Espresso & Brew Ratio Calculator
Pick a brew method, then enter your coffee dose or your water/yield. The other side, the ratio and the strength update as you type. Every typical range below is cited to its source.
Pick a taste to get a dial-in suggestion.
Sources
- SCA(A) Golden Cup Standard: recommended coffee-to-water ratio 55 g/L ± 10%.
- La Marzocco, “Using espresso brew ratios”: ristretto 1:1–1:2, normale 1:2–1:3, lungo 1:3–1:4; 18 g → 36 g in 25–35 s.
- Barista Hustle, ACM 4.09: ristretto defined as 1:1–1:1.67.
- Barista Hustle, The Espresso Compass: raising yield makes espresso weaker and more extracted; lowering it, stronger and less extracted.
- Espresso Aficionados, Dialling In Basics: too sour → longer ratio (e.g. 18 g/40 g); too bitter → shorter (18 g/32 g); sour and bitter together → uneven extraction.
- Baratza, Dialing in Espresso: sour/fast → grind finer; bitter/slow → grind coarser; keep the dose fixed.
- The Ultimate French Press Technique (video): start between 60 and 70 g/L.
- Barista Hustle, If and When to Stir a French Press: standard method 20 g coffee to 300 g water.
- Stumptown, AeroPress brew guide: 17 g to 220 g, “a common ratio is 1:13”.
- The Ultimate AeroPress Technique (video): 55 g/L (11 g to 200 g); 60–65 g/L for darker roasts.
- Counter Culture Coffee, Guide to Cold Brew: 1:8 concentrate, down to 1:4.5 for stronger; dilute concentrate:water between 2:1 and 1:1.
- Specialty Turkish Coffee (Turgay Yıldızlı), Preparation guide: 1:8 to 1:12 can work; 1:10 (7 g to 70 g) recommended.
Calculator by ProCoffeeAcademy. Ratios are starting points: taste is the final judge. Water is converted at 1 g ≈ 1 ml.
The Brew Ratio Calculator is an essential tool for any coffee enthusiast or professional barista looking to achieve the perfect cup. By precisely adjusting your coffee-to-water ratio, you can unlock the full flavor potential of your beans. Our 2026 updated math tool supports V60, Aeropress, French Press, and Chemex brewing methods.
How to use the brew ratio calculator
- Pick your brew method.
- Enter how much coffee you’ll use, in grams.
- Set the ratio. A ratio of 1:15 means 15 g of water for every 1 g of coffee.
- Weigh out the water the calculator shows. Use a scale, not a measuring cup. 1 ml of water weighs about 1 g.
Example: 20 g of coffee at 1:16 needs 320 g of water. 15 g at 1:15 needs 225 g.
Starting ratios by brew method
These are common starting points, not fixed rules. Taste first, then adjust.
| Method | Typical starting ratio | Notes |
|---|---|---|
| Pour over (V60, Chemex) | 1:15 to 1:17 | Medium-fine grind; about 2:30–4:00 total brew time |
| French press | 1:12 to 1:16 | Coarse grind; about 4 minutes of steeping |
| AeroPress | 1:12 to 1:16 | Recipes vary widely; stronger ratios are often diluted afterwards |
| Espresso | about 1:2 (coffee in : drink out) | Measured as liquid espresso out, not water in |
| Cold brew concentrate | 1:4 to 1:8 | Dilute to taste before drinking |
| Turkish coffee (cezve) | about 1:10 | About 7 g extra-fine coffee per 70 ml cup; see our Turkish coffee guide |
How to adjust the taste
- Too strong or heavy: use more water (a higher ratio, such as 1:17).
- Too weak or watery: use less water (a lower ratio, such as 1:14).
- Sour or bitter (not just weak or strong): change the grind size or brew time first. Ratio controls strength, while grind and time mostly control extraction.
Limits of this calculator
- Coffee grounds hold on to water, roughly twice their dry weight, so you’ll end up with less coffee in the cup than the water you poured.
- For espresso, the ratio is beverage weight out, not water in. An 18 g dose at 1:2 gives about 36 g of espresso.
- The tips are general guidance. Your beans, roast, grinder and water all change the result.