Brew ratio and dose/yield math

Brew Ratio and Dose/Yield Calculations

• Brew Ratio:

• Defined as the mass of coffee grounds to the mass of water used.

• Example: 1:16 ratio → 20 g coffee in 320 g water.

• Dose:

• The amount of coffee used for brewing.

• Directly affects strength and extraction potential.

• Yield:

• The final mass of liquid coffee extracted.

• Used with dose to calculate extraction yield (EY).

• Extraction Yield Formula:

• EY (%) = (TDS × Beverage Weight) / Dose × 100

• Example: 1.3% TDS in 320 g brew using 20 g coffee → EY = (0.013 × 320) / 20 × 100 ≈ 20.8%

• Adjustments:

• Increase dose or grind finer → higher extraction, stronger brew.

• Decrease dose or grind coarser → lower extraction, lighter brew.

• Practical Tip:

• Use a scale and refractometer for precision.

• Record parameters to refine recipes and ensure consistency.

• Outcome:

• Controlled coffee strength, balanced flavor, reproducible brews across sessions.

• Tags:
• Extraction Yield
• Coffee Water
• Dose Yield
• Brew Ratio
• Coffee Grounds
• Ratio Coffee
• Yield Ey
• Balanced Flavor
• Higher Extraction
• Practical Tip
• Grind Finer
• Ey Tds
• Dose Grind
• Beverage Weight
• Grind Coarser
• Ensure Consistency
• Strength Extraction