# Coffee Brewing Ratio Calculator

> Calculate the exact water amount for your coffee dose at any brew ratio

**Category:** Food
**Keywords:** coffee, brewing, ratio, water, dose, pour over, french press, espresso, cold brew, aeropress, grams, coffee to water
**URL:** https://complete.tools/coffee-brewing-ratio-calculator

## How it calculates

**Core formula:**
```
Water (g) = Coffee (g) x Ratio
```

**Reverse mode:**
```
Coffee (g) = Water (g) / Ratio
```

**Where:**
- **Coffee (g)** = the weight of your ground coffee in grams
- **Ratio** = the number after 1: in the brew ratio (e.g., 16 in 1:16)
- **Water (g)** = the weight of water in grams (1 g water = 1 mL at brewing temperature)

**Unit conversions applied:**
- 1 mL of water = 1 gram (at standard brewing temperatures)
- 1 fluid ounce = 29.5735 mL
- 1 US cup = 236.588 mL

**Example:** Using 18 g of coffee at a 1:16 ratio: 18 x 16 = 288 g (288 mL) of water, which is about 9.74 fl oz or 1.22 cups.

## Brew method ratio guide

Each brewing method extracts coffee differently, so each has a recommended ratio range:

- **Pour Over (V60, Kalita Wave):** 1:15 to 1:17. A clean, bright cup that highlights origin flavors. Start at 1:16 and adjust to taste.
- **French Press:** 1:14 to 1:16. Immersion brewing produces a full-bodied, rich cup. Use a slightly lower ratio for more intensity.
- **Espresso:** 1:1.5 to 1:3. A highly concentrated extraction under pressure. A "normale" shot is typically 1:2.
- **Cold Brew:** 1:5 to 1:10. Brewed cold for 12-24 hours, this concentrate is diluted before serving. Start at 1:8.
- **AeroPress:** 1:12 to 1:17. Extremely versatile. Lower ratios for espresso-style concentration, higher for a lighter cup.
- **Moka Pot:** 1:6 to 1:10. Stovetop espresso-style brewing. Strong and bold.
- **Drip / Auto Brewer:** 1:16 to 1:18. The standard batch brewer ratio recommended by the SCA.
- **Chemex:** 1:15 to 1:17. Thick filter paper gives a very clean, smooth result.
- **Turkish / Ibrik:** 1:8 to 1:12. Strong, unfiltered, and traditionally served with fine grounds in the cup.

## How to use

1. Choose your calculation mode: "Coffee to Water" if you know your dose, or "Water to Coffee" if you have a target brew volume.
2. Select your brew method from the dropdown. The calculator automatically sets the recommended ratio for that method.
3. If you want a custom ratio, choose "Custom Ratio" and type in your preferred value.
4. Enter your coffee dose in grams (or water amount in reverse mode).
5. Read the results instantly: water needed in grams, milliliters, fluid ounces, and cups.
6. Use the quick reference table at the bottom to compare common coffee doses at your chosen ratio.

## Tips for better coffee

- **Use a scale.** Measuring coffee and water by weight is far more accurate than scoops or volume markings on a kettle.
- **Freshly grind your beans.** Pre-ground coffee loses aroma and flavor within minutes of grinding. A burr grinder provides the most consistent particle size.
- **Water temperature matters.** For most methods, brew between 195-205 F (90-96 C). Boiling water can over-extract and create bitterness.
- **Adjust to taste.** The ratios here are starting points. If your coffee tastes bitter, try a higher ratio (more water). If it tastes sour or thin, try a lower ratio (less water).
- **Water quality counts.** Use filtered water with some mineral content. Distilled water produces flat-tasting coffee, while heavily chlorinated water adds off-flavors.

## FAQs

**
**Q:** What is the golden ratio for coffee?**


**A:** The SCA golden ratio is approximately 1:16.7 (55 grams of coffee per liter of water). This is a general guideline for drip and pour-over brewing. Many specialty coffee professionals use ratios between 1:15 and 1:17 depending on the beans and method.

**
**Q:** Why does espresso use such a different ratio?**


**A:** Espresso is a concentrated extraction method that forces hot water through finely ground coffee under 9 bars of pressure. The short contact time and high pressure mean you need much less water relative to coffee (typically 1:2) to achieve the desired intensity and body.

**
**Q:** Is the ratio based on weight or volume?**


**A:** Always weight. Coffee beans vary in density depending on roast level and origin, so scoops and tablespoons are unreliable. A digital kitchen scale accurate to 0.1 g is the most important brewing tool you can own.

**
**Q:** How do I adjust if my coffee tastes bad?**


**A:** If it tastes bitter or harsh, try using more water (increase the ratio number). If it tastes sour, thin, or weak, try using less water (decrease the ratio number). You can also adjust grind size: finer for more extraction, coarser for less.

**
**Q:** Does water temperature affect the ratio I should use?**


**A:** Not directly, but temperature affects extraction efficiency. Hotter water extracts more from the grounds. If you brew at a lower temperature (like cold brew), you compensate by using more coffee relative to water, which is why cold brew ratios are much lower (1:5 to 1:8).

**
**Q:** Can I use this calculator for tea?**


**A:** While the math works for any infusion, tea ratios and brewing conventions differ significantly from coffee. Tea is typically measured in teaspoons per cup rather than strict gram-to-gram ratios.

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