Grind size chart
Which grind for which brewer, from Turkish to cold brew.
Coffee Ratio Chart
Every brew method with its ratio, dose, water and time already worked out in grams.
| Method | Ratio | Dose | Water | Time | Notes |
|---|---|---|---|---|---|
| Espresso | 1:2 | 18 g | 36 g | 25–30 s | 1:1.5 ristretto, 1:3 lungo |
| Moka pot | 1:7 – 1:10 | 18 g | 126–180 g | 3–5 min | Fill the basket, do not tamp |
| AeroPress | 1:12 – 1:15 | 18 g | 216–270 g | 1:30–2:30 | Go 1:10 for concentrate |
| V60 / pour-over | 1:15 – 1:17 | 18 g | 270–306 g | 2:30–3:30 | 1:16 is the standard start |
| Chemex | 1:15 – 1:17 | 30 g | 450–510 g | 4–5 min | Scale up, keep the ratio |
| Kalita Wave | 1:15 – 1:16 | 20 g | 300–320 g | 3–3:30 | Slightly stronger than V60 |
| French press | 1:15 – 1:16 | 30 g | 450–480 g | 4 min | 1:12 for a heavier cup |
| Cold brew | 1:5 – 1:8 | 100 g | 500–800 g | 12–18 h | Dilute 1:1 before drinking |
| Turkish | 1:10 | 7 g | 70 g | 3–4 min | Fixed by the cezve size |
Highlighted: the ratio column
Why coffee ratios are written two different ways
Specialty coffee uses 1:X, meaning one part coffee to X parts water by weight. The older "golden ratio" language uses 1:X the same way but sometimes means coffee to finished beverage, which is not the same thing when the brewer retains water.
Always assume weight, always assume water in, not liquid out.
Convert between dose, water and ratio
The arithmetic is one multiplication:
- Water = dose × ratio. 18 g at 1:16 → 288 g.
- Dose = water ÷ ratio. 288 g ÷ 16 → 18 g.
- Ratio = water ÷ dose. 288 ÷ 18 → 16, so 1:16.
If your brewer retains water in the bed — French press, AeroPress with a fine filter, moka pot — the cup you pour is smaller than the water you added. Add about 2 g of water per gram of dry coffee retained to compensate.
The ratio window is wide, the sweet spot is narrow
Most brew methods tolerate a full point of ratio without disaster. 1:15 and 1:16 both make drinkable pour-over. What does not work is trying to fix an extraction problem with the ratio: if the cup is sour, 1:14 will make it stronger and still sour.
Set the ratio to the strength you want, then adjust grind to fix the taste.
Strength in numbers
Filter coffee lands at roughly 1.15–1.45% total dissolved solids. Espresso lands at 8–12%. That is a factor of seven, which is why an espresso ratio and a brew ratio look so different: espresso is a concentrate you sip, filter coffee is a drink you gulp.
Frequently asked
What is the standard coffee to water ratio?
1:16 by weight for pour-over, 1:2 for espresso, 1:15 for French press. If you remember one number, remember 1 g of coffee for every 16 g of water.
How much coffee for 2 cups?
For pour-over, 30 g of coffee and 480 g of water at 1:16 makes roughly two 240 ml cups. For French press, 30 g and 450–480 g of water.
Is 1:15 or 1:17 stronger?
1:15 is stronger. A lower second number means less water per gram of coffee, so more dissolved coffee per sip.
How many grams of coffee per cup?
About 15 g of dry coffee per 240 ml cup at 1:16. A standard mug of 350 ml needs about 22 g.
Does the ratio change the caffeine?
It changes the concentration, not the total. Using less water per gram of coffee makes a stronger cup with the same total caffeine in a smaller volume.
What is the golden ratio for coffee?
Roughly 1:15 to 1:18 by weight, which is where most filter coffee lands. Espresso sits near 1:2. The golden ratio is a range, not a single number.
Ask the advisor about your numbers
Up to four questions per session. Answers are suggestions, not measurements.
Scale any recipe
Change the dose and every number updates, in both directions.