Coffee brew ratio
Coffee and water for pour-over, French press, espresso and cold brew.
About 4.1 level tbsp
350 mL — water weighs 1 g per mL
Grounds hold back about 2× their weight
Pour-over (V60, Chemex)
- Grind
- Medium
- Brew time
- 3:00–4:00
- Water temperature
- 94–96 °C
- Standard ratio
- 1:16
Common batch sizes
| Servings | Water | Coffee |
|---|---|---|
| 1 × 240 mL cup | 240 g | 15 g |
| 2 × 240 mL cups | 480 g | 30 g |
| 4 × 240 mL cups | 960 g | 60 g |
| 8 × 240 mL cups | 1920 g | 120 g |
How it works
A brew ratio is coffee weight to water weight. 1:16 means 1 gram of coffee for every 16 grams of water — so 22 g of coffee to 350 g of water. Water is convenient here because 1 mL weighs 1 g, so your scale and your measuring jug agree.
coffee (g) = water (g) ÷ ratio Why weigh instead of scoop
A “scoop” of coffee varies by 30% or more depending on roast level, grind size and how the beans settle — dark roasts are less dense than light ones, so the same scoop delivers less coffee. A £10 scale removes the single largest source of inconsistency in home brewing.
Espresso counts differently
Espresso ratios are expressed as dry coffee to liquid out, not water in. A “1:2” shot means 18 g in, 36 g of espresso in the cup. Ratios around 1:2 are the modern standard; 1:1.5 gives a ristretto, 1:3 a lungo.
If it tastes wrong
- Sour, thin, sharp
- Under-extracted. Grind finer, brew longer, or use hotter water.
- Bitter, drying, hollow
- Over-extracted. Grind coarser, brew shorter, or cool the water slightly.
- Correct but too intense
- That is strength, not extraction — add water to the cup rather than changing the grind.