Extraction Calculator

Enter your dose, the weight in the cup and a refractometer reading. Your brew lands on the control chart, with what to change to reach the balanced box.

Brew type
g
g

Weigh the finished drink, not the water you poured.

%

Or load an example reading

Extraction yield 20.2% Aim for 18–22%
Strength 1.38% TDS Aim for 1.15–1.35%
141516171819202122232425260.901.001.101.201.301.401.501.601.70Extraction yield, %Strength, TDS %Strong, sourStrongStrong, bitterSourBalancedBitterWeak, sourWeakWeak, bitter1:141:151:161:171:18

Strong

  • Make it lighter. Add about 14 g of hot water to the cup to bring it to 1.3%.

Dashed lines are brew ratios; the solid line is yours. Grind and time move you along it, while the ratio moves you across. More in strength vs extraction.

How it works

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. Enter dose, beverage weight, and TDS

    Weigh the dose and the finished drink, and take the TDS from a refractometer for the most trustworthy result.

  2. Compare the output to common extraction ranges

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

  3. Adjust grind, dose, or yield deliberately

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

Questions

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.