Coffee Calculators, Live Prices & Brewing Guides

I use about 1 gram of coffee for every 16 grams of water. That is a 1 to 16 ratio and it gives me a balanced cup. If I want it stronger I go to 1 to 15. For a lighter cup I use 1 to 17. My coffee to water ratio guide has the full chart.

For a single 8 ounce cup I use about 15 grams of coffee and 240 grams of water. That is roughly 2 tablespoons of ground coffee. I show the numbers for larger batches in my how much coffee per cup guide.

I make cold brew stronger than hot coffee because I dilute it later. For a concentrate I use a 1 to 8 ratio of coffee to water. For a batch I can drink straight I use 1 to 15. My cold brew ratio guide covers steep time too.

I use a 1 to 15 ratio for French press. That means 30 grams of coffee for 450 grams of water. I steep for 4 minutes then press down slow. There is more detail in my French press ratio guide.

I weigh it whenever I can. A scale is more accurate because scoops change with grind size and bean density. A cheap kitchen scale fixes most weak or bitter coffee at home.

It comes down to milk and foam. A cappuccino has equal parts espresso, steamed milk and thick foam. A latte is mostly steamed milk with a thin foam cap. The cappuccino tastes bolder. See my cappuccino vs latte guide.

A flat white uses less milk and a thin layer of microfoam. That keeps the coffee flavor forward. A latte holds more milk so it tastes milder and rounder. I walk through it in my flat white vs latte guide.

A traditional macchiato is a shot of espresso marked with a small amount of milk foam. It is small and strong. That is different from a latte which is mostly milk. My macchiato vs latte guide breaks it down.

For a normal shot I aim for a 1 to 2 ratio. That is 18 grams in and about 36 grams out. I adjust from there for taste. You can run your own numbers on my espresso ratio calculator.

A typical 8 ounce cup of brewed coffee has around 95 milligrams of caffeine. A single espresso shot has about 63 milligrams. The number moves with the beans and the brew method.

Caffeine has a half life of about 5 hours for most people. So half of it is still in me 5 hours after a cup. I can model my own levels with my caffeine calculator.

I stop about 8 hours before I sleep. Because caffeine lingers a late cup can still affect rest. The caffeine calculator shows how much is left at bedtime.

By weight they are very close. If I measure by scoop light roast can have a touch more because the beans are denser. Roast level changes flavor far more than caffeine.

Green coffee trades as a commodity so weather, shipping and supply all move the price. A frost in Brazil can push it up fast. I track the live number on my green coffee prices page.

Arabica usually costs more because it tastes better and is harder to grow. Robusta is cheaper, higher in caffeine and common in blends. Both prices show on my green coffee prices page.

Cocoa supply has been tight after poor harvests in West Africa. When supply drops the futures price climbs. I follow it daily on my cocoa prices page.

Single origin means the coffee comes from one place. That could be one country, one region or one farm. It lets me taste what makes that origin special. My single origin guide goes deeper.

It is a tool that helps me name what I taste. It starts broad with notes like fruity or nutty then narrows down to something specific. It makes tasting easier. Try it on my coffee flavor wheel.

I keep beans in an airtight container away from light, heat and moisture. I do not keep them in the fridge. Whole beans stay fresh longer than ground so I grind right before I brew.

Drip is easy and good for a full pot. Pour over gives me more control and a cleaner cup for one or two servings. It depends on your morning. I compare both in my pour over vs drip guide.