Weigh once, brew better
CoffeeRatio turns brewing recipes into numbers you can hit: grams of coffee, grams of water, bloom, time. Built for pour-over, French press, AeroPress, moka and espresso home brewers who are tired of guessing.
Start here
One calculator, three reference pillars, six method guides — every number traced to a named official source and stamped with its verification date.
Coffee ratio calculator
Method + cups + strength in; coffee grams, water grams, bloom water and a brew-time guide out.
PillarCoffee-to-water ratios for every method
The full ratio table from espresso's 1:2 to cold brew's 1:5, with each range anchored to an official recipe.
PillarGrind size chart by brewing method
Sea salt, table salt, powdered sugar — what the descriptors actually mean for your grinder.
PillarWater temperature by roast level
Why AeroPress says 175°F for dark roasts while your kettle aims for 205°F — ranges, not dogma.
Method guides
Step-by-step recipes with the arithmetic shown, so you can scale them to any carafe.
V60 & pour-over, step by step
Hario's 1:15, the 30-second bloom, and how to hit 2:30–4:00 total time.
ImmersionFrench press without the sludge
30 g to 350 g, four minutes, twenty-second plunge — and why you should decant immediately.
ImmersionAeroPress: the official method first
One scoop, 175–185°F by roast, ten-second stir — then explore 1:12 inverted recipes.
Slow brewCold brew concentrate at 1:5
Toddy's classic 12-hour batch math, scaled to any jar you own.
StovetopMoka pot: fill to the valve
Bialetti's rules, the ~1:10 that falls out of them, and why you never tamp.
PressureEspresso basics: dose, ratio, time
18 g in, 36 g out, 25–30 seconds — the modern starting recipe and how to troubleshoot it.
Go deeper
The science and standards behind the presets.
The SCA Golden Cup standard, explained
Where 55 g per litre, 18–22% extraction and 1.15–1.35% strength come from.
TasteAdjusting ratio to taste: weak, standard, strong
Which lever to pull first when the cup isn't right — and when the ratio isn't the problem.
ScienceGrind size vs extraction, in plain language
Surface area, contact time, and why sour cups want finer grinds, not more coffee.
ScienceWater quality basics: the SCA numbers
TDS 150 ppm, hardness, alkalinity, pH — what the SCA handbook actually specifies.
GearScale vs scoop: why spoons lie
Bean density and roast level can swing a scoop by grams — the math that ends the argument.
FixesSeven ratio mistakes almost everyone makes
Counting the bloom twice, scooping tamped beans, chasing strength with dose alone.