Calculadora de Extracción de Espresso Gratis
Calcula la proporción de dosis, rendimiento y tiempo para un espresso perfectamente extraído.
Brew Ratio
2.0 :1 (yield:dose)
Fórmula
## How to Calculate Espresso Extraction ### Key Formulas **Brew Ratio = Liquid Yield / Dose** **Extraction % = TDS% x Yield / Dose** ### Brew Ratios - **Ristretto**: 1:1 to 1:1.5 (intense, concentrated) - **Normale**: 1:2 (standard espresso) - **Lungo**: 1:3+ (longer, more diluted) ### Ideal Targets - **Extraction yield**: 18-22% (SCA standard) - **TDS**: 8-12% for espresso - **Brew time**: 25-30 seconds for a 1:2 ratio ### Troubleshooting If extraction is too high (bitter): coarsen the grind or reduce dose. If too low (sour): fine the grind or increase dose.
Ejemplo Resuelto
18 g dose, 36 g yield in 28 seconds, 9% TDS.
- 01Brew ratio = 36 / 18 = 2.0:1 (normale)
- 02Extraction = 9% x 36 / 18 = 18%
- 03Flow rate = 36 / 28 = 1.29 g/sec
- 04This is a well-balanced extraction within the ideal range.
Preguntas Frecuentes
What is TDS and how do I measure it?
TDS (Total Dissolved Solids) is the concentration of extracted coffee compounds in the liquid. Measure it with a refractometer designed for coffee (like a VST or Atago). Without a refractometer, aim for the target brew ratio and time as proxies.
Why does my espresso taste sour?
Sour espresso is under-extracted. The grind may be too coarse, the brew time too short, or the dose too low. Try grinding finer (in small increments), which slows the shot and increases extraction.
Should I adjust dose or grind first?
Adjust grind size first. Grind has the largest impact on extraction. Change the dose only to fine-tune the shot volume and body. A good workflow: set dose, adjust grind for time, then tweak ratio for taste.
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