Coffee Ratio Calculator
Calculate the perfect coffee to water ratio.
Coffee Details
Water Needed
How to Use the Coffee Ratio Calculator
The difference between mediocre coffee and exceptional coffee often comes down to ratios. Too much water creates weak, under-extracted coffee that tastes sour and flat. Too little water produces bitter, over-extracted coffee that overwhelms your palate. The golden ratio provides a starting point, but each brewing method requires specific adjustments based on how it extracts flavor from coffee grounds.
Most coffee experts recommend a baseline ratio of 1:16, meaning one gram of coffee for every 16 grams of water. Since water weighs roughly one gram per milliliter, this translates to one gram of coffee per 16 milliliters of water. A standard cup of coffee uses about 15 grams of coffee and 240 milliliters of water. This ratio produces balanced coffee that highlights both the bright top notes and the deeper, richer flavors without excessive bitterness.
Different brewing methods extract coffee at different rates, requiring ratio adjustments. French press steeps grounds in water for several minutes, extracting more thoroughly than drip methods. This means French press needs a slightly higher coffee-to-water ratio, typically 1:15 or even 1:12 for strong preferences. Pour over methods like Chemex or V60 use paper filters that remove some oils and create cleaner cups, working well at the standard 1:16 ratio.
Calculation Examples
Drip Coffee Maker
Standard automatic drip machines work best at the classic 1:16 ratio. Use 30 grams of medium-ground coffee for 480ml water to make two cups. The paper filter and moderate brew time extract balanced flavor without bitterness.
French Press
French press uses immersion brewing with a metal filter that allows coffee oils through. The longer steep time and full-bodied result work best with slightly more coffee. Use 32 grams for 480ml water and steep 4 minutes.
Pour Over
Pour over methods like V60, Chemex, and Kalita use manual water pouring for precise control. The paper filter creates clean, bright coffee. Standard 1:16 ratio works perfectly, with grind size and pour technique fine-tuning the extraction.
Espresso
Espresso concentrates flavor through high pressure and fine grounds. A double shot uses 18-20 grams of coffee to produce 36-40 grams of liquid in 25-30 seconds. This intense ratio creates the concentrated base for lattes and cappuccinos.
Cold Brew
Cold brew steeps coarse grounds in room temperature or cold water for 12-24 hours, creating smooth concentrate. The long extraction time requires higher coffee ratios. Dilute the finished concentrate 1:1 with water or milk before drinking.
AeroPress
AeroPress combines immersion and pressure for versatile brewing. The standard method uses 15-17 grams coffee with 220-250ml water, steeped 1-2 minutes then pressed. Inverted method and dilution ratios allow endless experimentation.
Frequently Asked Questions
What is the golden ratio for coffee?
The golden ratio is 1:16, meaning one gram of coffee for every 16 grams (or milliliters) of water. This translates to roughly 2 tablespoons of ground coffee per 6 ounces of water. The golden ratio produces balanced coffee that most people enjoy, but personal preference and brewing method should guide your final ratio choice.
How much coffee for 12 cups?
A standard coffee maker "cup" equals 6 fluid ounces, not 8 ounces. Twelve cups equals 72 ounces or about 2130ml of water. At a 1:16 ratio, you need 133 grams of ground coffee, which is roughly 27 tablespoons. This assumes medium strength - adjust up to 150 grams for strong coffee or down to 120 grams for weaker coffee.
Does coffee roast level affect the ratio?
Darker roasts are less dense than light roasts because roasting removes moisture and creates porous structure. A scoop of dark roast weighs less than the same scoop of light roast. This is why weight-based ratios work better than volume. The ratio itself stays the same, but dark roasts may taste stronger at equal weights due to their bold flavor profile.
Can I use the same ratio for iced coffee?
Iced coffee brewed hot over ice should use a stronger ratio like 1:14 because the ice dilutes the finished coffee as it melts. Cold brew is different - it uses concentrated ratios like 1:7 during the 12-24 hour steep, then you dilute the concentrate with equal parts water or milk before drinking. Japanese iced coffee uses normal ratios but brews directly onto ice.
Why does my coffee taste different each time I make it?
Inconsistent measurements are usually the problem. Switching between weight and volume, using different spoons, or eyeballing the water amount all create variation. Buy a kitchen scale and measure both coffee and water by weight. Also check that your grinder produces consistent results - blade grinders create uneven particles that extract unpredictably.
Should I adjust ratios for different coffee origins?
Different origins have different density and flavor intensity, but start with standard ratios and adjust based on taste. Ethiopian coffees often taste best at slightly lighter ratios (1:17) to highlight their delicate floral notes, while Indonesian coffees can handle stronger ratios (1:15) to balance their heavy body. Let your taste buds guide you rather than rigid rules about origins.
Measuring Coffee Accurately
Kitchen scales provide the only reliable way to measure coffee and water accurately. A tablespoon of coffee can weigh anywhere from 4 to 7 grams depending on grind size and how densely you pack it. Scoops included with coffee makers vary wildly in size. Weight measurements eliminate this guesswork and produce consistent results every single time you brew.
Buy an inexpensive digital kitchen scale that measures in grams. Place your brewing device on the scale and zero it out. Add your coffee grounds until you reach the target weight. Zero again, then add water to the calculated amount. This takes seconds once you establish the habit, and the improvement in coffee quality justifies the minor extra effort.
If you absolutely cannot use a scale, one level tablespoon of ground coffee weighs approximately 5 grams. A standard coffee scoop holds 2 tablespoons or roughly 10 grams. These approximations work for casual brewing but introduce enough variation that your coffee will taste different batch to batch.
Common Coffee Ratio Mistakes
Using Volume Instead of Weight
Measuring coffee by tablespoons or scoops introduces massive inconsistency. Different roasts, origins, and grind sizes all affect how coffee settles in a spoon. A scoop of light roast Ethiopian coffee weighs differently than dark roast Brazilian beans. Weight measurements using a kitchen scale eliminate this variability and produce identical results every time you brew.
Not Adjusting for Brewing Method
The same ratio does not work across all brewing methods. French press extracts more thoroughly than drip, requiring stronger ratios to avoid muddy, over-extracted flavors. Espresso concentrates flavor completely differently than cold brew. Each method has optimal ratio ranges developed through decades of experimentation by coffee professionals and enthusiasts.
Ignoring Water Quality
Perfect ratios cannot fix bad water. Coffee is 98% water, so chlorine, minerals, and other contaminants directly affect taste. Use filtered water if your tap water tastes off. Very soft water under-extracts coffee because it lacks minerals to pull out flavors. Moderately hard water actually brews better coffee than distilled or very soft water, within reason.
Sticking Rigidly to One Ratio
Recommended ratios provide starting points, not absolute rules. Your taste preferences, the specific beans you bought, and your local water all influence the ideal ratio for your situation. Start with standard ratios, then adjust up or down based on whether you want stronger or lighter coffee. Keep notes on what works for different beans and methods.