EN
PT
ES
Coffee Brew Ratio Calculator
Pick a brew method, set your beans or water, and get the right ratio plus a grind and time guide.
What is a coffee brew ratio?
A brew ratio is the proportion between coffee grounds and water in your cup, written as 1:N. A 1:16 ratio means 1 gram of coffee per 16 grams of water — about 18 g of beans for a standard 300 mL pour-over. The ratio drives strength: lower numbers (1:12) make a heavier, more intense cup, while higher numbers (1:18) yield a lighter, more delicate one. Different methods have different sweet spots because contact time and pressure change extraction. Espresso runs around 1:2 because the puck is brewed under nine bars of pressure for 25–30 seconds; cold brew sits at 1:8 because long, low-temperature steeping extracts gradually. The SCA (Specialty Coffee Association) publishes a Golden Cup zone of roughly 55 g of coffee per litre of water — about 1:18 — that produces balanced extraction for most beans. This calculator starts with widely accepted defaults for each method, but every coffee is different, so use the slider to dial in the strength you actually like.
How to use this calculator
Pick your brew method first — the default ratio, grind, and brew time will load. Then enter either the beans or the water you want to use; the other field updates automatically. Need a different strength? Drag the ratio slider: anything from 1:2 (espresso) up to 1:20 (very mild filter coffee) is supported. The grind and time hints are starting points; trust your taste and adjust the grind finer if the cup is sour and weak, or coarser if it tastes bitter and harsh.
How the math works
The ratio describes a simple linear relationship between the two ingredients. From beans, water is just beans × ratio; from water, beans are water / ratio. Because 1 mL of water weighs about 1 g, you can treat mL and g as interchangeable for normal-temperature water — pros weigh both for accuracy.
water = beans × ratio · beans = water / ratio
Brew method cheat sheet
| Method | Ratio | Grind | Time |
|---|---|---|---|
| Espresso | 1:2 | Fine | 25-30s |
| V60 (pour over) | 1:16 | Medium-fine | 2:30-3:30 |
| Chemex | 1:17 | Medium-coarse | 4:00-5:00 |
| AeroPress | 1:15 | Medium-fine | 1:30-2:30 |
| French press | 1:15 | Coarse | 4:00 |
| Moka pot | 1:7 | Medium-fine | 3:00-5:00 |
| Cold brew | 1:8 | Coarse | 12-18h |
| Drip / batch brew | 1:16 | Medium | 4:00-6:00 |
Frequently asked questions
Should I weigh water in grams or millilitres?
Either works because water has a density very close to 1 g/mL at brewing temperatures. Using a scale in grams is slightly more precise (and scales handle both ingredients), but mL on a measuring cup is fine for daily use.
Why does my coffee taste sour or bitter even with the right ratio?
Ratio sets strength, but extraction quality is driven by grind size, water temperature, and brew time. Sour and watery usually means under-extraction — try a finer grind or a longer brew. Bitter and dry means over-extraction — go coarser or shorter.
What's the difference between brew ratio and brew strength?
The brew ratio is your input. Strength (TDS) is what you measure in the cup — and it depends on both the ratio and how much of the coffee actually dissolves. Two cups with the same ratio can taste very different if one is under- or over-extracted.
Can I use the same beans for espresso and pour-over?
Yes, but the experience changes. Lighter roasts shine in filter methods at 1:16–1:18; darker roasts show up well in espresso at 1:2. A roast in the middle works for both, especially if you adjust the grind and ratio.
Why is cold brew so much stronger than other methods?
Cold brew is usually made as a concentrate at 1:8 and then diluted at the cup with water, milk, or ice. If you drink it neat at 1:8 it's intense — most recipes assume you'll cut it 1:1 with water before serving.
Does the ratio change for decaf or different origins?
Not really. The ratio is about strength, not flavour profile. Origins and decaf processes mostly affect taste and how the coffee extracts, so you may need to nudge the grind or time, but the ratio itself can stay the same.