Every method has a different relationship between coffee and water, and the reason is contact time, pressure and how the liquid leaves the grounds. Here is the whole set in one place.
The master chart
| Method | Ratio | Example | Strength |
|---|---|---|---|
| Espresso | 1:2 | 18 g in, 36 g out | Very strong |
| Ristretto | 1:1.5 | 18 g in, 27 g out | Strongest |
| Lungo | 1:3 | 18 g in, 54 g out | Strong |
| Moka pot | 1:8 to 1:10 | 15 g in, 130 g out | Strong |
| AeroPress | 1:6 to 1:8 | 15 g in, 100 g out | Strong |
| Cold brew concentrate | 1:5 to 1:8 | 125 g in, 1 L out | Strong, dilute |
| Cold brew ready | 1:12 to 1:15 | 75 g in, 1 L out | Medium |
| French press | 1:15 | 20 g in, 300 g out | Medium |
| V60 / pour-over | 1:16 | 20 g in, 320 g out | Medium |
| Chemex | 1:16 to 1:17 | 30 g in, 500 g out | Medium |
| Drip machine | 1:16 to 1:17 | 60 g in, 1 L out | Medium |
| Cupping | 1:18 | 8.25 g in, 150 g out | Light |
Why espresso is so far off the scale
Espresso is 9 bar of pressure pushing water through a very fine bed in 25 seconds. Almost no water stays in the cup relative to the coffee, because the pressure forces liquid out rather than letting it drain. That combination produces 8% to 12% TDS, roughly ten times filter coffee.
This is also why espresso ratios are written dose to yield, not dose to water. The water that goes in mostly stays in the puck.
Why immersion uses more coffee than pour-over
In immersion, the water saturates and the concentration gradient falls toward zero as extraction proceeds. There is no fresh water arriving to keep pulling compounds out, so you start with more coffee to reach the same strength.
Pour-over constantly replaces the liquid in contact with the grounds, which keeps the gradient high and extracts more efficiently from less coffee.
Adjusting for taste
Move one step at a time. From the chart's default, one ratio point is a real change: 1:16 to 1:15 is about 7% more coffee, which is easily tasted. Change two points and you will not know which direction helped.
Where to start if you are new
Buy a scale, pick the method you already own, and start at the chart's ratio. Weigh both coffee and water. Everything else in coffee is a refinement of those two numbers.