Roast 34 - Extraction
To make sure you get the best cup, we test the brewing quality of our ground beans. This means, that when you add 15g of coffee to your filter bags and pour 250ml of water, you have a guide as to how much of the ground coffee will be extracted into your cup. Speciality coffee should have an extraction of between 18-22% of the bean, our current roast has an extraction of 20%... perfect! Click for more information...
2/20/20261 min read
The picture above is a refractometer. It measures the concentration of dissolved solids (Total Dissolved Solids or TDS) in brewed coffee by analysing how light bends through the liquid, helping determine extraction strength and brewing quality.
Extraction % = (TDS x Brew Weight*) / Coffee Dose x 100
In practice... (our TDS is 1.37 x our Brew Weight which is 220ml of water*) / 15g which is the amount of ground coffee we are brewing with x 100. This gives us our extraction of 20%. - Before you ask, yes - we use an app to do the maths for us.
*Brew Weight is the amount of water in your finished cup. So... you may pour 250ml of water in the coffee filter, but approximately 30ml will be retained in the grounds. And therefore, you use the amount of water that made it through for your calculation.
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