How Many Scoops of Coffee per Cup? Here is the Answere

I often find myself conflicted on how much coffee to add to my drinks for optimal brewing. That led me into hours of painful research on figuring out ideal ratios for different brewing methods. This guide will present my results.

I’ll talk about the standard coffee-to-water ratio. Then dive deeper into providing measurements for different brewing methods.

Here is an overview:

Keep reading to stop having bad-tasting coffee.

Key Takeaways

• Use 1:15 to 1:18 coffee-to-water ratio for drip coffee.
• 1 scoop per 6 and 8 oz cup or 1.5 scoops for a 12 oz cup.
• Adjust coffee amount for taste preference.
• 10 grams coffee for 177 ml water standard.
• Use fewer scoops for milder coffee.
• More scoops intensify coffee flavor.

Ratios for Different Brewing Methods

Here’s a guide showing the ideal coffee-to-water ratios for various brewing methods. I’ll provide measurements for those inside the United States and outside.

Read on to learn more.

1. USA Ratios

Here are the measurements for folks who use freedom units

Not American? Keep reading.

2. Metric Ratios

Here are ratios for everyone else in the world:

The following sections will dive deeper into how much coffee you should add for different brewing methods.

Most baristas seem to never agree on universal coffee-to-water ratios for all drinks. However, I’ll use sources from organizations like the SCA when possible for consistency.

Looking for more details? I’ll provide those in a bit. First, I want to talk about the typical coffee-to-water ratio.

Standard Coffee-to-Water Ratio

The Golden Ratio is between 1:15 and 1:18, meaning 1 part coffee to 15 to 18 parts water.

The Specialty Coffee Association of America (SCAA) has established a guideline known as the Golden Ratio for brewing coffee. This ratio is a standard recommendation for achieving optimal coffee strength and flavor. 

The SCAA recommends approximately 55 grams of coffee for every 1,000 ml (1 liter) of water, which translates to a ratio of about 1:18 [1]. Adjust this ratio within a 10% range to cater to personal preferences​​​​.

For example, using the Golden Ratio for a 150 ml cup of coffee, you would use about 8.3 grams of coffee (150 ml divided by 18).

This standard is designed to help individuals find the right balance between coffee and water for their brewing needs, while maintaining a high standard of coffee quality.

Make adjustments to this ratio based on personal taste preferences, the type of coffee bean, the grind size, and the specific brewing method. I’ll dive into each of these factors later.

Experimenting within the recommended range allows for customization while staying close to expert guidelines for a quality cup of coffee.

The number of “X” measurements per cup of coffee will differ by location. I’ll provide an explanation in freedom units and units everyone else uses.

1. Scoops of Coffee per Cup

• 6 and 8 oz Cup: 1 scoop
• 12 oz Cup: 1.5 scoops
• To Increase Strength (6 oz): Increase it to 1.5 or 2 scoops for a stronger flavor.
• To Decrease Strength (6 oz): If you’re currently using 2 scoops for a 6 oz cup and find it too strong, reduce to 1 or 1.5 scoops for a milder taste.

For a standard 6 oz cup, a common guideline is to use 1 scoop for a mild strength, 1.5 scoops for medium strength, and 2 scoops for strong coffee.

‘Cup’ in coffee brewing often refers to an 8 oz serving, which may require adjusting the number of scoops accordingly. Start off with a single scoop for an 8 oz cup. If the coffee from that doesn’t meet your needs, experiment.

Typically, a standard coffee scoop holds about 2 tablespoons of coffee. That’ll render this next section irrelevant. But if you’re not using scoops, you’ll find it useful.

2. Tablespoons of Coffee per Cup

• 6 oz Cup: 2 tbsp.
• 8 oz Cup: 2.5 tbsp.
• 12 oz Cup: 3 tbsp.
• To Increase Strength (6 oz): 3 tbsp.
• To Decrease Strength (6 oz): If 3 tbsp. per 6 oz cup makes the coffee too intense, cut back to 2 tbsp..

For a standard 6 oz cup, 2 tablespoons are recommended for a regular strength brew. Adjust this up or down for milder or stronger coffee.

For larger cups, such as an 8 oz or 12 oz cup, the number of tablespoons would increase to maintain the desired coffee strength. Start off with 2.5 tablespoons for an 8 oz cup and 3 tablespoons for a 12 oz cup.

3. Grams of Coffee per Cup

• 177 ml Cup: 10 grams
• To Increase Strength: Increase it to around 15 grams.
• To Decrease Strength: 8 grams.

The Specialty Coffee Association’s Golden Ratio suggests 55 grams of coffee per 1000 ml (1 liter) of water. This translates to about 8.3 grams of coffee for a 150 ml cup.

Make adjustments for different cup sizes and individual preferences.

For instance, for a 177 ml cup, using 10–12 grams of coffee would result in a typically balanced cup. Use more or fewer grams to adjust the strength and flavor intensity.

If you’re measuring by grams, I recommend getting a coffee scale. It’s more accurate than a kitchen scale, which’ll result in better-tasting coffee. Here are a bunch of recommendations.

Basic Scoops Per Cup Guidelines

Here’s a basic guideline for the number of scoops per cup for different coffee strengths and cup sizes:

For this guideline, I’ll assume a standard coffee scoop is approximately equal to 2 tablespoons (about 10.6 grams) of coffee, and a standard cup size is about 6 ounces (around 177 ml).

Mild Strength:

• 6 oz cup: 1 scoop (2 tbsp. or 10 grams)
• 8 oz cup: 1 to 1.5 scoops (2 to 3 tbsp. or 10 to 15 grams)
• 12 oz cup: 1.5 to 2 scoops (3 to 4 tbsp. or 15 to 20 grams)

Medium Strength:

• 6 oz cup: 1.5 scoops (3 tbsp. or 15 grams)
• 8 oz cup: 2 scoops (4 tbsp. or 20 grams)
• 12 oz cup: 2.5 to 3 scoops (5 to 6 tbsp. or 25 to 30 grams)

Strong Strength:

• 6 oz cup: 2 scoops (4 tbsp. or 20 grams)
• 8 oz cup: 2.5 to 3 scoops (5 to 6 tbsp. or 25 to 30 grams)
• 12 oz cup: 3.5 to 4 scoops (7 to 8 tbsp. or 35 to 40 grams)

These are starting points.

Coffee strength is subjective, and individual preferences may vary. Additionally, the grind size, type of coffee bean, and brewing method can also affect the strength and flavor of the coffee.

Let’s dive into that a bit.

1. Grind Size

I’ll make these sections quick and painless:

• Coarse Grinds: Coarse grinds allow for slower extraction as water passes through them more freely, resulting in a lighter flavor.
  • If you prefer stronger coffee using a coarse grind, you may need to increase the number of scoops.
• Medium Grinds: They offer a balance between surface area and extraction time, suitable for a standard coffee strength.
• Fine Grinds: Fine grinds have a large surface area relative to their volume, allowing for quick and intense extraction.
  • This often results in a stronger flavor, so you might need fewer scoops for a strong cup.

2. Type of Coffee Bean

Let’s talk about beans:

• Arabica vs. Robusta:
  • Arabica beans typically have a smoother, sweeter taste with hints of fruit or berries.
  • Robusta is stronger, harsher, and more bitter.
  • If using Robusta, you might reduce the number of scoops for the same strength level as Arabica.
• Origin and Roast:
  • Light roasts are more acidic and retain more of the bean’s original flavor.
  • Dark roasts are less acidic and have a more pronounced bitterness.
  • Adjust the scoops based on the roast level and your flavor preference.

Ratios for Different Brewing Methods (In-Depth)

Here are more details on what ratios you should consider when using different brewing methods.

1. Drip Coffee

• Ratio: 1:18
• Measurement:
  • 10 grams—2 tbsp. or 1 scoop—of coffee
  • 177 ml (6 oz) of water

Drip coffee involves pouring hot water over ground coffee, which then filters through into a carafe. This method is efficient for extracting flavor and typically requires a standard amount of coffee for a well-balanced brew.

2. French Press (Cafetière)

• Ratio: 1:12 to 1:16
• Measurement:
  • 36 g—8 tbsp. or 4 scoops—of coffee
  • 660 ml (22 oz) of water

The measurements above are for a 3-cup (22 oz) French press and are from the SCA [2].

The French press method involves steeping coffee grounds in hot water before pressing them down with a plunger. The direct contact between the water and coffee grounds requires a slightly higher coffee-to-water ratio for a full extraction.

3. Percolator

• Ratio: 1:16
• Measurement:
  • 5 to 10 grams—1 to 2 tbsp. or 1 scoop—of coffee
  • 177 ml (6 oz) of water

Percolators brew coffee by cycling boiling water through coffee grounds using gravity until the desired strength is reached. This method can result in a stronger brew, so a slightly lower coffee-to-water ratio is often used.

4. Pour-Over

• Ratio: 1:16
• Measurement:
  • 31.25 g—5.8 tbsp. or 2.5 scoops—of coffee
  • 500 ml (16 oz) of water

Pour-over, such as using a Chemex, involves pouring hot water over coffee grounds in a filter. The water drains through the coffee and filter into a carafe.

This method often uses a bit more water to ensure a clean, flavorful brew without over-extraction.

5. Cold Brew

• Ratio: 1:5 or 1:8
• Measurement:
  • 1:5
    • 200 g (2.31 US cups) of coffee
    • 1,000 ml (33 oz) of water
  • 1:8
    • 125 g (1.4 US cups) of coffee
    • 1,000 ml (33 oz) of water

Cold brew coffee is made by steeping coarse coffee grounds in cold water for an extended period (usually 12–24 hours).

The cold extraction requires more coffee to achieve a rich and less acidic brew. If the taste is too strong, dilute it with water or milk—it doesn’t matter whether you use cow’s milk or nut milk.

Or you could use a 1:8 ratio instead of the 1:5. The 1:5 ratio is meant for cold brew concentrate, which is stronger cold brew.

6. Turkish Coffee

• Ratio: 1:4
• Measurement:
  • 14 g—2 tbsp. or 1 scoop—of very fine grind coffee
  • 120 ml (4 oz) of water

Turkish coffee is made by boiling finely ground coffee with water (and often sugar) in a special pot called a cezve. This method creates a strong, unfiltered coffee, hence the higher ratio of coffee to water.

7. Moka Pot

• Ratio: 1:7
• Measurement:
  • 1.5 tbsp.—8g or 0.5 scoops—coffee
  • 5.5 fl oz—160 ml

The Moka pot brews coffee by passing boiling water pressurized by steam through ground coffee. This method is similar to espresso and requires more coffee for a rich, concentrated brew.

This ratio comes from Starbucks [3].

8. Siphon Coffee

• Ratio: 1:18
• Measurement:
  • 31 g—5.7 tbsp. or 2.5 scoops—of medium-fine grind coffee per
  • 567 ml (19 oz) of water

Siphon (or vacuum) coffee makers brew coffee using 2 chambers where vapor pressure and vacuum produce the brew. This method is known for making a clean and crisp cup of coffee, hence the standard ratio is adequate.

Again, these recommendations are from the SCA [4].

9. AeroPress

• Ratio: 1:16
• Measurement:
  • 15 g—2.8 tbsp. or 1.5 scoops—of fine coffee
  • 235 ml (7.9 oz) of water

The AeroPress is a device for brewing coffee by pressing hot water through fine coffee grounds. This method is efficient in extraction and versatile, allowing for a standard ratio but with room for experimentation.

What if you don’t want to use fancy measuring devices with your coffee? If you’re a pro, you could eyeball everything. Keep reading for tips.

Eyeballing Measurements: Tips & Tricks

Keep these tips in mind if you’re not measuring your coffee:

• Visual Reference for Coffee Grounds: Use a specific spoon or scoop for consistency.
• Assessing Water Levels: For water, most coffee makers have indicators. If using a manual method like a French press, use a measuring cup initially to gauge the amount.
  • With practice, you’ll learn to estimate water levels by sight.
• Checking Filter Capacity: Different coffee makers have different filter sizes.
• Experiment with Ratios: If your coffee tastes too strong, use less coffee. If it’s too weak, add a bit more.
  • Keeping a log of your adjustments can help you find your perfect ratio faster.
• Observe Coffee Bloom: When water first hits the grounds, they should “bloom” or puff up and bubble a bit.
• Consistency of Grounds: The grind size should match your brewing method.

Let’s expand a bit.

Regarding “blooming.” Puffing or blooming is a sign of fresh coffee. If using a pour-over method, pour enough water to wet the grounds and wait for the bloom to settle before continuing.

When filling the coffee filter, avoid overfilling. Fill the filter up to about three-quarters. Filling to this point prevents grounds from spilling over during brewing.

The grounds should be level, not heaped or compressed. If the filter looks too full or the coffee bed is too high, it’s likely overfilled.

We wrote a separate guide discussing what grind consistency to use for each brewing method. You’ll need to check it out in a separate post because there’s too much information to add here.

We discussed different brewing method sizes but not for specific coffee makers. Once we’re done talking about that, there’s nothing else to cover.

Coffee Maker Measurements: Adapting for Size

Here’s a guide in adjusting coffee measurements based on the size of your coffee maker and your desired coffee strength

You may find these taste profiles as “vague.” Here’s a further explanation:

Standard Strength doesn’t taste overly bitter or acidic. It offers a satisfying depth of flavor, highlighting the coffee’s inherent characteristics.

It’s neither too strong or weak, making it enjoyable for most regular coffee drinkers. Expect a pleasant aftertaste and a moderate aroma.

Stronger coffee has a more pronounced flavor profile. It has a more bitter taste, with a higher intensity of the coffee’s inherent flavors. This type of brew can have a thicker body and a more robust aroma.

The aftertaste is usually lingering, often appealing to those who prefer a bold and rich coffee experience. Stronger coffee is less about harshness and more about a concentrated essence of the coffee’s characteristics.

Milder coffee is lighter in flavor and less intense. It has lower bitterness and a softer taste profile. It’s more approachable for those who find regular coffee too intense or overwhelming.

The acidity is usually more pronounced, giving it a brighter character. Milder coffee is smoother and often brings out more nuanced flavors that stronger brews tend to overshadow.

It’s typically less heavy on the palate and may have a shorter aftertaste.

These measurements are guidelines. Personal taste preferences might require further adjustments. Experimentation is key to finding your perfect cup.

I’m making separate tables for the stronger and milder coffee ratios to not overwhelm anyone. Keep reading if you want to intensify or weaken your coffee.

1. Coffee Maker Measurements for Weaker Coffee

Here’s how much coffee and water you should add to a coffee maker to brew weaker coffee:

2. Coffee Maker Measurements for Stronger Coffee

Add this much coffee to your coffee maker for stronger coffee:

FAQs for Adding Scoops of Coffee

Keep reading to find frequently asked questions about adding scoops of coffee to your coffee maker.

How Many Scoops of Coffee Should I Add to a Mr. Coffee Machine?

For a Mr. Coffee machine, use 1 scoop (2 tablespoons) of coffee per 6 oz cup of water. Adjust  based on your preferred strength.

How Many Scoops of Instant Coffee Should I Add per Cup of Coffee?

For a standard-strength cup of coffee, use 1 to 2 teaspoons (0.5–1 scoop) of instant coffee, adjusting to taste.

How Many Coffee Beans Do You Use per Cup of Coffee?

You’d need between 76 beans [5]. So long as we take the average weight of a coffee bean as 0.13 grams, then for 10 grams of coffee. This will vary by bean type and size, though.

Conclusion

Standard coffee-to-water ratios range from 1:15 to 1:18. Personal taste and coffee strength preferences can guide adjustments in these ratios. When altering measurements, consider factors like bean type, grind size, and brewing method for the ideal cup.

What if you’re measuring for specific coffee drinks? Learn how to make different coffee drinks and what measurements you’ll need here.