Calculate coffee and water quantities for a target brew ratio and strength.
Ratio sets strength while extraction yield sets flavour balance, and the two are independent. Grounds retain about twice their weight in water, which is why the cup yield is less than the water added. Under-extraction tastes sour and over-extraction bitter regardless of ratio, so grind size rather than dose is what fixes those faults.
Coffee Ratio
Coffee = water ÷ ratio; strength = dissolved solids ÷ liquid yield
Coffee = water ÷ ratio; strength = dissolved solids ÷ liquid yield Ratio sets strength while extraction yield sets flavour balance, and the two are independent. Grounds retain about twice their weight in water, which is why the cup yield is less than the water added.
Under-extraction tastes sour and over-extraction bitter regardless of ratio, so grind size rather than dose is what fixes those faults.
This calculator takes 4 inputs: Water volume, Water per gram of coffee, Brew method, Target extraction yield. The pre-filled defaults are a realistic starting point — replace them with figures from your own environment for a result you can act on.