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Coffee to Water Ratio Calculator – Perfect Pour Over & French Press

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Coffee to Water Ratio Calculator

Perfect your brew — Pour Over, French Press, AeroPress & more

Pour Over
1:16
French Press
1:12
AeroPress
1:15
Cold Brew
1:6
Moka Pot
1:8
Ratio 1 : 16 coffee to water
Stronger (1:4) Balanced Lighter (1:20)
grams
≈ 0.63 oz
bidirectional
ml
≈ 9.7 fl oz
Quick Presets — Coffee Amount
Quick Reference — Pour Over (1:16)
Coffee (g) Water (ml) Water (fl oz) Yield ~ (ml)
101605.4~140
152408.1~210
182889.7~255
2032010.8~285
2540013.5~360
3048016.2~435
* Yield is approximate; actual yield depends on coffee absorption (~1.5–2× coffee weight)
Use a Digital Scale

For consistent results, always weigh your coffee and water. 1 ml of water = 1 gram.

Water Quality Matters

Use filtered water heated to 195°F–205°F (90°C–96°C) for optimal extraction.

Adjust to Taste

Too bitter? Use a shorter ratio (less water). Too sour? Use more water. Dial it in!

Frequently Asked Questions

The widely recommended Pour Over ratio is 1:16 (1 gram of coffee to 16 grams of water). For a standard single cup, use 18g coffee to 288ml water. This works well for V60, Chemex, and Kalita Wave brewers. Some prefer 1:15 for a bolder cup or 1:17 for a lighter, more delicate extraction. The Specialty Coffee Association (SCA) recommends a "Golden Ratio" between 1:15 and 1:18.
French Press typically uses a slightly stronger ratio of 1:12 to 1:15. The standard recommendation is 1:12, meaning 30g of coffee for 360ml of water. Since French Press is an immersion method (coffee steeps directly in water), it benefits from a bit more coffee to achieve full-bodied flavor. Start at 1:12 and adjust based on your taste preference.
Cold Brew uses a much more concentrated ratio, typically 1:4 to 1:8. The standard is 1:6 (e.g., 100g coffee to 600ml water). This produces a concentrate that you can dilute with water or milk when serving. Because cold water extracts flavor more slowly (over 12–24 hours), more coffee is needed to achieve a rich, smooth concentrate.
Bitter coffee often means over-extraction. Try using a shorter ratio (e.g., 1:14 instead of 1:16) — less water per gram of coffee reduces extraction. Alternatively, grind coarser or lower your water temperature.

Sour coffee usually indicates under-extraction. Try a longer ratio (e.g., 1:17 instead of 1:16) or grind finer. Small adjustments go a long way — change one variable at a time!
The AeroPress is versatile and works well with ratios between 1:14 and 1:16. A popular recipe uses 1:15 — about 15g coffee to 225ml water. The original AeroPress recipe calls for a stronger 1:6 ratio (similar to espresso strength), which you then dilute with hot water to make an Americano-style drink.
Yes! Using a digital kitchen scale is the single biggest improvement you can make to your coffee routine. Coffee beans vary in density, and "scoops" are inconsistent — one scoop could be anywhere from 8g to 14g depending on grind size, roast level, and bean origin. Weighing ensures consistency and lets you replicate a great cup every time.
A standard "cup" of coffee is about 240ml (8 fl oz). Using the 1:16 ratio, you need 15g of coffee per cup. For a larger mug (350ml / 12 fl oz), use about 22g. Remember that the grounds absorb roughly 1.5–2 times their weight in water, so your final yield will be slightly less than the water you pour in.
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