Coffee strength is measured as TDS, the percentage of dissolved solids in the cup. It describes how concentrated the brew tastes, separate from how much was extracted.
TDS (%) = (Solids ÷ Beverage) × 100
What the terms mean
| Symbol | Meaning |
|---|---|
| TDS | Total dissolved solids, percent |
| Solids | Dissolved coffee mass, in grams |
| Beverage | Final beverage mass, in grams |
Worked example
If 5.2 g of coffee dissolved into a 400 g cup, the strength is (5.2 ÷ 400) × 100 = 1.3% TDS.
The brewed target. Brewed coffee usually tastes best around 1.15 to 1.35% TDS. Espresso is far higher, often 8 to 12%.
See the Coffee Strength Calculator and the Extraction Yield Formula.