Coffee Calculators
Coffee to Water Ratio Calculator
https://www.coffeesizing.com/calculators/coffee-to-water-ratio/
Estimate only — not a cupping score, a water lab or a roast profile. Confirm on a test brew.
Coffee to Water Ratio Calculator
Brew ratio is coffee mass to water mass, not a scoop of beans and a mug of hope. Filter usually lives near 1:16; espresso near 1:2 by beverage yield. Pick the method, weigh the dose, set the ratio, then pour the water the scale asks for. Bloom is part of that water, not extra.
Inputs
Results
- Water
- 240.0g
- Cups
- 0.96cups
Rough serving count from water mass, not café crockery.
Recommended gear
0.1 g coffee scale
Ratio math is worthless if the dose is a tablespoon. A timer scale is the cheapest upgrade that actually changes the cup.
Typical range: $20–$80
Hario V60 dripper
A 02 cone is the default 15 g / 1:16 playground. Confirm the water mass here, then pour it.
Typical range: $10–$40
Gooseneck kettle
Hitting the water mass without flooding the bed wants a slow spout, not a kitchen kettle.
Typical range: $40–$150
Calculation method
Water mass is dose times the ratio number: 15 g at 1:16 is 240 g of water. Cups divide that water by a serving for the selected method (250 g for V60/Chemex/French press, 220 g AeroPress, 36 g espresso — a typical 1:2 double). Bloom water is already inside the total; do not add it twice.
Exact formula
waterG = dose × ratio. cups = waterG / cupSize: 250 g V60/Chemex/French press, 220 g AeroPress, 36 g espresso. Limits: Crema volume, ice melt and kettle hold-back omitted; ratio is mass:mass, never volume scoops.
Filter vs espresso language
Pour-over ratio is dry coffee to brew water. Espresso ratio is dose to beverage yield in the cup. Mixing those two sentences is how a ‘1:2 V60’ happens. Use the espresso dosing tool when the drink is a shot.
Strength vs extraction
Tightening the ratio makes a stronger cup before it necessarily extracts more. If it tastes sour and thin, grind finer or pour longer before you only add more coffee.
Frequently asked questions
Is 1:16 coffee:water or water:coffee?
Coffee first, water second. 1:16 means 16 g of water per 1 g of coffee. Espresso uses the same language with beverage yield instead of brew water.
Do I weigh the bloom separately?
No. Bloom is usually 2–3× the dose, taken from the water this calculator already gave you. Pour it, wait, then continue to the total.
Why not use a scoop?
Bean density and roast level change how much mass fits a scoop. Grams are the only number that survives a dark espresso blend and a light Ethiopian.
Espresso at 1:16?
That is filter. Espresso typically starts near 1:2 dose:yield. Switch the method and drop the ratio; do not pour 288 g of water through an 18 g puck.
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