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Plan a coffee recipe, run the timer, keep a private brew record and choose one clear adjustment for next time.

Eight browser-local coffee tools: ratio and extraction, ratio chart, cold brew, caffeine, milk drinks, grind size, brew water and the guided timer.

Calculate coffee dose, brew water, beverage yield, extraction yield and dilution with every formula shown.

Compare starting brew ratios for pour over, drip, French press, AeroPress, moka, cold brew and espresso, then scale any row to your dose.

Size a ready-to-drink or concentrate batch, check vessel fill and calculate serving dilution without promising exact yield.

Estimate caffeine from the dose you actually used and the bean species, as a range with the arithmetic shown and a daily reference.

Build a flat white, cortado, cappuccino, latte, macchiato, lungo or americano to your own cup size and see the espresso, milk and foam split.

Compare indicative grind particle sizes from espresso to cold brew, translate a setting between methods and see why the numbers stay ranges.

Blend a hard tap or bottled water with distilled water to reach a mineral target by exact mass balance, with the limits of that claim stated.

Follow a guided coffee recipe with resilient elapsed time, cumulative targets, pause, resume and reload recovery.

French press coffee to water ratio in grams for 1 cup to 1 litre at 1:15, 1:16 and 1:17, with retained water maths and fixes for weak or muddy cups.

Search practical starter recipes, scale quantities, clone a recipe and keep your own version locally.

A transparent V60-style pour over recipe with ratio, temperature, timed pours and adjustment notes.

Five equal pours split forty/sixty, with the first two pours aimed at sweetness and acidity and the last three at strength.

A 30 g Chemex baseline with a longer ratio for the thicker filter, staged pours and an honest drawdown expectation.

A two-minute AeroPress baseline that keeps immersion time and press time separate and visible instead of blurring them together.

A repeatable French press recipe with an immersion timer, gentle plunge and sediment-aware method.

Ready-to-drink and concentrate cold brew recipes with batch sizing, steep range and honest yield limits.

Start espresso from a measured dose and beverage yield, then use taste and flow to change one variable at a time.

A lungo is a beverage ratio, not a button: four times the dose in beverage mass, and the grind change that longer contact usually needs.

A flat white specified as a measured espresso base plus a stated milk and foam volume, scalable to whatever cup you actually own.

A guided moka pot recipe with a preheated-water option, heat control and safety-aware stopping point.

One 36 g espresso under 250 ml of steamed milk and a thin foam cap, with a 95-second timer sequence and honest notes on what is sourced.

A cappuccino built as roughly a third espresso, a third milk and a third foam: 36 g shot, 72 ml milk, 72 ml foam, and a 90-second sequence.

A cortado in a 135 ml Gibraltar glass: 36 g espresso, 36 ml warm milk and almost no foam, with the small-volume steaming problem explained.

An americano built from 60 g of espresso and 180 ml of hot water in a 350 ml mug, with the water-first versus shot-first choice explained.

Café au lait from French press coffee and hot milk, no espresso machine: 15 g, 250 g water, 140 ml milk in a bowl, with a 380-second timer.

A mocha built as a 36 g espresso stirred into 20 ml chocolate syrup, then topped with 150 ml steamed milk and a thin foam, in a 350 ml mug.

Brew 20 g of coffee with 200 g hot water directly onto 120 g of ice. The dilution arithmetic, timed steps, and fixes for weak or sour results.

Pull 18 g into 36 g of espresso, pour over 180 ml of cold milk and 120 g of ice. Includes how much ice melts and a 70-second timer.

Froth 50 ml cold milk and 20 ml cream into a thick cap and float it on 150 ml of cold brew over ice. Ratios, timings and fixes for runny foam.

An affogato from one 36 g espresso poured over 80 ml of vanilla ice cream in a 180 ml coupe, with a melt-time plan and no steam wand needed.

Cà phê sữa đá at home: 18 g in a phin, 70 g of hot water, 30 g of sweetened condensed milk, over ice. Timed steps and fixes for slow drips.

Mexican café de olla: 500 ml of water, 30 g piloncillo, one canela stick and 25 g of coarse coffee, steeped in a pot. Steps, timing and fixes.

Whip 8 g of instant coffee, 25 g of sugar and 30 g of hot water into a thick foam and spoon it over 200 ml of cold milk. Ratios, timing, fixes.

Make Turkish coffee in a cezve: 7 g of powder-fine coffee, 70 ml of cold water, slow heat to build foam, served in a demitasse. Steps and fixes.

Coffee cocktails and tea drinks built with the same gram-and-timer discipline as the rest of CupTune: two IBA cocktails and four milk and tea drinks.

The IBA espresso martini in millilitres with a timed sequence, a 36 g shot, shaking and straining steps, and an honest note on what is authored.

Irish coffee to the IBA spec: 50 ml whiskey, 120 ml hot coffee, 50 ml cream and a teaspoon of sugar, with a timed 200-second sequence.

A matcha latte with 2 g of sifted matcha, 70 ml of 80 °C water and 180 ml of hot milk, with a timed 160-second sequence and what is sourced.

A chai latte built from 4 g black tea, whole spices, 150 ml water and 150 ml milk, with a timed 450-second stovetop sequence and honest sourcing.

A dirty chai is a spiced chai latte with one espresso shot. Build it from 3 g tea, 100 ml water, 120 ml milk and 36 g of espresso in 390 seconds.

A London fog from 2.4 g Earl Grey, 120 ml water, 120 ml steamed milk and 10 ml vanilla syrup, with a timed 430-second sequence.

Keep private, browser-local brew records, compare two attempts and export your data as JSON or CSV.

Separate strength from extraction and get one transparent next adjustment from the symptoms you actually tasted.

Worked guides on ratio, extraction, grinders, water, milk drinks, caffeine and competition method, each one naming what it cannot prove.

Why a brew ratio is a mass ratio, why espresso quotes a different one, and how to pick a starting ratio you can actually repeat.

Espresso ratio is beverage mass divided by dose. What 1:2 means, where ristretto and lungo sit, and why shot time is a clue and not a target.

TDS measures concentration, extraction yield measures how much of the coffee dissolved. Two different numbers people reliably collapse into one.

Burr geometry, consistency, retention, stepped against stepless and what actually changes in the cup, with the marketing claims separated out.

Percolation moves fresh water past the bed; immersion holds one water against it. The difference decides grind, time and how forgiving a recipe is.

The 4:6 method, pour discipline and agitation control, taken from the stage to a home kitchen without pretending the results transfer intact.

Water is around ninety-eight per cent of a filter brew. What hardness and alkalinity change, what to try first, and when to stop optimising.

No standards body defines these drinks, so this compares them by the only thing that is measurable: cup size and the espresso, milk and foam split.

Dose and species drive caffeine far more than brew method does, and the light-roast-versus-dark-roast argument is less settled than either side says.

One extracts cold over hours, the other brews hot straight onto ice. They differ in method, in taste research and in how long they keep.

Bitter, sputtering, weak or stalled: the common moka pot faults, what each one usually indicates, and the safety limits that override every fix.

Degassing, oxygen, light and the freezer question. What storage genuinely changes, and why a roast date beats a best-before date.

A tablespoon of coffee is a volume, and coffee density moves with roast and grind. What a scale buys you, and the resolution that is enough.

Read the formulas, assumptions, sensory decision rules, limits and source policy behind CupTune.

Why CupTune connects recipe planning, timing, private records and one-variable adjustment in one local workflow.

Who publishes CupTune, where its numbers come from, how AI-assisted drafts are checked, what money does not buy and how to report an error.

How to dial in espresso at home: four controls, one change at a time, a symptom-to-fix table, how bean age shifts a dial-in, and a shot log.

What stays on your device, what aggregate analytics can count and how advertising consent works on CupTune.

CupTune service terms, equipment responsibility, accuracy limits and acceptable use.

CupTune local storage, cookieless analytics and advertising-consent behavior by runtime state.

The repository-owned components, authored site code and browser APIs used by CupTune.

Reach CupTune support without sending private brew records, bean notes or exported journal data.

A human-readable map of every public CupTune tool, recipe, guide and policy page.