ACM 3.08 – Dilution and Bypass

Please sign up for the course before starting the lesson.

Dilution and Bypass

When you add additional water to brewed coffee after it is extracted, this water is referred to as bypass water. Doing this moves the position on the coffee control chart lower on the y-axis (strength), but doesn’t alter its position on the x-axis (extraction). When you hit a great ratio of coffee to water, the drink can become much more quaffable and thirst quenching.


Here are two more elements to the BH Toolkit: Two calculators to help you accurately predict the TDS you will arrive after adding bypass water and also to show you how much water to add to navigate directly to you preferred TDS. Edit blue numbers only. 

Bypass in Americanos and Long Blacks

The most familiar application of bypass in the cafe environment is the americano. An americano is differentiated from a long black by the amount of bypass water added to the beverage. The amount of water added to a typical long black is around 100ml with an americano having twice as much. A long black is, therefore, stronger than an americano.

An americano is not an equal trade off for filter coffee. By entering this level of dilution into the BH Toolkit Calculator, a typical 40ml double espresso with a TDS of 10%, will more closely resemble the strength of a capsule espresso at 2.9%. With a single (or split) shot from the same extraction, you arrive at 1.7% TDS.


End 3.08

Back to: Advanced Coffee Making > Strength

You have Successfully Subscribed!