Ten tools for manual brewing methods. Weigh, time and adjust with confidence — whether you're pouring a V60 at sea level or brewing at 2,500 metres.
Multiply every ingredient by new water / original water.
Open tool →Total water = dose × ratio. Ice = total water × ice share. Hot water is the remainder.
Open tool →Subtract bloom from total water and divide the remaining water into equal additions. Results distinguish added and cumulative weights.
Open tool →Estimated collected beverage = water − coffee × retained water factor − other loss.
Open tool →Conserve dissolved coffee solids: final mass = initial mass × initial TDS / target TDS.
Open tool →Hot mass = total × (target − cold) / (hot − cold). Cold mass is the remainder.
Open tool →
