Coffee Ratio Calculator | Brew Water & Grounds
Calculate coffee grounds and water for pour-over, drip, French press, AeroPress, cold brew, moka pot, and espresso. Choose strength, cups, ratio, brew timer, save recipes, and copy brew cards.
Pour-over
Balanced, clarity, bright notes
Ratio
1:16.0
Coffee
31.3 g
5.9 tbsp
Water
500 g
16.9 fl oz
Per cup — coffee
15.6 g
2 cups
Per cup — water
250 g
per serving
Grind size
Medium-fine
Water temp
94°C / 201°F
Brew time
3–4 min
Water Amount
Number of Cups
Strength
Save Recipe
What Is the Coffee Ratio Calculator?
The ratio controls how strong your coffee is. The grind controls whether the extraction is even and complete. Get both right and everything else is fine-tuning.
Enter your brew method, number of cups, and strength preference. The calculator gives you exact gram weights for coffee and water. Weigh both — a tablespoon of fine espresso grind can weigh 40% more than the same tablespoon of coarse French press grind, so volume measurements lie to you.
Coffee Ratio Calculator Formula and Method
Coffee (g) = water (g) ÷ ratio.
For espresso, yield ratio = output_weight (g) ÷ input_weight (g) — a 1:2 ratio means 18g coffee produces 36g espresso.
Strength adjustment: weak = ratio × 1.2, strong = ratio × 0.85.
All calculations use grams for precision.
How to Use
- 1
Select your brew method from the seven options. Each loads its recommended ratio: Pour-over 1:16, Drip 1:17, French Press 1:15, Cold Brew 1:8, AeroPress 1:14, Espresso 1:2 yield, Moka Pot 1:10. These are starting points, not rules.
- 2
Set the number of cups. The calculator uses 250ml as one standard cup. For espresso, cups means double shots. Cold brew output is a concentrate — dilute 1:1 before serving, so you get double the stated cup count.
- 3
Choose your strength: Weak uses a 1.2× ratio multiplier, Medium uses the standard ratio, Strong uses 0.85×. Or switch to Custom Ratio and enter your preferred number directly.
- 4
Note the coffee weight in grams — this is the number that matters. Weigh it on a scale. The tablespoon equivalent is an approximation; density varies enough by grind and roast that it can mislead.
- 5
Note the water weight in grams. For pour-over, your first pour is the bloom: about twice the coffee weight. Pour that first, wait 30 seconds, then pour the rest in slow pulses.
- 6
Start the built-in timer when you begin. Target extraction times: pour-over 3-4 minutes, French Press 4-minute steep, AeroPress 1-2 minutes plus 30 seconds press, espresso 25-30 seconds from first drop.
- 7
Taste the result. Sour or thin means under-extracted — try a finer grind before changing the ratio. Bitter or harsh means over-extracted — try a coarser grind. Adjust one variable at a time.
- 8
Once you find a recipe you like, note it: method, ratio, coffee grams, water grams, water temperature, grind size, brew time. The calculator scales it instantly for more or fewer cups.
Coffee Ratio Calculator Example
Two cups of pour-over at medium strength. Selecting 1:16 gives 500g water and 31g coffee. Bring water to 94°C, pour 62ml for a 30-second bloom, then pour the remaining 438ml in slow circles over three minutes.
The first brew comes out slightly sour. Try a finer grind — one notch on a burr grinder — at the same 1:16 ratio. Second brew tastes balanced and sweet. The ratio was correct; the grind wasn't extracting fully. Fix the grind, keep the ratio.
Understanding Coffee Ratio
The Golden Ratio Is a Range, Not a Rule
The Specialty Coffee Association recommends 1:15 to 1:18 for most filter methods — 55-67g of coffee per litre of water. At ratios below 1:12, extraction tends to be sour and thin. Above 1:20, coffee tastes watery. Your job is to find where in that range your particular coffee tastes best.
Why Each Method Has a Different Ratio
Espresso uses a yield ratio targeting 1:2 — 18g in, 36g out. It's a concentrate, not a beverage at full strength. French Press uses 1:15 because immersion brewing with a coarse grind extracts less efficiently per gram. Cold brew uses 1:8 because cold water extracts far less than hot, even after a 12-24 hour steep.
Grind Size Is the Other Half of the Equation
The ratio tells you how much flavour is potentially available. The grind determines how much is actually extracted. Too fine pulls bitter compounds; too coarse produces sour, underdeveloped coffee. Water temperature follows the same logic: below 88°C extraction is sluggish, above 96°C you over-extract. Target 93-96°C for most methods.
Adjusting for Roast Level
Light roasts are denser and often need a slightly lower ratio — 1:15 instead of 1:17 — and higher temperature (94-96°C) to extract fully. Dark roasts have a more open cell structure; starting at 1:17 or 1:18 avoids the thick, earthy result from over-dosing. Taste it and adjust — the calculator makes it easy to find your next test point.
Frequently Asked Questions
What is the best coffee to water ratio?
The SCA recommends 1:15 to 1:18 for filter coffee — roughly 55-67g per litre. The 1:17 "golden ratio" is a reasonable midpoint. Espresso uses a 1:2 yield ratio: 18g in, 36g out. Neither is absolute — your specific coffee, grind, and taste preference all shift where you land.
How do I make stronger coffee?
Use a lower ratio number — 1:15 instead of 1:17 — meaning more coffee relative to water. Check your grind first: if the extraction is uneven, adding more coffee amplifies the problem. A too-coarse grind with extra coffee produces bitter, muddy results. Verify the grind is correct for your method, then adjust ratio.
What is the coffee ratio for French press?
French Press typically uses 1:15 — slightly more coffee than pour-over because immersion brewing with a coarse grind extracts less efficiently. Steep for 4 minutes. Hard-to-push plunger means the grind is too fine. Weak or sour result means grind finer or steep slightly longer.
How many grams of coffee per cup?
For a 250ml cup at 1:16, you need about 15-16g of coffee. At 1:15 it's 16.7g; at 1:17 it's 14.7g. For two cups (500ml), multiply accordingly: 31g at 1:16. Always weigh in grams — tablespoon measurements vary by up to 30-40% depending on grind and roast density.
Why does my pour over taste sour?
Sour pour-over is under-extracted. The most effective fix is a finer grind — more surface area slows water flow and gives more contact time. Then check bloom time (30 seconds minimum), water temperature (93-96°C), and total brew time (3-4 minutes). Adding more coffee to an under-extracted brew just produces stronger sour coffee.
What is the cold brew ratio?
Cold brew concentrate uses 1:8 — one gram of coffee per 8g of cold water. Steep 12-24 hours in the fridge, then dilute 1:1 with cold water or milk before drinking. If you want to drink it straight without diluting, brew at 1:11 or 1:12 instead.
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