TOTAL DISSOLVED SOLIDS & EXTRACTION YIELD
Coffee & Tea Extraction Calculator
Bitter coffee is over-extracted; sour coffee is under-extracted. Calculate golden 1:15–1:17 coffee doses on your digital scale, kettle water temps, and run the precision countdown timer.
1. CHOOSE EXTRACTION METHOD:
500 ML (~2.1 CUPS)
200 ml (1 Mug)500 ml (Standard Chemex/Press)1000 ml (Full Liter Carafe)
COFFEE DOSE
32.5g
1:15 ratio (65g coffee per 1000g water)
WATER TEMPERATURE
205°F
(96°C) Target Kettle Temp
GRIND SIZE SPEC
Coarse
Coarse (Sea salt consistency)
EXTRACTION TIMER (240 SECONDS)
4:00
BREWING BLUEPRINT: Steep 4 mins, break crust with spoon, scoop foam, plunge gently without crushing bed.
INDEXED COFFEE & TEA BREWING PARAMETERS
| Brew Method | Golden Ratio | Water Temp (°F) | Grind Size | Extraction Time |
|---|---|---|---|---|
| French Press (Immersion) | 1:15 ratio | 205°F | Coarse | 4 mins |
| V60 / Chemex (Pour Over) | 1:16.6 ratio | 202°F | Medium-Fine | 3 mins |
| AeroPress (Inverted Standard) | 1:13 ratio | 195°F | Fine | 2 mins |
| Cold Brew Concentrate (1:8) | 1:8 concentrate | 68°F | Extra Coarse | 960 mins |
| Japanese Sencha & Green Tea | 1:65 ratio | 175°F | Whole loose leaf | 2 mins |
| English Breakfast & Assam Black Tea | 1:80 ratio | 212°F | Broken leaf / Whole leaf | 4 mins |