Pour Over Coffee Ratio Calculator

Formula used

A pour over ratio is written as 1 : N, meaning N grams of water for every 1 gram of coffee:

Water (g) = Coffee (g) × N
Coffee (g) = Water (g) ÷ N

The brewed volume in your cup is a little less than the water you pour, because the spent grounds soak up roughly 2 ml of water per gram of coffee:

Brewed volume (ml) ≈ Water − (Coffee × 2)

For most filter coffee, a ratio between 1:15 and 1:17 tastes balanced. Lower numbers (1:14) give a stronger, heavier cup; higher numbers (1:18) give a lighter, more tea-like cup.

Worked examples

One V60 mug. Starting from a 22 g dose at 1:16, you need 352 g of water (22 × 16) and end up with about 308 ml in the cup after the grounds absorb ~44 ml.

Brewing for a fixed cup size. Want a 300 ml cup? Work back from water: aim for about 345 g of water and, at 1:16, use roughly 21.5 g of coffee.

A stronger cup. Keep the 22 g dose but drop to 1:15 and you pour 330 g of water for a noticeably bolder result.

How to use this calculator

1. Choose whether you are starting from your coffee dose or your water amount.
2. Enter that amount in grams. A kitchen scale that reads to 0.1 g is ideal for coffee.
3. Set the brew ratio. Start at 1:16 and adjust by half-points to taste.
4. Press Calculate to see your coffee, water, ratio, and approximate cup volume.
5. Use Load example to see a typical single-mug V60 recipe, or Clear to start over.

Pour over ratio strength chart

A quick guide to how different ratios taste and the water needed for common doses.

Water in grams ≈ water in millilitres for coffee brewing, so 240 g of water is about 240 ml.

Who should use this calculator

This tool is for anyone brewing filter coffee by hand — V60, Hario Switch, Kalita Wave, Chemex, Origami, or a simple plastic cone. Whether you are following a recipe from a roaster, scaling a single cup up to a carafe, or just trying to make your morning coffee taste the same every day, working in grams and ratios is the fastest path to consistency.

Beginners get a reliable starting point (1:16) without guessing. Experienced brewers can lock a ratio and quickly recalculate water for any dose.

What each input means

• Start from — most people weigh coffee first, but if you want to brew an exact cup size it is easier to start from water.
• Amount — the grams of whichever you chose. A single V60 is usually 15–25 g of coffee.
• Brew ratio — the heart of the recipe. 1:16 means 16 g of water per gram of coffee. Smaller N = stronger.

How to read your result

The result shows the coffee and water you should weigh, the ratio you chose, and an estimate of the liquid that ends up in your cup. The brewed volume is always lower than the water poured because the bed of grounds retains roughly twice its weight in water — that retained liquid stays in the filter, not your mug.

If you brew the recipe and it tastes too strong or bitter, increase the ratio (e.g. 1:16 → 1:17). Too weak or sour? Decrease it (1:16 → 1:15). Change one variable at a time.

Common mistakes to avoid

• Measuring by volume. A “scoop” or tablespoon of coffee varies a lot by bean and grind. Always weigh.
• Forgetting the bloom. The water used to bloom (about 2× the coffee weight) is part of your total water, not extra.
• Confusing cup volume with water. If you want a 350 ml cup, you need to pour more than 350 g of water because the grounds keep some.
• Chasing the ‘perfect’ ratio. Grind size, water temperature, and pour technique matter as much as ratio. Fix the ratio first, then adjust grind.

Limitations of this calculator

This calculator estimates weights and a brewed volume. The cup volume uses a typical retention of about 2 ml per gram of coffee; very coarse grinds, thick paper filters, and large doses can retain a little more or less. It does not account for grind size, water temperature (around 92–96 °C is typical), total brew time, or bean freshness — all of which affect the final taste. Treat the numbers as an accurate starting recipe, then refine to your palate.