function updateFields() {
var mode = document.getElementById("calcMode").value;
var coffeeGroup = document.getElementById("coffeeInputGroup");
var waterGroup = document.getElementById("waterInputGroup");
if (mode === "water") {
coffeeGroup.style.display = "block";
waterGroup.style.display = "none";
} else {
coffeeGroup.style.display = "none";
waterGroup.style.display = "block";
}
}
function calculateCoffee() {
var mode = document.getElementById("calcMode").value;
var ratio = parseFloat(document.getElementById("brewRatio").value);
var resultDiv = document.getElementById("coffeeResult");
var resultContent = document.getElementById("resultContent");
var coffee, water;
if (mode === "water") {
coffee = parseFloat(document.getElementById("coffeeGrams").value);
if (isNaN(coffee) || coffee <= 0) {
alert("Please enter a valid amount of coffee.");
return;
}
water = coffee * ratio;
} else {
water = parseFloat(document.getElementById("waterML").value);
if (isNaN(water) || water <= 0) {
alert("Please enter a valid amount of water.");
return;
}
coffee = water / ratio;
}
resultDiv.style.display = "block";
resultContent.innerHTML = "
" +
"" +
"Brewing Tip: Use water just off the boil (approx. 92-96°C) and aim for a total brew time of 2:30 to 3:30 minutes for pour-over." +
"";
}
Mastering the Coffee Brewing Ratio: A Professional Guide
Whether you are a casual morning drinker or a dedicated home barista, the secret to a consistently delicious cup of coffee isn't just the beans—it's the brewing ratio. The ratio refers to the relationship between the weight of your dry coffee grounds and the weight of your brewing water.
Why the Coffee Ratio Matters
Coffee extraction is a chemical process. If you use too much water (over-extraction), your coffee may taste bitter, thin, and hollow. If you use too little water (under-extraction), the result is often sour, salty, and sharp. By using a coffee ratio calculator, you ensure that you are extracting the optimal flavors from your specific roast.
Common Coffee Ratios and Their Flavor Profiles
1:15 Ratio: This produces a concentrated, full-bodied cup. It is ideal for those who enjoy immersion methods like the French Press or for those who add milk to their coffee.
1:17 Ratio: Widely considered the "standard" for specialty pour-over coffee (like V60 or Chemex). It allows the delicate floral and fruity notes of light-roasted beans to shine through.
1:18 Ratio: Often called the "Golden Ratio," this yields a lighter, tea-like consistency that is very easy to drink and highlights acidity.
1:10 Ratio: Primarily used for cold brew concentrates or Aeropress "espresso-style" shots that will be diluted later with water or milk.
How to Use the Calculator
To get the most out of our coffee brewing ratio calculator, follow these simple steps:
Choose your variable: Decide if you want to find out how much water to use for a specific bag of beans, or how much coffee you need to fill your favorite travel mug.
Select your ratio: If you're unsure, start with 1:16.
Weigh your ingredients: For accuracy, always use a digital scale. Measuring by volume (spoons and cups) is inconsistent because different coffee beans have different densities.
Example Calculation
If you have a 20g dose of specialty Ethiopian beans and you want to use a 1:16 ratio:
20g (Coffee) × 16 (Ratio) = 320g (Water)
Simply pour 320ml of water over your 20g of grounds to achieve the perfect balance.
Pro Tip: The Bloom
Regardless of the ratio, always remember to "bloom" your coffee. Pour a small amount of water (about double the weight of the coffee) over the grounds and wait 30-45 seconds. This releases trapped carbon dioxide and ensures even saturation for the rest of your brew.