Results

Coffee

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grams

Water

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ml

Ratio

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Yield

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ml

Brew Method Reference

Method	Ratio	Temp (°C)	Brew Time	Grind
Drip / Filter	1:15–17	90–96°C	4–6 min	Medium
Pour-Over (V60)	1:15–16	92–96°C	2.5–3.5 min	Medium-fine
French Press	1:12–15	92–96°C	4 min	Coarse
AeroPress	1:10–15	80–96°C	1–2 min	Fine-medium
Espresso	1:1.5–3	90–96°C	25–30 sec	Extra fine
Moka Pot	1:7–10	Stovetop boil	5–7 min	Fine
Cold Brew	1:7–9	Cold (4–18°C)	12–24 hr	Coarse
Chemex	1:15–17	92–96°C	3.5–4.5 min	Medium-coarse

Frequently Asked Questions

The SCA (Specialty Coffee Association) "Golden Ratio" is approximately 1:15 to 1:18 (1 gram of coffee per 15–18 ml of water) for drip and pour-over coffee. This yields approximately 55–65 grams of coffee per litre of water. For stronger coffee, use 1:12–14; for milder coffee, 1:16–18. Espresso uses a much smaller ratio of 1:2 (a 1:2 espresso means 18g in → 36g out).

Coffee density varies significantly by roast level and grind size — a tablespoon of light roast whole beans weighs differently than a tablespoon of dark roast ground coffee. Volume measurements introduce inconsistency. Weight (grams) is the only reliable way to achieve repeatable results. A basic kitchen scale ($10–20) makes the biggest single difference to coffee quality at home.

Yes — water temperature significantly affects extraction. 90–96°C is the ideal range for most brewing methods. Below 85°C, coffee is under-extracted (sour, flat). Above 96°C, over-extraction produces bitterness. If you don't have a temperature-controlled kettle, simply let boiling water cool for 30–60 seconds. AeroPress is more flexible — lower temperatures (80°C) can produce a smoother cup.

A standard "cup" in coffee contexts is typically 150–240 ml (depending on the country and method). Using the 1:15 ratio: a 200 ml cup needs about 13g of coffee. For drip machines that measure in cups of 150 ml, you need roughly 10g per cup. Always check your specific brewer's cup size, as it varies.

Related Calculators

Understanding Coffee Ratios

The coffee-to-water ratio is expressed as 1:X, where X is the multiple of water to coffee by weight. A 1:15 ratio means 1 gram of coffee for every 15 grams (ml) of water. This ratio is the primary control over a brew's strength and body. Extraction efficiency (how much flavour is pulled from the grounds) depends on ratio, grind size, water temperature, and contact time — but ratio is the easiest variable to adjust at home.

Espresso Ratios Explained

Espresso ratios use the same notation but much smaller numbers. A "normale" espresso is 1:2 (18g in → 36g out). A "lungo" is 1:3–4. A "ristretto" is 1:1–1.5. The output weight (yield) is measured by placing the cup on a scale. Tracking espresso yield in grams is the most reliable way to achieve consistent shots — time alone is unreliable as grind and tamping affect flow rate.