Extraction Reference
Understanding extraction is the single most useful thing you can learn about coffee. Here's the reference material.
SCA Brewing Control Chart
The Specialty Coffee Association's chart maps the relationship between Total Dissolved Solids (TDS) and Extraction Yield. The highlighted zone is where most people find the best balance of sweetness, acidity, and body.
Ideal Ranges by Method
| Method | Extraction | Ratio | Grind | Brew Time |
|---|---|---|---|---|
| Pour Over (V60) | 18–22% | 1:16 | Medium-Fine | 3:00 |
| French Press | 18–20% | 1:15 | Coarse | 4:00 |
| AeroPress | 18–22% | 1:15 | Medium-Fine | 1:30 |
| Espresso | 18–22% | 1:2 | Fine | 0:28 |
| Chemex | 18–22% | 1:16 | Medium-Coarse | 4:30 |
| Moka Pot | 18–21% | 1:7 | Fine | 5:00 |
| Cold Brew | 18–22% | 1:8 | Extra-Coarse | 12:00:00 |
| Turkish | 20–24% | 1:10 | Extra-Fine | 2:30 |
TDS Reference
Filter / Pour Over
Clean and balanced. The standard for specialty filter coffee.
Immersion
French press and AeroPress tend slightly higher due to full immersion.
Espresso
Concentrated by design. Diluted for americanos and milk drinks.
What Extraction Actually Means
Extraction yield is the percentage of your coffee grounds that dissolves into the water. A 20g dose producing a brew with 3.6g of dissolved solids = 18% extraction.
Under-extracted (below ~18%): Sour, thin, salty. Not enough of the good stuff dissolved. Fix: finer grind, more time, hotter water.
Sweet spot (18–22%): Balanced sweetness, pleasant acidity, clean finish. Where specialty coffee aims.
Over-extracted(above ~22%): Bitter, astringent, harsh. Too much dissolved — including compounds you don't want. Fix: coarser grind, less time, cooler water.
TDS (Total Dissolved Solids) measures the strength of the brew. High extraction can be weak (diluted) and low extraction can be strong (concentrated). The chart above captures both dimensions.