Espresso Shot Extraction Log & Calculator
Enter your dose and yield to get the extraction ratio and grind advice instantly. Log shots to track your dial-in progress. Everything stays in your browser. Nothing uploaded.
Extraction result
Shot log
| Date | Dose/Yield | Time | Ratio | Grind | Notes |
|---|
Learn more: reading your shot ratio
What the ratio tells you
The ratio is liquid yield divided by dose. An 18 g dose that produces 36 g in the cup is 2.0:1. The log labels anything from 1.5:1 to 2.5:1 as the standard range, under 1.5:1 as a short ratio and over 2.5:1 as a long ratio.
The ratio describes how concentrated the shot is, not how well it was extracted. Two shots at 2:1 can taste sour or bitter depending on grind, time and temperature. Use the ratio to hold one variable steady while you change another.
How to move the ratio
To lengthen a short shot, let more liquid through or use less coffee. To tighten a long one, stop the shot earlier or use more coffee. A 20 g dose at 1.2:1 gives 24 g, while stopping at 40 g makes it 2.0:1.
The TDS estimate
TDS is the share of the drink that is dissolved coffee. The log estimates it as 20 divided by the ratio, which assumes about 20% of the coffee dissolves. That gives 10% at 2:1, 13.3% at 1.5:1 and 8% at 2.5:1.
It is an estimate from the ratio alone. A refractometer measures real TDS, and a shot that extracts more or less than 20% will differ from the number shown.
What the log keeps
The log stores your last 30 shots in your browser and lists the 10 most recent. It shows your average ratio and the logged shot closest to 2:1. Nothing leaves your device.
FAQ
What is the difference between ratio and TDS?
Ratio compares the liquid out to the coffee in. TDS estimates how much of that liquid is dissolved coffee, which is a measure of strength. In this log the TDS figure is derived from the ratio, so a longer ratio always shows a lower TDS.
My shot is in the standard range but tastes sour. What should I try?
Sour usually points to under-extraction, so try a finer grind or a longer shot time. The ratio alone cannot tell you this, which is why the log also records grind and notes.
Why log every shot instead of tasting as I go?
Dose, grind, yield and time all change at once while you dial in. A log lets you see which change produced which result instead of relying on memory.