Coffee-to-Water Ratio Calculator
Get the perfect grams of coffee and water for any brewing method. Just pick yours, type either coffee or water amount, and the calculator does the rest.
The Calculator
Quick Reference: Ratios by Brewing Method
Each method has its own sweet spot for ratio, grind size, and temperature. Use this table as your starting point — then dial in to your taste.
| Method | Ratio | Grind | Water Temp | Brew Time |
|---|---|---|---|---|
| Pour-Over (V60, Chemex, Kalita) | 1:15–18 (typical 1:16.5) | Medium-fine | 200°F (93°C) | 3–4 min |
| French Press | 1:12–15 (typical 1:13) | Coarse | 200°F (93°C) | 4 min steep |
| AeroPress | 1:13–17 (typical 1:15) | Medium-fine | 185°F (85°C) | 1–2 min |
| Moka Pot | 1:5–8 (typical 1:7) | Fine (espresso) | Cold start | 4–5 min |
| Cold Brew (ready to drink) | 1:12–15 (typical 1:13) | Coarse | Room temp | 12–24 hours |
| Cold Brew Concentrate | 1:5–8 (typical 1:6) | Coarse | Room temp | 12–24 hours |
| Espresso | 1:2–2.5 (typical 1:2) | Fine | 200°F (93°C) | 25–30 sec |
| Automatic Drip | 1:15–18 (typical 1:17) | Medium | Auto | 6–8 min |
How to Use Coffee-to-Water Ratios
The number you see (like “1:16”) means: 1 part coffee to 16 parts water by weight. So 20g of coffee × 16 = 320g of water. A kitchen scale is the only reliable way to measure — tablespoons vary wildly depending on grind size and bean density.
Lower second number = stronger coffee. 1:13 (French press) makes a heavier cup than 1:17 (drip). The Specialty Coffee Association calls 1:18 the “Golden Cup” standard, but most home brewers prefer something between 1:15 and 1:17.
Pour-Over (V60, Chemex, Kalita)
Start at 1:16.5, medium-fine grind, 200°F water. Bloom for 30 seconds, then pour in slow concentric circles. Read our pour-over guides for technique deep-dives.
French Press
Coarser grind, 1:13 ratio, full 4-minute steep. Press slowly. The French press makes a heavier, more sediment-rich cup than paper-filtered methods.
AeroPress
Massive flexibility — anywhere from 1:13 to 1:17 works depending on whether you want a strong concentrated shot or a longer cup. Most recipes call for 185°F water and a 1–2 minute press.
Espresso
The shortest ratio of all: 1:2 (or up to 1:2.5 for a “lungo” pull). 18g in → 36g out in 25–30 seconds. See our complete home espresso hub.
Cold Brew
Two ratios depending on goal: 1:13 for “ready to drink” cold brew (similar to French press strength), or 1:5–1:8 for concentrate that you’ll dilute with water or milk. Always coarse grind, steep 12–24 hours in the fridge. See our cold brew hub.
Frequently Asked Questions
What is the golden ratio for coffee to water?
The Specialty Coffee Association (SCA) recommends a “golden ratio” of 1:18 — meaning 1 gram of coffee per 18 grams (or milliliters) of water. In practice, most home brewers prefer something a bit stronger: 1:16 to 1:17 for pour-over, 1:15 for AeroPress, and 1:13 for French press. Start with the recommended ratio for your brewing method, then adjust to your taste.
How much coffee do I need for one cup?
For a single 8 oz (240 ml) cup, you typically need 15 grams of ground coffee at a 1:16 ratio. That comes out to about 2 tablespoons of medium-ground coffee. For a stronger cup (1:13 French press ratio), use about 18 grams.
How many tablespoons of coffee per cup?
A standard tablespoon holds about 5 grams of medium-ground coffee. For a 1:16 ratio in a single 8 oz cup, you need about 3 tablespoons. We strongly recommend weighing your coffee instead of using volume — coffee density varies significantly with roast level and grind size, and a scale gives consistent results.
Why does ratio matter so much?
Coffee extraction is mostly determined by three variables: grind size, water temperature, and the coffee-to-water ratio. Get the ratio wrong and even great beans taste weak or bitter. Too much water (1:20+) leaves you with thin, sour coffee. Too little (1:10) gives you a muddy, over-extracted cup. The ratio is the fastest variable to dial in — start with the recommendations above.
Is 1:15 stronger than 1:18?
Yes. The ratio “1:X” means 1 part coffee to X parts water — so a lower second number means relatively more coffee, and a stronger brew. 1:15 = stronger. 1:18 = milder/cleaner. Most pour-over recipes use 1:16 to 1:17 as the sweet spot for brightness without harshness.
Does the ratio change for cold brew?
Yes, significantly. Cold brew uses much more coffee because cold water extracts less efficiently. A “ready to drink” cold brew uses about 1:13 (similar to French press), while a concentrate that you dilute later uses 1:5 to 1:8. Always grind coarse and steep 12–24 hours.
Last updated May 2026. Bookmark this page — your scale’s batteries will die when you need it most.