PRECISION MANUAL EXTRACTION
Dial in the gram.
Pour with intent.
From hand-drip 4:6 water stages to espresso flow rates and digital TDS yield maps. Simple calculations for your daily cup.
sweeter cup.
WORKSHOP BENCH / 01 Dose. Flow. Extract.
THE LAB TOOLS
Choose your extraction goal.
Three focused tools for filter and espresso craft.
01 / EXTRACTION WORKSHOP
Pour-Over Ratio & 4:6 Brew Planner
Calculate exact grams per pour stage with live countdown timer.
Plan pour stages
02 / EXTRACTION WORKSHOP
Espresso Brew Ratio & Dialing Assistant
Determine target liquid output and flow rate for Ristretto, Normale, or Lungo.
Dial espresso shot
03 / EXTRACTION WORKSHOP
TDS & Extraction Yield (EY%) Analyzer
Map your refractometer TDS readings onto the SCA Golden Cup standard.
Analyze extractionEXTRACTION NOTES
The science behind the pour.
Hand Drip Mechanics
Pour-Over Ratios Explained: From 1:15 to 1:18
Why 1:16.67 (60g/L) is the global benchmark, and when to shift tighter or wider based on roast degree.
Advanced Pour-Over
The Tetsu Kasuya 4:6 Method: Sweetness vs Strength
How dividing brew water into a 40% flavor phase and 60% strength phase revolutionized manual brewing.
Espresso Craft
Espresso Brew Ratios: Ristretto, Normale & Lungo
Mastering the 1:2 extraction standard and diagnosing sour under-extraction vs bitter over-extraction.