Grind size chart
Which grind for which brewer, from Turkish to cold brew.
Coffee to Water Calculator
Pick your brew method, set the coffee, and get the exact water weight in grams — plus a broken-down pour schedule for pour-over.
brew ratio
Coffee, ground
g
Ratio (1 : X)
1 : 16.0
Water needed
240 g
15.0 g coffee × 16 = 240 g water
Coffee15.0 g
Water240 g
Cups (250 ml)1.0
GrindMedium-fine
Water temp93 °C
Brew time2:30–3:00
Start with 60 g of water for the bloom, wait 40 s, then pour the rest in two stages.
What "1:16" actually means
A coffee to water ratio of 1:16 means one gram of coffee for every sixteen grams of water. It is a weight ratio, not a volume one, which is why you should own a scale: a tablespoon of coffee varies by 40% between a light Ethiopian and a dark Italian roast.
Multiply the coffee weight by the second number to get the water weight. Because a millilitre of water weighs one gram, water weight and water volume are interchangeable — 240 g of water is 240 ml.
Ratio ranges by method
| Method | Ratio | Why |
|---|---|---|
| Pour-over | 1:15 – 1:17 | Fast filter, needs enough water to extract evenly and give a clean cup. |
| French press | 1:14 – 1:16 | Full immersion and a metal mesh; slightly stronger to keep body. |
| AeroPress | 1:12 – 1:14 | Short contact time, high pressure — concentrate then dilute to taste. |
| Moka pot | 1:10 – 1:12 | Near-espresso strength; the basket is a fixed size, so adjust the water. |
| Cold brew | 1:5 – 1:8 | Concentrate, diluted 1:1 or 1:2 with water or milk when serving. |
| Espresso | 1:1.5 – 1:3 | See the espresso ratio calculator. |
A pour-over schedule that works
For 15 g coffee at 1:16 (240 g water):
- Rinse the filter with hot water. Discard the rinse water — it preheats the dripper and removes paper taste.
- Bloom with 45 g of water at 93 °C. Swirl gently so all the grounds are wet, then wait 40 seconds.
- First pour to 150 g. Slow spiral from the centre out. Finish by about 1:15 on the clock.
- Second pour to 240 g. Keep the bed level; do not pour down the filter wall.
- Let it draw down. Total brew time should land between 2:30 and 3:00.
Too slow and bitter? Grind coarser. Too fast and thin? Grind finer. Keep the ratio fixed while you do it.
Iced coffee: the ice counts
For iced coffee, brew at half the water weight over ice. A 15 g dose at 1:15 would normally need 225 g of hot water — instead use roughly 135 g of hot water over 90 g of ice. The ice melts, chills the brew instantly, and lands you at the same final strength.
Frequently asked
How many grams of coffee for one cup?
About 15 g for a 240 ml cup at 1:16. Stronger, go to 18 g; lighter, 12 g. If you drink mugs rather than cups, weigh the vessel first — a "cup" is anywhere from 180 ml to 350 ml in practice.
Is coffee to water ratio in grams or scoops?
Grams. A level scoop is roughly 5–7 g depending on grind and roast, which is a 40% error. A cheap 0.1 g scale costs less than a bag of beans and removes the guesswork permanently.
What ratio is too strong?
Anything below 1:10 for filter coffee needs a lot of heat and time to extract properly; below 1:8 you are making concentrate. That is fine for cold brew, which gets diluted before serving, but not for a pour-over.
Does the ratio change between light and dark roast?
Yes. Dark roasts are more porous and extract faster, so they usually do better slightly weaker (1:17). Light roasts are dense and can take 1:15 or even 1:14 without turning harsh.
Coffee ratio chart
Nine brew methods, dose and water in grams. Printable.
Basket size chart
Correct dose for every espresso basket size.
Pulling espresso instead?
The espresso ratio calculator does dose to yield in grams, with shot timing and grind guidance.