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Coffee Ratio Calculator

Get the perfect coffee-to-water ratio for your brew method, adjustable by cups, water volume, or coffee amount.

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Coffee Ratio Calculator
Perfect coffee-to-water ratios for every brew method
Coffee Needed
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Disclaimer. These ratios are general brewing guidelines, not guaranteed results. Actual taste depends on grind size, water quality, freshness of the coffee, and equipment. Adjust to your own taste preferences. Read full disclaimer →

About Coffee Ratio Calculator

The coffee-to-water ratio is the most important variable controlling extraction strength and flavour. Specialty coffee golden ratio: 1 to 15 through 1 to 17 (1g coffee per 15-17g water) for most filter methods. Espresso: 1 to 1.5 through 1 to 3. French press: 1 to 14 through 1 to 16. Cold brew concentrate: 1 to 5 through 1 to 8. If too bitter, use less coffee or a coarser grind. If too sour or weak, use more coffee or a finer grind.

Water quality matters: filtered water at 100-150 ppm total dissolved solids extracts flavour most effectively. Very soft water under-extracts and very hard water creates harsh flavours and scales equipment. Recommended water temperature: pour-over 93-96 degrees Celsius; espresso 91-95 degrees Celsius. Always use freshly ground coffee since ground coffee loses approximately 40% of its aromatics within 15 minutes of grinding.

Frequently Asked Questions

Each brew method has a base ratio (e.g. pour over uses roughly 1:16 coffee-to-water by weight), which is multiplied by your chosen strength preference (0.85x for mild up to 1.4x for extra strong). Depending on whether you're measuring by cups, total water, or coffee amount, the tool solves for the other two values using that ratio.
Extraction time and method change how much flavour is pulled from the grounds. Espresso uses a strong ~1:2 ratio because it's a fast, high-pressure extraction; cold brew uses a concentrated ~1:8 ratio because the long steep time (12-24 hours) extracts flavour slowly, and it's typically diluted before drinking.
It multiplies the brew method's base ratio: Mild uses 0.85x (less coffee relative to water), Standard uses 1x (the base ratio), Strong uses 1.2x, and Extra Strong uses 1.4x (more coffee relative to water).
Yes. Filtered water with roughly 100-150 ppm total dissolved solids tends to extract flavour most effectively -- very soft water under-extracts and tastes flat, while very hard water can create harsh flavours and scale buildup in equipment over time.
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