Brew ratio guide
Standard ratios, grind and temperature by brew method — the reference behind the recipes in AlyOps, in one table that reads on a phone.
An interactive tool in the AlyOps operations suite. It runs entirely in your browser: the figures you enter stay on your device and are not uploaded.
Brew ratio guide
These are starting points, not published specifications — dial per roast/origin.
| Method | Ratio | Grind | Temp | Time |
|---|---|---|---|---|
| V60 | 1:16.7 | Medium-fine | 92–96°C | 2:30–3:00 |
| Chemex | 1:16 | Medium-coarse | 93–96°C | 3:30–4:30 |
| French press | 1:15 | Coarse | 93–96°C | 4:00 steep |
| AeroPress | 1:15 | Medium-fine | 80–92°C | 1:00–1:30 |
| Cold brew | 1:8 | Coarse | Cold | 12–18 hrs (concentrate) |
| Moka pot | 1:8 | Medium-fine | Full boil | ~5 min |
Planning figure - dial-in starting points, not traceable to a named published standard.
How to use / SOP
Purpose
Work out coffee and water amounts for a manual brew method, and confirm the grind, temperature and time to use with it.
Standard
Each method has a starting ratio — the table below states it per method and tags where the figure came from; dial per roast/origin.
Steps
- Pick a brew method from the dropdown.
- Enter either the coffee dose or the water amount — the other is computed from the method's ratio.
- Check the grind, temperature and time columns in the table below for that method.
- Weigh coffee and water on a scale for accuracy; brew to the stated time.
Reading the result
If the cup tastes sour or weak, grind finer or extend contact time slightly. If it tastes bitter or harsh, grind coarser or shorten contact time. Ratios are starting points, not fixed rules — adjust for roast level and origin.
Notes
Water temperature outside the stated range is the most common cause of a method underperforming its own recipe.
Shortcuts
Switching method recalculates water from the current coffee amount automatically.
The reference material this tool draws on is published as prose elsewhere on the site: