We previously discussed the importance of ratios in coffee and how they are the foundation of any successful cup. Ratios aren't just numbers on a scale; they're a tool in the barista's hands, allowing them to control the taste and body and ensure a consistent customer experience. Today, we continue this discussion and focus on two key areas that illustrate the value of ratios: espresso and drip coffee .
It is important to know that there are different types of coffee beans, and each type may require different ratios to achieve the best flavor.
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Why are ratios considered the "language of coffee"?
Ratios are the common language of baristas worldwide. When you say 1:2 or 1:16, you're defining the shape of the cup even before it's drunk. This language makes training clearer and reduces variations between cups from the same cafe, especially if you have multiple baristas working at the same time.
The importance of water ratio
When preparing specialty coffee , many people focus solely on the type of beans or the brewing method, but the water-to-coffee ratio plays a crucial role in determining the quality of the final cup. Using the right amount of water with the coffee beans ensures balanced flavor extraction, resulting in a rich, flavorful cup of coffee. If you use too much water, the coffee will be weak and may lose some of its flavor depth. Conversely, if you use too little water, you'll get a coffee that is too concentrated and may be bitter or heavy on the palate. Therefore, adjusting the water-to-coffee ratio every time is the secret to brewing perfect coffee and giving you the best flavor experience in every cup.
Espresso ratios
Espresso is the drink that requires the most precise proportions:
Ristretto: 1:1 to 1:1.5 – Intense, thick, high sweetness.
Classic Espresso: 1:2 – The perfect balance of bitterness, sweetness, and acidity.
Lungo: 1:3 or more – lighter in consistency, with more pronounced acidity.
The number of ratios or types of espresso that can be prepared depends on the number of different ways to change the coffee-to-water ratio, and each ratio gives a different taste and experience.
Tip: Any barista who works without a scale cannot maintain consistent quality. Weight (In/Out) should become a daily habit.
Distilled coffee ratios
Drip coffee gives you more scope for experimentation, but it relies on the same idea:
The golden ratio: 1:15 to 1:17 (grams of coffee: milliliters of water).
Example: 20 grams of coffee x 300 ml of water = 1:15.
- Also, there are other methods or ratios that can be tried besides the golden ratio, and each experiment may give different results depending on personal taste.
The difference between 1:15 and 1:17 completely changes the cup: the first produces strong, rich coffee, while the second is smooth and easier to drink. This is where training comes in, because customers don't like to receive a strong cup one day and a weak one the next.
The impact of ratios on customer satisfaction
A customer might not know the meaning of 1:2 or 1:16, but they can feel the difference in the cup. Consistency is what builds trust between a cafe and its customers. If they consistently find the same quality, your cafe will become their first choice. But if they sense inconsistency between cups, they might lose you, even if the flavor is sometimes good.
The importance of training the team on ratios
Consistent quality: The customer expects the same taste every time.
Cafe reputation: Consistent quality = Customer loyalty.
Reducing waste: Adjusting the proportions means using precise amounts of grain and water.
Developing the barista: When the barista understands the numbers, he becomes aware of the flavor and learns how to adjust it according to the order.
How do you explain the ratios to a new team?
Instead of giving baristas general instructions, teach them to measure with a scale. Explain that ratios aren't just "information," but a tool that controls flavor. The best training method is to prepare the same coffee with three different ratios and let the team taste the differences themselves. Practical experience reinforces the information more effectively than words.
How do you write a recipe ratio guide for your coffee shop?
Professional cafes keep an internal "playbook" outlining the approved ratios for each drink. For example: cappuccino = 1:2 espresso + 150ml milk, x60 = 1:16… etc. Having this guide ensures the team, especially newcomers, works according to standardized criteria and saves the cafe owner time and effort in daily training.
We've talked a lot about ratios – and we're revisiting them today because we believe they're the foundation of a successful coffee shop. From strong espresso to calming drip coffee, understanding and accurately applying the numbers is what elevates the quality of your drinks and establishes your identity as a professional coffee shop. Don't underestimate the numbers; they're simply the secret to a perfect cup that satisfies every customer.
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