WhiskMath

Coffee Ratio Calculator

Get the exact coffee-to-water weights for pour over, French press, AeroPress, espresso and more.

Enter the amount as
g

Water is measured by weight — 1 ml of water is about 1 g.

Coffee
20 g
Pour over (V60 / Chemex) · 1:16
Water
320 g
by weight (≈ ml)
  • Grind size: Medium-fine for pour over (v60 / chemex).
  • This method uses a 1:16 coffee-to-water ratio by weight.
  • Weigh your coffee and water with a scale — volume scoops are too inconsistent for repeatable results.
  • Use water just off the boil, around 195-205°F, for everything except cold brew.
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How to use this calculator

  1. Pick your brew method

    Choose pour over, French press, AeroPress, espresso, cold brew, drip, Moka pot, or Turkish from the dropdown.

  2. Choose how you want to enter the amount

    Enter the amount by water (how much you want to brew) or by coffee (the dose you want to use).

  3. Read your coffee and water weights

    The calculator shows both weights in grams using that method's ratio, plus the grind size to use.

  4. Weigh and brew

    Weigh your coffee and water on a scale, grind to the recommended size, and brew.

Recommended gear

As an Amazon Associate, WhiskMath earns from qualifying purchases. These picks don't cost you anything extra.

Hario V60 Ceramic Coffee Dripper, Size 02

The industry-standard pour-over dripper for putting a 1:16 ratio into practice.

$25

View on Amazon

AeroPress Original Coffee Maker

A forgiving, versatile brewer that works for both the standard and concentrated ratios.

$40

View on Amazon

Coffee-to-water ratios by brew method

MethodRatio (coffee:water)Grind
Pour over (V60 / Chemex)1:16Medium-fine
French press1:13Coarse
AeroPress (standard)1:15Fine-medium
AeroPress (concentrated)1:7Fine-medium
Espresso (dose : yield)1:2Fine
Cold brew concentrate1:8Coarse
Drip machine1:17Medium
Moka pot1:10Fine-medium
Turkish1:12Extra-fine

Ratios are by weight. 1 ml of water is about 1 gram.

Tips & best practices

  • Use a scale. Weighing both coffee and water is the single biggest upgrade to a consistent cup.
  • Grind right before brewing — ground coffee goes stale within minutes as it loses aromatics.
  • Match the grind to the method: coarse for long steeps, fine for fast ones like espresso.
  • Use water just off the boil, around 195-205°F, for hot methods; cold brew is the exception.
  • Dial strength by changing the ratio one notch at a time, not by guessing.
  • Start from the standard ratio, then adjust to your own taste over a few brews.

Frequently asked questions

What is the golden ratio for coffee?
The widely cited golden ratio is about 1 part coffee to 16 to 18 parts water by weight, which suits pour over and drip brewing. Stronger methods like French press use a tighter ratio, around 1:13, and espresso is tighter still.
Should I measure coffee by weight or by volume?
Always by weight. A tablespoon of whole beans and a tablespoon of ground coffee weigh different amounts, and bean density varies, so a scale is the only way to get a repeatable cup.
What is the ratio for pour over coffee?
Pour over with a V60 or Chemex works well at 1:16 by weight — for example, 20 grams of coffee to 320 grams of water. Adjust within 1:15 to 1:17 to taste.
What is the espresso brew ratio?
Espresso is described as a brew ratio of dose to yield. A standard ratio is 1:2, meaning an 18-gram dose pulls a 36-gram shot. A 1:2 ratio is a balanced starting point most cafes use.
How much coffee do I use for a French press?
French press uses a 1:13 ratio by weight. For a typical 500-gram brew, that's about 38 grams of coarsely ground coffee.
Does 1 ml of water equal 1 gram?
For brewing purposes, yes. Water has a density very close to 1 gram per milliliter at brewing temperatures, so you can pour by volume and weigh by grams interchangeably.
What grind size should I use for each method?
Coarser methods steep longer: French press and cold brew use a coarse grind, pour over uses medium-fine, drip uses medium, AeroPress and Moka pot use fine-medium, espresso uses fine, and Turkish uses an extra-fine, powder-like grind.
How do I make my coffee stronger or weaker?
Lower the ratio number for a stronger cup — for instance, move from 1:16 to 1:15 — and raise it for a milder cup. Change one variable at a time so you can taste the difference.

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Sources: Specialty Coffee Association brewing guidance; Hario V60 and AeroPress published dosing guides.

Results are estimates for informational use. For food safety, always confirm meat doneness with a thermometer against current USDA guidance. WhiskMath does not provide medical or dietary advice.