Understanding Coffee Brew Ratios: Coffee-to-Water vs. Dose-to-Yield

Brewing coffee is both an art and a science. Small adjustments in grind size, water temperature, brew time, or even water volume can all make a noticeable difference in your final cup.

Among these variables, water plays a vital role—it’s responsible for drawing out the aromatic oils and flavor compounds locked inside your coffee grounds. A slight change in how much water you use, how hot it is, or how long it stays in contact with the grounds can shift the balance of flavors dramatically.

But what exactly is the coffee-to-water ratio, and how do you calculate it? In this article, we’ll explore how brew ratios work, and why your choice of water volume can make or break your cup.

What Is the Coffee-to-Water Ratio and Why Does It Matter?

The coffee-to-water ratio refers to the amount of ground coffee used compared to the amount of water used during brewing. It’s typically expressed using the same unit—grams for both coffee and water—to keep the math simple and precise.

For example, if you brew coffee using 20 grams of ground coffee and 300 grams of water, the ratio is 1:15.

But why does this ratio even matter?

When the amount of coffee grounds is fixed, the total amount of extractable flavor compounds is also fixed. If you use too little water, your brew may be more concentrated, but it also runs the risk of being under-extracted—resulting in sharp, sour, or unbalanced flavors. On the other hand, using too much water can dilute the coffee, and if paired with a longer brew time, it can lead to over-extraction, producing bitter or flat-tasting coffee.

That’s why the coffee-to-water ratio isn’t just about strength—it’s also a key factor in achieving a balanced extraction. 

Related: The Golden Cup Standard 

What Is the Dose-to-Yield Ratio?

Aside from the coffee-to-water ratio, another important metric used in brewing is the dose-to-yield ratio.

This ratio compares the amount of ground coffee you use (the dose) to the amount of brewed coffee you actually end up with in the cup (the yield).

Because coffee grounds absorb some of the water during brewing, not all the water you pour turns into liquid coffee. The final yield is always less than the total amount of water used. Like the coffee-to-water ratio, the dose-to-yield ratio gives you a good sense of your brew’s strength and concentration.

【Read More: How Particle Size Shapes Coffee's Flavor? 】

Coffee-to-Water Ratio vs. Dose-to-Yield Ratio: What’s the Difference?

The key difference between the coffee-to-water ratio and the dose-to-yield ratio comes down to what’s being measured: the former refers to the amount of water poured during brewing, while the latter refers to the amount of brewed coffee that ends up in the cup.

In general, brew methods like pour-over, French press, and cold brew tend to retain a portion of the water in the grounds after extraction, making the coffee-to-water ratio the more appropriate reference.

Espresso, on the other hand, typically uses the dose-to-yield ratio for two main reasons:

• Espresso machines offer precise control over variables such as pressure, flow rate, and extraction time, making it easy to produce consistent yields.

• Since espresso is brewed under high pressure and within a short timeframe, the coffee grounds absorb relatively little water—meaning most of the water ends up in the final beverage.

As a result, using the dose-to-yield ratio gives a more accurate picture of concentration and extraction for espresso, making it a valuable tool for dialing in both flavor and strength. For example, using 18 grams of ground coffee to produce 36 grams of espresso results in a 1:2 ratio.

It’s helpful to clarify which ratio is being referenced when discussing recipes or sharing brewing advice with other coffee enthusiasts.

How to Measure the Coffee-to-Water Ratio

The coffee-to-water ratio refers to the proportion of ground coffee used to the amount of water used. Measuring it is fairly straightforward. Before brewing, weigh out your ground coffee—say, 20 grams (or measure whole beans first, then grind). Then place your brewing device on the scale, add the coffee, press the tare button, and pour in the corresponding amount of water based on your chosen ratio—for example, 300 grams for a 1:15 ratio.

If you're aiming for precision, it's best to use a digital scale with 0.1-gram accuracy, which helps ensure consistency with each brew.

While it’s common to equate 1 milliliter of water to 1 gram, this only holds true at room temperature. Hot water becomes less dense due to thermal expansion, so measuring by weight is more accurate—especially when brewing manually. To avoid measurement errors, it’s always best to measure water by weight, whether you’re using hot or cold water.

How to Measure the Dose-to-Yield Ratio

To measure the dose-to-yield ratio, you’ll also need a digital coffee scale. The process involves two steps: first, weigh your ground coffee before brewing to determine the dose (for example, 18 grams). Then, place your cup or vessel on the scale and tare it. As the coffee brews, watch the scale and stop the extraction once the desired yield is reached—say, 36 grams of liquid coffee for a 1:2 ratio.

【Read More: The Ultimate Guide to Water Temperature for Brewing Coffee】

Recommended Brew Ratios for Different Brewing Methods

Whether you use the coffee-to-water ratio or the dose-to-yield ratio, the ideal flavor profile ultimately comes down to personal preference—there’s no one-size-fits-all standard for how much water to use when brewing coffee. If you're still figuring out your taste preferences or unsure where to start, you can refer to the recommended ratios we've compiled for several common brewing methods.

In general, methods like pour-over, French press, and cold brew tend to use the coffee-to-water ratio, which makes it easier to manage water input and align with your intended strength and flavor profile. Espresso, on the other hand, places greater emphasis on precise extraction ratios and concentration levels. In these cases, the dose-to-yield ratio is typically preferred. 

Pour-Over: Recommended Coffee-to-Water Ratio

• In pour-over brewing, hot water is poured evenly over coffee grounds, allowing it to flow through and extract the flavors as it filters. Since the grounds absorb some water, the final brew volume is slightly less than the total water used. This method offers good control over extraction and clarity of flavor.

• Recommended ratio: 1:15 to 1:17
  A 1:15 ratio produces a stronger, more full-bodied cup, while 1:17 results in a lighter, more delicate brew.

French Press: Recommended Coffee-to-Water Ratio

• The French press uses full immersion brewing, where ground coffee is steeped in hot water for several minutes before being filtered. Since there’s no water flow during extraction, the process is slower but allows for a richer and more complete flavor release. Longer contact time helps extract oils and other compounds that contribute to a fuller mouthfeel, resulting in a rounder flavor and a deeper, more lingering finish.

• Recommended ratio: 1:15 to 1:16; for a bolder brew: 1:12

Cold Brew: Recommended Coffee-to-Water Ratio

• Cold brew is made by steeping ground coffee in cold or room-temperature water over an extended period—typically around 8 to 24 hours, depending on whether it's refrigerated and the desired flavor profile. The result is a smooth, mellow cup with low acidity and subtle sweetness.

Depending on how you plan to drink it, cold brew can be prepared in two different strengths:

• Concentrated cold brew: 1:5 to 1:8

• Ready-to-drink cold brew: 1:10 to 1:12

Espresso: Recommended Dose-to-Yield Ratio

• Espresso is brewed using high pressure over a short period of time, which allows most of the input water to be converted into the final beverage. Because of this, espresso recipes are typically based on the dose-to-yield ratio—a reliable way to control strength and extraction.

• Recommended ratio: 1:2
  This ratio produces a balanced shot with good body and flavor clarity, and serves as a common starting point for dialing in espresso recipes

Note: These recommended ratios are intended as general guidelines. You can adjust them based on your taste, coffee beans, and brew method.

Grind Fresh, Brew Freely—At Home or On the Go

To brew your ideal cup of coffee, it’s not just about water and extraction—you also need fresh grounds. Grinding whole beans right before brewing ensures better flavor, and adjusting the grind size to match your brewing method helps bring out the best in every coffee.

The Femobook A68 electric grinder offers over 300 grind settings, with each step as fine as 0.008 mm, giving you precise control over grind size for any brew style.

The A4 coffee grinder is compact, cordless, and powered by a replaceable lithium battery—perfect for home use or travel. One full charge powers about 30 to 50 grinds, and it automatically shuts off when fully charged or after a timed grinding cycle, ensuring safety and efficiency.

It’s tool-free, easy to take apart and clean, and even includes a magnetic brush stored in the base to help you clear out leftover grounds whenever needed.

Whether you prefer your coffee strong or smooth, at home or on the road, the A4 electric grinder lets you enjoy freshly ground coffee anytime—and dial in the flavor that’s just right for you.