Espresso correction sheet
Plan yield targets before the queue reaches the till.
Espresso service falls apart when the team reacts shot by shot without a stable reference. This planner combines dose, beverage weight, TDS, and service time so supervisors can judge whether the recipe is running lean, dense, or simply inefficient.
Used in 183 bar calibration sessions
Benchmarks double ristretto and modern espresso
Built for fast handover between shifts
Current service benchmark
18.5 g in / 38 g out
Target ratio 1:2.05
29 s
20.1% extraction yield
Measured at 9.2% TDS
Within target
0.76 g per second
Flow rate indicates restrained resistance
Stable
Espresso Yield Planner
Estimate shot ratio, extraction yield, flow rate, and likely corrective direction.
Brew ratio1:2.05
Extraction yield18.9%
Average flow rate1.31 g/s
Correction guidanceFiner grind
Temperature noteStable for medium roast
Recipe handover
Store an agreed ratio before the next shift starts. It shortens the argument between what looked right and what was actually poured.
Quality control
Measured TDS and extraction yield show whether sweetness changed because of flavour development or because the recipe simply drifted.
Service resilience
During heavy trade, a bar lead can read the output and decide whether grind, dose, or yield should move first.