Get the perfect ratio for any brew method. No guesswork, no waste, just consistently good coffee.
☕ Coffee-to-Water Ratio Calculator
No more guessing. Get your ratio dialed in.
Standard mug = ~350ml (12oz) | Large travel mug = ~475ml (16oz)
How to Use This Calculator
Pick your brew method, select your amount, and get the exact coffee measurement you need. Simple as that.
The calculator adjusts automatically because:
- French press uses a tighter 1:15 ratio (fuller-bodied brew)
- Pour over uses 1:16 (balanced, clean cup)
- Drip machine uses 1:17 (standard auto-drip)
- Cold brew uses 1:8 (makes concentrate you'll dilute later)
Why Coffee-to-Water Ratio Actually Matters
Too much water? Weak, sour coffee that tastes incomplete.
Too much coffee? Bitter, harsh brew that overwhelms your palate.
The right ratio? Balanced extraction that brings out the flavors you actually paid for.
Coffee-to-water ratio controls how flavors develop, affecting sweetness, acidity, and body depending on the balance of coffee and water. It's not just about strength—it's about getting the most out of your beans.
The "Golden Ratio" (And Why It's a Starting Point, Not a Rule)
The Specialty Coffee Association recommends a 1:17 or 1:18 ratio as their Gold Cup Standard for most brewing methods. That's one gram of coffee for every 17-18 grams of water.
But here's the reality: the perfect ratio depends on your brew method, grind size, and personal taste. More recent research recognizes that flavor perception is subjective, meaning no single ratio works best for everyone.
What the ratios mean:
- 1:15 = Stronger, bolder, more concentrated
- 1:16-1:17 = Balanced, versatile, crowd-pleaser
- 1:18 = Lighter, brighter, more delicate
Our calculator starts you at proven ratios for each method. Adjust from there based on what tastes good to you.
Coffee-to-Water Ratios by Brew Method
Pour Over (1:16 ratio)
Best for: V60, Chemex, Kalita Wave, Melitta
Pour-over methods benefit from a 1:17 ratio, which gives the best chance for ideal extraction with complementary strength. We use 1:16 for slightly more body.
Why this ratio works: Water flows through grounds quickly, so you need enough coffee to extract flavor before the water exits.
Quick reference:
- 350ml mug = 22g coffee (~4.5 tbsp)
- 500ml carafe = 31g coffee (~6 tbsp)
French Press (1:15 ratio)
Best for: Any French press size, Clever Dripper, siphon
Full immersion methods require a tighter ratio, closer to 1:15, because water and coffee sit together much longer.
Why this ratio works: All the water contacts all the coffee for the entire brew time (3-4 minutes). Less coffee prevents over-extraction.
Quick reference:
- 3-cup press (350ml) = 23g coffee (~5 tbsp)
- 8-cup press (1L) = 67g coffee (~13 tbsp)
Drip Machine (1:17 ratio)
Best for: Automatic drip coffee makers
For full pots of auto drip coffee—1.3 liters or more—use a 1:18 ratio or 55g of coffee per liter of water. We use 1:17 for slightly more strength.
Why this ratio works: Auto-drip machines heat water to consistent temps and control flow rate. The standard ratio accounts for this.
Quick reference:
- 4 cups (600ml) = 35g coffee (~7 tbsp)
- 12 cups (1.8L) = 106g coffee (~21 tbsp)
Cold Brew (1:8 ratio)
Best for: Cold brew makers, mason jars, pitchers
Cold brew uses a concentrated ratio because you'll dilute it later. Cold brew ratios are much more concentrated than other brewing methods for optimal results.
Why this ratio works: Cold water extracts slowly (12-24 hours). The concentrate gets diluted 1:1 or 1:2 with water or milk when serving.
Quick reference:
- Small batch (500ml) = 63g coffee (~13 tbsp)
- Medium batch (1L) = 125g coffee (~25 tbsp)
Measuring Without a Scale (When You Have To)
Look, a scale is better. Scooping is imprecise, coffee density changes by roast, and many people aren't exact day after day. But if you're scooping:
General rule: 2 tablespoons per 6oz (180ml) water
That gets you close to 1:16-1:17. A heaping tablespoon delivers roughly 7 grams of coffee at almost any grind fineness level.
Why scooping is inconsistent:
- Dark roasts are lighter and fluffier (less coffee per scoop)
- Light roasts are denser (more coffee per scoop)
- Grind size affects how grounds settle in the spoon
- "Heaping" means different things to different people
If you're serious about good coffee, spend $15-20 on a kitchen scale. Your taste buds will thank you.
Troubleshooting: When Your Coffee Tastes Off
Coffee tastes weak or watery
- Likely problem: Too much water leads to under-extraction, resulting in sour, weak, or watered-down coffee with thin body
- Fix: Use more coffee (tighter ratio like 1:15) or grind finer
- Quick test: If it tastes better after cooling, it was under-extracted
Coffee tastes bitter or harsh
- Likely problem: Not enough water causes over-extraction, pulling out too much bitterness
- Fix: Use less coffee (looser ratio like 1:18) or grind coarser
- Quick test: If the first sip is better than the last sip, it was over-extracted
Coffee tastes flat or boring
- Likely problem: Wrong roast level or stale beans
- Fix: Check roast date (should be within 2-4 weeks), try different beans, or adjust grind size
Common Questions
Q: Can I use the same ratio for all brewing methods?
No. Different methods require different ratios—drip and pour-over use around 1:17, while full immersion like French press needs tighter ratios around 1:15. The brew time and extraction method matter.
Q: Should I measure coffee by weight or volume?
Weight. If you're scooping coffee and not weighing it, you're getting a slightly different cup every day. Scales are cheap and make your coffee consistent.
Q: What's the difference between 1:15 and 1:18?
About 20% more or less coffee. 1:15 brings out stronger, roastier taste while 1:18 highlights brighter, more citrusy or delicate profiles. Start at the recommended ratio for your method, then adjust.
Q: Does the type of coffee change the ratio?
Not dramatically, but yes. Darker roasts are more soluble and extract faster—you might prefer a slightly looser ratio (1:17-1:18). Lighter roasts need more extraction time or tighter ratios (1:15-1:16).
Q: Can I just add more coffee if it tastes weak?
Sometimes. Simply adding more coffee doesn't always help—if your coffee is over-extracted, adding more grounds might help, but if it's under-extracted, you need other adjustments. Use the calculator's recommended ratio first, then adjust grind size if needed.
Q: Why do coffee shops use different ratios than this calculator?
Coffee shops brewing large batches use different ratios than home brewers making smaller amounts. Our calculator is optimized for home brewing. Also, cafes often customize ratios to their specific beans and equipment.
The One Thing That Matters More Than Ratio
Fresh beans.
Seriously. You can nail the perfect ratio with stale beans and still get disappointing coffee. Beans lose up to 70% of their flavor within 1-2 weeks after roasting.
Buy beans with a roast date (not just an expiration date months away). Use them within 2-4 weeks. Store in an airtight container in a cool, dark place.
The right ratio + fresh beans = actually good coffee at home.
Ready for Better Coffee?
Bookmark this calculator and use it every time you brew. Consistency is the difference between random results and coffee you look forward to every morning.
Want to dive deeper into making better coffee at home? Check out our guide: Why Your Coffee Tastes Bland (And How to Fix It)
Or skip the guesswork entirely: Shop fresh-roasted delivered within days of roasting. Every bag has a roast date. No sitting on shelves for months.
Make better coffee. Save money. Skip the morning lineup.
