EspressoMath builds free precision tools for specialty coffee professionals. All calculations reference SCA standards and peer-reviewed extraction science. The tools are designed for baristas, trainers, and roasters who want accurate answers, not approximations.
Every formula is referenced to a published source. No rounded approximations. No industry folklore presented as fact.
All water, extraction, and brew parameters follow Specialty Coffee Association guidelines as the accepted professional standard.
The tools and content are written for working professionals, not beginners seeking a starting point.
All tools are free, permanently. No registration, no paywall, no data collection beyond what is stated in the privacy policy.
Jean-Pierre advises specialty roasters on water treatment and has published two papers on mineral interaction with espresso extraction. He oversees the water chemistry tools and reference data.
Nina has trained baristas at 27 specialty cafés across Europe and teaches extraction diagnostics at barista competitions. She validates all grind and extraction calculation logic.
Charlotte sources green coffee across 14 origins and oversees extraction protocols for a Nordic roastery. She contributes origin-specific guidance and single origin extraction references.