Coffee Brew Ratio and Yield Calculator
Calculate coffee dose, water, and yield by method
Coffee brew ratio and yield calculator quick guide
This coffee brew ratio and yield calculator for pour-over, press, AeroPress, and espresso uses practical ratios to plan dose, water, and beverage. For filter styles, ratios are water to coffee by weight. Beverage is slightly less than total water because grounds retain liquid. For espresso, the ratio is yield to dose by mass.
Standard settings suit balanced cups. Pick strong for higher concentration or mild for a gentler extraction. Use a scale if possible; it improves repeatability more than any other upgrade. Adjust grind to hit timing targets and taste, then keep notes in the result box for consistency.
How brew water, beverage, and yield are calculated
Filter styles compute total water as dose times a method ratio. Beverage equals water minus an absorption allowance of about two milliliters per gram of coffee. If you enter a beverage size instead, the dose equals beverage divided by ratio minus absorption. Bloom water is about two and a half times the dose, followed by two to three equal pours to finish.
Espresso yield equals dose times the selected brew ratio. Timing suggests twenty five to thirty five seconds for a normale shot with typical pump machines. Dial in by adjusting grind and maintaining consistent puck prep.
Common coffee ratio questions
Do I change temperature when switching strength?
Keep water near ninety two to ninety six degrees Celsius for filter. For espresso, start around ninety three and adjust by taste.
How many pours after bloom?
Two or three even pours work well. Aim to finish between two and a half and three and a half minutes for most pour-overs.
What about AeroPress recipes?
Use the ratio as a base, then stir, steep about one to two minutes, and press over twenty to thirty seconds.