How many ounces is a coffee cup?
The contents of this article are fact-based except otherwise stated within the article.
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we are going to answer ‘how many ounces is a coffee cup?’ Also, we will see the standard size of a coffee cup and some other metric measurements available around the globe.
How many ounces is a coffee cup?
Ounces in a coffee cup variates based on the coffee maker or drinker. An average coffee mug in the US can hold up to 250 milliliters or 8.45 fluid ounces of coffee. This measurement for a cup size is widely accepted.
However, few countries have their own metric systems too. For example, in Japan, their cups can hold up to 200 milliliters of liquid that is equal to 6.76 fluid ounces.
How many ounces is a standard coffee cup?
All coffee cups are different. Some are thicker while some are taller than usual. As a general rule, cups are often smaller and hold up to 6 fluid ounces. While mugs on other hand are a bit wider or taller and hold up to 8 to 12 fluid ounces of liquid.
Cups are preferred to serve tea while mugs are the first choice to serve coffee or hot chocolate.
How many ounces are there in a standard serving of coffee?
A standard serving of coffee has 6 fluid ounces of brewed liquid. This 6-ounce serving excludes any added creamer or milk or any flavoring agent, it’s just plain brewed coffee.
Why is 6 ounces a standard serving?
Most coffee makers work on the 6 fluid ounce per serve principle. They need 1 to 2 tablespoons of coffee grounds per 6 fluid ounces of water. For this reason, 6 fluid ounces of coffee are set as standard.
Other coffee cup sizes
Size of coffee cups variates. Not a single you own will fill up a uniform amount of liquid. However, there are a few set sizes that range within;
- A coffee mug contains about 8 fluid ounces
- A slightly taller mug contains about 12 fluid ounces
- Travel size coffee mugs contain about 16 fluid ounces
- Traveling flask contains about 21 fluid ounces
Similarly, Starbucks have their own sizes for coffee which is divided into;
- Short containing about 8 fluid ounces or 240 milliliters
- Tall containing about 12 fluid ounces or 350 milliliters
- Grande containing about 16 fluid ounces or 470 milliliters
- Venti hot containing about 20 fluid ounces or 590 milliliters
- Venti cold containing about 24 fluid ounces or 710 milliliters
- Trenta cold containing about 31 fluid ounces or 920 milliliters
Similarly, some coffee types have their own serving sizes like;
- Cappuccino contains about 5 to 5.5 fluid ounces or 150 to 160 milliliters
- Latte contains about 11 to 15 fluid ounces or 325 to 440 milliliters
- Espresso contains about 2 to 3 fluid ounces or 60 to 90 milliliters
Why is espresso served in a smaller cup, unlike other coffee?
Espresso is often served in a 2 to 3 fluid ounce cup this is because espresso is a pure concentrated, rich form of coffee. A few other types that are served in smaller quantities are Moka pot or Turkish coffee.
While other types of coffee are often diluted with water, foamed milk, cream, sweeteners, flavors, coconut oil, butter, lemon or alcohol. These additives add volume and cut down the bitterness and richness of concentrated coffee.
What are the different cup sizes used around the globe?
Like has been mentioned before, cup sizes differ based on the country you are in. Some examples are;
- The United States uses the imperial system, which defines a cup as 8 fl. oz. (or 240 ml)
- In Japan, a cup is 200 milliliters. But the traditional Japanese unit is 180.4 ml
- In Latin America, a cup varies across countries. It can be between 200 and 250 ml
- In Canada, a cup is 250 milliliters – the metric standard. But a Canadian cup is 227 ml
If you want to learn about the most popular types of coffee and how it is made, please refer here.
How to brew a perfect cup of coffee?
Whether you use a coffee maker or coffee pot, it all follows the same rule that is 1 to 2 tablespoons of coffee grounds depending on your preference of light or rich flavor add 6 ounces of pure filtered water.
Other FAQs about Coffee that you may be interested in.
How many cups of coffee does a pound of coffee make?
Does Microwaving Coffee Change The Taste
Conclusion
In this brief guide, we answered ‘how many ounces is a coffee cup?’ Also, we have seen the standard size of the coffee cups and some other metric measurements available around the globe.
Hopefully, you found this guide informative and helpful. In case of any queries or questions, please do let us know.
