https://beansage.com/blog/ Brewing lab notes from BeanSage: grind size, water chemistry, pressure profiling and extraction tests, each ending in a logged shot table. en Fri, 09 Oct 2026 09:00:00 GMT https://beansage.com/blog/espresso-ratio-18-36.html https://beansage.com/blog/espresso-ratio-18-36.html Fri, 02 Oct 2026 09:00:00 GMT The 1:2 benchmark traces back to basket geometry and refractometer surveys. This post lays out the dose-to-yield data, the extraction math of one bean at three ratios, and decision tables for when to leave the ratio and when to return. Ratios https://beansage.com/blog/refractometer-dial-in.html https://beansage.com/blog/refractometer-dial-in.html Wed, 24 Sep 2026 09:00:00 GMT How to run a five-shot TDS series, convert strength to extraction yield, and pick the next grind change from a TDS × EY quadrant table — plus the measurement errors ranked by how much they distort the reading. Measurement