If you run a café, office, catering unit or hospitality venue, consistency matters. Using the correct coffee-to-water ratio in your commercial filter coffee machine ensures every brew tastes balanced, professional and repeatable. Too little coffee produces weak, thin results. Too much wastes stock and can cause bitterness. This guide gives you the correct dosing for common UK commercial filter machines including Bravilor, Buffalo, Burco and Marco systems.
The Golden Rule for Commercial Filter Coffee For most commercial brewers: Use 55–65g of coffee per litre of water This provides a balanced extraction suitable for the majority of customers. You can adjust slightly depending on whether you want a mild, regular or strong brew. Cup calculations below are based on a standard 180ml serving.
Commercial Filter Coffee Dosing Guide
1 Litre (6 Cups) Suitable for smaller drip brewers or half batches.
- Mild: 40g
- Regular: 50g
- Strong: 60g
1.25 Litre (7 Cups) Often seen in larger domestic-style machines or small offices.
- Mild: 50g
- Regular: 60g
- Strong: 70g
1.7 Litre (10 Cups) Common in hospitality and catering environments including Bravilor Novo and Marco systems.
- Mild: 60g
- Regular: 80g
- Strong: 100g
1.8 Litre (10 Cups) Typical for Buffalo commercial units.
- Mild: 70g
- Regular: 90g
- Strong: 100g
1.9 Litre (11 Cups) Used in higher-capacity Buffalo and catering models.
- Mild: 70g
- Regular: 90g
- Strong: 110g
2.2 Litre (13 Cups) Large batch commercial brewers such as Bravilor TH, Burco CF594 and Marco Bru F60M.
- Mild: 88g
- Regular: 110g
- Strong: 132g
Grind Size for Commercial Filter Machines For Bravilor, Buffalo, Burco and Marco batch brewers, use a medium filter grind — similar to coarse sand. If the grind is too fine: Brew time slows Coffee becomes bitter Filters may clog If too coarse: Water passes through too quickly Coffee tastes thin and sour A consistent burr grinder is essential for commercial results.
For most cafés and office environments, the regular column is the safest starting point.
Why Correct Coffee Dosing Is Critical in Commercial Settings
-
Consistency Across Staff - When different team members prepare coffee, using a gram-based system ensures every batch tastes the same.
-
Cost Control - Overdosing by even 10g per brew across multiple batches daily can significantly increase coffee spend over a month.
- Customer Experience - Under-dosed coffee tastes weak and reduces perceived quality. In hospitality, this directly impacts repeat business.
Grind Size for Commercial Filter Machines
For Bravilor, Buffalo, Burco and Marco batch brewers, use a medium filter grind — similar to coarse sand.
If the grind is too fine:
- Brew time slows
- Coffee becomes bitter
- Filters may clog
If too coarse:
- Water passes through too quickly
- Coffee tastes thin and sour
- A consistent burr grinder is essential for commercial results.
For reliable filter grinding, machines such as the Baratza Forte BG are designed specifically for brewed coffee environments.
Quick Reference: Commercial Coffee Ratio
If you need a simple formula: 60g of coffee per litre of water is the most reliable starting point for commercial filter coffee.
Adjust up or down depending on your customer preference. Commercial filter coffee should be consistent, balanced and cost-efficient. By standardising your brew ratio and grind size, you ensure every pot meets customer expectations — whether you're serving 10 cups or 100. If you supply offices, hotels or catering environments, getting the ratio right is one of the simplest improvements you can make.
