V60 ratio calculator
Dose, water and pour schedule for pour over.
Coffee Brew Time Calculator
Brew time is the cheapest diagnostic you have. If you know the target, you know which way to turn the grinder.
Method & dose → target time
g
Target brew time
2:55 min
V60 · 15 g dose · 225 g water at 1:15
GrindMedium-fine
Water temp92–94 °C
Water225 g
Target is a range, not a deadline. Aim for the middle and adjust the grind one notch at a time.
Target brew times by method
| Method | Dose | Time | Grind | Water |
|---|---|---|---|---|
| Espresso | 18 g | 25–30 s | Fine | — |
| Moka pot | 15 g | 3–5 min | Fine-medium | 150 g |
| AeroPress | 15 g | 1:30–2:00 | Medium-fine | 200 g |
| V60 | 15 g | 2:30–3:30 | Medium-fine | 225–250 g |
| Chemex | 30 g | 4:00–5:00 | Medium | 480–500 g |
| French press | 30 g | 4:00 + 0:30 press | Coarse | 480 g |
| Cold brew | 100 g | 12–18 h | Coarse | 800 g |
These are starting points for a given grind, not laws. A grinder that produces more fines will run slower at any setting. What matters is consistency: the same method, dose and ratio should give the same time within a few seconds every day.
Reading the time
| Result | Taste | Likely cause | Change |
|---|---|---|---|
| Faster than target | Sour, thin | Grind too coarse | Grind finer |
| Faster than target | Bitter, harsh | Channelling | Fix the pour, distribute better |
| Slower than target | Bitter, dry | Grind too fine or too many fines | Grind coarser |
| Slower than target | Sour, hollow | Bypass, water not reaching the bed | Stir, check the filter seal |
| On target | Balanced | — | Nothing |
Dose scaling
Immersion brewers scale almost linearly: doubling the coffee roughly doubles the steep time needed for the same extraction. Pour over is worse than linear, because a deeper bed resists flow. Going from 15 g to 30 g on a V60 typically adds 60–90 seconds, and often needs a coarser grind on top of that.
If you scale a recipe up, scale the grind coarser slightly at the same time. The alternative is a stalled brew that tastes both sour and bitter.
Why time is a proxy, not a measurement
Two cups can finish in exactly 3:00 and extract completely differently. Time tells you about flow resistance; extraction depends on flow resistance, temperature, water chemistry, particle distribution and the coffee itself. Use time to decide which direction to move the grinder, then trust taste for whether you got there.
Frequently asked
How long should coffee brew?
Espresso 25–30 s, moka 3–5 min, AeroPress 1:30–2:00, V60 2:30–3:30, Chemex 4:00–5:00, French press 4:00 steep plus press. Cold brew 12–18 h.
Why did my brew finish too fast?
Either the grind is too coarse or the bed is channelling. Fast and sour means grind finer. Fast and bitter means channelling — fix the pour and the bed before touching the grinder.
Does dose change brew time?
Yes, linearly for immersion and roughly with the square of bed depth for pour over. Doubling the dose from 15 g to 30 g adds roughly 60–90 s to a V60, not double.
Should I trust brew time or taste?
Taste. Time is a proxy — two coffees at the same time can extract differently. Use time to know which way to adjust the grind, then judge the result with taste.
Still not sure which number to change? Twenty-four coffee questions, answered in one line — covering brew times, plus every other fault that shows up in the cup.
Grind size chart
Which grind for which brewer, from Turkish to cold brew.
Strength & TDS
Turn TDS readings into extraction yield.
Ask the advisor about your numbers
Up to four questions per session. Answers are suggestions, not measurements.
Time says fine, taste says sour?
The shot diagnosis quiz turns what you taste into the single next change.