Coffee to Water Ratio Calculator
Right amount of coffee grounds for your brew.
Reviewed by the Calculation Machine team · Updated 24 October 2026 · How we check our maths
Your values
ⓘ Live results
- Coffee needed
- 31.3 g
- Ratio used
- 1:16
- Water used
- 500 g/ml
- Approx cups (240ml each)
- 2.1
Quick answer
The coffee-to-water ratio is the weight of water divided by the weight of ground coffee. A good starting point for drip and pour-over is 1:16: divide the water in grams by 16 to get the coffee dose. For 500 g (500 ml) of water that is 31.3 g of coffee. Use 1:18 for a lighter cup or 1:14 for a stronger one.
What the Coffee to Water Ratio calculator does
Enter how much water you will brew with and choose a strength; the calculator gives the grams of ground coffee to use, the ratio applied and roughly how many 240 ml (8 fl oz) cups the brew makes. Water in grams and milliliters is the same number, because 1 ml of water weighs 1 g.
Weighing coffee is far more consistent than scooping: a level tablespoon of ground coffee can weigh anything from about 5 to 7 g depending on grind and roast. A kitchen scale that reads to 0.1 g, or even 1 g, removes most of the guesswork. If you are converting a recipe from scoops or tablespoons, the cooking measurement converter covers the volume side.
Ratio controls strength (how concentrated the coffee is). Extraction, which affects whether it tastes sour or bitter, depends on grind size, water temperature and brew time, so adjust those separately once the ratio is right.
The formula
Coffee (g) = water (g or ml) ÷ ratio Cups ≈ water (ml) ÷ 240
| Symbol | Meaning | Unit |
|---|---|---|
| water | Total brew water poured over the grounds | g or ml |
| ratio | Parts water per part coffee: 18 mild, 16 medium, 14 strong | — |
| 240 | One US cup of 8 fl oz | ml |
The Specialty Coffee Association's long-standing Golden Cup guideline is about 55 g of coffee per liter of water, which is close to 1:18; many home brewers prefer 1:15–1:16. The ratio is based on brew water, not the finished drink: ground coffee holds back roughly twice its weight in water, so 500 g of water yields a little over 430 g of coffee in the cup. Espresso uses a different ratio of coffee to liquid out, covered below; this page replaces the former espresso ratio calculator.
Worked examples
Two-mug pour-over
500 g of water through a pour-over cone at medium strength.
Inputs
- Water amount500 g/ml
- StrengthMedium (1:16)
Result
- Coffee needed31.3 g
- Ratio used1:16
- Water used500 g/ml
- Approx cups (240ml each)2.1
Use about 31 g of medium-fine ground coffee. If it tastes weak but not sour, move toward 1:15; if it tastes thin and sour, grind finer before changing the ratio.
Full drip-machine carafe
1 liter of water in a drip coffee maker, brewed mild for an office pot.
Inputs
- Water amount1000 g/ml
- StrengthMild (1:18)
Result
- Coffee needed55.6 g
- Ratio used1:18
- Water used1000 g/ml
- Approx cups (240ml each)4.2
About 56 g of coffee matches the SCA Golden Cup guideline. Note that the machine's "cups" are usually 5–6 fl oz, so a "12-cup" carafe holds less than twelve 8 oz mugs.
Strong French press for one
350 g of water in a small French press, brewed strong.
Inputs
- Water amount350 g/ml
- StrengthStrong (1:14)
Result
- Coffee needed25 g
- Ratio used1:14
- Water used350 g/ml
- Approx cups (240ml each)1.5
25 g of coarse coffee at 1:14 gives a full-bodied cup. Steep about 4 minutes, then pour off all the coffee so it does not keep extracting.
Coffee ratios by brew method
Common starting ranges; adjust by one step (for example 1:16 to 1:15) at a time.
| Method | Ratio (coffee : water) | Grind |
|---|---|---|
| Drip machine | 1:16 – 1:18 | Medium |
| Pour-over (V60, Chemex) | 1:15 – 1:17 | Medium-fine |
| French press | 1:12 – 1:15 | Coarse |
| AeroPress | 1:12 – 1:16 | Fine to medium |
| Cold brew concentrate | 1:4 – 1:8 | Coarse |
| Espresso (coffee : drink out) | 1:2 | Fine |
Espresso ratios: dose in, liquid out
Espresso ratios compare the dry coffee dose with the weight of liquid in the cup, not the water used. A standard double shot is about 18 g in, 36 g out (1:2), pulled in roughly 25–30 seconds.
- Ristretto: 1:1 to 1:1.5, shorter and more syrupy.
- Normale: about 1:2, the usual café starting point.
- Lungo: 1:3 or longer, lighter and more bitter.
To find your output weight, multiply the dose by the ratio: 18 g × 2 = 36 g. Weigh the shot on a scale under the cup; volume is unreliable because of the crema.
Converting scoops and tablespoons to grams
A standard coffee scoop is 2 tablespoons and holds roughly 10–12 g of ground coffee. The common "two tablespoons per 6 fl oz" guideline works out at about 1:15 to 1:17, which is consistent with the medium setting here. Whole beans are less dense than grounds by volume, so always weigh before grinding if you can. If you are making coffee for a crowd, scale the water and the calculator gives the dose directly; for larger recipe changes the recipe scaling calculator helps with other ingredients.
How to use the Coffee to Water Ratio Calculator
- 1Decide how much water you will brew with, in grams or milliliters (they are equal for water).
- 2Choose mild (1:18), medium (1:16) or strong (1:14).
- 3Weigh out the coffee dose shown, grinding it to suit your brew method.
- 4Taste and adjust the strength one step at a time, keeping the grind the same while you do.
Frequently asked questions
How much coffee do I use for 12 cups?
A 12-cup drip machine usually holds about 1.7–1.8 liters, since each "cup" is 5–6 fl oz. At 1:16 that is roughly 105–110 g of coffee; check your carafe's markings for the exact volume.
How many grams of coffee per cup?
For an 8 fl oz (240 ml) cup, use about 15 g at 1:16, 13 g for a milder cup or 17 g for a strong one.
What is the golden ratio for coffee?
The Specialty Coffee Association's Golden Cup guideline is about 55 g of coffee per liter of water, close to 1:18. Many people prefer slightly stronger, around 1:15–1:16.
What is the ratio for espresso?
A typical espresso ratio is 1:2 by weight, such as 18 g of ground coffee producing 36 g of liquid. Ristretto is closer to 1:1 and lungo 1:3.
Does the ratio change with dark roast?
The ratio can stay the same, but dark roasts extract faster and can taste bitter, so many people brew them slightly weaker or with cooler water around 90°C (194°F).
References
- SCA Golden Cup Standard — Specialty Coffee Association
- Coffee Brewing Control Chart — Specialty Coffee Association
About this calculator
- Built and reviewed by the Calculation Machine team · How we build and test calculators
- Last reviewed: October 24, 2026
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