Thoughts and Discussion From the World of Coffee.

Extraction Yield in Coffee: What It Is and How to Measure It

Coffee extraction yield explained: the 18–22% SCA window, how to calculate EY from TDS and brewed weight, what under and over-extracted coffee actually tastes like.

cold brew coffee with cream being poured into it

Cold Brew Ratios: Concentrate vs Ready-to-Drink

Cold brew ratio guide: 1:4 to 1:5 for concentrate (diluted to serve), 1:7 to 1:8 for ready-to-drink. Recipes, grind, brew times, and how to pick a model.

$refractometer by river being held by person$

How to Use a Refractometer for Coffee

A coffee refractometer measures TDS so you can calculate extraction yield. How to use one, when it earns its place, and why most home brewers don't actually need it.

coffee being poured from coffee jug into cup

Brew Strength vs Extraction: Why TDS Doesn't Mean Strong

Brew strength and extraction yield are independent. Strength is concentration (TDS); extraction is completeness (EY). Why mixing them up causes most home coffee.

red coffee dripper on electronic coffee scales

Brewing by Weight: Why a Scale Is Non-Negotiable

Brewing coffee by weight is the cheapest, biggest consistency upgrade available. Why scoops and tablespoons fail, what to look for in a scale, and the workflow.