Click to show tips
Pick a scenario to see how the calculator works, then adjust the values
Two standard cups of medium-strength drip coffee.
Key values: 2 cups (6 oz each) · Medium strength · Arabica beans
A classic double espresso with standard extraction.
Key values: 18g dose · Normale profile · 25-30 sec pull
A batch of cold brew concentrate for the week.
Key values: 500 mL water · Strong ratio 1:4 · 18-24 hr steep
A single precise pour-over with bloom calculation.
Key values: 1 cup · Medium-strong · Bloom water shown
Select your brew method, specify servings or water volume, and choose your strength to get precise coffee measurements in grams, tablespoons, and scoops.
Cold brew steeps coarsely ground coffee in cold or room-temperature water for 12–24 hours. The long steep time compensates for the lack of heat, producing a smooth, sweet concentrate with roughly 67% less perceived acidity than hot coffee.
Cold brew is typically made as a concentrate and diluted before drinking:
This is much stronger than hot brew (1:15). You dilute it before serving.
| Batch size | Coffee | Water |
|---|---|---|
| 500 ml concentrate | 100 g | 500 ml |
| 1 L concentrate | 200 g | 1 L |
| 2 L concentrate | 400 g | 2 L |
To serve, dilute the concentrate with water (or milk) at a ratio of about 1:1 to 1:2. The dilution formula:
A 1:5 concentrate diluted 1:1 with water gives an effective ratio of — between standard drip (1:16) and espresso strength. Diluting 1:2 gives , similar to drip.
12–16 hours. Faster extraction due to slightly warmer water. Slightly more acidic than refrigerator cold brew.
18–24 hours. Slower extraction, smoother result. The cold suppresses bitter compound extraction.
Heat accelerates the extraction of chlorogenic acid and other acidic compounds. Without heat, cold brew extracts fewer of these compounds while still dissolving sugars, caffeine, and flavor oils through the extended steep time. The result: a concentrate with a pH of about 6.3 versus 4.8–5.1 for hot brew — roughly 67% less acidic by concentration of hydrogen ions.
A 1:5 ratio (coffee to water by weight) produces a strong concentrate meant to be diluted before drinking. For ready-to-drink cold brew without dilution, use 1:12 to 1:15. For example, 200 g of coffee to 1 L of water makes a standard concentrate batch.
At room temperature, steep for 12-16 hours. In the refrigerator, steep for 18-24 hours. Longer steeping at colder temperatures produces a smoother, less acidic result because the cold suppresses extraction of bitter compounds.
Dilute the concentrate 1:1 with water or milk for a strength similar to strong drip coffee (effective ratio of about 1:10). For something closer to standard drip strength, dilute 1:2 (effective ratio of about 1:15). Adjust to your taste.
Heat accelerates the extraction of chlorogenic acid and other acidic compounds. Cold water extracts fewer of these while still dissolving sugars, caffeine, and flavor oils over the long steep. Cold brew has a pH of about 6.3 versus 4.8-5.1 for hot brew -- roughly 67% less acidic.
Use a coarse grind, similar to raw sugar or coarse sea salt. Fine grinds over-extract during the long steep and produce a bitter, muddy result. Coarse grinds also make filtering easier and produce a cleaner concentrate.