Brewing 10 min read

Brew Coffee for a Crowd: Scaling Ratios, Batches, and Heat Management

How to scale pour-over, French press, and batch brewing without losing sweetness. Use ratios, brew math, and thermal tips to keep every cup tasting fresh.

Published on 7/18/2025

Brewing for guests shouldn’t mean sacrificing flavor. With correct ratios, grind adjustments, and smart heat management, big batches can taste as good as your daily cup.

The Scaling Rule

  • Keep your ratio constant (e.g., 1:16) and adjust grind slightly coarser as batch size increases to account for bed depth and flow resistance.
  • Track brew time; aim to keep extraction windows similar to single-serve versions.

Quick Reference (Common Setups)

Method Ratio Coffee Water Notes
V60 02 double 1:16 36 g 575–600 g Two-pour plan; grind slightly coarser
V60 03 family 1:16 60 g 960 g Three pours; maintain bed turbulence
French press 1 L 1:16 62 g 1,000 g Skim crust; decant to server immediately
Batch brewer 1.8 L 1:16 112–115 g 1,800 g Use manufacturer’s flow settings

Heat and Freshness

  • Preheat servers and cups thoroughly.
  • Keep brewed coffee at 80–85°C in insulated servers; avoid direct heat plates that scorch.
  • Brew in smaller, staggered batches if possible for peak aromatics.

Grind and Flow

  • Larger brews often need a touch coarser to maintain target times.
  • If drawdown stalls, coarsen slightly and reduce agitation.

Troubleshooting

  • Hollow/flat: Increase dose 2–3 g per liter; keep server hot; reduce oxygen exposure.
  • Sour: Finer grind or extend brew time 15–20 s.
  • Bitter: Coarser grind, reduce hot-holding time, or lower brew temp slightly.

Tools That Help

  • Accurate scale with 2–3 kg capacity, insulated servers, reliable kettle, and a timer.
  • Consider a simple batch brewer for gatherings; it’s consistent and frees you up.

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