Extraction yield and beverage strength

How the amount of coffee extracted relates to the final beverage strength and flavor.

Article 1 of 12 in Brewing Physics & Extraction Theory/

Extraction Yield and Beverage Strength

Extraction Yield (EY):
The percentage of soluble compounds extracted from coffee grounds into the brew.
Typical target: 18–22% for balanced flavor.
Beverage Strength:
Measured as Total Dissolved Solids (TDS), indicating concentration of coffee solubles in the cup.
Influences body, intensity, and perceived flavor.
Relationship:
High extraction with low TDS → weak but over-extracted flavors (bitter, hollow).
Low extraction with high TDS → strong but under-extracted (sour, thin).
Ideal balance achieved by controlling grind size, brew time, water temperature, and dose.
Practical Tips:
Use a refractometer to measure TDS and calculate extraction yield.
Adjust brewing parameters to maintain desired EY and beverage strength consistently.
Outcome:
Consistent cup quality, repeatable flavor, and optimal balance of sweetness, acidity, and body.