Brewing Calculation · Diagnostics

Extraction Yield Calculator

Enter dry dose, beverage mass and a TDS reading to calculate extraction yield, dissolved-solids mass and brew ratio. The result is a measurement, not a quality verdict.

Tool

Dry dose (g)

Beverage weight (g)

TDS (%)

How It Works

Extraction yield answers a single question: what percentage of the dry coffee ended up dissolved in the beverage? The formula is EY % = (beverage weight × TDS %) ÷ dose × 100. Multiplying beverage mass by TDS gives the mass of dissolved solids; dividing by dry dose expresses that mass as a percentage.

The frequently cited 18–22% region comes from older brewing-chart guidance. It is useful context, not a universal taste rule or a sensory diagnosis. Strength and extraction describe different measurements, and a numerical result should be interpreted alongside an observed, repeatable tasting result.

Step-by-Step Usage Guide

Weigh the dry dose before grinding.
Weigh the finished beverage rather than assuming it equals the water poured.
Use a refractometer according to its manufacturer’s sample and calibration instructions.
Enter all three values and keep the result with your tasting note.
Change one variable at a time, then re-brew and re-measure.

Frequently Asked Questions

Do I need a refractometer?+

Yes, a numerical TDS reading is required for a numerical result. Follow the instrument maker’s instructions for sampling and calibration.

Is 20 % always the right target?+

No. A percentage is not a universal quality score. Use it as context alongside your own controlled tasting record.

Why does my espresso read above 22 %?+

Check preparation and measurement conditions using your refractometer maker’s instructions. This page does not diagnose espresso quality from a percentage alone.

What if extraction is in range but the coffee still tastes bad?+

That shows why the percentage is only one measurement. Review the recipe, preparation, water and sensory observation rather than treating the band as a verdict.

Applicable Scenarios

This calculator is for brewers who have moved past recipe-following and want measurable feedback: home baristas dialling in a new grinder, hobbyists comparing two brewers on the same coffee, and study groups running blind experiments. It is also the right tool when a coffee tastes wrong and you cannot decide whether to change grind, temperature or ratio.