Calculate brew water, yield, and extraction yield using SCA-standard formulas, with a tailored grind guide
The SCA's recommended ratio is 1:18, while specialty practice often uses 1:15–1:17.
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The Coffee Extraction Calculator computes the SCA (Specialty Coffee Association) Brewing Control Chart formulas — the global barista standard — entirely inside your browser with zero server communication. Enter your coffee dose and brew ratio, and it instantly shows the result, correctly branching the terminology: choosing pour-over gives you the "target water to pour," while espresso gives you the "target final yield." This reflects the scientific difference that pour-over is measured coffee-to-water (the water you pour in), whereas espresso is measured dose-to-yield (the weight of liquid extracted), since an espresso machine extracts rather than pours. If you own a refractometer (TDS meter), Pro mode lets you enter the final yield and TDS to calculate the real extraction yield (%) and plot your coffee as a red dot on the SCA Brewing Control Chart. When the yield falls outside the golden zone (18–22%), the tool tells you whether it is under- or over-extracted and gives grind, water-temperature, and time adjustment guidance. It is the measuring tool you reach for instead of a spreadsheet when dialing in your morning home-cafe recipe or a cafe machine. Note that roast level, channeling, and other real-world variables can change the actual taste, so use it as an aid.