Coffee Gear PicksCoffee Brewing Ratio Guide (Pour Over, French Press, AeroPress)
Use this quick chart to dial better cups faster. Start here, then adjust one variable at a time.
Better Coffee in 3 Steps
Start with these ratios, then adjust one variable at a time
- Use a scale, not scoops
- Start at the ratio below
- Measure water by weight
- Keep dose consistent
- Pour over: 1:16
- French press: 1:15
- AeroPress: 1:14
- Adjust strength to taste
- Sour: grind finer
- Bitter: grind coarser
- Change one variable only
- Log what works
Consistent, repeatable cups without guesswork.
Quick answer
For pour over, start at 1:16. For French press, start at 1:15. For AeroPress, start at 1:14. Adjust one step stronger or lighter based on taste. Always weigh both coffee and water for repeatable results.
Quick ratio chart
| Method | Starting ratio | For stronger cup | For lighter cup |
|---|---|---|---|
| Pour over | 1:16 | 1:15 | 1:17 |
| French press | 1:15 | 1:14 | 1:16 |
| AeroPress | 1:14 | 1:13 | 1:15 |
Example calculation
For a 300 ml pour over at 1:16, use about 19 g coffee (300 ÷ 16 = 18.75).
Fast troubleshooting
- Sour and thin: grind finer or increase brew time slightly.
- Bitter and harsh: grind coarser or reduce brew time.
- Flat flavor: use fresher beans and a better grinder.
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Frequently asked questions
What is a good starting coffee-to-water ratio?
For pour over start at 1:16, for French press 1:15, and for AeroPress 1:14. Adjust one step stronger or lighter based on taste.
Do I need a scale to use these ratios?
A scale gives the most consistent results. Scoops vary in density and grind size, so weighing both coffee and water removes guesswork.
How do I fix sour or bitter cups?
Sour and thin usually means grind finer or increase brew time slightly. Bitter and harsh usually means grind coarser or reduce brew time.