For strong coffee, use about 16 g of ground coffee per 8 fl oz mug (237 g of water). That is 3.2 level tablespoons (5 g each) or 1.6 scoops (2 tablespoons each), a ratio of about 1:15. Going to 1:14 gives 17 g, or 3.4 level tablespoons, and is the upper end for most people. The standard recipe is 1:16, which is the ratio math behind how much coffee per cup. Strong means more coffee per water. It does not mean a darker roast or a longer brew.
How much coffee per mug and per pot for strong coffee?
The table uses 8 fl oz mugs. Weak to strong runs left to right, and the middle column is the default.
| Water | Standard 1:16 | Strong 1:15 | Extra strong 1:14 |
|---|---|---|---|
| 8 oz mug (237 g) | 15 g, 3 tbsp, 1.5 scoops | 16 g, 3.2 tbsp, 1.6 scoops | 17 g, 3.4 tbsp, 1.7 scoops |
| 16 oz (473 g) | 30 g, 6 tbsp, 3 scoops | 32 g, 6.3 tbsp, 3.2 scoops | 34 g, 6.8 tbsp, 3.4 scoops |
| 40 oz pot (1,183 g) | 74 g, 14.8 tbsp, 7.4 scoops | 79 g, 15.8 tbsp, 7.9 scoops | 85 g, 16.9 tbsp, 8.5 scoops |
| 64 oz (1,893 g) | 118 g, 23.7 tbsp, 11.8 scoops | 126 g, 25.3 tbsp, 12.6 scoops | 135 g, 27.1 tbsp, 13.5 scoops |
Coffee fluffs up and packs differently by grind, so a tablespoon is a guide. A kitchen scale is better. If you make a big pot, the amounts for 64 oz of water are on how much coffee for 64 oz of water, and the same chart by ounces is at coffee to water ratio chart by ounces.
Should you change the water temperature?
Not for strength. Keep the water just off the boil, around 195 to 205 °F (90 to 96 °C), as you would for a standard cup. Cooler water makes a sour, thin cup, and the extra coffee will not fix it. Change one thing at a time: first the amount, then the grind if the taste is off.
Why does going finer make coffee bitter instead of strong?
A finer grind exposes more surface, so more dissolves, and the water also runs slower through the bed. Past a point you are not getting a stronger cup, you are getting more of the harsh, dry part of the extraction. The result tastes bitter and thin at the same time.
If the coffee is weak, add coffee. If it is bitter, make the grind a little coarser or shorten the brew. Fixing strength with the grind and fixing bitterness with the amount is the usual mistake. For a method where bitterness is the problem, see pour-over coffee too bitter.
How many bags does strong coffee use up?
A 12 oz bag is about 340 g. At 1:15 (16 g per mug) that is roughly 21 mugs. At the standard 1:16 it is about 23, and at 1:14 about 20. If you drink strong coffee every morning, that is closer to three weeks per bag than a month. The longer answer is on how long a 12 oz bag of coffee lasts.
Which of our coffees hold up when you brew strong?
A heavier ratio exaggerates what is already in the bean. Two of ours are described on the label in a way that suits it.
No. 3 Position is wet-hulled, from Aceh, Takengon in Indonesia. The notes are dark chocolate, dried fruit and earthy, and the roaster says it holds its shape under milk and under ice, so extra coffee does not turn it thin. The roaster does not state a roast level for it, so we do not either.
Our pick
No. 3 Position
Aceh, Takengon, Indonesia · 1,100 to 1,600 m · Wet-hulled (giling basah) · Tim Tim, Typica, Ateng, Onan Ganjang, Jember
Dark chocolate, dried fruit and earthy on the label, and the roaster says it holds its shape under milk and under ice.
No. 6 Hegemony, from Parana and Sao Paulo in Brazil, is pulped natural at medium roast with notes of cocoa and smooth. The roaster describes it as low in acidity with heavy body, and very hard to ruin, which is what you want when you push the ratio up for a family pot.
Our pick
No. 6 Hegemony
Parana and Sao Paulo, Brazil · 750 to 1,050 m · Pulped natural, sun dried · Catuai, Mundo Novo · Medium
Cocoa and smooth on the label, with low acidity and heavy body, so a stronger pot stays easy to drink.
Both are $28 for 12 oz with free shipping in the US, whole bean or ground. The subscription is 11% off, with skip or cancel in one click, which helps if you go through a bag every three weeks. You can see all ten coffees in one place.
Questions people ask
How many scoops of coffee for strong coffee?
About 1.5 to 1.7 scoops (2 level tablespoons each) per 8 oz of water. For a 40 oz pot that is roughly 8 scoops at 1:15, against 7.4 scoops at the default 1:16.
Does dark roast make stronger coffee?
No. Roast changes flavor, not strength. Strength is how much coffee is dissolved in the cup, which you control with the amount of coffee per water.
Why is my strong coffee bitter instead of strong?
Usually the grind is too fine or the brew runs too long, which pulls out bitter compounds. Add coffee instead and keep the grind medium.
Free printable
Keep the ratio chart on your fridge
One page with grams, level tablespoons and scoops for every cup size and for coffee makers from 2 to 14 cups. Leave your email and the download link appears right here.