Coffee Brewing Ratios & Parameters Chart (2026)
Exact coffee-to-water ratios, water temperatures, grind sizes and brew times for the five most common home methods. Numbers follow SCA-style practice and widely used specialty-coffee defaults — use them as a calibrated starting point, then tweak to taste.
Pour-over (V60, Kalita, Chemex)
| Parameter | Default |
|---|---|
| Ratio | 1:15 to 1:17 (start 1:16) |
| Water temp | 93–96°C / 200–205°F |
| Grind | Medium-fine (like fine sand) |
| Total brew time | 2:30 – 3:30 |
Lighter roasts: push temp toward 96°C and ratio toward 1:16. Dark roasts: drop to ~90°C to tame bitterness.
French press
| Parameter | Default |
|---|---|
| Ratio | 1:12 to 1:15 (start 1:14) |
| Water temp | 93–96°C / 200–205°F |
| Grind | Coarse (like sea salt) |
| Steep time | 4 minutes, then plunge slowly |
Espresso
| Parameter | Default |
|---|---|
| Ratio (by weight) | 1:2 (18 g in → ~36 g out) |
| Water temp | 90–96°C / 194–205°F |
| Grind | Fine (like table salt) |
| Shot time | 25–30 seconds |
If the shot pours in under 20s it is under-extracted (sour); over 35s it is choked (bitter). Fix with grind, not dose.
Cold brew
| Parameter | Default |
|---|---|
| Ratio (concentrate) | 1:4 to 1:8 (brew 1:8, dilute to taste) |
| Water temp | Room temp or cold, never hot |
| Grind | Extra coarse (like breadcrumbs) |
| Steep time | 12–24 hours, then filter |
AeroPress
| Parameter | Default |
|---|---|
| Ratio | 1:13 to 1:16 |
| Water temp | 80–90°C / 175–195°F |
| Grind | Medium-fine |
| Total time | 1–2 minutes |
Why grind size matters most
Grind size controls extraction speed. Finer grounds expose more surface area, so water pulls out flavor (and bitterness) faster — useful for short espresso shots. Coarser grounds slow extraction, which is why French press and cold brew use coarse grinds over minutes to hours. Temperature and time interact with grind, so when a cup tastes off, change one variable at a time: sour = under-extracted (grind finer or hotter); bitter/astringent = over-extracted (grind coarser or cooler).
FAQ
What is the best coffee to water ratio?
A good all-purpose starting point is 1:16 (e.g. 15 g coffee to 240 g water), which sits in the commonly used 1:15 to 1:17 range. Use 1:15 for a stronger cup and 1:17 to 1:18 for a lighter, more tea-like cup. Espresso is different at roughly 1:2 by weight (18 g in, ~36 g out). Adjust to taste, then keep the ratio fixed so changes are predictable.
What temperature should water be for pour over?
Use 93-96°C (200-205°F) for pour-over. If you boil, let it sit 30 seconds off the heat before brewing. Lighter roasts do better at the top of that range; very dark roasts can drop to ~90°C to reduce bitterness.
How fine should I grind for espresso?
Espresso needs a fine grind, about the texture of table salt. Too fine chokes the machine and tastes bitter; too coarse flows fast and tastes sour. Dial it in by time: a 18 g dose should yield ~36 g in 25-30 seconds.
Does grind size affect taste?
Yes, strongly. Finer grind = more surface area = more extraction = bolder but risk of bitter/astringent. Coarser = less extraction = brighter/sour if under-extracted. Water temperature and brew time interact with grind, so change one variable at a time.
How much coffee do I use per cup?
For a standard 250 ml (8 oz) mug at 1:16, use about 15-16 g of coffee. A 350 ml (12 oz) travel mug needs ~20-22 g. Weigh both coffee and water for repeatability; volume measurements are inconsistent because beans vary in density.
Lock a repeatable recipe with our free brew calculators, or browse all BrewLab guides.
Updated: 2026-08-24