Enter your concentrate strength and the strength you want to drink at — we'll do the dilution maths.
For concentrate brewed at 1:C and a target of 1:T, estimated added liquid = V × (T/C − 1), where V is the concentrate you are serving. Concentrate : added liquid is 1 : (T/C − 1).
Worked example: 250 ml at 1:5, aiming for 1:16, gives 250 × (16/5 − 1) = 550 ml added liquid, 800 ml total and a 1:2.2 serving dilution. Equal input and target ratios require no addition.
Limits: this uses brew ratios as a strength proxy. Grounds retain liquid, extraction varies and milk changes flavour; it does not predict measured TDS or caffeine. For measured strength, use coffee TDS with beverage mass in the Measured Coffee Strength Dilution tool; do not mix a mass-percent reading with volume without a density assumption. Count melting ice as additional dilution.
1:5 to 1:8 by weight is standard. Stronger concentrates are more efficient to store; weaker ones require less dilution.
Yes — the math is the same by volume. Expect a creamier, less "coffee-forward" drink.
Bitterness often comes from over-extraction during steeping. Try a coarser grind or a shorter steep next time, then dilute as normal.
Brew and store according to the brewer or recipe’s food-safety instructions. Use clean equipment and refrigeration; this dilution tool does not establish a safe storage duration.