How to calculate extraction yield at home?

Extraction yield is calculated with the formula: Yield (%) = (TDS% × beverage weight in g) / dry coffee weight in g × 100. For example, a V60 with 15 g coffee, 240 g liquid in the cup and TDS 1.35%: Yield = (0.0135 × 240) / 15 × 100 = 21.6%. The SCA ideal zone for filter is 18-22%.

Extraction yield is one of the two fundamental parameters of the SCA Brewing Control Chart — alongside TDS. It measures the percentage of the coffee mass (the dry ground coffee dose) that was dissolved into the beverage. To understand what this number means: coffee contains approximately 28-32% accessible soluble material (depending on variety, processing and roast level); the rest is cellulose, fibres and other inextractable compounds. A yield of 20% therefore means roughly two thirds of available solubles were extracted — which corresponds to the sweet spot for most recipes.

The full formula is: Yield (%) = [TDS (%) × beverage mass (g)] / coffee dose (g). Beverage mass is obtained by weighing the cup (or brew vessel) on a gram-precision scale. Note: for filter, the beverage is the brewed liquid; for espresso, it is the weight of liquid in the cup (not including any crema foam mass). Some baristas prefer to measure yield from coffee-in / liquid-out weight and recalculate via TDS.

Without a refractometer, yield can be approximated from ratio alone: if brewing 15 g coffee with 240 g water (1:16 ratio), obtaining ~235 g beverage (5 g absorbed by the grounds), with a target yield of 20%, theoretically 3 g of solids are in 235 g water — giving a theoretical TDS of 3/235 ≈ 1.28%. This approximation is useful for calibrating without instruments but remains imprecise.

Recommended approach in practice: 1) Prepare coffee by carefully weighing all inputs and outputs. 2) Measure TDS with a refractometer (see cafe-350). 3) Apply the formula. 4) Plot the result on the BCC and adjust ratio or grind to hit the target. This is a 5-minute discipline per session that builds intuitive physical understanding of extraction.

Yield also has a qualitative dimension: between 18% and 22% for filter, sensory quality is generally in the optimal zone. Below 18% (under-extraction): raw acidity, lack of sweetness, thin body. Above 22% (over-extraction): bitterness, astringency, unpleasant length. These thresholds vary by coffee and roast level — a very light roast can tolerate a higher yield; a medium-dark, a lower one.

Extraction yield calculation examples