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What it is and what sets it apart: Extraction is the overall process; EY% quantifies it; TDS is beverage strength. Not the same as ratio.
How it’s used or measured: Control via grind, contact time, temperature, agitation, ratio, distribution. Measure with refractometer + tasting; place on the brew chart.
Flavours and cup impact: Balanced: sweetness and pleasant acidity. Under: sharp/green; over: bitter/dry.
Technical notes: Variables interact—finer grind raises extraction if flow allows.
Common mistakes: Saying “more extraction” by blindly raising water. Equating high TDS with good extraction.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.