3/4 Cup Water in Grams
3/4 cup of water weighs 177.8 g (poured, USDA). The reference liquid for all volume-to-weight conversion. All the figures on this page are approximate conversions based on the USDA value of 237 g per cup, so when a recipe really matters, verify with a kitchen scale.
It is used for every kind of cooking, baking and drinks. That range of uses is part of why the conversion comes up so often: the same ingredient appears in everyday cooking and in precise baking, and the two situations demand different levels of accuracy. Knowing the weight of 3/4 cup, rather than guessing from a measuring cup, keeps the result consistent no matter which recipe you are following, and it lets you scale a recipe up or down without the errors multiplying.
Why weighing 3/4 cup of water beats measuring it in cups
Liquid is the ingredient that sets the hydration of a recipe, and 3/4 cup is an amount that appears in cakes, dressings, and braises all the time. Weighing it matters because a measuring jug is easy to misread: the curved surface of the liquid makes the level hard to see, and reading it from above makes it look lower than it is. A jug measure can be 10 g or more off, which is enough to change a batter from thick to thin. Weighing removes that whole source of error, and it is faster than pouring, checking, and pouring again.
Water cups to grams conversion table
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 59.2 g |
| 1/3 cup | 79 g |
| 1/2 cup | 118.5 g |
| 2/3 cup | 158 g |
| 3/4 cup | 177.8 g |
| 1 cup | 237 g |
| 1 1/4 cups | 296.2 g |
| 1 1/2 cups | 355.5 g |
| 2 cups | 474 g |
| 3 cups | 711 g |
One tablespoon of water weighs about 14.8 g, and one teaspoon about 4.9 g. Three quarters of a cup is 12 tablespoons, and it occupies about 177 ml by volume, the same as 3/4 cup of anything, because volume does not change from one ingredient to the next. Only the weight changes, and that is why the table above is organised by weight rather than volume. The table is rounded to the nearest tenth of a gram where the fraction demands it, so the numbers are approximate by design; the 3/4 cup figure of 177.8 g is the one to use when a recipe calls for 3/4 cup.
How the weight was measured
Poured is the method used for this ingredient, and it matters because the same cup can hold a different weight depending on how it was filled. Spooned and levelled means spooning the ingredient into the cup and levelling the top with a straight knife, without packing it down. Packed means pressing the ingredient firmly into the cup until it holds its shape. Poured means pouring a liquid into a measuring jug up to the line. Scooped means pushing the cup through a solid fat and levelling the top.
The source for the 237 g per cup figure is USDA, and this page follows that value exactly rather than averaging across sources, because an average of two different measuring methods is a number that matches nobody's cup.
One US cup is 236.6 ml, so water weighs 237 g. King Arthur rounds water to 227 g; we use the exact 237 g.
All the figures on this page are approximate conversions. When a recipe really matters, verify with a kitchen scale: weigh the ingredient directly into the bowl on a tared scale and trust that number over any cup.
Worked examples
A bread dough that needs precise hydration
A bread dough calling for 3/4 cup of water needs 177.8 g. Bread hydration is measured as a percentage of the flour weight, so the water amount decides whether the dough is stiff or slack, and a 10 g error changes the handling completely. Weighing 177.8 g is the only reliable method, because a jug measure of water is easy to misread by that much, and the dough will tell you the difference.
A rice pilaf for a family dinner
A pilaf recipe that uses 3/4 cup of water needs 177.8 g, though most pilafs use more water than rice by volume and this amount would suit a small side portion. The water-to-rice ratio decides whether the grains come out fluffy or mushy, so the weight matters. Weighing the water keeps the ratio exact, especially when you scale the recipe up for a crowd.
A sourdough starter feeding
Feeding a sourdough starter with 3/4 cup of water needs 177.8 g, mixed with the same weight of flour for a 100 percent hydration starter. Starter feeding is done by weight because the flour-to-water ratio decides how active the culture becomes. Weighing 177.8 g of water and the same weight of flour keeps the starter consistent from one feeding to the next.
When this conversion matters most
This conversion matters most in bread and in sourdough, where water is not just an ingredient but the variable that sets the dough. Hydration is measured by weight, and a bread recipe that calls for 3/4 cup of water expects 177.8 g, not a rough jugful. Water is also the reference for every other liquid conversion: one US cup is 236.6 ml, so water weighs 237 g per cup, and every other liquid is measured against that. For soups and stews, the exact weight hardly matters, and a jug is fine. The one number to remember is that water is heavier per cup than oil, so never assume a cup of liquid weighs the same as a cup of water unless it is water.
Common mistakes
The most common mistake is using the King Arthur rounded figure of 227 g per cup, which gives 170.2 g for 3/4 cup, about 8 g light. The exact value is 237 g per cup, giving 177.8 g. A second mistake is reading a measuring jug from above, which makes the water look lower than it is; read it at eye level or weigh it. A third mistake is using cold water in a yeast dough, where it slows the rise, or hot water, which can kill the yeast; use lukewarm water around body temperature.
If you do not have a kitchen scale, use the tablespoon as your measure: 3/4 cup is 12 level tablespoons, and counting them out is more accurate than filling a cup, because each spoonful is levelled individually. For dry ingredients, spoon the ingredient into the tablespoon and level it with a straight knife; for liquids, fill the spoon to the brim on a flat surface. It is slower than weighing, but it is far more reliable than a cup, and it will get you close enough for most recipes. For baking, though, a scale is worth buying: even a cheap one pays for itself the first time a cake comes out right.
Storage
No special storage needed. The reference liquid for all volume-to-weight conversion. It is used for every kind of cooking, baking and drinks. Knowing how the ingredient is stored matters for the conversion too: an ingredient that has absorbed moisture or dried out will weigh differently per cup, so store it properly and weigh it fresh for the best results.
Frequently asked questions
How many grams is 3/4 cup of water?
3/4 cup of water weighs 177.8 g, poured, using the USDA value of 237 g per cup. One US cup is 236.6 ml, so the weight is exact for practical purposes. Verify with a kitchen scale when the recipe matters, especially for bread.
How many millilitres is 3/4 cup of water?
3/4 cup is about 177 ml, because one US cup is 236.6 ml and three quarters of that is 177.4 ml. Since water weighs 1 g per ml, 177 ml of water weighs about 177 g, which matches the 177.8 g figure within rounding.
How many tablespoons is 3/4 cup of water?
3/4 cup is 12 tablespoons, and one tablespoon of water weighs about 15 g. That gives roughly 177.8 g for the full 12 tablespoons. For bread and baking, weighing the water directly is far more accurate than counting spoonfuls.
Why do some sources say 227 g per cup for water?
The King Arthur Baking chart rounds water to 227 g, which is 8 ounces by weight, but one US cup is 236.6 ml and water weighs 1 g per ml, so the exact value is 237 g per cup. We use the exact value, giving 177.8 g for 3/4 cup.
Does the temperature of water change its weight?
Barely. Hot water is very slightly less dense than cold water, but the difference is less than a gram per cup, far too small to matter in any recipe. Weigh 177.8 g at whatever temperature the recipe calls for, and do not adjust for it.