Calculateur de ratio et de température par méthode d'extraction

À propos de ce calculateur

Every brewer wants a slightly different recipe. This calculator takes your brew method — V60, Chemex, Kalita, French press, AeroPress, moka pot, Turkish or siphon — and gives you its coffee-to-water ratio, the water temperature it likes, and the grind it needs, all scaled to the exact amount of water (or number of cups) you want to brew. Change the method and the dose, temperature and grind all update together.

Comment lire vos résultats

The hero is the coffee dose in grams for your chosen water at that method's ratio. Filter methods (V60, Chemex, Kalita, French press, siphon) sit in the SCA "golden" band of roughly 1:15 to 1:18 and brew between 90 and 96 °C. Moka and Turkish are espresso-adjacent: much stronger (around 1:10) and not held to the filter band. Use the strength tweak to move within the method's sensible range. The grind stat links to the full grind-size guide.

Méthode de calcul

Coffee dose = water ÷ ratio denominator. Each method carries a default ratio (water ÷ coffee, by weight), a temperature band and a grind band. One cup is treated as 250 mL ≈ 250 g of water. The strength tweak simply swaps the ratio for a value inside the method's range, then the dose is recomputed.

Exemple concret

V60, brewing 500 g of water (about two 250 mL cups) at the default 1:16.7 ratio.

Use about 30 g of coffee at 95 °C (92–96 °C) with a medium-fine, pour-over grind (~400–700 µm). Bloom with roughly twice the dose in water for ~45 s, then pour to 500 g.

Questions fréquentes

Why is moka or Turkish so much stronger than V60?

Moka pots and Turkish (cezve) coffee are espresso-adjacent brews — concentrated and intense, around 1:10 coffee to water. Pour-over and immersion filter methods aim for a lighter, cleaner cup in the 1:15–1:18 range, so they use far less coffee per gram of water.

What water temperature should I use?

Filter methods do best between about 90 and 96 °C (the SCA recommends 93 ± 3 °C). AeroPress is often brewed cooler (80–90 °C). Turkish coffee is the exception: start with cold water and heat slowly to 70–80 °C — never let it reach a full rolling boil.

How accurate are these ratios?

They are reliable starting points drawn from common brew guides and the SCA Gold Cup standard. AeroPress, moka and Turkish have no single agreed recipe and are flagged indicative. Bean, roast, grinder and water all matter — dial in by taste: sour or weak means grind finer or use more coffee; bitter means grind coarser or use less.

Should I weigh in grams or use cups?

Weighing in grams is the most repeatable — a kitchen scale removes guesswork. The cups option assumes 250 mL (about 250 g of water) per cup as a convenience, so 2 cups ≈ 500 g of water.

Sources

• honestcoffeeguide.com/brew-recipes/james-hoffmann-v60
• coffeegeek.com/wp-content/uploads/2023/10/SCAGoldCupStandard.pdf

Révisé par l'équipe YouCalc · Dernière révision20 juin 2026