When brewing an espresso with 17g dose and 34g yield, if the TDS is 10%, what is the extraction percentage?

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To find the extraction percentage when brewing espresso, the relationship between the total dissolved solids (TDS), the yield (the amount of brewed espresso), and the coffee dose is fundamental. The formula used to calculate the extraction percentage is as follows:

[ \text{Extraction Percentage} = \left( \frac{\text{TDS} \times \text{Yield}}{\text{Dose}} \right) \times 100 ]

In this scenario, you have a dose of 17 grams, a yield of 34 grams, and a TDS of 10%. Plugging these values into the formula gives:

[ \text{Extraction Percentage} = \left( \frac{10% \times 34g}{17g} \right) \times 100 ]

[ \text{Extraction Percentage} = \left( \frac{3.4g}{17g} \right) \times 100 = 20% ]

This calculation shows that when you extract coffee, the TDS indicates how much solid coffee is dissolved in the liquid. The ratio of the dissolved solids to the original coffee (in grams) informs us about how much of the available coffee solubles were extracted. In this case

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