Work out the strength of an infusion or concentrate and how dilution changes it.
Usage Tip
Brew strong and dilute to taste – it is easier than fixing a weak batch.
What Is Infusion Strength?
Infusion strength is the ratio of dry ingredient to water in a steeped drink – tea, coffee, cold brew or a herbal tisane. More leaf or grounds per cup means a stronger brew. The calculator above turns a water amount and a strength level into the exact grams to use, or works backwards from what you used to tell you the ratio.
This is the steeping, or immersion, side of brewing – ingredient sitting in water over time. For pressurised espresso shots, use the Espresso Yield Calculator instead, which works in dose-to-yield.
Tea Infusion Guide
Tea is dosed by weight per cup. A common guide is 2–3 g of leaf per 8 oz (240 ml) of water – lighter for delicate greens, heavier for robust blacks. Water temperature matters as much as the ratio: greens prefer cooler water, blacks want it near boiling.
Coffee Infusion Guide
For drip, pour-over and immersion (French press) coffee, the workhorse ratio is around 1:16 – 1 g of coffee per 16 g of water. Go to 1:15 for a stronger cup or 1:17 for a lighter one. Grind size sets how fast the water extracts: finer for faster methods, coarser for long steeps like French press.
Herbal Tea Guide
Herbal infusions (tisanes) use no true tea leaf – mint, chamomile, ginger, hibiscus and the like. They are typically steeped a little heavier and longer than tea, around 2–3 g per cup for 5–7 minutes in fully boiling water, since the botanicals release flavour more slowly.
Cold Brew Guide
Cold brew steeps coarse grounds in cold water for 12–18 hours. A 1:5 to 1:8 ratio makes a concentrate you dilute to taste (often 1:1 with water or milk); around 1:15 makes a ready-to-drink batch. The long, cold steep gives a smooth, low-acid result.
Infusion Ratio Chart
| Type | Typical ratio |
|---|---|
| Black tea | 2–3 g / 8 oz (~1:80–1:120) |
| Green tea | 2 g / 8 oz (~1:120) |
| Herbal tea | 2–3 g / 8 oz |
| Pour-over coffee | 1:16 |
| French press | 1:15 |
| Cold brew concentrate | 1:5 to 1:8 |
Steep Time & Temperature
| Brew | Time | Water temp |
|---|---|---|
| Green tea | 1–2 min | 75–80°C (170°F) |
| Black tea | 3–5 min | 95–100°C (205°F) |
| Herbal tea | 5–7 min | 100°C (212°F) |
| Pour-over coffee | 3–4 min | 90–96°C (200°F) |
| Cold brew | 12–18 hr | Cold / room |
Extraction Basics
Steeping pulls flavour, aroma and (for tea and coffee) caffeine out of the ingredient. Three levers control it: the ratio (how much ingredient), the temperature (hotter extracts faster), and the time (longer extracts more). Push any one too far and you cross from balanced into bitter.
Troubleshooting & Bitterness
| Problem | Likely cause / fix |
|---|---|
| Bitter / astringent | Over-extracted – steep shorter, cooler, or use less ingredient. |
| Weak / watery | Under-extracted – more ingredient, hotter water, or longer steep. |
| Sour coffee | Under-extracted – grind finer or extend the brew. |
| Flat / dull | Stale ingredient or water off the boil for too long. |
Flavour-Strength Guide
Strength is personal. As a rule: mild uses less ingredient (a higher water ratio), medium is the typical recommendation, and strong uses more ingredient (a lower ratio). The calculator’s strength presets shift the ratio within each beverage’s sensible range so you stay in balance.
Common Infusion Mistakes
| Mistake | Fix |
|---|---|
| Guessing amounts | Weigh the ingredient – ratios are exact. |
| Boiling water on green tea | Cool to ~80°C to avoid bitterness. |
| Over-steeping | Remove leaves/grounds on time; do not leave them sitting. |
| Wrong grind for the method | Coarse for cold brew/press, medium for pour-over. |
| Stale ingredients | Use fresh tea and recently roasted coffee. |
Frequently Asked Questions
How much tea per cup?
About 2–3 g of leaf per 8 oz (240 ml) – lighter for green, heavier for black. Enter your water amount above and pick a strength for the exact grams.
What is the best coffee-to-water ratio?
Around 1:16 for pour-over and drip – 1 g coffee per 16 g water. Use 1:15 for stronger, 1:17 for lighter. The calculator works it out for any batch.
What ratio for cold brew?
1:5 to 1:8 for a concentrate you dilute later, or about 1:15 for ready-to-drink. Steep coarse grounds 12–18 hours cold.
Why is my brew bitter?
Usually over-extraction – too long, too hot, or too much ingredient. Shorten the steep or lower the temperature first, then adjust the ratio.
Should I measure by weight or volume?
Weight is far more consistent. A scale removes the guesswork from scoops and spoons, especially for coffee and loose-leaf tea.
Printable Ratio Chart
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