Calculate perfect coffee-to-water ratios for any brew method. Covers pour-over, French press, espresso, cold brew, and AeroPress with grind size guides.
Great coffee comes down to four variables: the coffee-to-water ratio, grind size, water temperature, and contact time. Of these, the ratio is the foundation — get it right and everything else is fine-tuning. The Specialty Coffee Association (SCA) recommends a golden ratio of 1:15 to 1:18 (grams of coffee to grams of water), but every brewing method has its own optimal range, and personal taste plays a huge role.
Pour-over and drip coffee typically use 1:15 to 1:17 for a balanced cup. French press works best around 1:15 for a rich, full-bodied brew. Espresso uses a concentrated 1:2 ratio (18g in, 36g out). Cold brew concentrate starts at 1:5, meant to be diluted before drinking. AeroPress is uniquely flexible, with popular recipes ranging from 1:6 (strong concentrate) to 1:16 (traditional strength).
This calculator covers all major brew methods with their recommended ratios, grind sizes, temperatures, and brew times. Enter how many cups you want and your brew method, and it calculates the exact coffee and water measurements. It also adjusts for cup size (a "cup" of coffee varies from 6 oz at the SCA standard to 12+ oz at most cafes).
Inconsistent coffee usually means inconsistent measurements. This calculator gives you the exact dose for your brew method, cup size, and strength preference every single time. Keep these notes focused on your operational context. Tie the context to the calculator’s intended domain. Use this clarification to avoid ambiguous interpretation. Align this note with review checkpoints.
Coffee (g) = Water (g) ÷ Ratio. Water (g) = Cups × Cup Size (mL). Standard ratios: Pour-Over 1:16, French Press 1:15, Drip 1:17, Espresso 1:2, AeroPress 1:12, Cold Brew 1:5. Strength adjustments: Light = higher ratio (1:18), Strong = lower ratio (1:14).
Result: 37g coffee, 590g water
Pour-over standard ratio is 1:16. 2 cups × 10 oz = 20 oz = 590 mL (≈590g water). Coffee = 590 ÷ 16 = 36.9g. Grind: medium-fine. Brew temp: 200-205°F. Time: 3-4 minutes.
**Pour-Over (V60, Chemex, Kalita):** Ratio 1:15-17. Medium-fine grind. 200-205°F water. 3-4 minute brew time. Produces clean, bright, nuanced cups that highlight origin flavors. The technique (pour pattern, speed) matters more here than any other method. **French Press:** Ratio 1:14-16. Coarse grind. 200°F water. 4-minute steep. Full-bodied, rich, with natural oils (no paper filter). The most forgiving method for beginners. **Drip Auto:** Ratio 1:16-18. Medium grind. Temperature varies by machine. Set it and forget it — consistent but limited control.
Espresso doesn't use the same ratio system as brewed coffee. Instead, it uses dose:yield ratios. **A standard espresso** uses 18g coffee to produce 36g of liquid (1:2) in 25-30 seconds. **Ristretto** is shorter: 18g in, 27g out (1:1.5) for a more concentrated, sweeter shot. **Lungo** is longer: 18g in, 54g out (1:3) for a milder, more bitter shot. The grind must be adjusted precisely — even small changes affect the extraction time and flavor dramatically.
Cold brew uses a much higher coffee-to-water ratio (1:5 to 1:8) because cold water extracts much less than hot water. The long steep time (12-24 hours) compensates, producing a smooth, low-acid concentrate meant to be diluted 1:1 with water or milk before drinking. A 1:5 ratio steeped for 18 hours, then diluted 1:1, produces a cup roughly equivalent to a 1:10 hot brew — smooth, sweet, and less acidic.
The SCA standard is about 10g (2 tablespoons) of coffee per 6 oz cup of water. For a 12 oz mug, use about 20g. This gives a balanced cup at approximately 1:16 ratio.
The SCA golden ratio is 55g of coffee per liter of water, which works out to approximately 1:18. Most specialty coffee professionals prefer slightly stronger at 1:15 to 1:16.
About 2 tablespoons (10g) per 6 oz cup. For a standard 12 oz mug, use 3-4 tablespoons. A tablespoon of ground coffee is approximately 5-7g depending on grind size.
Not the ratio itself, but grind size affects extraction. Fine grinds extract faster (espresso), coarse grinds slower (French press). Using the wrong grind for your method makes coffee bitter (too fine) or sour (too coarse).
Between 195-205°F (90-96°C) for most methods. Water that's too hot over-extracts (bitter), too cool under-extracts (sour, weak). Boil water and let it sit 30 seconds to reach ~200°F.
Over-extraction: the water pulled too many compounds from the grounds. Fix by using coarser grind, shorter brew time, lower temperature, or a slightly higher ratio (less coffee). Any one of these adjustments can help.