Why 1:16 Is the “Golden Ratio” for Pour Over Coffee (And When to Use 1:15 Instead)

 After customers buy coffee beans in the shop, they often ask me about recommended brewing parameters—water temperature, grind size, and, of course, the coffee-to-water ratio.

Whenever I mention a ratio of 1:15, some people are surprised. That’s because most cafés on the market tend to use 1:16 when brewing pour-over coffee. Just yesterday, someone said to me, “I see everyone using 1:16. I thought that was the best—like the golden ratio for pour-over.”

And to be fair, from a certain perspective, 1:16 really can be called a golden ratio.

We know that coffee contains a limited amount of soluble material—only about 30% of the bean’s weight. Based on this fact, Dr. Ernest Lockhart conducted a series of studies and found that the coffees most people enjoy tend to fall within a specific range of strength and extraction:

  • Total Dissolved Solids (TDS): 1.15%–1.35%

  • Extraction Yield: 18%–22%

Any brew that lands within this range is known as a Golden Cup extraction, and the coffee itself is referred to as a Golden Cup coffee.

From these findings, the Golden Cup Brewing Chart was created. This chart illustrates the relationship between brew ratio, strength, and extraction yield. Simply put, it shows which coffee-to-water ratios make it easiest to brew a Golden Cup. And 1:16 happens to be one of the ratios that reliably produces a coffee with both pleasant strength and extraction. That’s why it has earned the reputation of being the “golden” ratio.

However, as I’ve always emphasized, the Golden Cup concept is a reference—not a rulebook. A coffee that falls within the Golden Cup range isn’t guaranteed to taste good, and a coffee outside of it isn’t automatically bad. The same logic applies to brew ratios.

Brew Ratio Is About Concentration

The primary role of the coffee-to-water ratio is to determine coffee strength. When extraction yield is similar:

  • A larger ratio (less water) produces a stronger, more concentrated cup

  • A smaller ratio (more water) results in a lighter, more diluted cup

Since everyone’s taste preferences are different, the “golden ratio” is different for each person.

For example:

  • If you prefer a lighter, easier-drinking coffee, ratios like 1:17–1:20 may suit you better.

  • If you enjoy higher concentration and more intense flavors, ratios such as 1:14, 1:10, or even an espresso-style 1:2 brew ratio may be more appealing.

Why I Personally Use 1:15

I choose 1:15 because it produces a slightly higher concentration, allowing the flavors to feel more focused and expressive. This makes it easier to identify the coffee’s unique characteristics.

In addition, higher concentration improves mouthfeel, giving the coffee more body and structure. I personally enjoy this richer texture. That said, a good cup of coffee isn’t determined by brew ratio alone. It must work in harmony with other variables to achieve a balanced extraction.

My Typical Brewing Approach

In most cases, I start with a 1:15 ratio and adjust other parameters based on the roast level.

For light to medium-light roasts, such as Ethiopian Gesha Village–style coffees or Panama Boquete Gesha, I typically use:

  • Water temperature: 92°C (198°F)

  • Grind size: 75%–80% passing a #20 sieve (similar to fine sand sugar)

  • Brew time: around 2 minutes

This combination yields a cup with both ideal strength and extraction, clearly showcasing floral aromas and fruity notes.

For darker roasts, such as Brazil Fazenda Rainha or Sumatra Golden Mandheling, I lower the parameters slightly:

  • Water temperature: 88°C (190°F)

  • Grind size: 70%–75% passing a #20 sieve (coarser than the above)

  • Ratio and brew time: same as before

This results in a coffee with pronounced chocolate, hazelnut, and caramel notes, along with a noticeable and pleasant sweet aftertaste.

Final Thoughts

In the end, it’s simple:
If you enjoy the way your coffee tastes, then that ratio is your golden ratio.

That’s all there is to it. ☕

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