Coffee Brew Ratio Calculator
Pick your brewing method, set your coffee and water amounts, and get a step-by-step pour guide with a built-in timer. Covers V60, AeroPress, Chemex, French Press, Moka Pot, Cold Brew, and more. Save your favourite recipes.
Brew Strength
Brew ratios and extraction
Understanding the 1:16 ratio
The brew ratio is the weight of water divided by the weight of coffee. A 1:16 ratio means 1 gram of coffee per 16 grams of water. So if you use 20g of coffee, you need 320g of water. A 1:15 ratio (stronger) works well for medium roasts, while 1:17 (lighter) suits light roasts. The calculator automatically handles these conversions and generates a pour schedule so you're not guessing about how much to pour at each step.
Extraction yield and grind size
Specialty coffee targets 18-22% extraction yield - meaning 18-22% of the coffee grounds dissolve into your cup. Too coarse a grind and the water passes through too quickly, extracting only 15% and leaving your coffee sour. Too fine a grind extracts 25%+, making it bitter. Brew time is the key - aim for 3-4 minutes total steep time for pour-overs, and adjust your grind size to hit that target.
FAQ
How much water should I use for the bloom?
A standard bloom is 2-3 times the coffee weight - so for 20g of coffee, use 40-60g of water. Hold it there for 30-45 seconds to let CO2 escape. This prevents channeling (water cutting through grounds) during the main pour.
Why does my coffee taste sour even though I'm using the right ratio?
Sour flavor usually means underextraction - your grind is too coarse or your water temperature is too low. Try grinding finer, or increase water temperature by 2-3°C. If that doesn't work, your coffee may be stale or your water may be too soft.
Does water temperature affect brew time?
Yes - hotter water extracts faster. Light roasts need 93-96°C to extract their bright, fruity flavors. Dark roasts taste better at 88-91°C to avoid excessive bitterness. Cooler water (below 85°C) will be underextracted no matter your grind size.