The Brew Blog

French press ratio is 1:15; the AeroPress ratio ranges 1:6 to 1:17 by recipe. Recipes by weight, grind pairings, and why these brewers reward different ratios.

Espresso ratio explained: 1:1 ristretto, 1:2 normale, 1:3 lungo. What each tastes like, when to use which, and how roast level should drive your espresso recipe.

Coffee extraction yield explained: the 18–22% SCA window, how to calculate EY from TDS and brewed weight, what under and over-extracted coffee actually tastes like.

Cold brew ratio guide: 1:4 to 1:5 for concentrate (diluted to serve), 1:7 to 1:8 for ready-to-drink. Recipes, grind, brew times, and how to pick a model.

A coffee refractometer measures TDS so you can calculate extraction yield. How to use one, when it earns its place, and why most home brewers don't actually need it.

Brew strength and extraction yield are independent. Strength is concentration (TDS); extraction is completeness (EY). Why mixing them up causes most home coffee.