Coffee to Water Ratio Calculator
Find the perfect coffee ratio for any brew method. Enter your cup size or coffee amount, select your method, and get exact measurements in grams and ounces. Whether you're dialing in pour over or making cold brew concentrate, get precision results every time.
Ratio Quick Reference
| Method | Ratio | Grind |
|---|---|---|
| Pour Over | 1:16 | Medium-fine |
| French Press | 1:16 | Coarse |
| Cold Brew | 1:6.5 | Extra coarse |
| Drip / Auto | 1:17 | Medium |
| AeroPress | 1:11 | Fine to medium |
| Espresso | 1:2 | Very fine |
| Moka Pot | 1:8.5 | Fine (coarser than espresso) |
| Turkish | 1:11 | Extra fine (powder) |
Real-World Coffee Calculations
See how to apply coffee ratios in everyday scenarios, from your morning cup to entertaining guests.
Morning V60 Pour Over — Single Origin Light Roast
You just got a bag of Ethiopian Yirgacheffe and want to highlight its bright, fruity notes. V60 with a classic 1:16 ratio.
Target cup: 12 oz (355ml) finished coffee
Method: Hario V60
Ratio: 1:16
Grind: Medium-fine (sea salt texture)
Recipe:
22g coffee + 355g water (total brew weight)
Bloom: 45g water, wait 30 sec
Then: Pour remaining 310g in slow circles
Total brew time: 3:00-3:30
Pro tip: For light roasts, use water at 205°F and aim for the longer brew time. The extra heat and time help extract the complex fruit acids that make light roasts special.
French Press for Two — Sunday Morning Ritual
You and your partner enjoy coffee together on weekend mornings. Your 34oz French press is perfect for two large mugs with a bit left over.
French press size: 34 oz (1 liter)
Servings: 2 large mugs (~14 oz each)
Ratio: 1:15 (you like it bold)
Grind: Coarse (breadcrumbs texture)
Recipe:
66g coffee + 1000g water
Process:
1. Add coffee, pour all water, start timer
2. At 4:00, break crust with spoon, stir gently
3. Scoop off foam and grounds
4. At 6:00, press and serve immediately
Pro tip: Don't leave coffee sitting in the French press — it keeps extracting and gets bitter. Pour everything out, even if you're not drinking it all immediately.
Cold Brew Concentrate — Week's Supply for Iced Coffee
Summer's here and you want iced coffee every morning. You're making a batch of concentrate to last the week, diluted to taste when served.
Goal: ~10 servings of iced coffee
Container: 64 oz (2 quart) jar
Concentrate ratio: 1:5
Grind: Extra coarse (rock salt)
Concentrate Recipe:
200g coffee + 1000g cold water = ~1 liter concentrate
Steep: 18-24 hours at room temp or in fridge
Strain: Through fine mesh or cheesecloth
Per serving: 100ml concentrate + 100ml water + ice
Or: 100ml concentrate + 150ml milk for cold brew latte
Pro tip: Cold brew concentrate keeps 10-14 days refrigerated. Make it Sunday night, strain Monday morning, and you're set for two weeks of perfect iced coffee.
Office Drip Machine — Morning Meeting Coffee
You're in charge of making coffee for the 9am meeting. The office has a 12-cup drip brewer. Nobody wants weak office coffee.
Brewer capacity: 12 cups (60 oz / 1.8L)
Expected servings: 8-10 mugs
Ratio: 1:16 (balanced)
Grind: Medium (granulated sugar)
Recipe:
110g coffee (~22 level tablespoons)
Fill water reservoir to 12-cup line (1775ml)
Start time: 8:30am for 9am meeting
Brew time: ~8-10 minutes for full pot
Pro tip: If using pre-ground office coffee, go slightly heavier (120g) since it's usually stale and under-extracted. Fresh-ground makes dramatically better office coffee.
Espresso Dial-In — New Bag of Beans
You just got a new single origin for your home espresso machine. Time to dial it in. Standard starting point: 1:2 ratio.
Basket size: 18g VST basket
Target ratio: 1:2 (dose:yield)
Target time: 27-32 seconds
Grind: Fine, adjust based on shot time
Starting Recipe:
18g dose in → 36g out
If shot runs fast (<25 sec): Grind finer
If shot runs slow (>35 sec): Grind coarser
If sour: Try 1:2.5 ratio (longer)
If bitter: Try 1:1.5 ratio (ristretto)
Pro tip: Let new beans rest 7-14 days after roast for espresso. Too fresh = excessive crema, channeling, and inconsistent shots. The sweet spot is usually 10-21 days post-roast.
AeroPress Travel Coffee — Hotel Room Brewing
You're traveling for work and brought your AeroPress and hand grinder. Hotel coffee isn't an option. Using the inverted method for a concentrated brew you'll dilute with hot water.
Target: 10 oz Americano-style cup
Method: AeroPress inverted
Concentrate ratio: 1:10
Grind: Medium-fine (table salt)
Recipe:
17g coffee + 170g water (just off boil)
Process:
1. Add coffee, pour water, stir 10 sec
2. Steep 1:30 total
3. Flip, press 30 sec into mug
4. Add ~120ml hot water to taste
Final cup: ~290ml (10 oz)
Pro tip: Bring a small bag of whole beans and a hand grinder. Pre-ground coffee goes stale in days. A good hand grinder fits in a toiletry bag and makes hotel room coffee legitimately great.
Coffee Ratio by Brew Method
Different brewing methods extract coffee differently, so they need different ratios. Use this comprehensive guide to find your starting point, then adjust to taste.
| Method | Ratio | Grind Size | Water Temp | Brew Time | Profile |
|---|---|---|---|---|---|
| Pour Over (V60) | 1:15 - 1:17 | Medium-fine | 200-205°F | 2:30-3:30 | Bright, clean, nuanced |
| Chemex | 1:15 - 1:17 | Medium-coarse | 200-205°F | 4:00-5:00 | Very clean, sweet |
| Kalita Wave | 1:15 - 1:16 | Medium | 200-205°F | 3:00-4:00 | Balanced, forgiving |
| French Press | 1:14 - 1:16 | Coarse | 200°F | 4:00-6:00 | Full body, rich |
| AeroPress | 1:10 - 1:14 | Fine-medium | 175-205°F | 1:00-2:30 | Versatile, clean |
| Drip Machine | 1:15 - 1:18 | Medium | 195-205°F | 5-8 min | Convenient, consistent |
| Cold Brew | 1:4 - 1:8 | Extra coarse | Room/cold | 12-24 hours | Smooth, low acid |
| Espresso | 1:1.5 - 1:2.5 | Very fine | 195-205°F | 25-35 sec | Concentrated, intense |
| Moka Pot | 1:7 - 1:10 | Fine (not espresso) | Boiling | 4-5 min | Strong, bold |
| Turkish/Ibrik | 1:9 - 1:12 | Powder fine | 195-200°F | 2-3 min | Thick, aromatic |
| Siphon | 1:14 - 1:16 | Medium | 200°F | 1:00-1:30 | Clean, tea-like |
| Clever Dripper | 1:15 - 1:17 | Medium | 200-205°F | 2:30-3:30 | Full body, clean |
The SCA Golden Cup Standard
The Specialty Coffee Association (SCA) defines the "Golden Cup" standard: a ratio of 1:15 to 1:18 extracts 18-22% of coffee solubles, producing the optimal balance of flavor, body, and acidity. Most specialty coffee shops aim for 1:16, with slight adjustments based on roast level and origin.
- 1:14 = Very strong, concentrated (70g/L) — espresso-style
- 1:15 = Strong, intense (65g/L) — bold preference
- 1:16 = Balanced, standard (60g/L) — industry default
- 1:17 = Light, delicate (58g/L) — nuanced flavors
- 1:18 = Light, tea-like (55g/L) — very gentle
Quick Reference Charts
Coffee for Common Cup Sizes
Quick lookup table for how much coffee to use at different ratios. Water amounts assume you want finished beverage volume (accounting for ~10% absorption by grounds).
| Cup Size | Water (ml) | 1:15 (strong) | 1:16 (standard) | 1:17 (light) | Tablespoons |
|---|---|---|---|---|---|
| 6 oz (small) | 177 ml | 12g | 11g | 10g | ~2 tbsp |
| 8 oz (standard) | 237 ml | 16g | 15g | 14g | ~2.5 tbsp |
| 10 oz (medium) | 296 ml | 20g | 18.5g | 17g | ~3 tbsp |
| 12 oz (large) | 355 ml | 24g | 22g | 21g | ~3.5-4 tbsp |
| 16 oz (grande) | 473 ml | 32g | 30g | 28g | ~5 tbsp |
| 20 oz (venti) | 591 ml | 39g | 37g | 35g | ~6.5 tbsp |
| 32 oz (traveler) | 946 ml | 63g | 59g | 56g | ~10-11 tbsp |
Batch Brewing Guide
Making coffee for groups? Here's how to scale up while maintaining quality.
| Servings | Water Needed | Coffee (1:16) | Coffee (cups) | Best Method |
|---|---|---|---|---|
| 2 people | 500ml | 31g | ~1/3 cup | French press, pour over |
| 4 people | 1L | 62g | ~2/3 cup | Large French press, Chemex |
| 6-8 people | 1.5L | 94g | ~1 cup | 10-cup drip, large Chemex |
| 10-12 people | 2L | 125g | ~1.25 cups | 12-cup drip, batch brewer |
| 15-20 people | 3L | 188g | ~2 cups | Commercial brewer, 2 pots |
| 25-30 people | 4L | 250g | ~2.5 cups | Urn, multiple pots |
Grind Size Guide
Grind size is as important as ratio for proper extraction. Here's what each level looks and feels like.
| Grind Level | Texture Comparison | Methods | Extraction Speed |
|---|---|---|---|
| Extra Coarse | Peppercorns, rock salt | Cold brew, cowboy coffee | Very slow |
| Coarse | Kosher salt, breadcrumbs | French press, percolator | Slow |
| Medium-Coarse | Coarse sand | Chemex, Clever Dripper | Medium-slow |
| Medium | Regular sand, sugar | Drip, Kalita, siphon | Medium |
| Medium-Fine | Table salt, fine sand | V60, AeroPress | Medium-fast |
| Fine | Powdered sugar, flour | Moka pot, AeroPress (fast) | Fast |
| Very Fine | Powder, smooth flour | Espresso | Very fast (under pressure) |
| Turkish | Powder, cocoa-like | Turkish/Greek coffee | Stays in cup |
Variables That Affect Extraction
- Grind size: Finer = faster extraction = stronger. Too fine = bitter and over-extracted.
- Water temperature: 195-205°F (90-96°C) is optimal. Hotter = more extraction. Cooler = under-extracted.
- Brew time: Longer = more extraction. Adjust grind to control time for your method.
- Water quality: Use filtered water. Hard water (high mineral) extracts differently than soft.
- Coffee freshness: Fresh roasted coffee (7-30 days post-roast) extracts best and tastes brightest.
- Coffee origin: Different origins extract at different rates. Adjust grind accordingly.
- Roast level: Dark roasts extract faster (more porous). Light roasts need finer grind or longer time.
- Agitation: Stirring or pouring technique affects extraction uniformity and speed.
Adjusting for Taste
- Too weak/watery: Use more coffee, finer grind, hotter water, or longer brew
- Too strong/intense: Use less coffee, coarser grind, or shorter brew
- Bitter: Grind coarser, brew shorter, use cooler water, clean equipment
- Sour/acidic: Grind finer, brew longer, use hotter water, check freshness
- Hollow/papery: Use fresher coffee, check water quality, ensure proper saturation
- Astringent/dry: Water too hot, over-agitation, or very fine particles (fines)
Frequently Asked Questions
What is the best coffee to water ratio for beginners?
Start with 1:16 — that's 1 gram of coffee for every 16 grams of water. This ratio works for most drip methods (pour over, drip machine, French press) and produces a balanced cup. For a standard 12 oz (355ml) cup, use about 22g of coffee. Adjust from there: stronger = lower ratio (1:15), lighter = higher ratio (1:17).
What ratio should I use for cold brew?
Cold brew uses a much stronger ratio because you're making concentrate. Start with 1:5 to 1:8 (coffee:water). A common recipe is 1:5 — for example, 100g coffee to 500ml water. Steep for 12-24 hours, then dilute 1:1 with water or milk when serving. The stronger ratio compensates for dilution and the cold extraction being less efficient.
How many tablespoons of coffee per cup?
About 2 tablespoons (10g) per 6 oz cup, or 2.5 tablespoons (12-13g) per 8 oz cup. But tablespoons are imprecise — a heaping tablespoon can be 50% more coffee than a level one. For consistency, use a scale: 1:16 ratio means 18g coffee for a 10 oz (300ml) mug. Digital kitchen scales are inexpensive and dramatically improve coffee quality.
Does roast level affect the ratio?
Roast level affects extraction, not necessarily ratio. Dark roasts are more soluble (extract faster) and can taste bitter at standard ratios. Try 1:17 for dark roasts. Light roasts are denser and less soluble — you might use 1:15 and a finer grind. Also, dark roasts weigh less by volume (they've lost moisture), so measuring by weight is even more important.
What does 1:2 ratio mean for espresso?
For espresso, the ratio is dose:yield (in:out), not coffee:water. A 1:2 ratio means for every gram of coffee grounds, you get 2 grams of espresso liquid. With an 18g dose, you'd pull 36g of espresso. This is the standard starting point. A 'ristretto' is 1:1.5, and a 'lungo' is 1:3. Time should be 25-30 seconds for proper extraction.
How do I make coffee for a large group?
Use the same ratio, just scale up. For 10 cups (80 oz / 2.4L), use about 150g of coffee at 1:16. For 20 cups, use 300g. Batch brewers maintain ratio well. For pour over at scale, consider multiple smaller batches — very large pour overs extract unevenly. Cold brew scales easily: make a concentrate and dilute for each serving.
Why does my coffee taste bitter even with the right ratio?
Bitterness usually comes from over-extraction, not wrong ratio. Check: water too hot (above 205°F), grind too fine, brew time too long, or stale coffee. Try grinding coarser, using slightly cooler water (195-200°F), or reducing brew time. Also clean your equipment — old coffee oils go rancid and taste bitter.
Why does my coffee taste sour even with the right ratio?
Sourness indicates under-extraction. The ratio might be correct, but you're not getting enough flavor out of the grounds. Try: grinding finer, using hotter water (200-205°F), extending brew time, or ensuring full water saturation. Also check coffee freshness — very fresh beans (under 5 days from roast) need time to degas.
Can I use volume measurements instead of weight?
You can, but results will be inconsistent. Coffee bean density varies by origin, roast level, and grind size. A tablespoon of dark roast weighs less than light roast. Volume works for daily coffee if you're consistent, but for dialing in a recipe or specialty coffee, weight is essential. Even a $15 kitchen scale makes a huge difference.
How much does water quality affect my coffee?
Water is 98%+ of your coffee, so it matters significantly. Very soft water under-extracts (flat, sour); very hard water over-extracts (bitter, chalky). Ideal water has 50-150 ppm total dissolved solids. Filtered tap water works well for most people. Avoid distilled water (too pure) and heavily mineralized water. Some specialty roasters provide water recipes.
Should I bloom my coffee, and how much water?
Yes, blooming (pre-wetting) releases CO2 from fresh coffee and improves extraction. Use 2-3x the coffee weight in water for blooming. For 20g coffee, use 40-60g water. Pour in circles to saturate all grounds, wait 30-45 seconds, then continue your normal pour. Skip blooming if your coffee is more than 3-4 weeks old — there's little CO2 left.
What's the difference between immersion and percolation brewing?
Immersion (French press, AeroPress, cold brew) steeps grounds in water — all water contacts all coffee for the full brew time. Percolation (pour over, drip) passes water through coffee — fresh water continuously extracts. Immersion is more forgiving and produces fuller body. Percolation requires more technique but offers clarity and brightness. Same ratios work for both.
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Coffee brewing standards and extraction science referenced from Specialty Coffee Association (SCA), Barista Hustle, James Hoffmann, Counter Culture Coffee, and Perfect Daily Grind.