💵 Record Collection Value Tracker
Add records with their purchase prices to see your collection's total value and average price per record.
How the water figure is worked out
A ratio of 1:X means one part coffee to X parts water by weight. The calculator multiplies your dose by X and reports it three ways:
water (g) = coffee (g) × X
water (ml) = water (g) [1 g of water = 1 ml]
water (fl oz) = water (ml) / 29.5735A 20 g dose at 1:16 needs 320 g of water, which is 320 ml or 10.8 fl oz. The ratio box accepts 5 to 20 in half steps. Weigh the water rather than measuring by volume - a "cup" varies by country, a gram does not.
Ratio ranges by brew method
| Method | Usual ratio | Water for 20 g |
|---|---|---|
| Moka pot | 1:7 - 1:10 | 140-200 g |
| Cold brew concentrate | 1:5 - 1:8 | 100-160 g |
| AeroPress | 1:12 - 1:16 | 240-320 g |
| French press | 1:12 - 1:15 | 240-300 g |
| Pour over and drip | 1:15 - 1:17 | 300-340 g |
The ratio only sets how much water the dissolved coffee is spread through. How much actually dissolves is decided by grind size and temperature. A finer grind exposes more surface area, so extraction runs faster and the same 1:16 tastes heavier and eventually bitter; coarser does the reverse and leaves it sour and thin. Water at 90-96 °C pulls the sugars and acids you want, while water below about 85 °C tastes weak at any ratio.
Frequently asked questions
What is the golden ratio for coffee?
1:16 to 1:17 by weight, about 60 g of coffee per litre of water. It is a starting point rather than a rule - move to 1:15 for a heavier cup.
How much coffee for 1 litre of water?
At 1:16 you need 62.5 g, since 1000 / 16 = 62.5. At 1:15 it is 66.7 g and at 1:17 it is 58.8 g.
My coffee is bitter at 1:16. Should I change the ratio?
Change the grind first. Bitterness at a sensible ratio means over-extraction, so go a step coarser or drop the water to about 92 °C. Widening to 1:17 only dilutes the bitterness instead of removing it.