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Understanding Coffee Extraction Yield

The document explains the composition of coffee beans, highlighting that 28% is soluble material which is extractable, while 72% consists of non-soluble solids. It outlines the ideal extraction yield (EY) range of 18.0% - 22.0% and factors affecting extraction rates, such as grind size, temperature, coffee origin, brewing method, and water-to-coffee ratio. The document serves as an introduction to coffee extraction, with more detailed information promised in future posts.

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Kenan Othman
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10 views2 pages

Understanding Coffee Extraction Yield

The document explains the composition of coffee beans, highlighting that 28% is soluble material which is extractable, while 72% consists of non-soluble solids. It outlines the ideal extraction yield (EY) range of 18.0% - 22.0% and factors affecting extraction rates, such as grind size, temperature, coffee origin, brewing method, and water-to-coffee ratio. The document serves as an introduction to coffee extraction, with more detailed information promised in future posts.

Uploaded by

Kenan Othman
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Hello ,

hope this helps you better understand what extraction is and what
affects it

What makes up a coffee bean ?


Coffee has soluble components and non-soluble components
Around 28% is soluble material , these are the different compounds that
are “extractable” ,and 72% is solids that we can't extract no matter how
hard we try because its made up of cellulose which is the physical
structure of the bean itself
The soluble material that makes up 28% is what we refer to when we say
EY (Extraction Yield) and the normal range for extraction is between
18.0% - 22.0% according to the SCA .
This is the ideal range for brewing coffee as it gives us a mix of different
compounds that contribute to the coffee’s sweetness ,acidity ,mouthfeel
and bitterness (we want the kind of bitterness ,that improves the coffee’s
avor)

So how do we extract 18.0% - 22.0% ?


Well there are more than a few factors that determine extraction rate
(which is how fast we transfer the soluble material from the coffee into the
cup) , these factors include but are not limited to :
Grind size :
this affects the resistance of the coffee to the water , if we grind ner the
water will have a harder time going through the coffee so we will have
increased the resistance ,and if we grind coarser it will have an easier time
going through the coffee , thus decreasing resistance
Temperature :
The hotter the water the faster we will extract from the coffee . For
example if we have two identical coffees and one was brewed at 96C water
and the other at 86C water , the higher temperature will give us a higher
extraction than the coffee brewed with 86C water
fl
fi
Coffee origin :
This includes the country the coffee came from as well as the environment
in which it was
grown in . Different countries produce coffees that extract at different
levels . For example :
Ethiopian coffees yield a higher extraction than Colombian coffee one of
the reasons for this is because of the difference in varieties between the
two coffees
Brewing method :
The type of lter used in different tools also affects how long the water
will be in contact with the coffee . For example a chemex has a longer
contact time between coffee and water because it uses a thicker paper lter
than the v60 .
Retio :
This refers to how much water we use to brew a certain amount of coffee
usually we use a 1:15 ratio meaning that for every gram of ground coffee
we add 15 grams of water . The more water we add to the coffee the higher
the extraction until a certain point where we can no longer extract from the
coffee
This is just a quick intro to extraction , we’ll get to the details in a later
post
fi
fi

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