Suggested coffee/Water Ratios for French Press Brewing
These are simply guidelines. We encourage you to experiment, though. Try different coffee’s, different coffee to water ratios, and different extraction times (be sure to keep good notes in order replicate your discoveries!) in order to discover the flavor profile you most enjoy. Remember, what works well with one brewing method (e.g. French Press, Pour Over, Moka Pot, etc.) is unlikely to prove effective with another.
| 3 Cups or 12 Ounces | 8 Cups or 32 Ounces | |
| Coffee | 18 Grams or 3 Tablespoons | 55 Grams or 9 Tablespoons |
| Water | 300 Milliliters or 12 Ounces | 900 Milliliters or 32 Ounces |
| 3 Cup or 12 Ounces | 8 Cup or 32 Ounces | |
| Coffee | 23 Grams or 4 Tablespoons | 68 Grams or 11 Tablespoons |
| Water | 300 Milliliters or 12 Ounces | 900 Milliliters or 32 Ounces |
| 3 Cup or 12 Ounces | 8 Cup or 32 Ounces | |
| Coffee | 30 Grams – 5 Tablespoons | 89 Grams or 15 Tablespoons |
| Water | 300 Milliliters -12 Ounces | 900 Milliliters or 32 Ounces |
Understanding Extraction Theory (for the rest of us)
Extraction can be a complex concept complete with mathematical equations and chemical analysis – but it’s also reducible to a fairly simple set of “How-to’s”.
What is Extraction
Coffee extraction is the effect of mixing hot water and coffee grounds, which in turn catalyzes the liberation of compounds contained within the ground coffee. Those compounds include (but are not limited to) caffeine, lipids, melanoidins, acids, and carbohydrates.
The effect of extraction is a result of several factors which include the quality and roasting method of the coffee bean, the manner in which the coffee bean is ground, the method in which it is brewed, brewing time, and the quality and temperature of the brewing water.
In short, it is a quantifiable measure of the soluble yield (approximately 28% of the typical coffee bean is comprised of water soluble matter) of a coffee bean.
Why Does it matter
The basic solubles which are comprised, roughly, of fruit sugars, caramelized sugars (an effect of roasting), fruit acids and plant solids (bitter) all dissolve, due primarily to differences in molecular structure, at different rates. Acids dissolve first, followed by sugars, with the plant solids dissolving last.
Proper extraction provides for a balanced flavor which accentuates the sweetest elements of the coffee, carefully balanced by its acidic and even bitter elements.
How to control it
Careful attention to the quality of the coffee bean and water, grind consistency and type, degassing, and brewing time provide us with the opportunity to better control extraction and the final product it yields. In short, fruity and acidic flavors extract first. Next, sweeter notes followed then by slightly bitter notes provide a balanced extraction.
Under-extracted coffee will lack the sweetness and slight bitterness a properly balanced extraction enjoys (as well as its prized and enjoyable lingering aftertaste), leaving you, instead, with a flat and slightly sour taste. Overextraction will, likewise, offer an imbalanced, overly bitter taste.
Our Story
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Great Coffee
Simplicité will begin offering specialty coffees (pre-measured and ground or whole bean) soon!
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A new way to enjoy an old favorite
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