Extraction yield is the percentage of the coffee grounds that actually dissolved into your cup. It is the key number baristas use to dial in a brew.
EY (%) = (Bev × TDS) ÷ Dose
What the terms mean
| Symbol | Meaning |
|---|---|
| EY | Extraction yield, percent |
| Bev | Beverage mass, in grams |
| TDS | Strength, percent dissolved solids |
| Dose | Dry coffee dose, in grams |
Worked example
A 250 g cup at 1.35% TDS from a 15 g dose extracts (250 × 1.35) ÷ 15 = 22.5%, right at the top of the ideal band.
Aim for 18 to 22%. Under 18% tastes sour and underdeveloped; over 22% turns bitter and harsh. Grind finer to extract more, coarser to extract less.
FAQ
Do I need a refractometer to use this formula? To measure actual TDS and calculate real extraction yield, yes, a refractometer is the standard tool. Without one, you can still use target yield ranges as a guide and rely on taste to judge extraction.
See the Extraction Yield Chart and the Coffee Strength Formula.