INSTRUMENT

The ratio,solved at the table.

The ratio is the anchor. Edit the dose or the water and the other one follows; edit the ratio and the last mass you touched stays.

For filter coffee, 1:15 means 1 g of coffee to 15 g of brewing water. Espresso ratios use beverage yield in the cup; for a moka pot, follow its capacity and recipe.

g of coffee

g of water

CALCULATED

Prefer to start from a recipe? See the catalog.

REFERENCE

Reference ratios.

The ratio is the math behind every recipe: dose × ratio = water. The most-used range sits between 1:14 and 1:18 — closer to 1:14, a stronger cup; closer to 1:18, a lighter one.

Water for each ratio, with a 15 g and a 30 g dose
RATIOWATER FOR 15 G OF COFFEEWATER FOR 30 G OF COFFEE
1:14210 g420 g
1:15225 g450 g
1:16240 g480 g
1:16.7≈251 g501 g
1:17255 g510 g
1:18270 g540 g

Where the math doesn't land on a whole gram (1:16.7 × 15 g = 250.5 g), the value appears rounded. Every recipe in the catalog carries its own numbers — the table is a starting point, not a recipe.

Common questions

Which ratio do I use?

Start in the middle of the range (1:15 or 1:16) and change one thing at a time. With the dose held constant, more water tends to make the drink lighter; less water, more concentrated.

Does the ratio replace the grind?

No. The ratio sets how much water meets the coffee; the grind sets what that water extracts. They are different variables — and each one's effect only shows when the other stays put.

Where does 1:16.7 come from?

From a popular piece of math in pour-over recipes: 500 g of water for 30 g of coffee. It is no official standard — just a ratio that works well, which is why it shows up in several catalog recipes.

To put the math to work:

all the recipes

Did the cup come out bitter, sour or weak? Open the guides — each one starts from the symptom and suggests one change at a time.

The right ratio, in your pocket.

Choose your device’s store. Subscriptions are specific to each platform.