1. What is the Extraction Yield Equation?

The Extraction Yield equation calculates the percentage of coffee solids extracted from the ground coffee during brewing. It helps determine the efficiency and quality of the coffee extraction process.

2. How Does the Calculator Work?

The calculator uses the Extraction Yield equation:

Where:

• \( TDS \) — Total Dissolved Solids (%)
• \( BV \) — Beverage Volume (g)
• \( GD \) — Ground Dose (g)

Explanation: The equation calculates what percentage of the original coffee grounds has been dissolved into the final beverage.

3. Importance of Extraction Yield Calculation

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

4. Using the Calculator

Tips: Enter TDS as a percentage (e.g., 1.3 for 1.3%), beverage weight in grams, and ground coffee dose in grams. All values must be positive numbers.

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 is TDS measured?
A: TDS is typically measured using a refractometer specifically calibrated for coffee solutions.

Q3: Why use grams for beverage volume?
A: Using weight (grams) rather than volume (ml) provides more accurate measurements since 1g of water = 1ml.

Q4: What affects extraction yield?
A: Grind size, water temperature, brew time, agitation, and coffee-to-water ratio all significantly impact extraction yield.

Q5: Can this calculator be used for all brew methods?
A: Yes, the extraction yield equation applies to all coffee brewing methods including espresso, pour-over, French press, and more.