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FrontStreet Coffee's Guide to Coffee Brewing Ratios and Techniques

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, FrontStreet Coffee's standard coffee preparation uses 15g of coffee grounds. When sharing coffee brewing techniques, FrontStreet Coffee consistently uses 15g as the demonstration standard. However, the amount of coffee grounds used in brewing varies greatly. According to FrontStreet Coffee's observations, common amounts include 12g, 18g, and 24g (multiples of 6), which are typically derived from one-serving 120ml coffee liquid. There are also amounts like 15g, 20g, and 25g (multiples of 5), which are determined based on the recommended capacity of filter cups—a compromise suitable for the filter cup model while also facilitating water ratio calculations. Some brewers use 16g, which has the advantage of making it easier to calculate segmented water pouring with a 1:15 brewing ratio.

When FrontStreet Coffee gives a simple introduction to espresso coffee, latte is usually used as an example. Its composition is quite simple—only coffee, milk, and a small amount of milk foam. FrontStreet Coffee has also explained the preparation method many times, including making some simple latte art.

However, the most important sensory experience of a latte is rarely mentioned in detail. This is actually the most fundamental aspect of any beverage. If you have tasted lattes from dozens of coffee shops, you should have noticed that although they are all called lattes and made with espresso from coffee machines plus steamed milk, their sensory experiences are indeed different.

The Five Key Factors That Determine Latte Quality

The first and most important reason is the choice of coffee beans. A direct comparison can be made today, as many coffee shops now offer customers the option to choose different coffee beans for their lattes, resulting in naturally different coffee flavors. For example, lattes made with traditional Mamba blends have a rich, caramelized flavor with cocoa and caramel notes, while lattes made with Ethiopian SOE (Single Origin Espresso) beans, commonly used in some shops, display milky sweetness and floral notes—two completely different styles.

The second factor is milk. There are 7-8 common types of fresh milk on the market alone. According to FrontStreet Coffee's milk review, some milks appear watery and not full-bodied enough; some have a fragrant milk flavor that complements coffee perfectly; some have too strong a milk flavor that overpowers the coffee; and others are rich in texture, thick, and delicious.

The third factor is the espresso extraction part. The difficulty doesn't lie in the operation techniques (distribution, tamping, etc.), but in the extraction recipe. Many coffee shops' final step in calibrating espresso is to test whether the resulting latte tastes good as the standard, because just because the espresso performs well doesn't necessarily mean the latte will be delicious.

Milk-based drinks like lattes and Americanos are currently the most common beverages served in coffee shops, so the correct espresso should be calibrated based on the flavor profile of these drinks. Limited by factors such as cup capacity, FrontStreet Coffee's recipe of 20 grams of coffee grounds extracting 40 grams of espresso liquid during testing shows rich performance and full layers. However, when used for making lattes, it tends to be bitter and lacking in body. After adjusting to 20 grams of coffee grounds extracting 35 grams of espresso liquid, the resulting latte has a full body, with creamy, chocolate, and brown sugar notes coming through.

The fourth factor is the fineness of the milk foam during steaming, which affects both texture and fusion effectiveness. Once you master the vortex rotation rhythm of the steam wand, it becomes quite easy. If you don't need latte art, you can skip the foaming and simply heat the milk directly—the taste will be the same.

The fifth factor is the fusion of milk and espresso. The general technique for fusion is to stir in a clockwise direction—hold the coffee cup with your left hand and the latte art pitcher with your right hand, starting from the 3 o'clock position and circling toward the 6 o'clock position. While circling, you can choose to rotate either the pitcher or the cup, but remember not to rotate both simultaneously! If you don't control the rhythm well, the milk and coffee will "fight" with each other, and you'll end up with a latte full of large bubbles.

Conclusion

Basically, this is how a delicious latte is made. Among these factors, FrontStreet Coffee believes the most important ones are the coffee beans and the espresso extraction recipe. Once you understand these elements, you'll be able to identify what's causing a latte to taste unpleasant next time.