The coffee charts
Four charts cover almost every brewing decision: grind size by method, coffee-to-water ratio, roast level, and strength. All on this page, all printable.
Coffee grind size chart
Grind size controls how fast water pulls flavor out of the coffee. Finer grinds extract faster; coarser grinds extract slower. Match the grind to the method's contact time and most taste problems disappear before they start.
| Grind | Looks like | Particle | Best for |
|---|---|---|---|
| Extra coarse | Peppercorns | Cold brew | |
| Coarse | Rough sea salt | French press | |
| Medium-coarse | Coarse sand | Chemex, clever dripper | |
| Medium | Regular sand | Drip machine, siphon | |
| Medium-fine | Fine sand | Pour-over cone, AeroPress | |
| Fine | Table salt | Moka pot, espresso | |
| Extra fine | Powdered sugar | Turkish coffee |
Grinding too fine for your method is the most common cause of bitter coffee, and too coarse is the classic cause of sour, thin coffee. If that sounds familiar, the taste-fix guides take it from here.
Coffee to water ratio chart
Ratios are by weight: 1:16 means one gram of coffee for every 16 grams (ml) of water. For exact doses in grams, tablespoons and scoops, use the coffee calculator.
| Method | Ratio | Rule of thumb | Notes |
|---|---|---|---|
| Drip machine | 1:15 – 1:17 | 9–10 g per 5 oz cup | 1:16 is the golden-ratio default |
| Pour-over | 1:15 – 1:17 | 15–17 g per 250 ml mug | Bloom first, then pour in stages |
| French press | 1:12 – 1:15 | 67–83 g per liter | Coarse grind, about 4 minutes |
| AeroPress | 1:14 – 1:17 | 14–18 g per 250 ml | Wide tolerance; start 1:16 |
| Cold brew (concentrate) | 1:4 – 1:5 | 200–250 g per liter | Steep 12–18 hours, dilute ~1:1 |
| Cold brew (ready to drink) | ~1:8 | 125 g per liter | Drink as-is over ice |
| Moka pot | ~1:10 | Fill the basket, don't tamp | Fine grind, low heat |
| Espresso | ~1:2 in the cup | 18 g in, ~36 g out | 25–30 seconds |
Coffee roast chart
Roast level changes flavor more than origin does. As roasts get darker, acidity drops, body grows, and roast flavors take over from the bean's own character.
| Roast | Bean | Tastes like | Shines in |
|---|---|---|---|
| Light | Bright, fruity, tea-like; most acidity | Pour-over, drip | |
| Medium | Balanced sweetness, caramel, gentle acidity | Drip, AeroPress, french press | |
| Medium-dark | Bittersweet, chocolate, lighter acidity | French press, moka pot, espresso | |
| Dark | Roasty, smoky, heavy body, least acidity | Espresso, cold brew, milk drinks |
Coffee strength chart
Strength is how much coffee is dissolved in your cup, and the ratio is the lever that controls it. Bitterness is not strength: a cup can be strong and smooth, or weak and bitter. Strength comes from the ratio; bitterness comes from extraction.
| Strength | Ratio | In the cup | Tip |
|---|---|---|---|
| Mild | 1:17 | Lighter body, more clarity | Good for tasting light roasts |
| Balanced | 1:16 | The golden-ratio middle | Start here for any new coffee |
| Strong | 1:15 | Fuller body, more intensity | Holds up to milk |
| Extra strong | 1:12 – 1:14 | French-press territory | Watch for bitterness; grind coarser |
These charts, on one fridge-ready page
The free BrewChart Card condenses all four charts into a single printable card, with a bitter-vs-sour fix tree on the back.