The Golden Ratio in Coffee: Myth or Must-Have? My Honest Thoughts

Is the “Golden Ratio” Just a Coffee Myth?

I’ve been a coffee hobbyist for years—grinding my own beans, experimenting with Aeropress, Moka pot, pour over, making hot and iced drinks. But for the longest time, I never used a scale. My trusty Aeropress scoop was “about 15 grams,” and that was good enough for me.

Recently, I caved and bought a scale. Suddenly, I found myself following recipes and trying out the so-called “golden ratio” of coffee: 15:1—15 grams of coffee to 225 grams of water.

I’ll be honest: The result? Super weak coffee. It felt like drinking coffee-flavored water. I kept tweaking the ratio, dialing it down to 12:1 or even 10:1. Only then did my cup start to taste rich and satisfying—the way I’m used to.

Where Did This “Golden Ratio” Come From?

So it got me thinking: Who decided on the 15:1 golden ratio, anyway? Is this just an American thing—since US-style drip coffee tends to be milder than the strong stuff you get in Italy, Turkey, or even Vietnam? Or is it just a “guideline” that got blown out of proportion?

In my experience, a lot of the fun in home brewing comes from finding what YOU like, not what some book or YouTube tutorial says is “ideal.”

What Do Other Coffee Lovers Actually Use?

Out of curiosity, I started asking around—online and in real life. Turns out, everyone’s cup is different:

• Some people swear by 12:1 for pour over, saying it brings out just enough nuance without feeling thin.
• Aeropress fans often use 10:1 or even stronger, especially for those espresso-style shots.
• Some pour over guides suggest starting at 15:1 and tweaking down to taste.

There’s also cultural influence: In Italy, many people drink small, strong cups. In the US, the classic “diner coffee” is much lighter. Even within the specialty coffee world, there’s a range of opinions!

My Take? Go With What Tastes Good to You

After all these experiments, here’s my honest advice: Don’t get hung up on the “golden ratio.” Use it as a starting point, but don’t be afraid to go stronger (or weaker) depending on what actually tastes good to you. The real “golden rule” is: Drink what you enjoy.

How do you brew your coffee at home? Do you stick with a standard ratio, or do you just eyeball it and taste as you go? Drop a comment below—I’m genuinely curious how others approach this!