Ideal is entirely dependend on brewmethod, bean, preference, and age of the roast. I very rarely go above 1:15, and often closer to 1:10 for pourover. For espre

Ideal is entirely dependend on brewmethod, bean, preference, and age of the roast. I very rarely go above 1:15, and often closer to 1:10 for pourover. For espresso it's a different beast, but usually something like 18-20g pr cup.