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Cup & Ratio glossary

These definitions explain how terms are used in our guides. A short definition does not replace a product instruction, a measurement method or the conditions attached to a numerical value.

Dose
The mass of dry ground coffee used for a brew. State grams rather than an imprecise scoop count.
Beverage yield
The mass of liquid coffee collected. It is different from the amount of water poured into a brewer.
Brew ratio
A comparison of coffee and water or beverage mass. State which masses the ratio uses.
TDS
Total dissolved solids. In coffee, the reading estimates beverage concentration using an instrument and its calibration.
Extraction yield
The estimated fraction of the dry coffee dose transferred into solution. The model and treatment of retained liquid matter.
Bypass
Water added without extracting through the coffee bed. It can reduce final strength without extracting additional coffee.
Immersion
Brewing with coffee and water in contact in a shared liquid body, as in a French press. Retained liquid matters to the mass balance.
Percolation
Brewing in which water flows through a bed of coffee. Flow and extraction can vary across the bed.
General hardness
A water property associated primarily with calcium and magnesium, often reported as ppm or mg/L as calcium carbonate.
Alkalinity
Water’s capacity to neutralize acid under the measurement method. It is related to buffering and is distinct from pH.
Fines
Small coffee particles within a grind distribution. A single median particle size does not describe their abundance.
Channeling
Uneven flow through the coffee bed that can produce different extraction conditions in different regions.
Astringency
A drying or rough mouthfeel. It is distinct from the taste of bitterness, even when both occur together.
Triangle test
A comparison with three coded samples, two alike and one different. Detecting a difference is separate from stating a preference.

Put the terms in context with the guide library or return to the frequently asked questions.