Extraction Calculator

Advanced

Advanced tool for calculating extraction yield and total dissolved solids (TDS). Perfect for coffee professionals and enthusiasts seeking precision.

← Back to Tools

Quick Presets

Extraction Calculator

Weight of ground coffee used
Total water used for brewing
Final weight of brewed coffee
Measure with a refractometer or TDS meter

Target Ranges

Extraction: 18-22%
TDS (Filter): 1.3-1.6%
Water Loss: 5-10%

Results

18.90%
Extraction Yield
✓ Ideal range
1.35%
TDS (Strength)
✓ Perfect strength
1:15.0
Brew Ratio
Coffee to water ratio
37.80g
Dissolved Coffee Solids
Total coffee extracted into cup
6.7%
Water Loss
Water absorbed by coffee grounds

Recommendations

• Excellent extraction - your coffee should taste balanced
• Perfect strength range

Understanding Coffee Extraction

Extraction Percentage

Measures how much coffee material dissolved into the water.

Target: 18-22%
• Under 18%: Sour, underdeveloped
• 18-22%: Balanced, sweet
• Over 22%: Bitter, over-extracted

Total Dissolved Solids (TDS)

Measures the concentration of coffee in your cup.

Filter Coffee: 1.15-1.55%
Espresso: 6-12%
Higher TDS = stronger coffee taste

Brew Ratio

The relationship between coffee dose and water amount.

Common Ratios:
• Pour Over: 1:15-1:17
• French Press: 1:15
• Espresso: 1:2-1:3

Required Equipment

Essential

• Digital Scale (0.1g accuracy) - For precise measurements
• TDS Meter or Refractometer - To measure dissolved solids
• Timer - For consistent brew times

Professional

• Coffee Refractometer - More accurate than TDS meter
• Extraction Apps - For complex calculations
• Calibration Solutions - To maintain accuracy

Pro Tips

Target 18-22% extraction for most brewing methods
Use a refractometer for accurate TDS measurements
Higher extraction doesn't always mean better taste
Keep detailed brewing logs for consistency

How To Use This Tool

Extraction yield and beverage strength help you diagnose why a cup tastes sour, balanced, or bitter. This tool turns brew data into numbers you can compare brew to brew.

Check whether your brew is under-extracted or over-extracted.
Pair TDS and yield instead of guessing from taste alone.
Use the numbers to compare recipes across grinders and brewers.
  1. 1

    Enter dose, water, beverage weight, and TDS

    Use a scale and refractometer reading if you want the most trustworthy result.

  2. 2

    Compare the output to common extraction ranges

    The interpretation becomes useful when you pair the number with what you tasted.

  3. 3

    Adjust grind, dose, or yield deliberately

    Use the extraction result to guide your next change instead of randomly changing several variables at once.

Common Questions

Click a question to expand the answer.

What is a normal extraction yield for brewed coffee?

A common target range is roughly 18 to 22 percent, but ideal results still depend on roast, brew method, and taste.

Can extraction numbers replace tasting?

No. They are best used as diagnostic context. Two brews with similar extraction can still taste very different if roast level, water chemistry, or channeling changed.

What is TDS in coffee brewing?

TDS stands for total dissolved solids. It measures how much coffee material ended up in the beverage and helps estimate strength alongside extraction yield.

Why can a high extraction still taste bad?

A brew can reach a high extraction number through uneven flow or over-extraction of unpleasant compounds, so the number should always be checked against taste.