Pick a brew method, adjust the ratio to taste, and say how much coffee you have, how much water you want to use or how many cups you want to make. The calculator gives exact grams and a scoop estimate.
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The ratio of coffee to water is the most important variable in brewing after freshness. Most filter methods taste balanced between 1:15 and 1:17, meaning 1 gram of coffee to 15 to 17 grams of water. Immersion brews like the French press run a little stronger, and cold brew concentrate can be as strong as 1:4 to 1:5 before diluting. Ground coffee holds back about twice its weight in water, so a pour over made with 500 g of water yields only about 440 ml in the cup. When you solve from cups wanted, the calculator adds that absorbed water. Espresso is expressed as dose to yield, where 1:2 means 18 g of coffee produces 36 g of espresso.
A level tablespoon of ground coffee weighs about 5 g, but it varies with grind and roast. A cheap scale makes coffee much more consistent.
Use filtered water just off the boil, at about 92 to 96 °C (198 to 205 °F), for hot brews.
For most filter methods, 1:15 to 1:17 is a good starting point. The SCA "golden cup" standard is about 1:18. Adjust to taste.
For a 240 ml (8 oz) cup at 1:16, use about 16 to 17 g of coffee, roughly 3 level tablespoons.
Use about 1:8 to 1:10 to drink straight, or 1:4 to 1:5 for a concentrate that you dilute 1:1 with water or milk.
Coffee grounds absorb about twice their weight in water, and that water stays in the filter or puck.
Yes, near enough for brewing. That's why ratios are usually given in grams.
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