Coffee brewing ratios
The Specialty Coffee Association's “golden ratio” is 55 g of coffee per litre of water — about 1:18 by weight. Weigh both (a 1 ml of water ≈ 1 g), keep the ratio, and adjust grind to fix taste: bitter = coarser, sour = finer.
| Method | Ratio | Coffee for 250 ml | Coffee for 1 L |
|---|---|---|---|
| Pour-over (V60, Chemex) | 1:16–1:18 | 14–16 g | 55–62 g |
| French press | 1:14–1:16 | 16–18 g | 62–71 g |
| Drip machine | 1:17 | 15 g | 59 g |
| AeroPress | 1:12–1:15 | 17–21 g | — (single cup) |
| Espresso | 1:2 (18 g → 36 g out) | 18 g dose | — |
| Moka pot | 1:10–1:12 | fill basket | — |
| Cold brew (concentrate) | 1:5–1:8 | — | 125–200 g |
| Cupping (SCA standard) | 1:18.18 (8.25 g/150 ml) | — | 55 g |
Notes
- Ratio is by weight, not volume — a tablespoon of coffee varies 3–7 g.
- Grind fixes most flavor problems: sour/weak = finer grind or longer contact; bitter = coarser or shorter.
- Water at 92–96 °C (195–205 °F); boiling water scalds light roasts.
Frequently asked questions
- What is the golden ratio for coffee?
- 1:18 by weight — 55 g coffee per litre of water (SCA standard). Start there, then move within 1:15–1:18 to taste.
- How much coffee for 250 ml?
- About 14–16 g for pour-over at 1:16–1:18, or 16–18 g for a French press.
- Why does my coffee taste bitter or sour?
- Bitter usually means over-extraction (grind finer→coarser, shorter brew); sour means under-extraction (grind finer, hotter water, longer brew).