Dan Man Coffee — Coffee Brewing Guide

Explore brewing ratios, grind sizes, and extraction methods for perfect coffee at home.

Coffee Generator

Select your extraction method, choose desired strength, and input your brew volume to calculate the grams of coffee to use.

Extraction Method Strength Water Volume (fl oz)

Enter your parameters and click Calculate.

Extraction Methods Reference

Method	Grind Size	Brew Ratio (g/fl oz)	Temp (°F)	Brew Time	Notes
Chemex	Medium-Coarse	1.7	200°F	4–5 min	Clean, bright flavor. Use Chemex filter.
AeroPress	Fine-Medium	1.8	175–185°F	1–2 min	Great for single cups, quick brew.
French Press	Coarse	1.6	200°F	4 min	Full-bodied coffee; avoid oversteeping.
Drip Coffee Maker	Medium	1.7	195–205°F	5 min	Standard automatic brewing.
Espresso Machine	Fine	2.5	195–205°F	25–30 sec	9 bars of pressure for extraction.
V60	Medium-Fine	1.7	200°F	2.5–3.5 min	Pour slowly in circular motion.
Moka Pot	Fine-Medium	1.8	Boiling	5 min	Stovetop method, rich and strong.
Cold Brew	Coarse	1.1	Room Temp	12–16 hrs	Steep in fridge, smooth concentrate.

Coffee Brewing & Extracting

How to

HOW MUCH COFFEE SHOULD I USE?

Specialty Coffee Association recommends 8.25g per 150ml of water. This is also refered to the "Golden Cup Standard".

Home Brewers use 2 tablespoons per cup, approximately 10 grams.

If you want to really Geek out on coffee. Measure your coffee with a TDS meter. You would want 11.5-13.5 tds (total dissolved solids) and use the SCA Brew Chart to see where it compares with the ideal "Gold Cup" Standard. If you are outside the standard or personal preference you would make changes to dose, grind, temp, etc. to manipulate the extraction to your liking. It's good practice to only change one variable at a time in order to be able to repeat results.

GRIND

Match the grind to your brew cycle.

The brewing or water contact time with the coffee grounds is primarily determined by grind size and bed depth. Larger particles will require longer brew times for water to penetrate.

Recommended Contact times by grind.

Fine 1-3 min
Drip 3-6 min
Coarse 6-8 min

Grinding for specific brew methods

This is an area of control that can be experimented with as a home roaster and brewer. Espresso is a fine grind. Where a pour over or French press will use a coarse grind. The finer you go with the grind the more total dissolved solids (TDS) you will extract. Be careful not to over extract but if you do that's not a bad thing...it's all about learning :)