Brew Method Comparison
| Method | Ratio | Grind | Time |
|---|---|---|---|
| Pour Over (V60) | 1:16 | Medium-fine | 3-4 min |
| French Press | 1:15 | Coarse | 4 min |
| Espresso | 1:2 | Fine | 25-30s |
| Cold Brew | 1:5 | Extra coarse | 12-24h |
| AeroPress | 1:12 | Medium | 1-2 min |
| Moka Pot | 1:7 | Fine-medium | 4-5 min |
Brewing Calculator
Calculate water-to-coffee ratios, extraction yields, and brew parameters for pour-over, French press, and espresso.
📐 How We Calculate — Learn about our calculation methodology, data sources, and quality standards.
Frequently Asked Questions
What is the golden ratio for coffee?
The SCA (Specialty Coffee Association) golden ratio is 1:18 (55g per liter). Most specialty baristas use 1:15 to 1:17 depending on roast and preference.
How does grind size affect taste?
Finer grind = more surface area = faster extraction = stronger/bitter. Coarser grind = less extraction = lighter/sour. Match grind to brew time.
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Open →How to Use This Brewing Calculator
Enter your recipe parameters: batch size, target gravity, grain bill, and hop additions. The calculator estimates OG, FG, ABV, IBU, and SRM.
Formula & How It Works
OG points = Σ(Grain lbs × PPG × Efficiency) / Volume in gallons. ABV = (OG – FG) × 131.25. IBU = Σ(Hops oz × Alpha% × Utilization × 7489) / Volume.
Calculation Example
5-gallon batch, 10 lbs two-row malt (PPG 37), 70% efficiency: OG = (10 × 37 × 0.70) / 5 = 1.052. If FG = 1.012, ABV = 5.25%.
Expert Tips
Water chemistry affects flavor more than most brewers realize. Keep fermentation temperature steady (ales: 64-72°F, lagers: 48-55°F). Document every brew for consistent improvement.