Coffee Extraction Fundamentals MOC¶

Extraction is the process of dissolving soluble compounds from ground coffee into water. The rate and completeness of extraction are governed by grind size, water temperature, contact time, agitation, and water chemistry, and the relationship between these variables determines whether a brew is under-extracted, over-extracted, or balanced. Measuring extraction yield and total dissolved solids (TDS) provides the objective framework for diagnosing and improving any brew.

Deep Dives¶

Article	What it covers
What Is Extraction	Definition, the solubility hierarchy, and why extraction order matters
Extraction Chemistry	Compound classes, dissolution rates, and their sensory effects
Extraction Variables	The six controllable variables and how they interact
Extraction Measurement	TDS refractometers, extraction yield calculation, and the brewing control chart
Extraction Theory	Theoretical models of extraction kinetics
Extraction vs Strength	The distinction between extraction yield and brew strength

Sub-MOCs¶

MOC	Covers
Extraction Optimization & Troubleshooting MOC	Isolating and adjusting grind, dose, yield, temperature, and contact time to dial in extraction
Extraction by Brewing Method MOC	How each brewing environment shapes extraction of soluble compounds differently
Coffee Chemistry MOC	The 1,000+ volatile aromatic compounds, acids, alkaloids, lipids, and sugars in coffee
Water MOC	Water chemistry — mineral composition, TDS, pH, and the SCA parameters — as an extraction variable
Grind Size MOC	How particle size controls extraction rate, yield, and flavour

Core Concepts¶

Fundamentals: What Is Extraction | Extraction Theory | Extraction vs Strength

Chemistry: Extraction Chemistry | The Chemistry of Coffee Extraction

Variables: Extraction Variables | Brewing Variables | Brewing Control

Measurement¶

TDS and yield: Extraction Measurement | Brewing Control

Method-Specific Extraction¶

By brew method: Extraction by Brewing Method MOC

Troubleshooting: Extraction Optimization & Troubleshooting MOC

Extraction by Brewing Method MOC — Extraction parameters specific to each brewing method
Extraction Optimization & Troubleshooting MOC — Diagnosing and correcting extraction faults
Brewing Methods MOC — The methods in which extraction principles are applied
Water in Coffee MOC — Water chemistry and its effect on extraction
Coffee Chemistry MOC — The compound-level chemistry behind extraction
Espresso MOC — Espresso extraction as a distinct high-pressure case

Essential Resources¶

Books: The Coffee Roaster's Companion (Scott Rao) · Water for Coffee (Hendon, Colonna-Dashwood, Batali) · The Craft and Science of Coffee (Folmer, ed.)

Online: Barista Hustle extraction theory articles · Coffee Ad Astra (Jonathan Gagné) · SCA Brewing Standards

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