Calculate extraction yield from a real brew
Calculate extraction yield and use it to choose the next controlled adjustment.
A cone brew tastes sour and hollow. The run used 18 g dry coffee, 288 g brew water at 93 C, produced 244 g beverage, and measured 1.16 percent TDS. Extraction yield is dissolved solids divided by dry coffee dose. Approximate dissolved solids as beverage mass times TDS. The novice move is to read 1.16 percent TDS and assume the coffee is only weak. Without beverage mass and dose, you have not separated strength from extraction. Step 1 Convert TDS to a decimal: 1.16 percent becomes 0.0116. TDS is concentration in the finished beverage, so it must be converted before…
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