The 1:20 Brew: A Big Cup From Just 15g of Coffee

November 11, 2026 · The Angry Roaster

Spotted: someone getting a full, heavy-bodied mug out of just 15g of coffee, and looking far too pleased about it. We asked how. Here is the gossip.

Short answer: Brew 15g of coffee, ground medium-coarse, with 300ml of water at 93°C. Steep the first 150ml for 60 seconds with the valve closed, open it, then add the remaining 150ml slowly. Total brew time is around 4 minutes.

Coffee: 15g
Water: 300ml
Temperature: 93°C
Grind: Medium-coarse, think French press
Brewer: A Switch base with a Mugen dripper fitted into it, a #2 filter, a scale and a timer
Total time: Around 4 minutes

Steps

Pop the glass dripper out of the Switch base and fit the Mugen dripper in its place. You will feel a soft click.
Place a #2 filter in the Mugen. Saturate it completely with hot water so there are no air gaps. Close the Switch valve.
Add your 15g of coffee. Pour 150ml of water quickly but evenly.
Give the slurry one gentle stir for about 4 seconds. Wait 60 seconds. Then open the Switch valve.
Pour the remaining 150ml slowly over the next 90 seconds.
Let it draw down. Total brew time is around 4 minutes.

Why this works

This is a 1:20 ratio, so 15g of coffee makes a full 300ml. The first half of the water steeps with the grounds while the valve is closed, and the second half filters through once it is open. With the filter sealed flat against the dripper, all of the water has to pass through the coffee. The result is a surprisingly robust, heavy-bodied cup with more body and more sweetness than you would expect from so little coffee.

If it tastes off

Sour or thin: Grind a little finer next time, and make sure you wait the full 60 seconds before opening the valve.
Bitter or dry: Grind a little coarser next time, and keep the stir to one gentle pass of about 4 seconds.

Quick answers

Why does the filter need to be fully wet?

So it sits flat with no air gaps. If water can slip around the coffee instead of through it, the recipe does not work as intended.

Which coffee should I use?

A sweet, jammy natural is a good place to start.

How coarse is medium-coarse?

Think French press. Coarser than you would use for a normal pour-over.

Our pick for this one: Ethiopia Kokose Natural, with chocolate-covered cherries, jammy fruit and bergamot. If the cup is off, here is how to fix sour or bitter coffee.

You know you love it.
xoxo, The Angry Roaster

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