Coffee Extraction Yield Calculator
Extraction yield tells you what fraction of your coffee grounds actually dissolved into the cup, the single most useful number for dialing in a brew. It is computed from three things you can measure on a scale and a refractometer: the dry dose, the beverage weight, and the total dissolved solids (TDS). This calculator returns the extraction yield, the dissolved solids mass, and the brew ratio. All inputs are user-editable, so it works for filter, immersion, or espresso as long as your TDS reading matches the beverage.
Extraction yield formula
dissolved solids g = beverage g * (TDS percent / 100)
extraction yield percent = dissolved solids g / dose g * 100
brew ratio = beverage g / dose g
strength g per L = dissolved solids g / (beverage g / 1000)
The dissolved solids mass is the beverage weight scaled by its TDS. Dividing by the dose gives the fraction of the dry coffee that was extracted. Brew ratio compares beverage weight to dose.
Coffee extraction context
- A common filter coffee extraction target is roughly 18 to 22 percent.
- Filter coffee TDS is typically around 1.2 to 1.5 percent.
- Espresso TDS is much higher, often 8 to 12 percent.
- TDS is measured with a refractometer; it cannot be reliably tasted.
- Brew ratio is a planning figure; extraction yield measures efficiency.
Coffee extraction: frequently asked questions
What is coffee extraction yield?
Extraction yield (EY) is the percentage of the dry coffee grounds that dissolved into the finished beverage. It is computed from the dose of dry coffee, the weight of the brewed beverage, and the total dissolved solids (TDS) measured with a refractometer. A widely cited target range for filter coffee is roughly 18 to 22 percent.
How is extraction yield calculated?
Extraction yield equals the beverage weight times the TDS percentage divided by 100, divided by the dose weight, times 100. The numerator is the mass of dissolved solids in the cup; dividing by the dose gives the fraction of the grounds that ended up in the drink.
What is TDS in coffee?
TDS, or total dissolved solids, is the concentration of dissolved coffee in the beverage, measured as a percentage by weight with a refractometer. Typical filter coffee TDS is around 1.2 to 1.5 percent, while espresso is much higher, often 8 to 12 percent. TDS is an input you measure and enter here.
What is brew ratio?
Brew ratio is the weight of water (or beverage) relative to the dose of dry coffee, written like 1 to 16. This calculator reports the brew ratio as beverage weight divided by dose. It is a useful planning figure, while extraction yield tells you how efficiently you pulled solids from the grounds.
Why do I need a refractometer?
Extraction yield depends on TDS, which cannot be guessed accurately by taste. A coffee refractometer measures TDS directly. Without a measured TDS you can still see the brew ratio, but the extraction yield figure would be a guess, so the calculator treats TDS as a required user-entered measurement.
Official sources
- NIST: Unit Conversion Factors.
- USDA FoodData Central: Coffee Composition Data.
Reviewed by the CalculatorHub team, edited by James Graham, 16 June 2026. See our methodology.