Coffee Ratio Calculator

Calculate the perfect coffee-to-water ratio for any brewing method — drip, French press, pour over, espresso, cold brew, AeroPress, or moka pot.

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Brewing method

Strength

Brew Recipe

20 g coffee

Water 300 ml
Ratio 1:15
Method Drip / Filter

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Coffee ratio calculator: the right dose for every brewing method

A coffee ratio calculator tells you exactly how many grams of ground coffee to use for a given volume of water, tailored to your brewing method and preferred strength. The ratio is expressed as grams of coffee per grams of water — for example, 1:15 means 1 g of coffee per 15 g of water, giving 20 g of coffee for a 300 ml brew.

Coffee-to-water ratios by brewing method

Different brewing methods extract coffee differently, so each has an established standard ratio range. Drip and pour-over methods typically use 1:15–1:17. French press is slightly stronger at around 1:15. Espresso is far more concentrated at 1:2, meaning a 20 g dose produces a 40 g shot. Cold brew is the most concentrated at 1:4–1:8, because it is diluted before serving.

The Specialty Coffee Association recommends approximately 55–60 g of coffee per litre of water (roughly 1:17) as a standard starting point for filter coffee. Personal taste varies widely — many specialty coffee drinkers prefer 1:14 to 1:16 for a more flavourful, syrupy cup.

Coffee (g) = Water (ml) ÷ Ratio

For a 1:15 ratio and 300 ml of water: 300 ÷ 15 = 20 g of coffee.

Ratio = Water (ml) ÷ Coffee (g)

To find the ratio of an existing recipe for comparison.

Method-by-method brewing guide

Drip filter (1:15–1:17): Easy and forgiving. A medium-fine grind, 90–96 °C water, 4–6 minute brew time. Best for light to medium roasts. French press (1:12–1:15): Coarse grind, 4-minute steep, plunge slowly. Produces a full-bodied, textured cup. Pour over (1:14–1:16): Medium-fine grind, pouring in controlled stages. Highlights clarity and brightness — ideal for single-origin light roasts.

Espresso (1:2–1:3): Fine grind, 9 bar pressure, 25–35 second extraction. Cold brew (1:4–1:8 concentrate, diluted 1:1 before serving): Coarse grind, cold water, 12–24 hour steep. Very low acidity. AeroPress (1:6–1:15): Fine or medium grind, variable steep and press. Moka pot (1:7): Stovetop pressure extraction, very fine grind just coarser than espresso.

Frequently asked questions

Should I measure coffee by weight or by scoops?

By weight — always. Volume measures like tablespoons vary significantly by grind size and how tightly the scoop is filled. A digital scale accurate to 0.1 g gives consistent results brew after brew.

 Does water temperature affect the ratio I should use?

Water temperature affects extraction speed but not the ratio itself. Hotter water extracts more quickly and can lead to over-extraction with the same ratio if brew time is not adjusted. Most filter methods use 92–96 °C.

 Why is my coffee weak even with the correct ratio?

Grind size is the most common cause. Too coarse a grind under-extracts — the water passes through too quickly without dissolving the desirable compounds. Also check water temperature, bloom time for pour over, and coffee freshness.

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