Three focused tools for pulling and evaluating espresso: brew ratio math, an oversized shot timer, and refractometer-based extraction yield.
Keep the beverage-to-dose ratio while changing the dose: new yield = old yield × new dose / old dose.
Open tool →Added water = espresso mass × water parts. Total drink is the sum.
Open tool →Multiply the espresso and milk masses per serving by the serving count.
Open tool →Average beverage mass flow = collected mass / measured time. The reciprocal is seconds per gram.
Open tool →
