1. What is Waste Coffee Extraction?

Waste coffee extraction refers to the calculation of how much coffee solids have been extracted from the coffee grounds during brewing. It helps determine the efficiency and quality of the brewing process.

2. How Does the Calculator Work?

The calculator uses the extraction formula:

Where:

• Brew Weight — Weight of the final brewed coffee in grams
• TDS — Total Dissolved Solids percentage measured by a refractometer
• Dose — Weight of the coffee grounds used in grams

Explanation: The formula calculates what percentage of the coffee grounds were successfully extracted into the final brew.

3. Importance of Extraction Calculation

Details: Proper extraction calculation is crucial for optimizing coffee brewing, ensuring consistent quality, and minimizing waste. It helps baristas and coffee enthusiasts achieve the perfect balance between strength and flavor.

4. Using the Calculator

Tips: Enter brew weight in grams, TDS as a percentage, and dose in grams. All values must be positive numbers. For best results, use precise measurements from a scale and refractometer.

5. Frequently Asked Questions (FAQ)

Q1: What is the ideal extraction percentage?
A: The ideal extraction percentage typically falls between 18-22% for most brewing methods.

Q2: What does under-extracted coffee taste like?
A: Under-extracted coffee (below 18%) often tastes sour, salty, and lacks complexity.

Q3: What does over-extracted coffee taste like?
A: Over-extracted coffee (above 22%) typically tastes bitter, astringent, and hollow.

Q4: How do I measure TDS accurately?
A: Use a digital refractometer designed for coffee measurement. Ensure the device is properly calibrated and the sample is at room temperature.

Q5: Can I use this calculator for all brewing methods?
A: Yes, this calculation works for espresso, pour-over, French press, and other brewing methods, though ideal extraction ranges may vary slightly.