Boba Tea Sugar & Ice Calculator

Sugar brix, ice compensation, and tea-to-milk balance 茅聢楼?designed for non-Asian sweet-palate defaults (the default 100% sugar is too much for most Western drinkers).

Total drink volume (ml) Sugar level Ice level Topping

'@ js=@' const SUG = { 0:0, 30:30, 50:50, 70:70, 100:100 }; const ICE = { hot: { ice:0, label:'Hot 茅聢楼?no ice', shk:'No shaking.' }, warm: { ice:50, label:'Warm 茅聢楼?minimal ice', shk:'Stir, do not shake.' }, less: { ice:120, label:'Less ice 茅聢楼?about 1/4 of cup', shk:'Shake 5 seconds.' }, reg: { ice:200, label:'Regular 茅聢楼?about 1/2 cup ice', shk:'Shake 8茅聢楼?0 seconds hard.' } }; const TOP = { tapioca: { g:60, note:'Cook 30 min boil + 30 min steep in brown sugar syrup (1:1 sugar:water).' }, none: { g:0, note:'Skip topping; consider a flavored tea instead.' }, jelly: { g:50, note:'Pre-made coconut or grass jelly, drained.' }, pop: { g:40, note:'Add last. They pop in your mouth, not in the cup.' } }; function render(){ const vol = +document.getElementById('vol').value; const sug = +SUG[document.getElementById('sug').value]; const ice = ICE[document.getElementById('ice').value]; const top = TOP[document.getElementById('top').value]; const sugG = Math.round(vol * sug / 100 * 0.10); const teaMl = Math.round(vol * 0.30); const milkMl = Math.round(vol * 0.30); const waterMl = vol - teaMl - milkMl - ice.ice - (top.g*0.5); toolOut.innerHTML = `

Sugar syrup (g)

${sugG}

As 1:1 simple syrup.

Tea : Milk

${teaMl} : ${milkMl}

Plus ${waterMl} ml water/topping liquid.

Ice

${ice.ice} ml

${ice.label}

Topping

${top.g} g

${top.note}

Shake method: ${ice.shk}

Western-palate note: 100% sugar on a 500 ml drink is roughly 50 g of added sugar 茅聢楼?almost a can of Coke. If you have not grown up drinking this, start at 30%.

`; } const ids=['vol','sug','ice','top']; document.getElementById('go').onclick=render; ids.forEach(id=>document.getElementById(id).oninput=render); render();

Advertisement slot 茅聢楼?clearly labelled, never disguised as content.

How to use this tool

Pick your total volume (most shop drinks are 500 ml). Pick a sugar level 茅聢楼?for first-time Western drinkers, 50% is a good start. Pick ice. Pick topping. The card gives you a gram-by-gram build.

What this solves 茅聢楼?and what it doesn't

Taiwan-style boba defaults to 100% sugar and full ice 茅聢楼?calibrated for people who drink sweet tea every day. For Western palates this is overwhelming. Most "how to make boba at home" videos copy the 100% number without explaining why. This tool calibrates to your actual taste.

Who this is for

Anyone making boba at home without access to a Taiwan shop. Parents making bubble tea for kids who do not want the sugar crash. Cafe owners building a customizable boba menu.

How to read the result

Sugar syrup is added as 1:1 simple syrup (equal weights sugar and hot water, cooled). 50 g of syrup contains 25 g of actual sugar. The tea:milk ratio assumes black tea; substitute jasmine or oolong if you prefer.

Honest limitations

Toppings vary in density. Coconut jelly displaces more than tapioca. Numbers assume drained topping.

Common questions

Why is the shop drink sweeter than mine? Most shops use fructose syrup (about 1.2猫聞鲁 sweeter than sugar) plus condensed milk. Use those if you want to match.

Can I skip the simple syrup? Yes 茅聢楼?dissolve sugar directly. It takes longer and may not fully dissolve when cold.

What is the brown sugar taste? Cook tapioca in brown-sugar syrup instead of white. Adds caramel notes, common in Taiwan's "tiger boba".

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