Extraction Yield Estimator
Extraction yield is the one number that tells you how much of your coffee actually made it into the cup. Got a refractometer? Enter your TDS reading. Don't? Estimate from taste. Either way, see where you land against the 18–22% target band.
The formula, briefly
Extraction yield answers one question: of the coffee I put in, how much dissolved into the drink? A refractometer measures TDS — total dissolved solids, the percentage of your espresso that is coffee compounds rather than water. Multiply TDS by your yield to get the dissolved coffee mass, divide by your dose, and you have your percentage: EY% = (TDS% × yield) ÷ dose. So 18g in, 36g out, at 9% TDS gives (9 × 36) ÷ 18 = 18% extraction.
Why 18–22% is the target band
Below ~18%, the good stuff (sweetness, body) hasn't fully come out yet — shots taste sour, salty, or thin. Above ~22%, you've pulled the late-stage compounds — bitterness, dryness, astringency. The green band in the visual above is where most coffees taste balanced. It's a neighborhood, not a law: some light roasts sing at 22–24%, and taste always gets the final vote. Use the band to get close, then dial in by flavor with our dial-in guide.
How to use this tool
Weigh your dose and your yield (a 0.1g scale is all you need), then choose your mode. If you own a refractometer, enter the TDS reading for a real number. Otherwise pick the taste description closest to your shot and we'll estimate a range from classic taste–extraction correlations. Change one variable at a time — grind, ratio, or temperature — and re-run the numbers.
The shortcut
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What is extraction yield?
Extraction yield (EY) is the percentage of the coffee's mass that dissolved into your cup. If 18g of coffee produced 36g of espresso at 9% TDS, the extraction yield is (9 × 36) / 18 = 18%. The classic target for espresso is 18–22%.
How do I measure TDS without a refractometer?
You can't measure it precisely without one — but you can estimate from taste. Sour, salty, thin shots are usually under-extracted (below ~18%); bitter, dry, harsh shots are usually over-extracted (above ~22%). This tool's taste mode uses those correlations to estimate your range.
What should I change if my extraction yield is too low?
Low extraction (under ~18%) usually means grind finer, pull a longer ratio (more yield), or raise the water temperature slightly. Change one variable at a time and re-measure.
Is the 18–22% band a rule?
No — it's a starting zone that correlates with balanced flavor for most coffees. Some coffees, especially light roasts, taste great at 22–24%. Taste always has the final vote; use the band to get in the neighborhood.