Coffee & Tea Brewing Calculator
Coffee-to-water ratios for Turkish coffee, filter, French press and espresso, and tea for any number of cups.
Coffee
- Ground coffee
- g
- Water
- ml
- Grind size
- Powder-fine, like flour Medium Coarse Fine Coarse
- Brew time
- 3–4 minutes over low heat 2.5–4 minutes 4 minutes 25–30 seconds 12–18 hours in the fridge
About 7 g per 70 ml cup. Start with cold water, stir once, and take it off the heat just as the foam rises. Ratio 1:16. Use water just off the boil, about 93–96 °C, and wet the filter first. Ratio 1:15. Stir gently, steep, press the plunger slowly and pour it all out right away. Ratio 1:2 by weight: a double shot is 18 g of coffee for about 36 g in the cup. Ratio 1:8 makes a concentrate. Strain it, then dilute 1:1 with water or milk to serve.
Turkish tea (çaydanlık)
- Loose tea
- g
- Teaspoons
- Water
- ml
- Steeping time
- 10–15 minutes
About 1 teaspoon (2 g) of tea and one tea glass (100 ml) of water per glass. Boil the water in the lower pot, put the tea in the upper pot with a little boiling water, and steep on very low heat.
Good to know
- Weigh the coffee if you can. Scoops vary, and a level tablespoon of ground coffee is only about 5 g.
- Too bitter? Grind coarser or shorten the brew. Too sour or weak? Grind finer or brew a little longer.
- For Turkish tea, serve it strong (koyu) or light (açık) by topping the glass up with hot water from the lower pot.
- Freshly ground beans taste better. Store whole beans airtight, away from heat and light.