How to Dial In Your Coffee-to-Water Ratio

If there's one thing that will immediately improve your coffee, it's getting the ratio right. The coffee-to-water ratio controls the strength and extraction of your brew — and it's the single biggest variable you can adjust without changing equipment.

What Is a Coffee-to-Water Ratio?

A coffee-to-water ratio describes how much coffee you use relative to how much water. It's expressed as 1:X, where X is the amount of water per 1 gram of coffee.

• 1:15 = 1g coffee to 15g water (stronger)
• 1:16 = 1g coffee to 16g water (balanced)
• 1:17 = 1g coffee to 17g water (lighter)

The higher the second number, the more diluted (lighter) your coffee will be.

The Golden Ratio

The Specialty Coffee Association (SCA) recommends a ratio between 1:15 and 1:18 for most brewing methods. The most commonly cited starting point is 1:16 — it's a great middle ground that works for most coffees and methods.

Ratios by Brewing Method

Method	Recommended Ratio	Coffee (g)	Water (g)
V60 Pour Over	1:16	15	240
Chemex	1:16	30	480
AeroPress	1:15	15	225
French Press	1:15	30	450
Drip/Auto	1:17	30	510
Cold Brew	1:8	100	800
Espresso	1:2	18	36

Note: Cold brew and espresso use very different ratios because they're concentrated by design.

How to Adjust Your Ratio

Too Weak / Watery?

Your coffee is under-extracted or too diluted. Try:

1. Use a lower ratio (e.g., 1:15 instead of 1:16)
2. Grind finer to increase extraction
3. Extend brew time slightly

Too Strong / Bitter?

Your coffee is over-extracted or too concentrated. Try:

1. Use a higher ratio (e.g., 1:17 instead of 1:16)
2. Grind coarser to decrease extraction
3. Shorten brew time

Sour or Acidic?

This is usually an extraction issue, not a ratio issue. Try:

1. Grind finer to increase extraction
2. Use hotter water (closer to 205°F)
3. Keep the same ratio but adjust technique

Why Weighing Matters

Scoops are wildly inconsistent. A "tablespoon" of coffee can vary by 2-3 grams depending on grind size, bean density, and how you scoop. A $15 kitchen scale eliminates this guesswork entirely.

The math is simple:

• Decide your ratio (e.g., 1:16)
• Weigh your coffee (e.g., 20g)
• Multiply: 20 × 16 = 320g water

Common Mistakes

1. Eyeballing water — use your scale, not measuring cups (1ml ≈ 1g for water)
2. Using the wrong ratio for the method — espresso at 1:16 would be wildly off
3. Changing too many variables at once — adjust ratio OR grind, not both
4. Ignoring brew time — ratio and time work together
5. Not accounting for water retained in grounds — you'll get slightly less liquid than water poured

Quick Reference

• Want stronger coffee? → Lower the second number (1:15, 1:14)
• Want lighter coffee? → Raise the second number (1:17, 1:18)
• Want more extraction (flavor complexity)? → Grind finer, not stronger ratio
• Want more body (mouthfeel)? → Use a metal filter or French Press

Getting your ratio right is the foundation of great coffee. Start with 1:16, adjust based on taste, and write down what works. Your morning cup will never be the same.