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.

If the beans are very small, you may find the result a bit bitter, try subtracting 20 or more.
If the beans are very large, you may find the result a bit sour, try adding 20 or more.
See Bean Sizes.

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

If you get the dreaded 'The form was unable to submit', just press Submit a 2nd time.

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 feel so lucky to find this way by accident. I just do not understand why it is not common knowledge. I feel ease of mind compared to my endless struggle to replicate god shots, now I drink god shot twice a day almost.
Guy (Israel)

Hi Richard, I thought I'd let you know that I really appreciate your efforts to illuminate the relationships of the different variables in preparing espresso. So much of the "instruction" out there in videos and blogs is an oversimplification of the process. It's been a confusing and frustrating journey until we ultimately settled on one particular roast that we managed to dial in. Now, having the freedom to try different types of coffee (even kinds we previously thought we didn't like) is really great! Thanks again!
Jason USA

I have to say this worked extremely well. Im new to the Flair (just got a Pro 2) and (good) espresso-making in general. Couldn't get a medium roast to not taste sour for the life of me. And by sour I mean I would almost pucker up when tasting the espresso and just thinking about it I have my mouth watering in disgust as I type this. I tried the site and on my first attempt I nailed it. No sourness at all. I'm sure I can still make improvements but it was night and day!

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.

Georgie NZ