Question 1

How do I calculate coffee ratios?

Accepted Answer

To calculate coffee ratios: 1) Choose your desired coffee-to-water ratio (e.g., 1:17 for Chemex). 2) Decide on the final volume of coffee you want to make. 3) Calculate: Coffee volume = (Total volume / Total parts) × Coffee parts, and Water volume = (Total volume / Total parts) × Water parts. For example, with a 1:17 ratio and 250ml final volume: Coffee = (250/18) × 1 = 13.9g, Water = (250/18) × 17 = 236.1ml.

Question 2

What is the best coffee to water ratio?

Accepted Answer

The best coffee-to-water ratio depends on your brewing method and taste preference. Common ratios include: 1:12 for French press, 1:17 for Chemex and drip coffee, 1:11 for Aeropress, 1:2 for espresso, and 9:40 for cold brew. A 1:17 ratio (1 gram coffee to 17 grams water) is considered the golden ratio for most pour-over and drip methods, providing a balanced, flavorful cup.

Question 3

How do I calculate French press ratio?

Accepted Answer

The typical French press coffee-to-water ratio is 1:12, meaning for every 1 gram of coffee, you need 12 milliliters of water. To calculate: Amount of water (mL) = Amount of coffee (g) × 12. For example, if you have 20g of coffee, you need 240ml of water. This ratio produces a full-bodied, rich cup of coffee characteristic of French press brewing.

Question 4

How do I calculate coffee ratio for espresso?

Accepted Answer

The coffee ratio for espresso is unique due to the small amount of water used. To achieve a perfect 1:2 coffee grounds to water ratio in the final cup, you need to use approximately a 1:3.6 ratio when brewing. This accounts for water loss in the coffee machine, as the coffee cake (used grounds) absorbs about 80% of the water. Formula: Amount of water (mL) = Amount of coffee (g) × 3.6.

Question 5

What is the coffee ratio for cold brew?

Accepted Answer

The coffee ratio for cold brew is typically 9:40 (9 parts coffee to 40 parts water), which is much stronger than regular coffee because cold brew is usually served as a concentrate. This ratio takes 12-24 hours to steep. For example, to make 250ml of cold brew concentrate, you need approximately 45.9g of coffee and 204.1ml of water. The concentrate is then typically diluted with water or milk when served.

Question 6

How do I calculate coffee beans to water ratio?

Accepted Answer

To calculate coffee beans to water ratio, you need a few assumptions: 1 gram = 1 milliliter, and 1 coffee bean weighs approximately 0.13g (0.0046oz). If your desired ratio is 1:17, you need 1 portion of coffee and 17 portions of water. For every 1g of coffee, you need 17ml of water. Since 1g of coffee equals about 8 coffee beans, you need approximately 8 coffee beans for every 17ml of water you want to use.

Question 7

What is the difference between coffee ratios for different brewing methods?

Accepted Answer

Different brewing methods require different ratios due to extraction time and method: Ristretto (1:1.5) is the smallest, most concentrated. Espresso (1:2) is strong and quick. Lungo (1:3) is a longer espresso. Moka Pot (1:10) uses stovetop pressure. Aeropress (1:11) is versatile. French Press (1:12) is full-bodied. V60/Siphon (3:50) is precise pour-over. Chemex (1:17) is the lightest, most balanced. Cold Brew (9:40) is a concentrate. Each ratio is optimized for that method's unique extraction characteristics.

Question 8

Does the coffee ratio calculator account for water loss during brewing?

Accepted Answer

The basic calculation assumes 1g = 1mL and doesn't account for water loss during brewing. However, for espresso specifically, the calculator uses a 1:3.6 ratio instead of 1:2 to account for water absorbed by the coffee cake (used grounds), which absorbs about 80% of the water. For other methods, some water is lost to evaporation and absorption, but the difference is typically minimal for most home brewing methods.

Coffee Ratio Calculator - Calculate Perfect Coffee to Water Ratio

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Brewing Method	Ratio	Characteristics
Ristretto	1:1.5	Smallest, most concentrated coffee
Espresso	1:2	Strong, quick extraction (use 1:3.6 for brewing)
Lungo	1:3	Longer espresso, 25s at 88-92°C
Cold Brew	9:40	Concentrate, steeps 12-24 hours
Moka Pot	1:10	Stovetop pressure brewing
Aeropress	1:11	Versatile, one cup at a time
French Press	1:12	Full-bodied, easy to use
V60 / Siphon	3:50	Precise pour-over, clean cup
Chemex	1:17	Light, balanced, golden ratio