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.
Loaded from recipe Modern 1:2 Espresso.
18 g
1:2
36 g beverage
1.5 · extra fine
1 = finest, 10 = coarsest
93 °C
28 s
Extraction yield
20 %
ideal-extracted
TDS (strength)
22.22 %
strong
Beverage
16.2 g
36 g in, 1.1 g/g retained
Dissolved coffee
3.6 g
of 18 g dose
Caffeine (est.)
216 mg
arabica, whole beverage
Target TDS
8–12 %
for this method
- Cup will taste intense for this method. Use a wider (higher) ratio or dilute after brewing (bypass).
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.