Coffee-to-Water Ratios & Dialling In

The ratio of coffee to water sets the strength of your cup, and small adjustments to grind, temperature and time fine-tune the flavour. Master these and you can make any coffee taste its best.

The golden ratio

For filter and pour-over brewing, a reliable starting point is 1:16 to 1:17 — one gram of coffee for every 16–17 grams of water (for example 18g coffee to 300g water). Espresso is far more concentrated, around 1:2 (18g in, ~36g out). Cold brew concentrate is stronger still, around 1:8. Weigh your coffee and water with a scale — it's the fastest route to consistency.

Adjusting strength

Want a stronger cup? Use more coffee (a lower ratio, e.g. 1:15). Want it lighter? Use less coffee (a higher ratio, e.g. 1:17). Change the ratio for strength; change grind and temperature for flavour.

The dial-in cheat sheet

• Sour, thin, sharp? Under-extracted — grind finer, brew hotter, or extend the time.
• Bitter, harsh, drying? Over-extracted — grind coarser, brew cooler, or shorten the time.
• Weak and watery? Use more coffee (lower ratio).
• Too intense? Use less coffee (higher ratio).

Change one variable at a time and taste. Each of our brew guides gives a tested starting recipe to adjust from here.