You select a brew method and number of cups. Each method has a per-cup baseline for coffee grams and water volume drawn from widely used specialty-coffee ratios. The tool multiplies the baseline by your cup count and converts units. These are starting points — adjust to taste based on roast level, grind size, and water quality.
One cup is approximately 250 mL (about 8.5 fl oz), which is the standard coffee cup size used in specialty brewing. This is smaller than a standard US measuring cup (236 mL) and much smaller than a typical mug (350–450 mL).
Espresso uses high pressure to extract a concentrated shot in about 25–30 seconds. The 1:2 ratio (20 g coffee to 40 mL water per double shot) produces an intense brew that is typically served in small quantities or used as a base for milk drinks.
Absolutely. These ratios are starting points recommended by the Specialty Coffee Association. For stronger coffee, use slightly more grounds (or less water). For milder coffee, do the opposite. Adjust by 1–2 grams at a time until it suits your taste.
Yes, grind size significantly affects extraction. Coarser grinds (like for French press) need longer steep times, while finer grinds (like for espresso) extract quickly under pressure. Using the wrong grind for your method can make coffee taste bitter or sour.
Cold brew steeps coarsely ground coffee in cold water for 12–24 hours. The long extraction time compensates for the lower temperature, producing a smooth, low-acid concentrate that is usually diluted before drinking.
Estimate only. Results reflect your inputs and standard formulas. Double-check important decisions independently.