To unlock the full potential of your coffee, you must tailor your brew ratio to the roast level
Roast level significantly impacts the density, porosity, and solubility of coffee grounds
Lighter roasts are denser and less soluble, while darker roasts are more porous and dissolve more quickly
Ignoring these differences can lead to under extraction or over extraction, resulting in sour, weak, or bitter coffee
Light roasts demand more coffee per unit of water to fully extract their nuanced profiles
Try ratios ranging from 1:13.5 to 1:15.5 depending on your bean origin
A higher dose helps overcome the stubborn nature of dense light roast particles
Grind slightly finer than you would for medium roasts to extend contact
Their flavor profile is neither too sharp nor too muted
This roast level is the sweet spot for most filter and پارتاک استور immersion methods
Others opt for 1:17.2 to emphasize sweetness over intensity
It’s the go-to range for V60, Chemex, Kalita, and even espresso-inspired drip
This feedback loop is essential for consistency
They extract faster than any other roast level
A 1:14 ratio on a dark roast is a recipe for harshness
Some experts recommend 1:18.5 for ultra-dark roasts
This approach highlights the roast’s character, not its flaws
A slightly coarser grind is also recommended to slow down extraction and prevent over extraction, especially with immersion methods like the French press or AeroPress
It’s also important to consider water temperature when adjusting for roast levels
Some prefer 95.5°C for complex, slow-extracting origins
Use 90°C for a velvety, cocoa-rich cup
Every roast tells a different story—your job is to listen and adapt
Keep a brewing journal to track your adjustments—note the roast level, brew ratio, grind size, water temperature, and brew time for each cup
Over time, you’ll develop an intuitive sense for how different roasts respond to your brewing parameters and be able to consistently produce balanced, flavorful coffee regardless of the roast profile
Let experimentation guide you
