tags: [] - coffee/brewing - coffee/brewing/fundamentals aliases: - Extraction percentage - Coffee extraction yield - Percent extracted

Extraction Yield¶

Tags: #coffee/brewing #coffee/brewing/fundamentals Aliases: Extraction percentage, Coffee extraction yield, Percent extracted Related: Brewing Fundamentals MOC | Extraction | TDS (Total Dissolved Solids) | Brew Ratio | TDS and Extraction Yield Status: ✅ Complete

Overview¶

Extraction yield is the percentage of the total dry coffee mass that has dissolved into the brew water during preparation. It is the primary scientific measure of extraction, expressing how much of the available coffee was actually extracted — not just how strong the resulting beverage is. The SCA Gold Cup Standard defines the optimal extraction yield for filter coffee as 18–22%, a range within which brewed coffee achieves balanced flavour; below this range coffee is under-extracted and tastes sour and thin, while above it coffee is over-extracted and tastes bitter and harsh.

Calculation¶

Extraction yield is calculated from the beverage TDS (total dissolved solids) and the brew ratio:

Extraction Yield (%) = (Beverage TDS% × Beverage Mass) ÷ Dry Coffee Dose

Example: - 18 g coffee dose, 270 g water used, TDS = 1.35% - Beverage mass ≈ 270 g (assuming 100% yield) - Extraction = (0.0135 × 270) ÷ 18 = 3.645 ÷ 18 = 20.25%

In practice, extraction yield is measured using a TDS meter (refractometer) and the Brewing Control Chart, which cross-references TDS against brew ratio to display both strength and extraction.

SCA Targets¶

Parameter	SCA Gold Cup Target	Range
Extraction yield (filter)	20%	18–22%
Beverage TDS (filter)	1.25–1.45%	1.15–1.55%
Brew ratio	~1:16.5	1:15 – 1:18

Espresso targets differ significantly: extraction yield 18–22% is still applicable, but at TDS values of 8–12% — far more concentrated than filter coffee.

Interpreting Extraction Yield¶

Extraction Yield	Flavour Character	Cause
< 18%	Sour, thin, grassy, underdeveloped	Under-extraction: grind too coarse, too cool, or too short
18–22%	Balanced, sweet, complex	Optimal extraction
> 22%	Bitter, harsh, astringent, dry	Over-extraction: grind too fine, too hot, or too long

Extraction vs. Strength¶

Extraction yield and strength (TDS) are related but distinct: - Extraction yield measures how much of the coffee was dissolved — a quality measure - Strength (TDS) measures how concentrated the beverage is — a quantity measure

A coffee can be correctly extracted (20%) but weak (1.0% TDS) if made with a very high brew ratio. It can be strong (1.8% TDS) but over-extracted (25%) if brewed at a low ratio with too much extraction. Both must be managed simultaneously.

Key Facts¶

Extraction yield = percentage of dry coffee mass dissolved into the brew; SCA target 18–22% for filter coffee
Below 18%: under-extracted — sour, thin, grassy; above 22%: over-extracted — bitter, harsh, dry
Measured via refractometer and brew ratio calculation; displayed on the Brewing Control Chart
Extraction yield and TDS (strength) are separate parameters; both must fall within target ranges for optimal coffee
Espresso targets the same extraction yield range (18–22%) but at far higher TDS (8–12%)

References¶

Changelog¶

Date	Change
2026-04-28	Note created
2026-05-03	Compliance review: added `---` separator before copyright notice

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