Coffee brew ratio calculator

1 g of water ≈ 1 mL. Coffee weight = water ÷ ratio. SCA recommended brew strength is around 1:15 to 1:17 for filter, 1:2 for espresso.

Method

Ratio (1:N)

Water (g / mL)

Coffee dose

0 g

Ratio

1 : 16

Water

0 mL

Tablespoons (approx)

0 tbsp

Strength

—

Method cheat-sheet

Pour-over (V60, Chemex, Kalita): 1:15 to 1:17 — bloom 30 g for 30 s, then pour in stages.
AeroPress: 1:12 to 1:16 — finer grind, 1–2 min brew.
French press: 1:15 — coarse grind, 4 min steep.
Espresso: 1:1.5 to 1:2.5 ratio of dose-to-yield — e.g. 18 g in / 36 g out.
1 tablespoon ≈ 5 g of medium-ground coffee, but grams are far more accurate — use a scale.