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Any recipe, on your grinder
Every recipe is written for whatever grinder the author happened to own. Paste the whole thing — dose, water, grind setting, time — and it comes back in your own numbers, rescaled to the dose you are actually brewing.
How the number is worked out
Every grinder is described by five measured points on its own dial — espresso, moka, filter, French press and coarsest — mapped onto a shared 0–100 index. Conical burrs are fitted with a monotone cubic spline because their scales are not linear; flat burrs interpolate linearly. Converting a setting means reading it into that index on one grinder and back out on the other, which is why the answer is a number on your dial rather than “medium-fine”.
When the recipe is unclear the tool says so rather than choosing quietly. A figure like 1:16 is both a ratio and a brew time; a grinder named “Fellow Ode” is two different dials. Those get flagged or asked, never guessed.
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