Extraction Yield

Extraction Yield: The percentage by mass of ground coffee solubles dissolved into the final beverage relative to the original dry coffee dose. Mathematically calculated by multiplying the mass of the brewed coffee by its Total Dissolved Solids (TDS) percentage—yielding the total mass of dissolved solubles—and then dividing that result by the initial dry coffee dose. According to Specialty Coffee Association (SCA) standards, the optimal extraction yield generally falls between 18-22%; yields below 18 indicate under-extraction (resulting in sour, thin flavor), whereas yields exceeding 22 signify over-extraction (leading to bitter, astringent, and dry notes).