Coffee Ratio Calculator

The most widely recommended ratio is 1:16 — meaning 1 gram of coffee for every 16 grams (or ml) of water. This produces a balanced, medium-strength cup. Adjust toward 1:13 for a stronger brew or 1:18 for a milder one depending on your preference.

Pour over methods like the V60 work best with a ratio between 1:15 and 1:17. A 1:16 ratio is the sweet spot for most people, yielding a clean, bright cup. Use a medium-fine grind and water at 195–205°F for optimal extraction.

French press typically uses a coarser grind and a slightly stronger ratio — around 1:15 is common. Because immersion brewing extracts more efficiently, using too much water can result in over-extraction. Steep for 4 minutes before pressing.

Cold brew uses a much higher coffee-to-water ratio, typically between 1:5 and 1:8 for a concentrate. This is because cold brewing is less efficient at extracting flavor. You then dilute the concentrate with water or milk before serving.

Yes, roast level impacts extraction. Light roasts are denser and may need slightly finer grinding or hotter water (199–205°F) to extract fully. Dark roasts extract more easily and benefit from cooler water (188–194°F) to avoid bitterness.

Weight (grams) is always more accurate than volume (tablespoons or scoops). Coffee beans vary in density depending on roast level and origin, so a tablespoon of light roast weighs less than a tablespoon of dark roast. A kitchen scale gives you consistent results every time.

Grind size varies by method: use coarse for French press and cold brew, medium-fine for auto drip, pour over, Chemex, AeroPress, and siphon, and fine for Moka pot and espresso. The correct grind size ensures proper water flow and extraction time.

The SCA (Specialty Coffee Association) recommends water between 195°F and 205°F (90–96°C) for most hot brewing methods. Light roasts prefer the higher end of that range, while dark roasts do better at the lower end. Cold brew uses room-temperature or cold water.