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About This Tool
Brewing specialty coffee with balanced flavor and proper extraction requires measuring the relationship between coffee grounds and water by weight rather than volumetric spoons. The Specialty Coffee Association (SCA) defines the Golden Cup Standard around a 1:15 to 1:18 coffee-to-water ratio. This barista calculator determines the precise dry coffee dose in grams and recommended 45-second bloom water volume for any target brew water volume across pour over, immersion, and pressurized extraction methods.
### Standard Coffee Extraction Ratios Because 1 milliliter of water weighs exactly 1 gram, brew calculations divide total water weight by the target brew ratio: - Pour Over (V60, Kalita Wave, Chemex): 1:16 to 1:17 ratio. Balances bright floral acidity with sweet clarity. - French Press & Immersion: 1:15 ratio. Produces a heavier mouthfeel with rich chocolate and nutty notes. - Aeropress (Standard Method): 1:12 to 1:14 ratio. Concentrated extraction ideal for short brew times or dilution. - Cold Brew Concentrate: 1:4 to 1:8 ratio. Extended cold steeping yielding intense coffee concentrate. - Bloom Water: Wetting the coffee grounds with roughly 2.5 times their dry weight in water releases trapped carbon dioxide gas, ensuring uniform water saturation during subsequent pours.
### Worked Numeric Scenario Suppose you brew a morning mug holding 350 milliliters of water using a Chemex pour over brewer at a 1:16 ratio: - Brew Water Volume: 350 ml (equals 350 g of filtered water heated to 200–205°F) - Target Ratio: 1:16 - Ground Coffee Dose: 350 / 16 = 21.9 grams of medium-ground coffee beans - Bloom Pour (45 seconds): 21.9 * 2.5 = 54.75 ml, rounded to 55 ml - Main Pour: Remaining 295 ml poured in steady concentric spirals.
### Client-Side Culinary Privacy All brewing recipes, dosage weights, and extraction ratios calculate instantaneously in client-side JavaScript. No recipes, batch sizes, or brew preferences are uploaded to external servers.
How to Use
- 1
Enter your desired brew water volume in milliliters or grams (e.g. 350 ml for a standard mug).
- 2
Select your target coffee-to-water brew ratio (1:16 for Pour Over, 1:15 for French Press, 1:12 for Aeropress).
- 3
Weigh out the indicated dry coffee grounds on a digital scale (e.g. 21.9 grams).
- 4
Bloom the bed of grounds with the calculated bloom water for 45 seconds before finishing the brew.
Frequently Asked Questions
Why is coffee measured by weight instead of tablespoons?
Coffee beans vary drastically in density depending on roast level and origin. Dark roasts are larger and less dense than light roasts, so a tablespoon can vary by 20–30% in actual weight. A digital gram scale guarantees consistent extraction.
What is the purpose of the 45-second bloom phase?
Freshly roasted coffee beans contain trapped carbon dioxide. Adding 2.5 times the coffee weight in hot water allows the gas to escape, preventing channeling and sour underextracted pockets.
Are my coffee brewing recipes sent to an external server?
No. All ratio math runs strictly within your local web browser session.