How is extraction percentage calculated in espresso?

The calculation of extraction percentage in espresso is focused on understanding the relationship between the amount of coffee that is dissolved in the brew compared to the total amount of coffee used. To find the extraction percentage, it's essential to consider two key components: the yield, which is the amount of brewed espresso that you collect, and the TDS (Total Dissolved Solids), which measures the concentration of dissolved solids in that brewed espresso.

The formula (Yield x TDS) / Dose effectively captures this relationship. Here’s how it works:

• Yield refers to the volume of espresso produced, often measured in grams or milliliters.

• TDS indicates how concentrated the dissolved solids are in that yield. A higher TDS means the brew is more concentrated, reflecting more coffee solubles extracted.

• Dose is the amount of coffee grounds used for brewing, usually measured in grams.

By multiplying the yield by the TDS, you get the total mass of solubles extracted. Dividing this result by the dose provides you with the extraction percentage, which shows the proportion of coffee solubles that have been extracted from the coffee grounds. An understanding of this percentage aids baristas in adjusting their methods to achieve a more desirable extraction, balancing flavor