Brew tools
Coffee ratio calculator
Pick your brew method, type the coffee or the water, and get the other, with the grind, the water temperature and every pour.
Ratio · grams of water per gram of coffee
1 g of water is 1 ml.
V60 / pour over
15.6 g coffee
250 g water
- In your cup
- About 219 ml
- Water temperature
- 92–96 °C (198–205 °F)
- Grind
- Medium-fine, like table salt
- Brew time
- 2:45–3:30
Steps
- 0:00Bloom: pour to 31 g, then swirl
- 0:45Pour slowly in circles to 150 g
- 1:15Pour the rest, up to 250 g
- 1:45Swirl gently and let it drain
- 3:00Done when the bed is dry, about now
Coffee ratio chart
| Method | Ratio | Starting recipe | Temperature | Grind | Brew time |
|---|---|---|---|---|---|
| V60 / pour over | 1:16 | 15.6 g coffee to 250 g water | 92–96 °C (198–205 °F) | Medium-fine, like table salt | 2:45–3:30 |
| Cafetière / French press | 1:16 | 21.9 g coffee to 350 g water | 93–96 °C (199–205 °F) | Coarse, like sea salt | 5:00 |
| AeroPress | 1:16 | 15.6 g coffee to 250 g water | 90–96 °C (194–205 °F) | Medium-fine | 2:30–3:00 |
| Espresso | 1:2.0 | 18 g in, 36 g out | 92–95 °C (198–203 °F) | Fine, like flour | 25–32 seconds |
| Cold brew | 1:8 | 62.5 g coffee to 500 g water | Cold or room-temperature water | Coarse | 12–18 hours in the fridge |
| Chemex | 1:16 | 31.3 g coffee to 500 g water | 93–96 °C (199–205 °F) | Medium-coarse, like coarse sand | 3:30–4:30 |
| Moka pot | 1:10 | 15 g coffee to 150 g water | 80–95 °C (176–203 °F) | Fine-medium, finer than filter | 4–5 minutes |
| Filter machine | 1:16 | 62.5 g coffee to 1000 g water | 92–96 °C (198–205 °F) | Medium | 4–6 minutes |
Ratios are starting points: grams of water per gram of coffee, or grams of espresso per gram of coffee. Adjust to taste.
Coffee to water ratio, explained
A coffee ratio is the weight of water for each gram of coffee. 1:16 means 16 g of water to 1 g of coffee, so a 250 ml mug takes 15.6 g. Water is the easy half: 1 g of water is 1 ml.
Most filter brewing sits between 1:15 and 1:17, which is where the “golden ratio” people quote comes from. Immersion brewers such as the cafetière can go a little stronger; espresso and the moka pot work on a different scale altogether.
Weigh both if you can. A tablespoon of ground coffee can weigh anywhere from about 5 to 7 g, depending on the grind and the bean, and that is enough to change the cup.
Grounds hold on to about 2 g of water for every gram, so less ends up in the cup than you pour: 250 g of water through 15.6 g of coffee gives about 219 ml.
Ratio sets the strength; grind sets the extraction. If the cup tastes weak and watery, use less water per gram (1:15). If it is strong but harsh, use more (1:17). If it tastes sour, grind finer; if it is bitter and drying, grind coarser.
Pour over coffee ratio (V60)
Pour over starts at 1:16: 16 g of water for every gram of coffee. One 250 ml cup takes 15.6 g of coffee and two cups (500 ml) take 31.3 g. Go to 1:15 for more body, or 1:17 for a lighter, more tea-like cup.
Bloom first: pour twice the coffee’s weight in water, swirl, and wait 45 seconds while the gas escapes. Then pour in slow circles. If the brew finishes well inside the brew time, grind finer; if it runs long, grind coarser.
Steps · 15.6 g coffee to 250 g water
- 0:00Bloom: pour to 31 g, then swirl
- 0:45Pour slowly in circles to 150 g
- 1:15Pour the rest, up to 250 g
- 1:45Swirl gently and let it drain
- 3:00Done when the bed is dry, about now
- Starting ratio
- 1:16
- Ratio range
- 1:13 to 1:19
- Temperature
- 92–96 °C (198–205 °F)
- Grind
- Medium-fine, like table salt
- Brew time
- 2:45–3:30
- Amounts
- 1 cup: 15.6 g coffee · 2 cups: 31.3 g coffee
French press coffee ratio (cafetière)
A cafetière (French press) starts at 1:16. A 3-cup press holding 350 ml takes 21.9 g of coarse coffee, and an 8-cup press holding 1 litre takes 62.5 g. For a stronger, heavier cup go to 1:12, which is 29.2 g for the 3-cup press.
Steep for four minutes, then stir the crust that has formed on top and spoon off the foam. Wait one more minute so the fine particles settle, and press gently: pressing hard pushes silt into the cup. Pour it all out straight away, or it keeps brewing and turns bitter.
Steps · 21.9 g coffee to 350 g water
- 0:00Pour all 350 g of water, lid on
- 4:00Stir the crust, spoon off the foam
- 5:00Press gently and pour
- Starting ratio
- 1:16
- Ratio range
- 1:12 to 1:18
- Temperature
- 93–96 °C (199–205 °F)
- Grind
- Coarse, like sea salt
- Brew time
- 5:00
- Amounts
- 1 mug: 15.6 g coffee · 3-cup press: 21.9 g coffee · 8-cup press: 62.5 g coffee
AeroPress coffee ratio
Start at 1:16: 15.6 g of coffee to 250 g of water fills a mug, and 12.5 g makes a 200 ml cup. The AeroPress also brews much stronger, down to 1:10, for a concentrate you top up with hot water or milk.
Stir three times so all the grounds are wet, put the plunger on to stop the drips, and press slowly for about 30 seconds. Stop when you hear the hiss: forcing the last of the air through adds bitterness.
Steps · 15.6 g coffee to 250 g water
- 0:00Pour all 250 g of water
- 0:10Stir 3 times, put the plunger on
- 2:00Swirl gently
- 2:30Press slowly, about 30 seconds
- 3:00Done
- Starting ratio
- 1:16
- Ratio range
- 1:10 to 1:18
- Temperature
- 90–96 °C (194–205 °F)
- Grind
- Medium-fine
- Brew time
- 2:30–3:00
- Amounts
- 200 ml: 12.5 g coffee · 250 ml: 15.6 g coffee
Espresso ratio
An espresso ratio compares the dry coffee in the basket (the dose) with the espresso in the cup (the yield), both weighed. 1:2 is the usual start: 18 g in, 36 g out, in 25–32 seconds.
A ristretto runs shorter, around 1:1 to 1:1.5, for a thicker, sweeter shot; a lungo runs longer, 1:2.5 to 1:3, for a lighter one. Weigh the shot rather than judging it by volume, because crema makes volume unreliable. Sour and fast? Grind finer. Bitter and slow? Grind coarser.
Steps · 18 g in, 36 g out
- 0:00Start the shot: aim for 36 g
- 0:28Stop at 36 g
- Starting ratio
- 1:2.0
- Ratio range
- 1:1 to 1:3
- Temperature
- 92–95 °C (198–203 °F)
- Grind
- Fine, like flour
- Brew time
- 25–32 seconds
- Amounts
- Single: 9 g in, 18 g out · Double: 18 g in, 36 g out · Triple: 21 g in, 42 g out
Cold brew coffee ratio
Cold brew at 1:8 makes a concentrate: 62.5 g of coarse coffee to 500 g of cold water, or 125 g for a litre. Steep it in the fridge for 12 to 18 hours, then strain it through a paper filter.
Dilute the concentrate with about the same amount of water or milk before drinking. For cold brew to drink straight from the jar, brew it weaker, nearer 1:16.
Steps · 62.5 g coffee to 500 g water
- 0:00Stir in 500 g of cold water, cover, into the fridge
- 14:00:00Strain through a filter, then dilute to taste
- Starting ratio
- 1:8
- Ratio range
- 1:4 to 1:16
- Temperature
- Cold or room-temperature water
- Grind
- Coarse
- Brew time
- 12–18 hours in the fridge
- Amounts
- 500 ml: 62.5 g coffee · 1 litre: 125 g coffee
Chemex coffee ratio
The Chemex uses the same 1:16 start as other pour over: 31.3 g of coffee for 500 ml and 46.9 g for 750 ml.
Its paper filter is thicker than most, which gives a very clean, bright cup but slows the drain. Grind a little coarser than for a V60 so the brew does not stall, and rinse the paper with hot water first to wash out any papery taste.
Steps · 31.3 g coffee to 500 g water
- 0:00Bloom: pour to 63 g and wait
- 0:45Pour slowly in circles to 250 g
- 1:30Pour the rest, up to 500 g
- 4:00Done when it has drained
- Starting ratio
- 1:16
- Ratio range
- 1:13 to 1:19
- Temperature
- 93–96 °C (199–205 °F)
- Grind
- Medium-coarse, like coarse sand
- Brew time
- 3:30–4:30
- Amounts
- 500 ml: 31.3 g coffee · 750 ml: 46.9 g coffee
Moka pot coffee ratio
A moka pot works at about 1:10. The basket sets the dose: fill it level and do not tamp. A 3-cup pot takes about 15 g of coffee and 150 g of water, up to the safety valve.
Fill the base with hot water so the coffee spends less time on the stove, keep the heat medium, and take the pot off as soon as it starts to gurgle. Cooling the base under a cold tap stops the brew.
Steps · 15 g coffee to 150 g water
- 0:00Hot water to the valve (about 150 g), medium heat
- 2:30Lid open: watch for the coffee to flow
- 4:00Off the heat when it starts to gurgle
- Starting ratio
- 1:10
- Ratio range
- 1:7 to 1:12
- Temperature
- 80–95 °C (176–203 °F)
- Grind
- Fine-medium, finer than filter
- Brew time
- 4–5 minutes
- Amounts
- 1-cup pot: 7 g coffee, 70 g water · 3-cup pot: 15 g coffee, 150 g water · 6-cup pot: 30 g coffee, 300 g water
Filter machine coffee ratio
Filter machines and batch brewers use the same 1:16 start as pour over: 31.3 g of coffee for 500 ml, 62.5 g for a litre and 78.1 g for a 1.25-litre jug.
Use a medium grind, and stir the jug before you pour: the coffee that drips through first is stronger than the coffee that comes last.
Steps · 62.5 g coffee to 1000 g water
- 0:00Start the machine with 1000 g of water
- 5:00Stir the jug before you pour
- Starting ratio
- 1:16
- Ratio range
- 1:14 to 1:19
- Temperature
- 92–96 °C (198–205 °F)
- Grind
- Medium
- Brew time
- 4–6 minutes
- Amounts
- 2 cups: 31.3 g coffee · 4 cups: 62.5 g coffee · Full jug: 78.1 g coffee
Coffee for your brewer
- Filter coffee
Roasted for pour over, Chemex, filter machines and cold brew.
- Espresso
Roasted for espresso machines, from UK roasters.
- Ground for cafetière
Coarse ground, ready for a French press.
- Ground for AeroPress
Medium-fine ground for the AeroPress.
- Ground for moka pot
Fine-medium ground for a stovetop pot.