Coffee to Water Ratio Calculator
Find the perfect coffee to water ratio for your brewing method and taste preferences
Calculate Coffee to Water Ratio
Weight measurements are more accurate than volume
Water density: ~1g/ml at room temperature
Coffee to Water Ratio Results
Brewing Instructions for General Formula
Standard coffee brewing ratio recommended by SCA
Brewing Tips
Use a kitchen scale for precise measurements - weight is more accurate than volume
Water temperature affects extraction - too hot can cause bitterness, too cool causes under-extraction
Adjust brewing time based on grind size - finer grinds extract faster than coarser ones
Example Calculation
Pour Over Coffee Example
Method: Pour Over (V60)
Strength: Regular (1:17 ratio)
Coffee: 25g medium grind
Water needed: 25g × 17 = 425ml (425g)
Temperature: 195-205°F (90-96°C)
Brew time: 3-4 minutes
Cold Brew Example
Method: Cold Brew
Strength: Regular (1:8 ratio)
Coffee: 100g coarse grind
Water needed: 100g × 8 = 800ml
Steep time: 12-24 hours at room temperature
Brewing Method Guide
Pour Over
1:15-17 ratio
Clean, bright flavors
French Press
1:11-17 ratio
Full-bodied, rich
Cold Brew
1:5-8 ratio
Smooth, less acidic
Espresso
1:1.5-2 ratio
Concentrated, intense
Perfect Coffee Tips
Use filtered water for best taste
Grind coffee beans just before brewing
Match grind size to brewing method
Use fresh, high-quality coffee beans
Control water temperature (195-205°F)
Understanding Coffee to Water Ratios
What is a Coffee to Water Ratio?
The coffee to water ratio is the amount of coffee grounds to water used in brewing, typically expressed as a ratio like 1:15 (1 part coffee to 15 parts water). This ratio determines the strength and flavor extraction of your coffee.
Why Ratios Matter
- •Controls coffee strength and flavor intensity
- •Ensures consistent brewing results
- •Optimizes extraction for different brewing methods
- •Prevents over or under-extraction
Common Ratios by Method
Pro Tip: Start with standard ratios and adjust to your taste preferences. Stronger coffee uses more grounds (lower ratio), weaker coffee uses less (higher ratio).