Coffee to Water Ratio Calculator

Brew better by nailing your coffee to water ratio. The Coffee Ratio Calculator sets the amount of coffee in relation to the water you plan to use, then scales it precisely for the brew method you choose.

What a ratio means

A ratio is written as coffee:water. Example: 1:16 means 1 gram of coffee for every 16 millilitres of water. More coffee relative to water gives a stronger cup. More water gives a lighter cup.

The amount of water in this calculator is the input, not the final drink volume. Some water stays trapped in the spent coffee, so the liquid in your cup will be a little less than the water you pour in. Espresso is the exception here because the “water” value represents the beverage yield in the cup.

How to use the calculator

Choose a brew method. Each method has a sensible starting ratio and a range that matches how people commonly brew it.
Pick your units. Coffee in grams or ounces. Water in millilitres or fluid ounces.
Measure by “Cups” or “Coffee weight”.
- Cups scales recipes by servings for that method.
- Coffee weight lets you start with the beans you have and calculates the matching water.
Set the Strength slider. Left is lighter. Right is stronger. The slider adjusts the ratio within the safe range for the selected method.
Read the results bar. You will see the current ratio plus the exact coffee and water amounts.

Tips for accuracy

Weigh coffee with a scale when you can.
Weigh or measure water before brewing.
If a cup tastes sour or thin, move the slider toward stronger or grind a little finer. If it tastes bitter or harsh, move toward lighter or grind a little coarser.

Quick reference

Grams of coffee per 1 liter of water at the calculator’s balanced starting point for each method:

Starting ratios and coffee per 1 L
Method	Starting ratio	Coffee per 1 L
Pour-Over (V60, Kalita, etc.)	1:16	62.5 g
Auto Drip	1:16	62.5 g
French Press	1:15	66.7 g
Cold Brew (Concentrate)	1:5	200 g
Cold Brew (Not a Concentrate)	1:13	76.9 g
Chemex	1:16	62.5 g
AeroPress	1:15	66.7 g
Moka Pot	1:8	125 g
Turkish Coffee	1:10	100 g
Siphon	1:16	62.5 g

Use these numbers to scale quickly. Example: at 1:16, 500 ml of water uses about 31 g of coffee.

Brew method guides

Each section lists a good starting ratio, a typical range for the Strength slider, and practical notes. Treat these as starting points. Beans, roast level, grind size, filter type, and water all influence taste.

Espresso

Start: 1:2.5 (18 g coffee to 45 g or ml in the cup)
Range: 1:1.5 for very intense to 1:3 for longer, lighter shots

Notes:

This ratio is measured as dose to beverage yield, not dose to brew water.
Aim for 25 to 35 seconds from pump on to pump off as a first target.
Coarser grind or a longer ratio gives a sweeter, lighter shot. Finer grind or a shorter ratio gives a thicker, more intense shot.
Taste and adjust in small steps of about 2 g of yield at a time.

Pour-Over (V60, Kalita, Origami, etc.)

Start: 1:16
Range: 1:15 to 1:17

Notes:

Medium grind. Total brew time around 2:30 to 3:30.
Bloom with roughly 2 to 3 times the coffee weight in water for 30 to 45 seconds, then pour in steady pulses.
If it drains too fast and tastes weak, grind a little finer. If it stalls or tastes bitter, grind coarser.

Auto Drip

Start: 1:16
Range: 1:15 to 1:18

Notes:

Use the basket style filter your machine was designed for.
Check the real water temperature and flow pattern of your brewer. Some machines under-heat the water, so a slightly stronger ratio can help.
Stir the slurry once early in the brew if your machine allows it to even out extraction.

French Press

Start: 1:15
Range: 1:12 strong to 1:18 light

Notes:

Coarse grind. 4 minutes steep is a reliable baseline.
After 4 minutes, gently break the crust, skim the foam, press slowly, and serve.
If the cup is silty, try a slightly coarser grind or pour gently to keep fines in the pot.

Cold Brew (Concentrate)

Start: 1:5
Range: 1:4 to 1:8 depending on how concentrated you like it

Notes:

Coarse grind. Steep 12 to 18 hours in the fridge.
After filtering, dilute to drink. Many people enjoy 1 part concentrate to 1 part water or milk.
Because you dilute later, the calculator shows the concentrate recipe only.

Cold Brew (Not a Concentrate)

Start: 1:13
Range: 1:12 to 1:15

Notes:

Coarse grind. Steep 12 to 18 hours in the fridge.
Ready to drink straight after filtering.
If it tastes flat, shorten the steep time or move the slider a notch toward stronger.

Chemex

Start: 1:16
Range: 1:15 to 1:17

Notes:

Medium to medium-coarse grind. Chemex filters are thick and slow, so aim for a total brew time of 3:30 to 5:00.
A finer grind or a touch more coffee brightens body in larger sizes like the 6-cup and 8-cup brewers.

AeroPress

Start: 1:15 for a straight cup
Range: 1:12 to 1:17 for straight brews. 1:3 to 1:5 if you like to brew a concentrate and top up with hot water.

Notes:

Medium-fine to medium grind.
Classic method: 60 to 90 seconds total brew, then press gently for 20 to 30 seconds.
Inverted recipes often benefit from a short stir and a slightly finer grind.

Moka Pot

Start: 1:8
Range: 1:7 to 1:10

Notes:

Use water just off the boil in the bottom chamber and fill to just below the safety valve.
Grind fine but not as fine as espresso.
Stop the brew when the stream turns pale to avoid a bitter tail.
A stronger cup comes from a slightly higher coffee dose or a finer grind rather than packing the filter too hard.

Turkish Coffee

Start: 1:10
Range: 1:9 to 1:12

Notes:

Extremely fine grind.
Mix coffee with cold water in the cezve. Heat gently until the foam rises, remove, let it settle, and repeat once or twice.
Sugar and spice are added during brewing if you like. Allow grounds to settle in the cup before sipping.

Siphon

Start: 1:16
Range: 1:15 to 1:17

Notes:

Medium grind.
Stir to fully wet the grounds when the water rises. Draw-down should start around 1:30 to 2:00 and finish cleanly.
If draw-down is slow or the cup is muddy, grind a touch coarser and reduce agitation.

Troubleshooting with the slider

Sour, sharp, thin
Move the slider toward stronger or grind finer. Shorten total brew time only if the draw-down is very slow.

Bitter, harsh, hollow
Move the slider toward lighter or grind coarser. If the brew finished too fast, use a finer grind but keep the same ratio.

Not sweet enough
Keep the ratio the same and slightly coarsen the grind to lengthen contact time, or try a small bump in dose.

Why ratios beat scoops

Scoops change with bean density and grind size. A digital scale gives repeatable results, lets you brew the same recipe again, and makes small tweaks easy. The calculator does the math so you can stay focused on taste.

Final notes

These ratios are starting points. The best cup is the one you enjoy.
Different coffees prefer different settings. Lighter roasts often taste better a little stronger and a touch finer. Darker roasts often prefer a little more water and a coarser grind.
Water quality matters. If your kettle or machine scales up quickly, try filtered water.

Use the Coffee Ratio Calculator any time you change beans, brew for a different number of people, or want to explore a new method. Set the method, pick your units, nudge the slider, and brew with confidence.