Coffee Ratio Calculator
Find how much coffee and water to use for pour-over, drip, French press, AeroPress, cold brew, moka pot or espresso, in grams, ounces and cups.
Filled in from the method; type your own ratio to brew stronger (lower number) or milder (higher number).
- Coffee
- –
- Brewing water
- –
- Coffee in the cup (approx.)
- –
- Ratio
- –
| Method | Ratio | Grind | Brew time | Water |
|---|---|---|---|---|
| Espresso | 1:2 | Fine | 25–30 s | 90–96 °C (195–205 °F) |
| Pour-over (V60, Chemex, Kalita) | 1:15–1:17 | Medium-fine | 2 ½–4 min | 90–96 °C (195–205 °F) |
| Drip coffee maker | 1:16–1:18 | Medium | 4–6 min | 90–96 °C (195–205 °F) |
| French press | 1:12–1:15 | Coarse | 4 min | 90–96 °C (195–205 °F) |
| AeroPress | 1:12–1:16 | Medium-fine | 1–2 min | 90–96 °C (195–205 °F) |
| Cold brew (concentrate) | 1:5–1:8 | Coarse | 12–24 h | Cold or room temperature |
| Moka pot | 1:7–1:10 | Medium-fine | 4–5 min | Hot water in the base |
Ratios are common starting points, not rules: taste, roast and grind matter as much as the numbers. Tablespoon amounts are rough, since a spoon of ground coffee weighs 5–7 g depending on the grind.
How to use the coffee ratio calculator
- Choose Metric (g, mL) or Imperial (oz, fl oz).
- Pick a Brewing method. The Ratio, 1 part coffee to … parts water is filled in with a common starting point; change it to brew stronger (a lower number) or milder (a higher number).
- Under I know, choose: - The amount of coffee: enter the Ground coffee you have and get the water; - The amount of water: enter the Water and get the coffee; - How many cups I want: enter the Number of cups and the Size of one cup.
- Read the Coffee, the Brewing water, the Coffee in the cup (approx.) and the ratio, plus a rough number of level tablespoons for when you have no scale.
Ratios by method
The ratio is the weight of ground coffee compared with the weight of water. Since 1 mL of water weighs about 1 g, 1:16 means 16 mL of water per gram of coffee, or about 31 g of coffee for 500 mL. Common starting points:
- Espresso: 1:2, but measured on the drink: 18 g of coffee gives about 36 g of espresso in the cup.
- Pour-over (V60, Chemex, Kalita): 1:15 to 1:17; the tool starts at 1:16.
- Drip coffee maker: 1:16 to 1:18; the tool starts at 1:17.
- French press: 1:12 to 1:15; the tool starts at 1:15.
- AeroPress: 1:12 to 1:16 for a regular cup; stronger “concentrate” recipes go down to 1:6.
- Cold brew (concentrate): 1:5 to 1:8, then diluted about 1:1; the tool starts at 1:8.
- Moka pot: 1:7 to 1:10, set in practice by the size of the basket and boiler; the tool starts at 1:9.
For filter coffee, the Specialty Coffee Association’s brewing guidance aims for about 55 g of coffee per litre of water, plus or minus 10%, which is roughly 1:16.5 to 1:20. Many people like it a little stronger, which is why 1:15 to 1:17 is a popular range.
Why the cup holds less than the water you pour
Wet coffee grounds hold back roughly twice their weight in water. With 30 g of coffee and 480 mL of water, you end up with about 420 mL in the cup. When you choose How many cups I want, the tool accounts for that loss: coffee = cups × cup size ÷ (ratio − 2). For espresso, the ratio already describes the drink, so nothing is subtracted.
Grind, time and temperature
The table under the results gives the usual grind size, brew time and water temperature per method. Hot methods generally use water between 90 and 96 °C (195 to 205 °F), just off the boil. If your coffee tastes sour or thin, grind finer, brew longer or lower the ratio number; if it tastes bitter or harsh, grind coarser, shorten the brew or raise the ratio number.
Frequently asked questions
How much coffee for 1 cup?
For a 250 mL (8 fl oz) cup of pour-over at 1:16, about 18 g of coffee and 286 mL of water, since the grounds keep some of it. That is about 3 ½ level tablespoons of ground coffee.
How many grams is a tablespoon of coffee?
Roughly 5 to 7 g, depending on the grind and how the spoon is filled. The tool uses 5 g per level tablespoon, so treat the spoon count as a rough guide and use a scale when you can.
What is the best ratio for a French press?
Most people start between 1:12 and 1:15 with a coarse grind and a 4-minute steep. The tool starts at 1:15; lower the number for a stronger, heavier cup.
How do I make cold brew with this tool?
Choose Cold brew (concentrate), keep 1:8 or go as low as 1:5, steep coarse coffee in cold water for 12 to 24 hours, filter, then dilute the concentrate roughly half and half with water or milk.
Why is espresso measured in grams out rather than water in?
An espresso machine pushes more water through the puck than ends up in the cup, and the drink’s volume includes foam (crema). Weighing the dose and the drink is the standard way to describe a shot: 18 g in, 36 g out is a 1:2 ratio.
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