How to use the brew ratio calculator
- Choose coffee or tea, then the brewing method or tea type.
- Enter the amount of coffee (or leaves) if you know it, or the amount of water, and pick the strength you want.
- The amounts of coffee and water, ratio, water temperature, brew time and step-by-step order appear.
The variables that decide taste
The taste of coffee and tea is decided by extraction, that is, how much dissolves from the material into the water. The main variables are ratio, water temperature, time and grind size (or leaf size for tea). Of these, ratio is the easiest to calculate and has a clear effect. One part coffee to 16 parts water is written 1:16; the smaller the number, the stronger the cup.
Even with the same ratio, other variables change the taste. Hotter water, longer contact and a finer grind extract more, making it bitter and strong, and the opposite makes it sour and thin. So the best approach is to change one thing at a time. This calculator shows commonly used starting points for each method and nudges the ratio with the lighter and stronger choices.
Method characteristics and brewing tea
Pour over gives a clean taste and is characterized by pouring water in stages. A bloom at the start releases gas from the grounds so water soaks in evenly. French press and cold brew are immersion methods, so they use a coarse grind and a longer time. Espresso is pulled briefly under high pressure, and its ratio is read as output weight to dose. A moka pot has a fixed capacity by size, so treat the ratio as a reference only.
Each tea needs its own temperature and time. Green and white teas are brewed cooler and shorter; black tea, pu-erh and herbal teas are brewed hotter. When you steep the same leaves several times, lengthen the time a little each round. Leaf amount is usually 1 to 3 g per 100 ml depending on the type. For tea bags, the instructions on the package are the most accurate.
Tips for dialing in taste
- A scale makes it easy to repeat the same taste.
- Grind just before brewing and use fresh water.
- If bitter, grind coarser or shorten the time.
- If sour, grind finer or raise the temperature.
- Writing down what you tried helps you find your own ratio.
FAQ
What is the basic ratio for pour over?
A widely used starting point is 1 part coffee to about 16 parts water (1:16). With 20 g of coffee that is 320 g of water. For a stronger cup try 1:15 or 1:14, and for a lighter one move toward 1:17. Changing the ratio shifts the balance between bitterness and acidity.
The ratio is the same but the taste differs.
Besides the ratio, grind size, water temperature, brew time, and the roast level and freshness of the beans all affect taste. If it is too bitter and heavy it may be over-extracted, so grind coarser or shorten the time; if it is sour and thin it may be under-extracted, so grind finer or lengthen the time.
Why does each tea need a different temperature?
Green and white teas release a lot of bitter and astringent compounds at high temperatures, so they are brewed cooler. Black tea, pu-erh and herbal teas release aroma and flavor well at high temperatures. Oolong is often brewed at a medium temperature and steeped several times.
Notes & limitations
The values here are widely known general starting points and not the only answer. They vary with beans, leaves, water and equipment, so adjust by tasting. Be careful of burns when handling hot water.