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Recipe{{ resultsReady ? profileLabel : '—' }} Flow{{ resultsReady ? formatFlow(computation.values.average_flow_g_s) : '—' }} Window{{ resultsReady ? timeWindowDisplay : '—' }}
Choose balanced, ristretto, turbo, allongé, or modern sweet-shot targets.
Dry basket dose from 12 to 24 grams.
g
Beverage-side ratio from 1.40 to 3.50.
1:
Pump-on target from 15 to 50 seconds.
s
Accepted planning range: 80–100°C or its Fahrenheit equivalent.
Neutral at 0 g; use −10 to +10 g for a deliberate stop-weight offset.
g
Optional equipment context for the exported recipe.
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Planning method:
This is deterministic recipe arithmetic, not a prediction of extraction quality or taste.
yield = dose × ratio + adjustment; average flow = yield ÷ time
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The chart renderer is unavailable. The same planned checkpoints remain available in the recipe ledger.

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Coffee Brew Suite Plan coffee recipes for pour-over through espresso with mass-balance dose math, strength and extraction checks and controlled dial-in guidance.

Espresso recipes are easiest to repeat when coffee and beverage are weighed instead of judged by cup volume. The dry dose is the coffee placed in the basket, while beverage yield is the liquid mass in the cup. Their relationship is the brew ratio: an 18 g dose at 1:2 aims for 36 g of espresso.

Ratio sets the size and concentration of the drink, but it does not settle flavor on its own. Grind size, puck preparation, coffee age, water, machine temperature, and the way pressure and flow develop all change extraction. Shot time is therefore a diagnostic clue rather than a pass mark. A shot that reaches the planned weight on schedule can still taste sour, bitter, thin, or astringent.

Quantity What it controls What it cannot prove
Dry dose The coffee mass available for brewing How evenly the puck extracts
Brew ratio The intended beverage mass relative to dose The extraction percentage or final taste
Shot time A repeatable pump-on timing target Whether the flow was even throughout the shot
Temperature and pressure Starting context for the machine What happened inside the coffee bed

Ristretto, balanced, turbo, allongé, and modern recipes occupy different parts of this dose-ratio-time space. Their names are useful starting points, not universal standards. Basket geometry, grinder, roast level, and machine capability can make the same named style behave differently.

A sound dialing process changes one important variable at a time, weighs the actual output, records the result, and uses taste to choose the next adjustment. The planned yield is a stop weight; the flow line and pressure values are references for comparison, not predictions of extraction quality.

How to Use This Tool:

Start from a style that is close to the drink you want, then replace its defaults with measurements that suit your basket and machine.

  1. Choose a Style preset. It supplies an initial brew ratio, shot time, water temperature, pre-infusion, and pressure context.
  2. Enter the measured Dry dose, then adjust Brew ratio and Shot time if your recipe calls for different targets. Keep dose between 12 and 24 g, ratio between 1:1.40 and 1:3.50, and time between 15 and 50 seconds.
  3. Select Celsius or Fahrenheit for Water temperature. Use Yield adjustment only when you deliberately want the stop weight up to 10 g below or above the ratio-derived yield.
  4. Review Target beverage yield, the time window, and the average-flow reference. Pull the shot onto a scale and compare the measured result with the plan before changing the next variable.

Interpreting Results:

Target beverage yield is the value to use as the intended stop weight. The displayed time window extends three seconds below and above the chosen shot time, but falling inside that window does not make a shot correct by itself.

  • Treat Average flow and its reference band as whole-shot averages. Real espresso flow is not linear, so do not expect the scale to follow the plotted path at every second.
  • Read the temperature and pressure sequence as preset context. Confirm what the machine can actually control and measure.
  • When taste is off, keep the recorded dose and output, then change one of grind, ratio, temperature, or time deliberately. The recipe cannot identify channeling, puck defects, or extraction percentage.

Technical Details:

Beverage yield is calculated from dose and beverage-side brew ratio, with an optional signed stop-weight adjustment. Flow is then expressed as beverage mass divided by the chosen pump-on time. These are deterministic recipe quantities, not a fluid model of the puck.

Formula Core

The governing yield equation is:

Y=D×R+A

Here, Y is target beverage yield in grams, D is dry dose in grams, R is the beverage-to-dose ratio, and A is the signed yield adjustment in grams. The adjusted yield must remain greater than 0 g.

The average and reference-band flow values use the target yield and the selected time:

F=YT , Flow=YT+3 , Fhigh=YT−3

T is shot time in seconds. Because the allowed time is at least 15 seconds, the high-flow denominator is always positive. For an 18 g dose at 1:2 with no adjustment and a 29-second target, the result is 36 g and an average flow of about 1.241 g/s. Calculation retains full precision; visible values are rounded for display.

Lookup Core

Each style preset supplies a coherent starting row. Changing the dose does not alter these preset pressure values.

Preset Ratio Time Temperature Pre-infusion Pressure context
Balanced double1:2.029 s93°C6 s2.5 → 9.0 → 6.0 bar
Syrupy ristretto1:1.827 s94°C8 s3.0 → 9.5 → 7.0 bar
Turbo shot1:2.421 s92°C4 s2.0 → 7.5 → 6.0 bar
Allongé1:3.034 s93°C5 s2.5 → 8.5 → 6.0 bar
Modern sweet shot1:2.228 s93°C7 s2.5 → 9.0 → 6.5 bar

Temperature accepts 80–100°C or 176–212°F. Fahrenheit input is converted to Celsius by subtracting 32 and multiplying by 5/9; both units are then shown from the same temperature. The grinder note is descriptive only and never changes the calculation.

References: