Who this is for / not for
For: You are tired of scoops and want repeatable coffee. You want one chart that works for a single mug or a full pot.
Not for: Espresso. Its ratio compares dose to liquid out, and it has its own routine in our dial-in guide.
60-second verdict
Use weight, not scoops. Divide your water by the ratio number to get grams of coffee. Start at 1:16 for drip and pour-over, then move toward 1:15 for stronger or 1:17 for lighter. The standard that gets quoted most often, the Specialty Coffee Association’s “Golden Cup” guidance, works out to roughly 55 g of coffee per liter of water, within about 10 percent either way, which is about 1:18.
The formula
Coffee (g) = water (g) ÷ ratio number. One gram of water is about one milliliter, so you can weigh or measure the water.
Example: 300 g of water at 1:16 is 300 ÷ 16 = 18.75 g of coffee.
Grams of coffee for common amounts of water
| Water | 1:15 (stronger) | 1:16 (middle) | 1:17 (lighter) |
|---|---|---|---|
| 250 g (one mug) | 16.7 g | 15.6 g | 14.7 g |
| 300 g | 20.0 g | 18.8 g | 17.6 g |
| 500 g | 33.3 g | 31.3 g | 29.4 g |
| 1000 g (1 liter) | 66.7 g | 62.5 g | 58.8 g |
Typical ranges by method
These are starting points, not laws. Taste is the test.
| Method | Common starting range | Note |
|---|---|---|
| Pour-over | 1:15 to 1:17 | Grind and pour speed change strength as much as ratio does |
| Automatic drip | 1:15 to 1:17 | Follow your maker’s carafe markings, then adjust |
| French press | 1:12 to 1:15 | Immersion brewing usually tolerates a stronger ratio |
| AeroPress | 1:12 to 1:16 | Recipes vary widely |
| Cold brew concentrate | Much stronger, often 1:4 to 1:8 | Diluted after brewing; recipes differ |
Making it stronger or weaker
- Too weak or watery: use more coffee for the same water, or grind a bit finer.
- Too strong or bitter: use less coffee, or grind slightly coarser. See our grind size chart.
- Change one variable at a time, or you will not know what helped.
Why a scale beats a scoop
A scoop’s weight changes with roast level, bean size and how you fill it. A coffee scale under $50 turns every batch into a number you can repeat and tweak. It is the single most useful brewing tool for most home setups.
What we refuse on this page
- One “perfect” ratio for everyone. The range above exists because preference varies.
- Cup-count rules like “one scoop per cup,” which hide the real variable, weight.
Evidence: research synthesis from public brewing guides and the SCA’s published guidance as quoted by multiple sources; not in-house testing.
FAQ
What is a good ratio for beginners? Start at 1:16 and adjust a step either way after tasting.
Does the ratio change by roast? Slightly. Lighter roasts are denser and some people prefer a bit more water; darker roasts can taste bitter if pushed too strong. Taste decides.
How many tablespoons is that? Tablespoon weights vary with beans and grind, so we do not give a tablespoon figure. Weigh it once, then note what your own scoop weighs.
Is 1:18 wrong? No. It is where the SCA guidance lands, and many people like it for lighter, cleaner cups.
Update log
| Date (ET) | Change |
|---|---|
| 2026-10-21 | Initial publish. |