About this Coffee Ratio
Great coffee is science. The key to a balanced cup (not too bitter, not too sour) is using the correct ratio of coffee grounds to water. The industry standard 'Golden Ratio' is typically between 1:15 and 1:18.
Who this calculator is for
- Home brewers dialing in coffee ratios for their preferred strength.
- Baristas and enthusiasts measuring grounds by weight instead of scoops.
- Anyone scaling a brew recipe for a mug, pot, or batch brew.
When to use it
- Calculate how many grams of coffee to use for a given water amount.
- Compare different brew ratios for stronger or lighter coffee.
- Scale a recipe up or down while keeping the same coffee-to-water balance.
How to use this calculator
- Enter the amount of Water you want to brew (in ml or grams).
- Set your desired Ratio (e.g., 1:16).
- The result tells you the Coffee Weight in grams.
Key assumptions
- The ratio is weight-based and the water input is treated as grams or milliliters.
- A kitchen scale gives a more accurate result than scoops.
- Grind size, extraction time, and roast level are not part of the calculation.
Accuracy and testing
Review formula sources, default test cases, assumptions, unit handling, rounding rules, and changelog for this calculator.
How this calculator works
Coffee Needed = Water Amount / Ratio.
Example: For a 1:16 ratio with 500ml water, use 500 / 16 = 31.25g of coffee.
Inputs explained
Water Amount
1 ml of water weighs 1 gram. A standard mug is about 300-350ml.
Ratio
Stronger coffee uses a lower ratio (1:15). Lighter/Tea-like coffee uses a higher ratio (1:18). 1:16 is a good middle ground.
Understanding your results
Weigh your beans using a kitchen scale for best results. Scoops are inaccurate due to bean density differences.
Example scenarios
French Press
Water 800g. Ratio 1:15. Coffee 53g.
Pour Over
Water 350g. Ratio 1:16. Coffee 22g.
Key Features
- Custom Ratio Input
- Precise Grams
- Brewing Guide
Tips & Best Practices
- Grind size matters just as much as ratio. Coarse for French Press, Medium for Drip, Fine for Espresso.
- Use fresh, filtered water just off the boil (around 200°F / 93°C).
Glossary of Terms
- Golden Ratio
- The ideal balance of coffee to water, generally accepted as 1:17 by the SCAA.
- Extraction
- The process of dissolving flavors from coffee grounds into water.