Recipes · measured

Coffee recipes, measured

A recipe sheet for home brewers: every recipe in grams, degrees and seconds, drawn from published competition recipes, brewer guides and the SCA's reference values. Weigh, time, taste, adjust.

Updated 2026-10-13 · sources listed at the end

If you arrived from an older link expecting a pour-over recipe library for a light-guided smart scale: that site is gone, and this is an independent replacement. Its campaign page described three flavor presets — clean acidity, balanced, and rich bitterness. The recipes below let you steer the same way by hand; the 4:6 method in particular is built around shifting a cup between acidity and sweetness.

1 · V60, the 4:6 method

Created by Tetsu Kasuya, 2016 World Brewers Cup champion, as published by HARIO Europe.

Coffee	Water	Temp	Grind	Total time
20 g	300 ml	92°C / 197.6°F	Coarse	3:30

Pours: 50 ml at 0:00 · 70 ml at 0:45 · 60 ml at 1:30 · 60 ml at 2:10 · 60 ml at 2:40 · remove dripper at 3:30.

Steer it: the first 40% (120 ml) sets balance — a bigger first pour gives more acidity, a smaller one more sweetness. The last 60% sets strength.

2 · Kalita Wave, everyday cup

From the Kalita Wave product guide.

Coffee	Water	Ratio	Temp	Grind	Total time
20 g	300–340 ml	1:15–1:17	≈93°C / 200°F	Medium-coarse	3–4 min

Rinse the filter. Bloom with 40–60 ml for 30–45 s, then 3–4 pours every 20–30 s in slow circles.

3 · SCA reference batch (any dripper or brewer)

Built straight from the SCA's best-practice numbers: 55 g/L ± 10% and 200°F ± 5°.

Water	Coffee at 55 g/L	Allowed range (±10%)	Temp
500 g	27.5 g	24.8–30.3 g	195–205°F
750 g	41.3 g	37.1–45.4 g	195–205°F
1000 g	55 g	49.5–60.5 g	195–205°F

Other amounts? Use the ratio calculator, or print the cups-to-grams ratio chart.

4 · French press

Coffee	Water	Temp	Grind	Steep
30 g	500 ml	93–96°C / 199–205°F	Coarse, like cooking salt	≈4 min

Plunge slowly. Finer grounds make plunging hard and tend to over-extract.

Step-by-step method, troubleshooting and a cafestol note: French press guide.

5 · AeroPress, official and competition-style

Version	Coffee	Water	Temp	Steep
Official	Fine grind	—	80°C dark / 85°C light	stir ≈10 s, press
Competition range	14–20 g	200–230 ml	80–92°C	30–60 s
2012 champion (Belgium)	18.3 g, coarse	250 g	85°C	≈30 s bloom, then press

More winners and their steps: AeroPress championship recipes.

6 · Moka pot

Fill the boiler to the line (below the valve), fill the basket with fine coffee and level it, heat moderately, and take it off at the first gurgle. Ratio is about 1:10 by mass. Details: moka pot guide.

Your brew log

Copy this line into a notebook for every brew so you can refine any recipe above:

date · coffee · dose g · water g · ratio 1:__ · grind setting · water °F · pours (g @ m:ss) · total time · taste notes · change next time

One variable per brew. If a recipe tastes sour, go finer; bitter, go coarser; too strong or weak, change the ratio. See the grind chart.

All ratio and recipe pages

Ratio guides, calculators and recipe archives in this section of the lab:

ToolCoffee-to-water ratio calculatorGrams in, grams out, with the SCA 55 g/L reference and French press, pour-over and moka ratios.ReferenceHow much coffee per cupGrams and level tablespoons per cup, which “cup” your coffeemaker means, and how NCA, SCA and maker rules compare.ToolTablespoons & scoops to gramsLevel teaspoons, tablespoons and scoops of coffee in grams, from NIST spoon volumes and measured coffee densities by roast and grind.ToolPour-over ratio + pulse calculatorSCA 55 g/L vs the 1:15–1:17 most recipes use, bloom and pulse weights for any dose, and World Brewers Cup champion ratios 2013–2025.ToolIced pour-over calculatorJapanese-style iced coffee by weight: hot water vs ice (25–50% ice in eight published recipes), the total and hot-water ratios, and a melt check.ReferenceFrench press ratio by press sizeGrams of coffee for 8, 12, 17, 34 and 51 oz presses at 1:12–1:18, what a 4 oz press “cup” means, and a calculator.ToolAeroPress ratio + dilution calculatorFull-strength recipes at about 1:11–1:14 vs concentrate-and-dilute champion recipes, the two-ratio math, a labelled diagram and a calculator.ReferenceMoka pot ratio by pot sizeBialetti’s capacities for 1, 3, 6, 9 and 12 cup pots, basket doses from brew guides, the ≈1:10 they work out to, a labelled cross-section and a calculator.ToolEspresso ratio + yield calculatorDose, yield and shot time explained; ristretto 1:1, normale 1:2, lungo; SCAA, Italian and WBC definitions.ArchiveWorld Brewers Cup champion recipesEvery champion 2011–2026 with coffee and brewer, published doses, water, temperatures and grinds, a ratio chart, how the competition works and where sources disagree.