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
Seventeen tools: espresso and filter ratio calculators for every common method, a strength and extraction calculator, printable reference charts for grind size, brew ratios and basket sizes, a water hardness converter, a milk steaming calculator, a shot timer with a local log, a shot diagnosis quiz, and an AI advisor that reads your numbers and tells you which single variable to change next. Everything runs in your browser; the advisor is the only feature that sends anything to a server.
What is not here
- No accounts. There is nothing to sign up for and nothing to sign into.
- No ad cookies unless you accept them. We use privacy-friendly, cookie-free page counting. Ad slots are reserved but stay empty until they are filled, and you can decline cookie-based ads from the banner.
- No sponsored rankings. Two buying guides on this site contain affiliate links, and both say so at the top. A recommendation is never bought.
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.