Use this tool to calculate how much water and coffee you need to brew a cup—or scroll down for a simple explanation of the ratios.
Choose a ratio Click a one of the presets below, or write in a custom ratio.
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one cup of coffee
Your water to coffee ratio for one serving of aeropress is:
Tweak your measurement—the changes will be reflected in the table below.
Calculate how much coffee and water you'll need for multiple cups.
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# of Cups
coffee to water ratios explained
The ratio of ground coffee to water differs greatly between brew methods and personal taste. The ratios on this page are based on a mixture of consensus and official sources.
But, there is no right way—so long as you enjoy your coffee and aren't consuming a dangerous amount!
aeropresscoffee to water ratio — 1:6
The ratio of 1:6 is taken from the original recipe by Alan Adler; inventor of the Aeropress. This brew ratio results in a concentrate, much like an espresso—you can add hot water or milk to your liking.
french presscoffee to water ratio — 1:12
Although there is no original or definitive coffee to water ratio for a french press, 1:12 seems to be a popular choice. We derived this from a recipe for a 17oz (500g) capacity french press.
Chemex recommends you “put one rounded tablespoon of coffee per 5 oz cup into the filter cone.” This is roughly a 1:10 ratio, but most people agree that's too strong. Many winning baristas have used a ratio between 1:13 to 1:17.
moka potcoffee to water ratio — 1:10
We derived the ratio of 1:10 from a Bialetti Junior Moka Pot, which has a 200ml water capacity. This serves about 2 small cups of delicious coffee.
cold brewcoffee to water ratio — 9:40
There are many ways to make cold brew coffee. This recipe uses a Filtron, a reliable method of making a smooth cold brew. This results in a concentrate that you can dilute to your tastes.
siphoncoffee to water ratio — 3:50
Hario, one of the leading producers of syphon coffee makers, recommends 15-17g of coffee per 250 grams water.
espressocoffee to water ratio — 1:2
1:2 is the most common ratio for espresso used in cafés today. Between the bitter 1:1 of a ristretto and the weaker 1:4 of a lungo.