How Many Cups Can You Make From 1kg of Coffee Beans? A Yield Table by Brew Method

A 1kg bag of roasted coffee makes 50 complete servings at 20g per brew, 55 at 18g, or 66 at 15g, before waste. With a 10% bean allowance for dialing in, purging, spills, and discarded brews, those yields become 45, 50, and 60 servings respectively.

The useful answer depends on how much dry coffee goes into each drink. An espresso, a large pour-over, and a small filter coffee are different servings—even when all three are called a “cup.” Use the table below to match your recipe, then replace the example dose with your own.

Published September 11, 2026. Calculations by Caffeine Brothers; recipe references are linked below. All quantities refer to roasted coffee ready for brewing, not green beans before roasting.

The formula: servings from 1kg of coffee

Complete servings = round down [1,000 × (1 − waste fraction) ÷ dose in grams]

For example, with an 18g dose and 5% waste: 1,000 × 0.95 ÷ 18 = 52.78, giving 52 complete servings. There are 14g left after those servings; that remainder cannot make another full 18g drink.

Here, “waste” means coffee that does not contribute to a served drink. The 5% and 10% columns are illustrative planning allowances, not measured industry averages or guaranteed results. At zero waste, a partial dose can still remain because we round down.

Yield table by brew method

Each row counts one complete recipe as one serving. Water quantities are brewing inputs, not guaranteed finished beverage volumes. Filter and immersion brews leave some water in the grounds and equipment.

Source: Caffeine Brothers calculations using the formula above. These are recipe-based comparisons, not equal-volume cups. The drip/filter row and 18g espresso row are explicit planning examples; the other recipe choices are explained below.

Espresso, lattes, and Americanos

Count the dose used for the whole drink, rather than assuming every “shot” has the same size. Stumptown’s espresso guide lists 19–21g of coffee, illustrating why an espresso recipe can differ from an 18g example. Follow your basket’s capacity and your chosen recipe.

If one latte uses one complete 18g extraction, a kilogram supports 55 lattes before waste or 50 at the 10% allowance. Adding milk or water changes the drink’s volume, not its bean requirement. A drink using two separate 18g extractions uses 36g: the same kilogram then makes 27 complete drinks before waste, or 25 with 10% waste.

Do not double the cup count simply because a basket is described as a “double.” Decide whether that extraction serves one drink or is split between two smaller drinks, and keep that convention consistent in your costing.

Pour-over, French press, and AeroPress

Victrola’s pour-over starter recipe uses 20g coffee and 300g water, a 1:15 ratio. That recipe produces 50 brews per kilogram before waste. A bigger mug may need a larger recipe: at 30g per brew, the yield falls to 33 before waste or 30 with a 10% allowance.

Stumptown’s French press guide uses 56g coffee and 850g water. Our 18g row scales that ratio to about 273g water. Using the original 56g recipe instead gives 17 complete batches before waste, or 16 with either allowance shown. The number of mugs per batch depends on the coffee you actually decant and your serving size.

AeroPress’s manufacturer instructions include a 16–18g dose for a single-cup recipe. We use the midpoint, 17g, in the table. If you choose 16g instead, the theoretical yield is 62 complete recipes; at 18g it is 55. Dilution water can adjust the drink’s strength and size without using more beans.

Batch coffee and cold brew need an output measurement

For a drip brewer, French press, or cold-brew batch, first calculate how many full batches the bag supports. Then measure the finished coffee after filtering or decanting and divide it by your serving size. A machine’s “cup” marking need not equal your café’s mug.

For illustration only, suppose your tested cold-brew recipe uses 100g beans and gives 600ml of filtered concentrate. If you portion 100ml concentrate per drink, each batch makes six drinks; ten batches from a kilogram make 60 drinks before additional waste. Adding water, milk, or ice does not create additional 100ml concentrate portions. These quantities are hypothetical measured outputs, not a universal cold-brew recipe.

How to allow for waste without counting it twice

• Record dry-coffee losses: weigh grinder purges, spills, and unused grounds.
• Record discarded drinks: count their dry-coffee doses as coffee used without a served drink.
• Measure batch leftovers: unsold brewed coffee reduces servings even when no beans were spilled.
• Use your records: replace the example percentages with the result from your own equipment and workflow.

Normal spent grounds are already part of every dose; do not subtract their weight again. Likewise, if your measured batch output already accounts for liquid retained by the grounds, do not deduct that liquid a second time.

If you track fixed losses, use round down [(1,000 − grams lost) ÷ dose]. For instance, two discarded 18g dialing-in extractions plus 14g of purges use 50g. That leaves 950g, enough for 52 served 18g drinks. It is the same 5% scenario—not an additional deduction on top of it.

Use serving yield when comparing coffee bags

Bean cost per served drink = bag price ÷ usable servings. For a hypothetical ₱900 kilogram and 50 usable drinks, the bean cost is ₱18 per drink. This excludes milk, packaging, labor, utilities, and other costs. Compare coffees at the recipe you actually intend to serve.

For home brewing, 50 usable servings at two drinks per day would last 25 days. For a café, multiply expected drinks by dose and divide by the usable fraction to estimate bean requirements, then allow separately for delivery timing and reserve stock.

Explore Caffeine Brothers’ coffee selection and choose a coffee and dose that suit your brewing method before finalizing your purchasing plan.

Citation and calculation notes

When citing this table, include the dose, waste assumption, and definition of a serving. A precise statement is: “At an 18g dose and a 10% coffee-waste allowance, 1kg of roasted coffee yields 50 complete recipe servings.” The linked guides support recipe inputs; the yield arithmetic and waste scenarios are Caffeine Brothers’ calculations. Recipes can be adjusted to taste, so no single cup count applies to every kilogram.