免费咖啡水比计算器
根据咖啡粉量和冲泡方法计算最佳用水量。
Coffee Needed
42.5 g
公式
## How to Calculate Coffee-to-Water Ratio ### Standard Ratios - **Drip / Pour-Over**: 1:16 (60 g per liter) - **French Press**: 1:14 (70 g per liter) - **AeroPress**: 1:12 (versatile, can be diluted) - **Espresso**: 1:2 dose-to-yield (18 g in, 36 g out) ### Formula **Coffee (g) = Water (mL) x Ratio per Liter / 1000 x Strength Factor** One standard "cup" of coffee is 6 oz (177 mL). The SCA (Specialty Coffee Association) golden ratio is 55-65 g per liter. ### Grind Size Matters The ratio assumes the correct grind for the method. Too fine = over-extraction (bitter). Too coarse = under-extraction (sour, thin).
计算示例
4 cups of drip coffee, standard strength.
- 01Water = 4 x 177 = 708 mL
- 02Coffee = 708 x 60 / 1000 = 42.5 g
- 03About 8.5 tablespoons of ground coffee
- 04Ratio = 1:16.7 water to coffee
常见问题
Why does coffee taste bitter?
Bitterness usually comes from over-extraction: too fine a grind, too hot water (over 205°F), or too long a brew time. Try a coarser grind, lower water temperature (195-205°F), or shorter brew time.
Should I use a scale for coffee?
Yes. A kitchen scale (accurate to 0.1 g) is the single best upgrade for coffee consistency. Volume measures (scoops, tablespoons) vary significantly because grind sizes and bean densities differ.
What is the ideal water temperature for coffee?
The SCA recommends 195-205°F (90.5-96°C). Water that is too hot extracts harsh compounds; water that is too cool under-extracts, producing weak, sour coffee. Just off the boil is usually perfect.
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