DoseYield is a set of coffee calculators built around a single principle: weigh everything, guess nothing. Coffee is a food science problem dressed up as a craft, and most of it becomes tractable the moment you put a scale under the cup.
What is here
Seven tools: an espresso ratio calculator, a coffee to water calculator for filter methods, a strength and extraction calculator, a printable ratio chart, a water hardness converter, a milk steaming calculator, and a shot timer with a local log. All of them run entirely in your browser.
What is not here
- No accounts. There is nothing to sign up for and nothing to sign into.
- No tracking pixels. No analytics scripts following you around the internet.
- No affiliate reviews. If a product is mentioned it is because it solves a problem, not because there is a commission on it.
How the maths is derived
All conversions use weight in grams. Water is treated as 1 g/ml at brewing temperature, which is accurate to within 1% in the range that matters. Extraction yield uses the standard SCA relationship between TDS, beverage weight and dose. Hardness conversions use the conventional factors: 1 °dH = 17.85 ppm, 1 °fH = 10 ppm, 1 gpg = 17.1 ppm, 1 mEq/L = 50 ppm.
Every calculator shows its formula and its assumptions on the page. If something looks wrong, it probably is — write in and it gets fixed.
Corrections
Coffee knowledge moves. If you find an error, a stale assumption or a better interpretation of the numbers, the contact page is the fastest route. Corrections get made within a few days and noted on the affected page.