Coffee ratio chart
Nine brew methods, dose and water in grams. Printable.
Golden Ratio Coffee Calculator
The "golden ratio" is three different numbers depending on who you ask. Here they are side by side, in grams.
Coffee → water at the golden ratio
g
: 1
Water
288 g
18.0 g coffee × 16.0 = 288 g water
Coffee18.0 g
Water288 g
Cups (250 ml)1.2
The ratio sets strength. Grind sets extraction. If the cup is weak and sour, fix the grind first.
Four "golden ratios", four different sources
| Ratio | g per litre | Where it comes from | Character |
|---|---|---|---|
| 1:14 | 71.4 g | European filter tradition | Full, heavy, forgiving of coarse grind |
| 1:15 | 66.7 g | The 1950s "golden ratio" | Strong but balanced |
| 1:16 | 62.5 g | Modern home default | The safest starting point |
| 1:17 | 58.8 g | Specialty filter norm | Cleaner, more clarity |
| 1:18 | 55.6 g | SCAA Golden Cup | Light, tea-like, needs a fine grind |
The SCAA standard is often quoted as 55 g ±5 g per litre, which is 1:18 nominally. Most people who try it find it thin, because they are using a grind sized for 1:16.
Ratio and grind move together
A weaker ratio needs more extraction to taste balanced, and more extraction means a finer grind or hotter water. Switching from 1:16 to 1:18 without touching the grinder reliably produces a sour cup — and the instinct is then to add more coffee, which just makes a strong sour cup.
The order that works:
- Pick the ratio for the strength you want, not for the extraction.
- Adjust the grind until the taste is balanced.
- Only then change the ratio if the cup is balanced but too weak or too strong.
Why espresso is a different animal
Espresso at 1:2 looks absurd next to a 1:16 filter ratio until you remember the water is pressurised and the contact time is 25 seconds rather than 4 minutes. The golden ratio is a filter-coffee convention. Applying it to espresso gives a 100 g shot that tastes like brewed coffee with a crema.
Batch brewing the golden ratio
| Batch | Water | Coffee at 1:16 | Coffee at 1:18 |
|---|---|---|---|
| Single mug | 250 g | 15.6 g | 13.9 g |
| Two mugs | 500 g | 31.3 g | 27.8 g |
| Small pot | 750 g | 46.9 g | 41.7 g |
| Full pot | 1000 g | 62.5 g | 55.6 g |
| Batch brew (10 cups) | 1800 g | 112.5 g | 100 g |
Frequently asked
What is the golden ratio for coffee?
There is no single number. The SCAA Golden Cup standard is roughly 1:18 (55 g per litre). The common home convention is 1:16. The older "golden ratio" from the 1950s is 1:15, and strong European filter coffee runs 1:14.
Is 1:16 or 1:18 better?
Neither, they are different strengths. 1:16 extracts more easily and tastes fuller; 1:18 is lighter and more tea-like. If a 1:18 cup tastes thin and sour, the answer is usually grind finer, not ratio tighter.
How much coffee for 1 litre of water?
At 1:16 it is 62.5 g, at 1:17 it is 58.8 g, at 1:18 it is 55.6 g. The 55 g per litre figure in the SCAA standard is the 1:18 case.
Does the golden ratio work for espresso?
No. Espresso runs 1:1.5 to 1:3, an order of magnitude stronger. The golden ratio is a filter-coffee convention and using it for espresso produces an undrinkable 100 g shot.
Still not sure which number to change? Twenty-four coffee questions, answered in one line — covering the golden ratio, 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.
Ratio settled, extraction not?
The strength and extraction calculator turns a TDS reading into extraction yield.