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Coffee Extraction Yield Calculator

Measure how much of the coffee actually dissolved. Enter the dose, the brewed beverage mass and a TDS reading to get the extraction percentage, the dissolved-solids weight and the strength band. Add the brew water to see the brew ratio and the water left behind.

Grounds that went into the brewer.

Liquid in the cup, weighed.

Refractometer reading on a cooled, stirred sample.

Water poured, for the brew ratio.

Extraction yield is dissolved solids ÷ dose. Dissolved solids are TDS × beverage mass, so a 18 g dose that yields 36 g of espresso at 9% TDS has 3.24 g of solids and an 18% yield. The common starting window is 18–22% yield, with roughly 1.15–1.45% TDS for filter and 8–12% for espresso; treat those as taste guides, not rules. TDS needs a real measurement, and no calculator can replace tasting. Nothing is uploaded or stored, and the page never contacts the network.