slows down the extraction.

Some reasoning on the extraction ratio:

• 1:15 for a thicker coffee, with a more present plot,
• 1:16 provides a clean balance, often considered the “reference” value.
• 1:17 produces a smoother cup, lighter, ideal for fruity or very aromatic coffees.

THE I often filter Chemex strongly influences extraction. To avoid the pipeline (the water makes only one pass and sub-extracts the rest of the coffee), pour in several stages, in controlled circles. A simple but effective gesture.

Successfully dosing a filter coffee: the table of ideal quantities

Rule tquietly, in small steps. One gram more. Half less. Perfect the dosage according to your wishes and feelings. But to avoid distorting your perception, always use the same spoon and the same grind.

Méo tips for dosing like a barista

• The ladder it is the most reliable instrument (and the simplest despite appearances): it weighs exactly.

• The measuring cupa practical alternative: save time. One tablespoon corresponds to approximately 12-15 g. One teaspoon approximately 8 g. These are the benchmarks.

• The grinding: the fundamental basis of taste. Be careful to adjust the grinding according to the desired result, the desired taste and the type of coffee maker.

• Waterfall it’s half the coffee (literally): it must be hot, between 92 and 96°C. Without limestone, preferably mineral or filtered to let the aromas live and avoid unwanted tastes. This is half the cup. We forget this too often.

The dosage of filter coffee so it relies on the balance between coffee, water, grind. But the taste, and above all the pleasure of a precisely dosed coffee, also derives from the time we give ourselves. A time to adjust, savor, explore. Do you want to know more about the topic? Also discover our article to perfectly dose your coffee based on your machine.