Coffee to Water Ratio Calculator
Pick the brew method, say how many cups or how much water, and get the coffee in grams and tablespoons. The table shows the same water at every method's ratio.
Typical 1:15 – 1:17 · Medium-fine to medium
Coffee
29.6 g
about 5.4 level tbsp
Water
474 ml
16 fl oz · 474 g
SCA golden cup
26.1 g
55 g per litre (≈ 1:18)
Every method for 474 ml of water
| Method | Ratio | Coffee (g) | Tbsp | Grind |
|---|---|---|---|---|
| Pour over (V60, Chemex, Kalita) | 1:16 | 29.6 | 5.4 | Medium-fine to medium |
| Drip machine | 1:16.5 | 28.7 | 5.2 | Medium |
| French press | 1:13 | 36.5 | 6.6 | Coarse |
| AeroPress | 1:13 | 36.5 | 6.6 | Fine to medium-fine |
| Moka pot | 1:10 | 47.4 | 8.6 | Fine (coarser than espresso) |
| Espresso | 1:2 | 237 | 43.1 | Extra fine |
| Cold brew concentrate | 1:5 | 94.8 | 17.2 | Extra coarse |
| Cold brew, ready to drink | 1:8 | 59.3 | 10.8 | Extra coarse |
Coffee = water ÷ ratio, both by weight (1 ml water = 1 g). A level tablespoon of ground coffee is about 5.5 g, so tablespoons are approximate; a scale is the whole point of a ratio.
Ratios by method
| Method | Default | Range | Coffee per 8 oz cup | Grind |
|---|---|---|---|---|
| Pour over (V60, Chemex, Kalita) | 1:16 | 1:15 – 1:17 | 14.8 g | Medium-fine to medium |
| Drip machine | 1:16.5 | 1:15 – 1:18 | 14.4 g | Medium |
| French press | 1:13 | 1:12 – 1:15 | 18.2 g | Coarse |
| AeroPress | 1:13 | 1:11 – 1:16 | 18.2 g | Fine to medium-fine |
| Moka pot | 1:10 | 1:8 – 1:12 | 23.7 g | Fine (coarser than espresso) |
| Espresso | 1:2 | 1:1.5 – 1:2.5 | 118.5 g | Extra fine |
| Cold brew concentrate | 1:5 | 1:4 – 1:6, dilute 1:1 | 47.4 g | Extra coarse |
| Cold brew, ready to drink | 1:8 | 1:8 – 1:12 | 29.6 g | Extra coarse |
Cups to grams and tablespoons at 1:16
| Cups (8 fl oz) | Water | Coffee | Tablespoons | Machine "cups" (5 oz) |
|---|---|---|---|---|
| 1 | 237 ml | 14.8 g | 2.7 | 1.6 |
| 2 | 474 ml | 29.6 g | 5.4 | 3.2 |
| 4 | 948 ml | 59.3 g | 10.8 | 6.3 |
| 6 | 1422 ml | 88.9 g | 16.2 | 9.5 |
| 8 | 1896 ml | 118.5 g | 21.5 | 12.6 |
| 10 | 2370 ml | 148.1 g | 26.9 | 15.8 |
| 12 | 2844 ml | 177.8 g | 32.3 | 19 |
Strength versus extraction
Two dials, not one. The ratio decides how strong the cup is: how much dissolved coffee per millilitre. Grind size, water temperature and contact time decide extraction: what share of the grounds ends up in the cup, ideally 18-22%. A weak cup that also tastes sour is under-extracted, so grind finer. A strong cup that tastes bitter is over-extracted, so grind coarser. Change the ratio only when the balance is right and you simply want more or less of it.
Frequently Asked Questions
What is the best coffee to water ratio?
1:16 by weight is the safe default for pour over and drip: 1 g of coffee for every 16 g (16 ml) of water, so 31 g for a 500 ml brew. The Specialty Coffee Association's golden cup standard is 55 g per litre, which is about 1:18 and a touch lighter. French press and AeroPress run stronger at 1:12 to 1:15, moka pot around 1:10, espresso 1:2.
How much coffee per cup?
For a US 8 fl oz cup (237 ml) at 1:16, about 15 g, which is 2.5 to 3 level tablespoons. For the 5 fl oz 'cup' marked on a drip machine, 9-10 g, or roughly 2 tablespoons. The old 'two tablespoons per six ounces' advice works out close to 1:16.
How many grams is a tablespoon of coffee?
About 5 to 6 g for a level tablespoon of medium-ground coffee; the calculator uses 5.5. Whole beans are lighter per spoon and coarse grinds pack looser, so tablespoons drift by 20% either way. Weighing is the point of using a ratio at all.
Does the ratio change with grind size or roast?
The ratio sets strength; grind sets extraction. A finer grind extracts more from the same dose, so if the coffee tastes bitter, grind coarser before changing the ratio, and if it tastes sour or weak, grind finer. Dark roasts are less dense, so a dose by volume is lighter; by weight it is the same.
Is 1 ml of water really 1 g?
Close enough for coffee: 1 ml of water weighs 1 g at 4°C and 0.96 g just off the boil. Recipes and scales treat them as equal, which is why a ratio 'by weight' can be poured by volume from a kettle.
These tools use baker's percentages, salt-by-weight brining, coffee ratios by weight and the USDA roasting and thawing tables, all stated on each page. They are starting points for your kitchen, your flour and your oven: taste the brine, watch the dough, and always cook poultry to 165°F on a thermometer.