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Two standard cups of medium-strength drip coffee.
Key values: 2 cups (6 oz each) · Medium strength · Arabica beans
A classic double espresso with standard extraction.
Key values: 18g dose · Normale profile · 25-30 sec pull
A batch of cold brew concentrate for the week.
Key values: 500 mL water · Strong ratio 1:4 · 18-24 hr steep
A single precise pour-over with bloom calculation.
Key values: 1 cup · Medium-strong · Bloom water shown
Select your brew method, specify servings or water volume, and choose your strength to get precise coffee measurements in grams, tablespoons, and scoops.
Drip coffee makers heat water and disperse it over a bed of ground coffee in a filter basket. Gravity pulls the water through the grounds, and the brewed coffee collects in a carafe below. It is the most common brewing method worldwide.
The Specialty Coffee Association defines the “Golden Cup” standard:
This ratio produces coffee with 1.15–1.35% total dissolved solids (TDS) — the concentration most people find balanced and flavorful.
| Cups (6 oz each) | Water (ml) | Coffee (g) | Tablespoons (~5g each) |
|---|---|---|---|
| 2 | 355 | 20 | 4 |
| 4 | 710 | 39 | 8 |
| 6 | 1065 | 59 | 12 |
| 8 | 1420 | 79 | 16 |
| 10 | 1775 | 99 | 20 |
| 12 | 2130 | 118 | 24 |
Note: A “cup” on most coffee makers is 6 oz (177 ml), not the standard 8 oz measuring cup. Check your machine's markings.
Use a medium grind — roughly the texture of sand. The grind should match the brew time:
| Filter type | Grind | Brew time |
|---|---|---|
| Flat-bottom basket | Medium | 4–6 minutes |
| Cone filter | Medium-fine | 3–4 minutes |
| Gold/metal mesh | Medium | 4–6 minutes |
Coffee is 98% water. The SCAA recommends water with 150 ppm total dissolved solids, a pH of 7.0, and no chlorine taste. Too-soft water under-extracts (flat, sour); too-hard water over-extracts (chalky, bitter) and causes scale buildup.
The SCA (Specialty Coffee Association) Golden Cup standard is 55 g of coffee per 1 liter of water, which equals a 1:18 ratio. This produces coffee with 1.15-1.35% total dissolved solids (TDS), the concentration most people find balanced and flavorful.
Most drip coffee makers define a “cup” as 5-6 oz (148-177 ml), not the standard 8 oz US measuring cup. A “12-cup” machine at 5 oz per cup holds only 60 oz. Always check your carafe markings to know the actual volume.
Use a medium grind, roughly the texture of sand. For flat-bottom baskets, use medium grind with a 4-6 minute brew time. For cone filters, use medium-fine with a 3-4 minute brew time. Too fine clogs the filter; too coarse under-extracts.
Coffee is 98% water. The SCA recommends water with 150 ppm total dissolved solids, a pH of 7.0, and no chlorine taste. Too-soft water under-extracts (flat, sour taste); too-hard water over-extracts (chalky, bitter taste) and causes mineral scale buildup in your machine.
For 6 cups at 6 oz each (1,065 ml total water), use about 59 g of coffee at a 1:18 ratio. That is approximately 12 level tablespoons or 6 standard scoops of medium-ground coffee.