Simply put, this ratio is not fixed, just adjust it according to your own preferences.

Generally, the ratio of powder to water can be controlled from 1: 10 to 1:20.

For example,10g of powder can be extracted (boiled) with100ml to 200ml of water, and the amount of water depends on your preference for shade. For example, if the landlord wants to make a cup of 350 ml of water, he can use 20 grams of coffee powder or 30 grams.

The following theory is SCAA gold cup (extraction) theory. for reference only

Brewing Ratio brewing ratio (water-flour ratio)

If we assume that 1.5g of water will remain in every 1g of coffee powder, then when you use 20g of coffee powder and add 320g of water, you can get a coffee solution with a concentration of 1.3%TDS, then the extraction rate can be calculated as follows:

[(320g water-1.5g water/powder *20g powder) * 1.3%]/20 = 18.85%.