Use extraction yield and brew TDS as separate signals when diagnosing a brewed coffee.
The move: diagnose strength and extraction separately. Extraction yield Extraction yield is the share of the dry coffee mass that dissolved into the beverage. A common target range for brewed coffee is around 18-22 percent. Low extraction often reads sharp, grassy, salty, hollow, or peanut-skin dry. High extraction often reads bitter, drying, ashy, or muddy. Brew strength and TDS TDS is the concentration of dissolved coffee solids in the final drink. A typical brewed-coffee strength zone is around 1.15-1.35 percent TDS in many North American control-chart examples. TDS does not tell you whether the extraction is good by itself. It…
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