In coffee, the term extraction refers to the amount of coffee solubles dissolved in water. The idea, regardless of brewing techniques, is to draw out maximum flavours from coffee without any unwanted harshness. Extraction is what takes coffee from tasting dull, sour, with a lack of texture, to rich, sweet, and full-bodied. Therefore, it is important to understand the variables involved in coffee extraction and use them to brew delicious coffees. But remember, there is always a limit to how much you can extract. Higher extraction doesn’t always mean better tasting coffee. There are two main ways to measure and analyse coffee extraction:
A refractometer is a small device used to accurately measure solubles or TDS (Total Dissolved Solids) in liquid, or
