Dose any brew method precisely: pick V60, Chemex, French Press, AeroPress, Moka Pot, Espresso or Cold Brew — or enter a custom ratio. Follow the step-by-step brew timer, scale to any batch size, and convert grams, ml, fl oz, cups, tablespoons and scoops. Free, no signup, 100% in your browser.
1. Ratio calculator
1cup(s)
Water: 1 g ≈ 1 ml.
— coffee → —water
Ratio 1:16 · 1 cup ·
Strength: —
Espresso ratio is dose : beverage yield in the cup (e.g. 18 g in → 36 g out at 1:2).
Recipe: V60 / Pour Over
Grind
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Water temp
—
Brew time
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2. Brew timer (step-by-step)
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Sound: gentle beep at each step (Web Audio, generated locally — no audio files). Keep this tab visible for the most accurate timing.
3. Cold brew concentrate planner
Plan a concentrate batch, then dilute to drinking strength. Effective ratio = concentrate ratio × (1 + dilution).
Coffee needed: —
Makes —; add —
Drinking strength: —
Brew method comparison
Method
Starting ratio
Grind
Water temp
Time
V60 / Pour Over
1:16 (1:15–1:17)
Medium-fine
92–96°C
2:30–3:00
Chemex
1:16.5 (1:16–1:17)
Medium-coarse
93–96°C
3:30–4:30
French Press
1:15 (1:12–1:15)
Coarse
93–96°C
4:00 steep
AeroPress (inverted)
1:15 (1:12–1:16)
Medium-fine
80–85°C
~1:30
Moka Pot
~1:10 (1:8–1:12)
Fine
Medium heat
~5:00
Espresso
1:2 dose:yield
Espresso-fine
90–94°C
25–30s
Cold Brew conc.
1:8 (1:4–1:12)
Extra coarse
Room temp
12–24h
Auto Drip
1:17 (1:16–1:18)
Medium
Brewer-set
Auto
Honest scope: these are widely-used starting points from specialty-coffee practice (SCA guidance, roaster brew guides), not lab-certified optima. Grind, roast, water and taste matter as much as the number — change one variable at a time.
How the ratio math works
A brew ratio is written 1:N — one part coffee to N parts water by weight. Two formulas cover everything:
Water = coffee × N — e.g. 18 g × 16 = 288 g water.
Coffee = water ÷ N — e.g. 500 g ÷ 16 = 31.25 g coffee.
Strength in grams per litre is coffee ÷ (water/1000) — 18 g in 288 g water ≈ 62.5 g/L. The SCA golden-cup reference is about 55 g/L (≈1:18); most home brewers land between 1:15 and 1:17 for filter coffee.
Espresso is different
Espresso ratios describe dose : beverage yield, not water poured. A 1:2 "normale" with 18 g in gives ~36 g out. Ristretto (1:1) is sweeter and more intense; lungo (1:3) is longer and thinner.
Volume conversions (approximate)
Water: 1 g ≈ 1 ml (hot water is slightly less dense — ignored in kitchen practice).
Ground coffee: 1 tbsp ≈ 7 g, 1 scoop (2 tbsp) ≈ 14 g. Grind and roast change this — a scale beats spoons.
1 fl oz = 29.57 ml; 1 "cup" here = 240 ml (mugs vary — check yours).
How this compares
Tool
Method presets
Step timer
Batch scaler
Unit converter
Cold brew dilution
This calculator (nrtechstudio.com)
8 methods
Yes
Yes (1–12 cups)
Yes (7 units)
Yes
mrcalco.com
8 presets
No
No
Grams only
No
crazycoffeecrave.com
5 methods
No
No
ml only
Partial (table)
brewmark.io
7 methods
No
No
Grams only
No
tool.theroasting.club
FAQ only
No
No
No
No
Comparison based on the public pages of each tool as of October 2026. Feature sets change; the timer and batch scaler are, to our knowledge, unique to this page.
Frequently asked questions
What is the best coffee to water ratio?
A 1:16 ratio (1 gram of coffee per 16 grams of water) is the most common starting point for filter methods like pour over and drip. French press often starts at 1:15, espresso at 1:2 (dose to beverage yield), and cold brew concentrate at 1:8. These are starting points — adjust to taste.
How do you calculate coffee to water ratio?
Divide water by the ratio number to get coffee (coffee = water ÷ ratio), or multiply coffee by the ratio to get water (water = coffee × ratio). Example: 500 g water at 1:16 needs 500 ÷ 16 = 31.25 g coffee.
What is the coffee ratio for French press?
Start at 1:15 — for example 30 g of coarse-ground coffee to 450 g of water, steeped 4 minutes. The usual range is 1:12 to 1:15 depending on how strong you like it.
What is the coffee ratio for pour over (V60)?
V60 brews well at 1:15 to 1:17. A common recipe is 18 g of medium-fine coffee to 288 g of water (1:16) with 92–96°C water over about 3 minutes.
What is the cold brew coffee ratio?
Cold brew concentrate typically uses 1:8 (e.g. 100 g coffee to 800 g water), steeped 12–24 hours, then diluted about 1:1 with water or milk — which gives an effective drinking strength near 1:16.
What is the espresso brew ratio?
Espresso uses a 1:2 ratio of dry dose to beverage yield: 18 g of ground coffee produces about 36 g of espresso in 25–30 seconds. Ristretto is tighter (1:1), lungo is longer (1:3).
What is the Moka pot coffee ratio?
A practical starting point is about 1:10. In practice most people fill the basket with finely ground coffee (level, not tamped) and add water just below the safety valve — the pot's size sets the ratio.
What is the AeroPress coffee ratio?
AeroPress works across 1:12 to 1:16. A standard inverted recipe is 15 g of medium-fine coffee to 225 g of water (1:15) at 80–85°C for about 90 seconds.
How many grams of coffee per cup?
For a 240 ml cup at 1:16, use 15 g of coffee. At 1:15 use 16 g; at 1:17 use about 14 g. A US coffee scoop (2 tablespoons) holds roughly 14 g.
How many tablespoons of coffee per cup?
About 2 level tablespoons per 240 ml cup. One tablespoon of ground coffee weighs approximately 7 grams, so 2 tablespoons ≈ 14–15 g — close to a 1:16 ratio. Volume measures are approximate; a scale is more accurate.
Does grind size change the brew ratio?
Grind size affects extraction more than the ratio itself. Finer grinds extract faster, so espresso uses a 1:2 ratio with a fine grind, while coarse French press grounds need 4 minutes at 1:15. Match grind to method first, then dial the ratio to taste.
Can I brew good coffee without a scale?
Yes, approximately: 1 tablespoon of ground coffee ≈ 7 g and 1 ml of water ≈ 1 g. So 2 tablespoons per 240 ml cup gets you near 1:16. A scale is still the biggest upgrade for consistency.
What is the golden ratio for coffee?
The SCA (Specialty Coffee Association) golden cup standard is about 55 g of coffee per litre of water (≈1:18). Many home brewers prefer 1:15–1:17 as a starting point. There is no single perfect ratio — it depends on method, roast, and taste.
Why does my coffee taste bitter or sour?
Bitterness usually means over-extraction (grind too fine, water too hot, or steep too long); sourness usually means under-extraction (grind too coarse or brew too short). Fix grind and time before changing the ratio — the ratio controls strength, extraction controls flavor balance.
How do I scale a coffee recipe for more cups?
Multiply both coffee and water by the number of cups — the ratio stays the same. Example: 18 g coffee + 288 g water for 1 cup becomes 72 g + 1152 g for 4 cups. Use the batch scaler above.
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