How Coffee Ratios Work
A brew ratio is the weight of water divided by the weight of coffee. At 1:16, every gram of coffee gets 16 grams of water — 20 g of coffee to 320 g of water. Because 1 ml of water weighs about 1 g, you can pour straight onto a kitchen scale.
Weighing beats scoops because a "scoop" or tablespoon of coffee can weigh anywhere from about 4 to 7 grams depending on the grind, the roast, and how full it is. Two grams is enough to make a cup noticeably weaker or stronger. The tablespoon figure above is a rough conversion at about 5 g per level tablespoon of ground coffee.
Standard Ratios by Brew Method
These are starting points, not rules. Most people settle within the range shown.
| Method | Start at | Typical range | Grind | Time |
|---|---|---|---|---|
| Pour over (V60, Kalita, Chemex) | 1:16 | 1:14 – 1:18 | Medium-fine | 2:30–4:00 |
| Drip coffee maker | 1:17 | 1:15 – 1:18 | Medium | 4–6 min |
| French press | 1:15 | 1:12 – 1:17 | Coarse | 4 min steep |
| AeroPress | 1:14 | 1:11 – 1:17 | Medium-fine | 1:30–2:30 |
| Cold brew concentrate | 1:5 | 1:4 – 1:8 | Coarse | 12–18 hours |
| Cold brew, ready to drink | 1:10 | 1:8 – 1:12 | Coarse | 12–18 hours |
| Moka pot | 1:8 | 1:7 – 1:10 | Fine-medium | Until it gurgles |
| Espresso | 1:2 | 1:1.5 – 1:3 | Fine | 25–35 s |
For espresso the ratio is different: it's coffee in to espresso out. An 18 g dose at 1:2 means stopping the shot at 36 g in the cup.
Why You Get Less Coffee Than the Water You Pour
Coffee grounds hold on to water — roughly 2 grams of water for every gram of coffee in filter brewing, a bit more for coarse immersion methods like French press and cold brew. That's why the calculator adds extra water when you start from "cups": to drink a 10 oz mug of pour over, you need to pour about 340 g of water over about 21 g of coffee.
Adjusting for Taste
- Too strong or too weak? Change the ratio. More water (1:17) makes a lighter cup; less water (1:15) makes a stronger one.
- Sour or bitter? That's extraction, not strength — change the grind size instead. Sour and thin usually means grind finer; bitter and dry usually means grind coarser.
- Change one thing at a time so you know what made the difference.
Frequently Asked Questions
What is the best coffee to water ratio?
For pour over and drip, 1:16 (1 g of coffee per 16 g of water) is a good default. French press is usually a little stronger at about 1:15, cold brew concentrate around 1:5, and espresso about 1:2 (coffee in to espresso out).
How many grams of coffee per cup?
For a 10 fl oz (296 ml) mug of pour over at 1:16, use about 21 g of coffee and 340 g of water — the grounds keep some water, so you pour more than you drink.
How many tablespoons of coffee per cup?
A level tablespoon of ground coffee weighs roughly 5 g, but it varies with grind size and roast. For a 10 oz mug at 1:16 that's about 4 level tablespoons. Weighing is far more consistent.
Is 1 ml of water the same as 1 gram?
Yes, close enough for brewing: 1 ml of water weighs about 1 g, which is why ratios are given by weight and you can pour straight onto a scale.