Coffee Brewing Calculators
A small, sharp set of brewing tools for people who weigh their coffee. Pick a ratio, measure your extraction, plot it on the SCA control chart, dial in espresso, or batch a cold-brew concentrate — each calculator is sourced, tested and built to read at a glance. No login, no fluff: just the numbers, then taste and adjust.
The brewing workflow
These tools follow the path of a brew — from choosing a ratio to fixing the taste in the cup. Start anywhere; each step links to the next.
- 1
Set your ratio
Grams of coffee for your water — the backbone of every brew.
Coffee to Water Ratio Calculator → - 2
Measure strength
Turn a refractometer reading into extraction yield and a Golden Cup verdict.
Coffee Extraction Yield & Strength Calculator → - 3
Plot the chart
See where your recipe lands on the SCA Brewing Control Chart — no refractometer needed.
Coffee Brewing Control Chart Calculator → - 4
Dial in espresso
Dose, ratio and shot time, with sour-vs-bitter troubleshooting.
Espresso Ratio & Dial-In Calculator → - 5
Batch cold brew
Size a concentrate, then dilute it to a drinkable strength.
Cold Brew Coffee Ratio & Dilution Calculator →
All coffee calculators
-
Coffee to Water Ratio Calculator
How many grams of coffee for your water or cups, using the SCA golden ratio, with presets per brew method.
Run → -
Coffee Extraction Yield & Strength Calculator
Turn a refractometer TDS reading into extraction yield and strength, plotted on the SCA Brewing Control Chart with a sour/bitter verdict.
Run → -
Coffee Brewing Control Chart Calculator
Plot your brew ratio on the SCA Brewing Control Chart without a refractometer — estimate strength and extraction and see if you hit the Golden Cup.
Run → -
Espresso Ratio & Dial-In Calculator
Dose, ratio and yield for espresso — ristretto, normale or lungo — with a 25–30 s shot-time check and sour-vs-bitter dial-in advice.
Run → -
Cold Brew Coffee Ratio & Dilution Calculator
Coffee and water for cold brew concentrate (1:4–1:6), the yield after the grounds soak, and exactly how much water to add to dilute to taste.
Run →
How we get the numbers
Every tool uses published brewing science: the SCA Golden Cup bands (18–22% extraction × 1.15–1.35% strength), the extraction-yield formula (TDS% × beverage ÷ dose), and the espresso and cold-brew ratios baristas actually use. Figures are starting points, not rules — beans, roast, grinder and water all shift the target, so the last step is always to taste and adjust.