Coffee Ratio Calculator

For a regular-strength drip cup (6 fl oz of brewed coffee), use about 2 tablespoons of ground coffee, which is roughly 10 to 11 grams. Bump that to 2.5 tablespoons for a strong cup or drop to 1.5 for a mild one.

The Golden Ratio for drip is about 1:16 by weight for regular strength, meaning 1 gram of coffee for every 16 grams of water. Use 1:14 for a bolder cup and 1:18 for a lighter one.

Pour-over sits in a tighter 1:15 to 1:17 range. 1:16 is the most common starting point for a balanced cup. Go 1:15 if you want more body, 1:17 if you want a cleaner, more delicate brew.

For a single 8 oz (240 ml) pour-over cup, use around 15 grams of coffee with 240 grams of water at a 1:16 ratio. Weigh both if you can, since volume measurements drift with grind size and bean density.

French press runs a stronger ratio because of the longer steep and coarser grind. Use about 1:14 for a regular cup, so roughly 17 grams of coffee for every 8 oz (240 ml) of water. Steep for 4 minutes before plunging.

Use a coarse grind, about the texture of sea salt. Anything finer clogs the mesh filter and pushes sludge into your cup. If your press is producing grit, coarsen the grind before you touch the ratio.

Normale runs at a 1:2 ratio (18 grams of coffee in yields 36 grams of espresso out). Lungo stretches that to about 1:3 for a longer, more diluted shot. Ristretto goes tighter at roughly 1:1.5 for a concentrated, syrupy pour.

A normale shot should pull in 25 to 30 seconds from the moment the pump starts. Ristretto typically pulls in 20 to 25 seconds and lungo runs 30 to 40. If your shot is way outside those windows, adjust grind size before anything else.