Brew Calculator
Design a brew on paper. Set the variables and see the theoretical water, beverage, extraction yield and strength, plotted on the brewing control chart. Then brew it, measure it, and compare.
20 g
1:16.7
334 g water
6 · medium
1 = finest, 10 = coarsest
94 °C
3:00
Extraction yield
20 %
ideal-extracted
TDS (strength)
1.37 %
ideal
Beverage
292 g
334 g in, 2.1 g/g retained
Dissolved coffee
4 g
of 20 g dose
Caffeine (est.)
240 mg
arabica, whole beverage
Target TDS
1.15–1.45 %
for this method
- On target: this brew lands in the ideal zone of the brewing control chart.
Enter a measured brew (refractometer)
The prediction is a simplified model: base yield per method, adjusted for grind (surface area), temperature, contact time (diminishing returns) and ratio, with TDS from mass balance. Read Extraction, TDS and the Brewing Control Chart for the theory.