1. What is the Coffee Extraction Yield Equation?

The Coffee Extraction Yield equation calculates the percentage of coffee solids extracted from the ground coffee during brewing. It helps baristas and coffee enthusiasts optimize their brewing process for better flavor and consistency.

2. How Does the Calculator Work?

The calculator uses the Extraction Yield equation:

Where:

• \( \text{Beverage Weight} \) — Weight of the final brewed coffee (grams)
• \( \text{TDS} \) — Total Dissolved Solids percentage (%)
• \( \text{Dose} \) — Weight of the ground coffee used (grams)

Explanation: The equation measures what percentage of the original coffee grounds has been dissolved into the final beverage, which is a key indicator of extraction quality.

3. Importance of Extraction Yield Calculation

Details: Proper extraction yield (typically 18-22%) is crucial for achieving balanced flavor in coffee. Under-extraction results in sour, weak coffee while over-extraction leads to bitter, harsh flavors.

4. Using the Calculator

Tips: Enter beverage weight in grams, TDS as a percentage, and dose in grams. All values must be valid positive numbers. Use a refractometer to measure TDS accurately.

5. Frequently Asked Questions (FAQ)

Q1: What is the ideal extraction yield range?
A: The Specialty Coffee Association recommends 18-22% extraction yield for optimal flavor balance.

Q2: How do I measure TDS accurately?
A: Use a digital refractometer designed for coffee brewing to get precise TDS measurements.

Q3: Why is extraction yield important?
A: It helps identify whether your brewing parameters (grind size, water temperature, brew time) are producing optimal results.

Q4: Can I use this for all brewing methods?
A: Yes, the equation works for espresso, pour-over, French press, and other brewing methods.

Q5: What affects extraction yield?
A: Grind size, water temperature, brew time, coffee-to-water ratio, and agitation all impact extraction yield.