Coffee strength

What it is and what sets it apart: Strength is weak vs intense. You can have high strength with poor extraction or low strength with good extraction. Ratio, dose, yield and bypass move it.

How it’s used or measured: Measure with refractometer (TDS) or tasting. Tune ratio/bypass without calling it “more extraction”.

Flavours and cup impact: Right strength shows the profile; too strong feels heavy; too weak watery. Benefit: separate “weak” from “under-extracted”.

Technical notes: Typical Y-axis of the brew chart. Espresso TDS >> filter.

Common mistakes: Saying “stronger” when you mean more extraction. Raising dose only and calling it extraction.