Calculadora de Proporção e Temperatura por Método de Preparo
Escolha um método de preparo e obtenha a proporção café-água, a temperatura da água e a moagem, ajustadas à água ou às xícaras que você quer preparar.
Calculadora
Notas de preparo
O V60 é um pour-over limpo e brilhante. Faça o bloom com cerca do dobro da dose em água por ~45 s, depois despeje em círculos lentos até o peso desejado. Ver guia de tamanho de moagem.
Sobre esta calculadora
Every brewer wants a slightly different recipe. This calculator takes your brew method — V60, Chemex, Kalita, French press, AeroPress, moka pot, Turkish or siphon — and gives you its coffee-to-water ratio, the water temperature it likes, and the grind it needs, all scaled to the exact amount of water (or number of cups) you want to brew. Change the method and the dose, temperature and grind all update together.
Como ler seus resultados
The hero is the coffee dose in grams for your chosen water at that method's ratio. Filter methods (V60, Chemex, Kalita, French press, siphon) sit in the SCA "golden" band of roughly 1:15 to 1:18 and brew between 90 and 96 °C. Moka and Turkish are espresso-adjacent: much stronger (around 1:10) and not held to the filter band. Use the strength tweak to move within the method's sensible range. The grind stat links to the full grind-size guide.
Como é calculado
Coffee dose = water ÷ ratio denominator. Each method carries a default ratio (water ÷ coffee, by weight), a temperature band and a grind band. One cup is treated as 250 mL ≈ 250 g of water. The strength tweak simply swaps the ratio for a value inside the method's range, then the dose is recomputed.
Exemplo prático
V60, brewing 500 g of water (about two 250 mL cups) at the default 1:16.7 ratio.
Use about 30 g of coffee at 95 °C (92–96 °C) with a medium-fine, pour-over grind (~400–700 µm). Bloom with roughly twice the dose in water for ~45 s, then pour to 500 g.
Perguntas frequentes
Why is moka or Turkish so much stronger than V60?
Moka pots and Turkish (cezve) coffee are espresso-adjacent brews — concentrated and intense, around 1:10 coffee to water. Pour-over and immersion filter methods aim for a lighter, cleaner cup in the 1:15–1:18 range, so they use far less coffee per gram of water.
What water temperature should I use?
Filter methods do best between about 90 and 96 °C (the SCA recommends 93 ± 3 °C). AeroPress is often brewed cooler (80–90 °C). Turkish coffee is the exception: start with cold water and heat slowly to 70–80 °C — never let it reach a full rolling boil.
How accurate are these ratios?
They are reliable starting points drawn from common brew guides and the SCA Gold Cup standard. AeroPress, moka and Turkish have no single agreed recipe and are flagged indicative. Bean, roast, grinder and water all matter — dial in by taste: sour or weak means grind finer or use more coffee; bitter means grind coarser or use less.
Should I weigh in grams or use cups?
Weighing in grams is the most repeatable — a kitchen scale removes guesswork. The cups option assumes 250 mL (about 250 g of water) per cup as a convenience, so 2 cups ≈ 500 g of water.
Fontes
- honestcoffeeguide.com/brew-recipes/james-hoffmann-v60
- coffeegeek.com/wp-content/uploads/2023/10/SCAGoldCupStandard.pdf
Revisado pela equipe do YouCalc · Última revisão
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