CoffeeLab

Coffee science, applied

Understand the cup. Then design the next one.

A wiki on the physics and chemistry of brewing, a calculator that predicts extraction and strength before you pour, and a community library of recipes, beans and logged experiments.

Open the brew calculatorRead the wiki

Brew calculator

Dose, ratio, grind, temperature and time in — predicted TDS, extraction yield and control-chart position out.

Recipe library

Browse, save and submit recipes for every brewer, each tagged with the roast and process it was designed for.

Bean matcher

Every bean in the library is scored against every recipe, with concrete adjustments for the mismatch.

Latest updates

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Start with the fundamentals

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Fundamentals

Extraction, TDS and the Brewing Control Chart

The two numbers that describe every cup of coffee — how much you dissolved, and how concentrated it is — and how they relate.

Fundamentals

Brew Ratios

Why 1:16 became the filter default, what changes as you move away from it, and why espresso and cold brew use completely different numbers.

Variables

Grind Size and Particle Distribution

Surface area is what water actually sees. How grind size, fines and grinder design shape extraction.

Variables

Water Chemistry for Coffee

Coffee is 98 % water. Hardness, alkalinity and how to build a brewing water that flatters extraction.

Featured recipes

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Pour Over (V60 / Kalita)

Hoffmann-style Ultimate V60

30 g · 1:16.7 · 95 °C

French Press

No-Plunge French Press

30 g · 1:16.7 · 94 °C

Espresso

Modern 1:2 Espresso

18 g · 1:2 · 93 °C

In the bean library

All beans →

Brazil Cerrado Natural

natural · medium-dark

hazelnut, dark chocolate, brown sugar, heavy body

Kibingo Burundi 2026

washed · light

ginger peach puree, honeycrisp apple, panela, lemongrass, dried tropical fruit

Colombia Anaerobic Natural

anaerobic · medium-light

tropical, funky, pineapple, rum

Colombia Huila Pitalito

washed · medium

caramel, red apple, milk chocolate, balanced