Coffee glossary
Extraction
Also known as: extraction yield
Dissolving flavor compounds from coffee grounds into water. Balanced brews usually extract about 18–22% of the coffee’s dry mass.
Acids dissolve first, then sugars, then heavier, more bitter compounds. Too little extraction tastes sour and thin; too much tastes bitter and drying. Grind size, water temperature, contact time and agitation all control extraction.