Illustration of density, ratio, dose, yield, temperature, pressure, time, age parameters

The graphic above illustrates how complex making coffee is. Under extracted coffee is sour, over extracted is bitter. The sweet spot is in between, when you get it just right. But to find that spot, everything moves (ratio, dose, yield, temp, pressure, time, age) all depending on where your coffee is on the 150 points of Roast Level. Measuring your coffee density and using this site, will give you the roast level and all the appropriate settings to get you as close to the sweet spot as possible. You will be making less dramatic moves with your grinder, and you will be able to successfully make a wider range of roast levels of coffee with whatever your chosen method is.

Measured in gm/ml e.g. 0.395

ENTER THE LAST 3 DIGITS in the range 300-500 e.g. 395

Check the menu for how to measure density, and why.

Used for the aging table. Tells you when to wait, when to use it, when its best, when its past its prime, and how best to store it.
Used for printing results

Use this site to make beautiful coffee. Avoid sour and bitter coffee, by finding the Sweet Spot.

A simple density measurement indicates the optimum brew guide; catering for 150 roast levels for espresso and filter methods.

I well remember that coffee! I was all set to put milk in it but decided to try it without milk. What a beautiful tasting experience that was. This was the first time EVER I have not had milk in my coffee. I prefer a strong coffee and this one more than satisfied the coffee fix I need. If what I tasted was evidence of the "Sweet Spot", bring on more.