Coffee Extraction Yield Calculator
Your Extraction Yield is:
What is Extraction Rate?
In the world of coffee brewing, the extraction rate (or extraction yield) measures how much of the original dry coffee grounds ended up dissolved in your cup. It is a critical metric for baristas and enthusiasts to ensure their coffee is neither "under-extracted" (sour and salty) nor "over-extracted" (bitter and astringent).
The Extraction Rate Formula
To calculate the extraction percentage, you need three variables: the weight of your dry coffee, the weight of the final brewed liquid, and the TDS (Total Dissolved Solids) percentage—the latter of which is typically measured using a refractometer.
Example Calculation
Imagine you are pulling a shot of espresso. You use 18 grams of dry coffee grounds and produce a shot that weighs 36 grams. Using a refractometer, you find the TDS is 10%.
- (36g × 10) / 18 = 20%
In this scenario, your extraction rate is 20%, which falls perfectly within the traditional "ideal" range of 18% to 22%.
Why Measuring TDS Matters
Without knowing the TDS, you can only calculate the "Brew Ratio" (e.g., 1:2). While the brew ratio tells you the strength, the extraction rate tells you how efficiently you pulled the flavors from the bean. A high brew ratio with a low extraction rate usually indicates a grind that is too coarse, leading to wasted coffee and a thin flavor profile.
How to Adjust Your Results
- If Extraction is too low (below 18%): Grind finer, increase water temperature, or increase the brew time.
- If Extraction is too high (above 22%): Grind coarser, decrease water temperature, or shorten the brew time.