About Bean Ratio

How It Started

In 2015, I bought my first pour over kit out of frustration. I'd been paying $5+ for inconsistent café coffee and wanted to take control. My first cup was terrible—too weak, over-extracted, bitter. But I was hooked.

I started researching brewing ratios obsessively. Why did some days taste better? What was affecting the extraction? I read every coffee science paper I could find. I tested grind sizes. I measured water temperature precisely. I timed every second of brewing.

The 50-Method Challenge

After 2 years of pour over obsession, I realized I needed to understand the full spectrum of brewing. I challenged myself to test 50+ different brewing methods systematically. Aeropress, French Press, Chemex, Moka Pot, Turkish, Vietnamese, Siphon, Percolator—and dozens of obscure methods.

For each method, I kept meticulous notes: water temperature, grind size, brew time, extraction time, flavor profile, body, acidity. I spent thousands of dollars on equipment. I went through hundreds of pounds of beans. But I learned what makes each method unique.

That data became the foundation of Bean Ratio's brewing guides and comparison tools.

Equipment Testing & Expertise

I realized that brewing technique matters, but equipment matters too. I tested 35+ grinders over 3 years. I compared 25+ kettles. I evaluated scales, filters, brewers, and every piece of gear.

This led me to partner with specialty roasters who wanted to know why their carefully-roasted beans didn't always translate to great cups. I developed brewing guides optimized for their specific beans. I consulted on extraction issues. My tests and recommendations helped them establish brewing best practices.

From Personal Passion to Mission

By 2023, I had over 1,000 pages of brewing notes, test results, and recipes. Friends kept asking me for advice. Coffee enthusiasts wanted my brewing ratios. People emailed asking why their Aeropress tasted worse than mine.

I realized my decade of brewing knowledge could help thousands of coffee lovers. So I created Bean Ratio—a resource distilled from thousands of hours of testing, learning, and brewing disappointments and victories.