Coffee Brewing Calculator
Scale recipes by weight or yield, compare extraction variables, and brew to perfection with our visual guide & sound-alert timer.
Advanced Customizations
Grams of water absorbed per gram of dry coffee.
Percentage of coffee bean compounds dissolved in water.
Dry Coffee Beans
20.0
g
Water Volume to Pour
320.0
g
Estimated Coffee Yield (Cup size)
280.0
g
Water Absorbed
40.0 g
Grind Profile
Medium-Fine
Water Temperature
94°C
Actions
Ratio Strength Spectrum
Strong
Ideal Balance
Light
Golden Ratio (Perfect Balance)
Guided Brew Timer
00:00
Ready
Select brewing preset, configure weight parameters, and press Start.
Recent Brewing History Log
| Date / Time | Method | Coffee Used | Water Poured | Brew Ratio | Yield Volume | Action |
|---|
No coffee sessions logged yet. Tap "Log Recipe" above to record your extractions.
Scientific Foundations of Coffee Extraction
⚖️
Brew Ratio
The ratio of dry coffee grounds to hot water regulates strength (solubles density) and extraction rate. Ratios between 1:15 and 1:18 are considered the "Golden Ratio" range for drip brewing. Higher ratios (like 1:18) yield lighter, tea-like notes, while lower ratios (1:12 to 1:14) produce dense, heavier bodies.
⚙️
Grind Size Profile
Grind size determines the total surface area exposed to hot water. Fine grinds (used in Espresso) expand surface exposure, calling for rapid, pressurized extractions. Coarse grinds (French Press) require prolonged immersion times (e.g. 4 minutes) to dissolve soluble compounds slowly and prevent bitterness.
🔥
Water Temperature
Water temperature affects the rate at which flavors are extracted from grounds. Hotter water (94°C–96°C) extracts rapidly, which can pull bitter compounds if over-extracted. Cooler water (85°C–88°C) is ideal for dark roasts or specific devices like AeroPress to minimize bitterness and highlight sweetness.