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One ratio decides the whole cup
Coffee recipes are written as coffee-to-water, like 1:16 — one gram of coffee for every sixteen grams of water. A 1:16 pour-over with 20g of coffee takes 320g of water. Once you know the ratio for your method, you can scale to any cup count without memorizing separate amounts for one cup, two cups or a full carafe.
Weigh water, don’t measure it
One millilitre of water weighs almost exactly one gram, so a kitchen scale reads both the coffee and the water in the same unit. That is why baristas weigh water instead of using a measuring jug — pouring by eye over a filter is far less accurate than watching a scale climb to a target number.
Cold brew is a concentrate, not a drink
Cold brew’s usual 1:8 ratio produces a strong concentrate meant to be cut with water or milk before drinking, typically another 1 to 2 parts liquid. Compared side by side with a 1:16 pour-over it looks absurdly strong — that is by design, not a mistake in the recipe.
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Frequently asked questions
QWhat ratio should I use?
Start with your method’s default (1:16 pour-over, 1:15 French press, 1:10 moka pot, 1:8 cold brew concentrate) and adjust from there. Lower the second number for a stronger cup, raise it for a weaker one.
QWhy does my coffee taste weak even at the right ratio?
Ratio only fixes strength, not extraction. Weak, watery coffee at a strong ratio usually means the grind is too coarse or the water isn’t hot enough (92–96°C / 198–205°F is standard). Try a finer grind before changing the ratio.
QCan I use this for a French press or espresso machine?
French press, yes — pick it from the method list. Espresso is a different system measured by extraction time and yield rather than a simple steep ratio, so it isn’t covered here.