Choose a baseline ratio#
Start with 1:16 (for example, 20 g coffee to 320 g water). This gives you a stable baseline for cone and flat-bottom brewers.
Calibrate by taste#
If the cup is thin and sharp, try a finer grind first. If the cup is heavy and bitter, move one click coarser.
Keep notes simple#
Track only four values: dose, water, grind setting, and brew time. That is usually enough to repeat your best cup.
After practice, compare local venues in the cafes directory.