Calculator Form
Extraction Graph
Example Data Table
| Dose | Brew Mass | TDS | Yield | Status |
|---|---|---|---|---|
| 18 g | 280 g | 1.15% | 17.89% | Under extracted |
| 18 g | 300 g | 1.35% | 22.50% | Strong balanced |
| 20 g | 320 g | 1.25% | 20.00% | Balanced |
| 22 g | 330 g | 1.55% | 23.25% | Over extracted |
Formula Used
Dissolved Solids = Brew Mass × TDS ÷ 100
Extraction Yield = Dissolved Solids ÷ Coffee Dose × 100
Brew Ratio = Brew Mass ÷ Coffee Dose
Bypass water is removed from the extraction mass before yield is estimated. This gives a cleaner reading for recipes that dilute the final cup after brewing.
How to Use This Calculator
Enter your dry coffee dose in grams. Add the final beverage weight. Enter the TDS reading from your refractometer. Add target values if you follow a specific recipe. Press the calculate button. The result appears above the form. Use the chart, yield gap, and advice to adjust grind, time, water, or temperature.
About Coffee Extraction Yield
What Extraction Yield Means
Coffee extraction yield shows how much soluble material moved from ground coffee into the drink. It is not the same as strength. Strength describes concentration in the cup. Yield describes how completely the coffee was extracted. A cup can be strong but under extracted. It can also be weak but over extracted.
Why TDS Matters
TDS means total dissolved solids. It is normally measured with a coffee refractometer. The number tells how concentrated the drink is. When TDS is combined with beverage mass and coffee dose, it gives a useful extraction yield estimate. This helps compare recipes with more accuracy than taste alone.
Balanced Brewing
Many brewers aim near 18% to 22% extraction. This range is not a strict rule. Beans, roast level, grind quality, water, and brew method all change the ideal point. Light roasts may taste better with higher extraction. Dark roasts may taste harsh when pushed too far.
Recipe Adjustment
If yield is low, the cup may taste sour, grassy, thin, or sharp. Try grinding finer. Increase brew time. Raise water temperature. Improve pouring and agitation. If yield is high, the cup may taste bitter, dry, hollow, or harsh. Try grinding coarser. Shorten contact time. Reduce agitation. Lower the water temperature slightly.
Using Results Carefully
This calculator is a guide. Refractometer readings need careful sampling and filtration. Espresso crema can distort readings. Pour over samples should be mixed before testing. Always combine numbers with taste. The best recipe is the one that tastes clear, sweet, and balanced.
FAQs
What is coffee extraction yield?
It is the percentage of dry coffee mass dissolved into the brewed drink.
What is a good extraction yield?
Many brewers target 18% to 22%, but taste should guide final decisions.
Is extraction yield the same as TDS?
No. TDS measures drink strength. Yield measures how much coffee dissolved.
Can I use this for espresso?
Yes. Use espresso beverage mass and a reliable filtered TDS sample.
Why is bypass water included?
Bypass water dilutes the drink but does not extract coffee solids directly.
What causes low extraction?
Coarse grind, short brew time, cool water, channeling, or weak agitation can cause it.
What causes high extraction?
Fine grind, long contact time, high heat, or excessive agitation can raise yield.
Do I need a refractometer?
For accurate TDS, yes. Without it, extraction yield is only an estimate.