Coffee Ratio Calculator
The right coffee-to-water ratio is the single biggest factor in brew quality. Enter your brew method and quantity to get the exact coffee and water amounts.
Coffee Brewing Guide
The Golden Ratio
The Specialty Coffee Association recommends a ratio of 1:15 to 1:18 (coffee to water by weight) for most filter brewing methods. 1:15 produces a stronger, bolder cup. 1:17 is the widely-used SCA standard for a balanced cup. 1:18 produces a lighter, more delicate cup. Espresso uses a much more concentrated ratio of 1:2 to 1:2.5 (e.g., 18g coffee yields 36–45ml espresso).
Ratios by Brew Method
Filter / pour-over (V60, Chemex, Kalita): 1:15 to 1:17. French press: 1:12 to 1:15 (coarser grind, more forgiving). AeroPress: 1:10 to 1:16 (highly variable — one of the most flexible brewers). Moka pot: uses volume not weight — fill basket to top, water to valve level. Cold brew: 1:4 to 1:8 concentrate (dilute 1:1 to 1:3 before drinking). These are starting points — adjust to taste.
Grind Size and Extraction
Grind size dramatically affects extraction. Too fine (over-extracted): bitter, harsh, astringent. Too coarse (under-extracted): sour, weak, tea-like. As a guide: extra fine for Turkish, fine for espresso, medium-fine for pour-over, medium for filter machines, medium-coarse for French press, coarse for cold brew. Water temperature matters too: 90–96°C for most methods (just off the boil). Boiling water extracts bitter compounds.
Water Quality
Coffee is 98% water — water quality matters enormously. Ideal mineral content for extraction: 75–250 mg/L total dissolved solids, with balanced magnesium and calcium. Soft water (low TDS) produces flat, lifeless coffee. Hard water (high TDS, high calcium) makes coffee dull and masks acidity. Filtered water or bottled still water is the easiest upgrade for most home brewers. Avoid distilled water — it extracts poorly and tastes empty.
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