Hey coffee lover,
You might really like floral, fruity light roasts, but your friend may prefer dark roasts.
To them, a well-brewed light roast could taste sour, leading them to conclude that the brew is under-extracted.
Similarly, a dark roast French press brew might taste over-extracted to you.
So taste, being subjective, is a poor measure of extraction.
That's why professionals measure the extraction yield of their brews.
According to the Specialty Coffee Association, an extraction yield of 18-22% is ideal.
And how do you measure this?
You guessed it—a coffee refractometer.
Technically, it reads the TDS (Total Dissolved Solids) value of your brew.
But there's a simple formula to calculate your extraction yield based on the TDS.
So your goal is to get your brew into that extraction sweet spot.
If you'd like to learn more about measuring extraction & improving your brew, read our article
What does a coffee refractometer do & how to use it
Deb
Medium roast lover (& community manager)
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