Contact The Coffee Ratio

We're a small editorial team of specialty-coffee enthusiasts and daily home brewers, and we read every email that comes in. Whether you've spotted a bug, want a calculator we don't yet cover, or have a question about extraction we can help unpack, use the address below. We do not use a contact form because forms invite spam and gate replies behind a database — email is faster, more direct, and keeps a copy in your own inbox.

What to write about

These are the four categories of message that get the fastest, most useful reply from us. If your question fits none of them, send it anyway — we'll route it or tell you who might be a better source.

• Report a calculation error

  If a ratio our calculator gave you doesn't match what you'd expect from an SCA-standard recipe, or a math result looks off, tell us the exact inputs you used (method, water amount, strength setting) and what you expected. Every reported error gets rechecked against our formulas and, if confirmed, fixed within 72 hours.

• Suggest a new brew method or feature

  We're always adding coverage. Missing a method (siphon variants, Cezve variations, Vietnamese phin, single-cup drippers we haven't covered)? Want a new input on the calculator like altitude adjustment or a specific bean's roast date? Send it in — the most-requested additions get built first.

• Ask a specific brewing question

  We answer questions about ratios, extraction, grind size, water quality, and how any of that maps onto our calculator. We are not qualified to give equipment-repair advice for espresso machines, coffee-business consulting, or diagnostic help on beans we haven't tasted, but we'll always point you at a better resource when we can.

• Editorial or accuracy concerns

  If you're an industry professional and something we've published contradicts current SCA guidance, or misrepresents research you've conducted, please tell us. We take corrections seriously and credit reviewers by name (with permission) in our update log.

Include this in your message

A short email with the following details usually gets an answer on the first reply instead of a back-and-forth:

• The URL of the calculator or article you're writing about (copy the address bar).
• The exact inputs you used (brew method, water amount, strength) if this is about the calculator output.
• What you expected vs. what the site actually showed. Screenshots help when layout is involved.
• Your browser and device (Chrome on iPhone, Safari on Mac, etc.) if something looks broken.

Before you write

Common questions are usually answered on the pages themselves. If you're stuck on a specific method, check the method's calculator page for its FAQ — each method page has 6–8 answered questions covering grind, temperature, steep time, and the most common failure modes:

• Ratio Calculator
• French Press
• Pour Over
• Espresso
• AeroPress
• Cold Brew
• Drip Coffee
• All Guides

What we won't reply to

We don't take on paid link placements, sponsored posts, or affiliate outreach — every recommendation on the site (including on our equipment page) is unpaid. We also don't reply to unsolicited SEO offers, guest-post requests, or resale of user data. Messages that fit these categories don't get a reply because sending one would encourage more.

For details on who runs the site and how we make editorial decisions, see the about page. For privacy questions specifically, see our privacy policy.