Advanced Coffee Making

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ACM 3.08 – Dilution and Bypass

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.