Add More Coffee Calculators
Enter the coffee dose or steeping water weight to calculate the matching amount. The filtered-yield estimate subtracts assumed retained water, equal to the dry coffee weight, from the steeping water. You can also calculate dilution after filtering. The default is 50 g coffee at 1:12.5, which is 625 g water and about 575 g filtered. Use the estimate as a starting point and check the actual yield and flavor after brewing.
Cold brew is made by steeping coffee grounds in cool water for an extended period, then filtering out the grounds. The calculator first works out the brew ratio by weight. A ratio of 1:12.5 means one part coffee to 12.5 parts water, such as 50 grams of coffee with 625 grams of water.
The “expected filtered liquid” estimate assumes the grounds retain water equal to their dry weight and subtracts that amount from the steeping water. For a more accurate dilution calculation, replace this estimate with the weight of the coffee you actually filtered. Add dilution water after filtering. The calculator covers quantities and dilution; it does not estimate extraction yield, caffeine content, or flavor.
If you already weighed the coffee, keep “I have coffee” selected. If you already know the amount of steeping water, switch to “I have water.” The page opens at 1:12.5, matching Seninde’s 8 g per 100 ml of water, closer to drinking the steep as-is. 1:8.3 is the stronger ratio from that study. 1:5 is the Davis concentrate protocol; you would usually add water after filtering. Choose a preset as a starting point, then adjust it as needed; entering a different ratio clears the preset selection.
To drink the steep as-is, leave added water at 0. If you switch to 1:5 for concentrate, the estimated filtered yield updates with the coffee dose and steeping water weight; then enter the amount of dilution water. Milk or ice counts as dilution too; keep using weight.
Grind size still changes extraction. Cold brew often starts coarser than pour-over. Choose the actual grind setting based on your equipment and brewing results.
Cold brew has no single official ratio. The 2022 UC Davis immersion study used 1:5, then diluted to 2% TDS for tasting. A 2024 paper from the same group calls 1:5 a typical industry concentrate ratio and diluted by two before the panel. Seninde and colleagues used 8 g and 12 g of coffee per 100 ml of water; more coffee generally tasted more bitter.
The 2021 hot-water immersion study found that more water per gram of coffee generally lowers strength at equilibrium; it did not directly test cold brew. To adjust strength, start with the coffee-to-water ratio while keeping steeping time and grind size unchanged, so you can compare the effect of each adjustment.
Use a scale to check quantities and taste the result as you adjust dilution. The calculator does not determine steeping time, acidity, or sweetness. Hot coffee poured over ice, ice drip, and nitro are different methods; see what cold brew is.
No. 1:5 is the concentrate ratio in the UC Davis immersion work, and that group also describes it as a typical industry concentrate starting point. Another sensory study used 8 g or 12 g of coffee per 100 ml of water. More coffee usually means a stronger, often more bitter cup. There is no single home recipe.
Concentrate uses more coffee relative to the steeping water and is usually diluted with water or milk before drinking. Ready-to-drink uses more water in the jar. The page opens at 1:12.5, closer to drinking the steep as-is. 1:5 is the Davis concentrate protocol and will taste strong if you skip the extra water.
No. The 2022 Davis cups were diluted to 2% TDS. The 2024 follow-up diluted concentrate by two for tasting. These dilution steps matched strength for a tasting panel rather than setting a household standard. Adjust the added water to taste, using more if the coffee is too strong and less if it tastes thin.
The estimate assumes the grounds retain water equal to their dry weight and subtracts it from the steeping water. Weigh the actual filtered coffee and update the value for a more accurate dilution calculation.
This calculator uses grams. At home, 1 g of water is about 1 ml. Grounds hold liquid, so the filtered yield is less than the water you poured in. The initial yield estimate subtracts dry coffee weight from steeping water weight; weigh the filtered coffee to check the actual result.
This tool does not calculate time. Davis observed equilibrium around five hours at room temperature and 10 hours or more in the fridge. Papers also often cite 8 to 24 hours. Those are ranges and experimental notes, not a timetable. See the cold brew page for details.