Two numbers determine most of your cup quality: how much coffee per unit of water, and how hot the water is. Both are easy to hit at home with a scale and a kettle, and both need field workarounds at camp.
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The ratio: 1 to 16 as a starting point
One gram of coffee to sixteen grams of water is the standard starting ratio, which is about 20g of coffee to a 12oz cup. Stronger coffee drinkers move toward 1:15; lighter toward 1:17. Adjust from there rather than guessing from scratch.
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Measuring without a scale
Two level tablespoons of ground coffee is roughly 10-12g. A standard camp mug is 12oz, or about 355ml. Four tablespoons to a full mug puts you close to 1:16 without carrying anything extra.
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Temperature: 195-205°F
This is the extraction window. Boiling water at 212°F scorches the grounds and produces bitterness people usually blame on the beans; water below about 190°F under-extracts and tastes sour and thin.
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Hitting temperature without a thermometer
Take the pot off the heat and wait 30-60 seconds. In warm conditions 30 seconds is close; in cold or windy conditions the pot loses heat faster and you want less. Pre-warming a cold mug with a splash of hot water also prevents a large temperature drop on contact.
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Adjusting for altitude
Water boils cooler as elevation rises — roughly 2°F lower per 1,000 feet, so at 7,000 feet it boils near 198°F. That is already at the bottom of the extraction window, so do not let it sit before pouring, and grind slightly finer to compensate for the slower extraction.
Grind size explainedCompensating for lower brew temperatureRead Guide →
Ratios by Preference
| Strength | Ratio | Coffee per 12oz mug |
|---|---|---|
| Strong | 1:15 | 24g / ~4.5 tbsp |
| Standard | 1:16 | 22g / ~4 tbsp |
| Lighter | 1:17 | 21g / ~3.5 tbsp |
| Moka pot | 1:7 to 1:10 | Fill the basket level |