Pick your method, set how many cups you want, and get the exact grams of coffee and water for a balanced brew — plus the grind and temperature to match. Weigh it once and every cup gets repeatable.
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The six upgrades that actually change your cup, on one printable page — plus a useful coffee email a couple times a month. No spam.
A coffee ratio is just the weight of water divided by the weight of coffee. A 1:16 ratio — one gram of coffee to sixteen grams of water, about 60 grams per litre — is the balanced starting point most of specialty coffee uses. Lower the ratio (1:15, 1:14) for a stronger, heavier cup; raise it (1:17, 1:18) for a lighter, more delicate one. Grams of water and millilitres of water are interchangeable, which makes the math easy: 500 ml of water weighs 500 g.
The single biggest accuracy upgrade is a burr grinder and a $15 scale — weighing beats scooping because bean density varies with roast and size. Dial in your grind with our brewing guide, get your water temperature right with a gooseneck kettle, and for iced season see the best coffee for cold brew.
One thing the calculator can't do: make old coffee taste fresh. The perfect ratio on beans roasted months ago still tastes flat. The bags in our store ship straight from the roaster who made them; here's how to read the roast date.
Start at 1:16 (about 60 g/L). Go toward 1:15–1:14 for stronger, 1:17–1:18 for milder. French press runs a touch stronger (~1:15), AeroPress stronger still (~1:14), and cold brew concentrate is about 1:5, then diluted.
For a ~250 ml cup at 1:16, about 15–16 g of coffee — roughly 2 level tablespoons. This calculator does it for any number of cups and any method.
One level tablespoon of whole beans is roughly 5 g. It's approximate — a scale is far more consistent — so the calculator shows both grams and an approximate tablespoon count.