意式浓缩萃取计算器
使用此意式浓缩萃取计算器快速获得准确的计算结果。
Brew Ratio
2.0 :1 (yield:dose)
公式
How to Calculate Espresso Extraction
Key Formulas
Brew Ratio = Liquid Yield / Dose
Extraction % = TDS% x Yield / Dose
Brew Ratios
Ideal Targets
Troubleshooting
If extraction is too high (bitter): coarsen the grind or reduce dose. If too low (sour): fine the grind or increase dose.
计算示例
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.
常见问题
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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