100 grams of coffee is about 6.8 tablespoons. One tablespoon of coffee weighs about 14.8 g, and one teaspoon is about 4.9 g. Brewed black coffee is essentially flavoured water, so it weighs the same as water per spoon, and its job in baking is not to taste of coffee but to make chocolate taste more like chocolate.
All figures on this page are approximate, and they come from USDA, measured poured. Brewed black coffee, essentially flavoured water. Drinking, tiramisu, chocolate cake and sauces. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from USDA, measured poured. One US cup is 16 tablespoons, so every figure here is the cup weight of 237 g divided by 16, rounded to one decimal place. Brewed black coffee, essentially flavoured water. Drinking, tiramisu, chocolate cake and sauces.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of coffee |
|---|---|
| 1 teaspoon | 4.9 g |
| 1 tablespoon | 14.8 g |
| 2 tablespoons | 29.6 g |
| 3 tablespoons | 44.4 g |
| 4 tablespoons | 59.2 g |
| 5 tablespoons | 74.1 g |
| 6 tablespoons | 88.9 g |
| 8 tablespoons | 118.5 g |
| 10 tablespoons | 148.1 g |
| 12 tablespoons | 177.8 g |
| 1 cup (16 tablespoons) | 237 g |
| 100 g | 6.8 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of coffee is about 6.8 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A chocolate cake with a coffee secret
A chocolate cake uses 8 tablespoons of brewed coffee, about 118.5 g, in place of some of the water in the batter. The coffee does not make the cake taste of coffee; it deepens the chocolate flavour, which is why so many chocolate cake recipes call for it. Eight spoonfuls is the right amount for a single layer cake, and the coffee should be strong and cooled, because hot coffee can start cooking the eggs.
A tiramisu for a dinner party
A tiramisu for six uses 12 tablespoons of brewed coffee, roughly 177.8 g, cooled and mixed with a little sugar and coffee liqueur. The sponge fingers are dipped in the coffee, not soaked, because soaked fingers fall apart and make the tiramisu soggy. Twelve spoonfuls is enough for a dish that serves six, and the tiramisu should be chilled overnight so the flavours meld.
A coffee sauce for a chocolate dessert
A coffee sauce for a chocolate dessert uses 4 tablespoons of brewed coffee, about 59.2 g, simmered with sugar and a little cream until it thickens. The sauce should be glossy and pourable, not thick, and it should be served warm over the dessert. Four spoonfuls makes a sauce for four, and the sauce should be made just before serving so it stays glossy.
Getting it right in your kitchen
Coffee matters in baking for a reason that surprises many cooks: it makes chocolate taste more like chocolate. A chocolate cake made with coffee instead of water has a deeper, richer flavour, and the coffee itself is barely detectable. In tiramisu, coffee is the defining flavour, and the strength of the brew decides the dessert. At 237 g per cup, brewed black coffee weighs the same as water, so a tablespoon is about 14.8 g and 100 g is about 6.8 tablespoons. The practical rule is to use strong, cooled coffee for baking, because weak coffee adds water without flavour, and hot coffee can cook the eggs in a batter. For tiramisu, the coffee should be strong enough to taste on its own.
Scaling with tablespoons is easy once you know the weight of one spoon. To measure 100 g of coffee, count out about 6.8 tablespoons, and for 50 g, about 3.4 tablespoons. Halving a recipe that calls for 100 g means using 50 g, and doubling it means 200 g, or about 13.5 tablespoons. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. For large amounts, switch to a cup measure or a scale: counting out more than 16 tablespoons is slow and error-prone, and a cup is faster and more accurate.
Storage. Drink fresh; refrigerate leftovers up to 1 week.
- Use strong, cooled coffee in chocolate cake; it deepens the chocolate flavour.
- Dip sponge fingers briefly for tiramisu; soaking makes them fall apart.
- Dissolve instant coffee before adding it to a batter.
Frequently asked questions
How many tablespoons is 100 grams of coffee?
100 grams of brewed black coffee is about 6.8 tablespoons, poured, using the USDA value of 237 g per cup. One tablespoon weighs about 14.8 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of coffee?
One tablespoon of brewed black coffee weighs about 14.8 g, and one teaspoon is about 4.9 g. Brewed coffee is essentially flavoured water, so it weighs the same as water per spoonful.
Why do chocolate cake recipes use coffee?
Coffee deepens the flavour of chocolate without making the cake taste of coffee. The bitterness of the coffee balances the sweetness of the sugar and brings out the cocoa. A chocolate cake made with coffee tastes more chocolatey than one made with water, which is why so many recipes call for it.
Can I use instant coffee in baking?
Yes, but dissolve it first: stir the granules into a little hot water and let it cool before adding it to the batter. Undissolved granules leave bitter specks in the finished cake. For tiramisu, brewed coffee is better, because the flavour is smoother.
How long does brewed coffee keep?
Drink it fresh for the best flavour. Leftover brewed coffee keeps in the fridge for up to a week, and it is fine for baking and tiramisu, though it loses its fresh aroma. Coffee grounds go stale in a couple of weeks once opened, so buy small amounts and keep them sealed.
Common mistakes to avoid
The most common mistake is using weak coffee in a chocolate cake, where it adds water without flavour; brew it strong. The second mistake is soaking sponge fingers in coffee for tiramisu, instead of dipping them briefly; soaked fingers fall apart and make the dessert soggy. The third mistake is adding hot coffee to a batter with eggs, which can start cooking the eggs before the cake is in the oven; let the coffee cool first. Finally, do not use instant coffee granules straight in a batter without dissolving them, because the granules leave bitter specks in the finished cake.