Brewing Calculator

Calculate the perfect coffee-to-water ratio for any brewing method. Input your preferred brew method, desired strength, and cup size to get precise measurements for water volume, coffee dose, and grind size recommendations.

Calculator
1:1 Strong 1:20 Light

Your Recipe

grams coffee
ml water
grind size
water temp
Coffee
Water

1:

g ≈ tablespoons (~5g each)

How to Use

  1. 1
    Enter your brew parameters

    Input your target coffee volume, desired brew ratio, and brewing method. The calculator uses SCA Golden Cup standards as its baseline, which recommend a brew ratio of 55g per liter for drip methods.

  2. 2
    Review your dose and water

    Check the calculated coffee dose in grams and water volume in milliliters. Adjust the ratio slider if you prefer a stronger or lighter cup — specialty coffee typically ranges from 1:13 to 1:18 coffee to water by weight.

  3. 3
    Save your recipe for consistency

    Record the parameters to your recipe library so you can replicate the result. Consistent dosing is the single most controllable variable in achieving repeatable extraction quality.

About

The Brewing Calculator applies the Specialty Coffee Association's Golden Cup Standard framework to give you precise, method-specific dosing guidance. Rather than guessing with tablespoons, you work with gram weights and milliliter volumes — the same units used by Q-graders, competition baristas, and specialty roasters worldwide. The calculator incorporates method-specific defaults while allowing full customization for your personal taste preferences.

Brew ratio is the foundational variable in coffee preparation, controlling final strength before extraction quality even enters the picture. The SCA Brewing Control Chart, developed from decades of sensory research, plots the intersection of extraction yield and strength to define the "ideal" zone of balanced flavor. Understanding where your brew lands on this chart transforms coffee preparation from guesswork into a repeatable craft. The calculator helps you navigate this space by making the math instantaneous.

Consistency is the bridge between a good cup and a great cup every time. Small variations in dose accumulate across brew sessions, making it difficult to identify what changed when a coffee tastes different. By saving recipes with precise parameters, you create a personal brewing database that captures the specific ratio, grind size, water temperature, and brew time that brought out the best in each bean — knowledge you can build on with every bag you open.

FAQ

What brew ratio does the SCA recommend?
The Specialty Coffee Association's Golden Cup Standard recommends a brew ratio of approximately 55 grams of coffee per liter of water (roughly 1:18) for drip filter brewing. This translates to about 8.25 grams per 150ml cup. However, this is a guideline rather than a rule — espresso operates at 1:2 ratios, cold brew at 1:5 to 1:8, and immersion methods like French press often perform best around 1:15. The ideal ratio is always the one that tastes best in your cup given your specific beans, roast level, and water quality.
Why measure coffee by weight instead of volume?
Coffee grounds have highly variable density depending on grind size, roast level, and bean origin. A tablespoon of finely ground dark roast can weigh 20% more than the same volume of coarsely ground light roast. Measuring by weight using a gram scale eliminates this variability entirely. Even a 1-gram difference in dose at a 1:15 ratio changes your brew by 15ml of water, which noticeably shifts extraction. Professional baristas and Q-graders exclusively use weight-based measurements for this reason.
How does brew ratio affect flavor?
Brew ratio directly controls the concentration of dissolved solids in your cup, measured as Total Dissolved Solids (TDS). A lower ratio (more coffee per water, e.g., 1:12) produces a more concentrated, often sweeter and fuller-bodied brew. A higher ratio (less coffee per water, e.g., 1:18) produces a lighter, more delicate cup where subtle floral or fruit notes are easier to perceive. The SCA's Brewing Control Chart maps the relationship between extraction yield (how much of the coffee dissolved) and strength (TDS), helping you dial in both variables simultaneously.
Does brew ratio change for different brewing methods?
Yes, each brewing method has a typical ratio range based on how it transfers flavor compounds. Espresso uses 1:1.5 to 1:3 (very concentrated, high pressure). Moka pot sits around 1:7. AeroPress ranges from 1:6 (espresso-style) to 1:16 (Americano-style). Pour-over and drip methods work best at 1:15 to 1:17. French press, which retains more oils and fine particles, often tastes better at 1:14 to 1:16. Cold brew uses 1:5 to 1:8 because it brews for 12-24 hours. The calculator accounts for these method-specific starting points.
What is TDS and why does it matter for brewing?
TDS (Total Dissolved Solids) measures the concentration of extracted coffee compounds in your final brew, expressed as a percentage. The SCA's Golden Cup Standard targets a TDS of 1.15%–1.35% for drip coffee. Below 1.15% often tastes thin or watery; above 1.45% can taste heavy or overpowering. TDS is measured with a refractometer. Combined with the known brew weight, you can calculate extraction yield — how much of the dry coffee mass dissolved into the water. The target extraction yield is 18%–22%, representing the soluble solids that taste balanced rather than under-extracted (sour, grassy) or over-extracted (bitter, dry).