Calculate cold brew concentrate at 1:8, then plan dilution, batch size, and journal notes.
Use about 30 g. ≈ tbsp: 6. Ratio (1:N): 1:8. Brew method: Cold brew.
Use about
30 g
≈ tbsp: 6
Enter what you actually filtered; this does not estimate brew yield.
Add liquid: 240 ml. Finished volume: 480 ml.
Choose Plan servings and enter the number and size of portions, then the concentrate : added-liquid ratio. For 60 portions × 240 ml at 1:1, you need 14,400 ml finished drink: 7,200 ml filtered concentrate + 7,200 ml added liquid. This is portion math, not a recommendation about what each guest should drink. The planner cannot convert this concentrate requirement into a dry-coffee dose: you must measure actual filtered yield. The upper calculator still estimates starting coffee from input brew water at 1:8. In From concentrate mode, enter the amount you actually filtered to see the dilution and 240 ml portion count. Values are rounded to the nearest ml.
The cold brew guide explains the refrigerated 12–18-hour editorial starting process and its source limits. Keep those limits when changing batch size. This tool does not establish a safe storage duration or a caffeine dose. Milk and other added liquids have their own handling requirements. Do not use starting brew water as filtered concentrate volume.
For a hot brew over ice, split the input water with the iced pour-over calculator.
Treat sour or bitter taste as a clue, not proof of extraction. Check dose, water, roast and flow, change one variable at a time, then compare with your previous cup.
A scale is the most repeatable option. The calculator gives a gram target, while spoon or cup measurements are only rough approximations and vary with the coffee.