Enter your dose and yield weight to calculate brew ratio, estimated extraction yield, and whether your shot falls within the SCA's recommended extraction window. Optionally enter your refractometer TDS reading for a precise extraction yield.
| Parameter | Under-Extracted | Ideal Range | Over-Extracted |
|---|---|---|---|
| Brew ratio (1:X) | Under 1:1.5 | 1:1.5 – 1:3 | Over 1:3 |
| Extraction yield % | Under 18% | 18–22% | Over 22% |
| TDS (strength) % | Under 7% | 7–12% | Over 12% |
| Shot time (typical) | Under 20s | 25–30s | Over 38s |
| Typical dose | — | 16–20g (double) | — |
| Typical yield | — | 32–48g (double) | — |
Extraction yield is the percentage of soluble compounds removed from the coffee grounds by weight. The formula: EY% = (TDS% × Yield_g) ÷ Dose_g. Without a refractometer, it can be approximated from brew ratio using a regression model (approximate only — ±2% accuracy). A refractometer gives exact TDS and therefore exact extraction yield.
Use the Espresso Shot Timer to log shot time alongside these calculations.
Extraction yield estimations without refractometer input are approximate (±2%). SCA standards represent industry consensus, not absolute rules — taste preference varies.