How do I calculate extraction yield for a V60?

Calculating extraction yield is the gold standard for moving from guesswork to precision in your V60 brewing. While many home brewers rely solely on taste, extraction yield provides a concrete metric to understand how efficiently you are pulling flavor from your beans. The formula is straightforward: multiply your final beverage weight in grams by the TDS percentage (expressed as a decimal, e.g., 0.0135 for 1.35%), then divide that result by your initial dry coffee dose in grams.

To get accurate data, you must use a refractometer, which measures the concentration of dissolved solids in your cup. Because the V60 is a percolation method, some water is inevitably retained by the coffee grounds. While simple calculations often ignore this, advanced brewers account for the 'liquid retained ratio' to ensure the math reflects the actual mass of solubles extracted from the coffee bed rather than just what ended up in the carafe.

In practice, the Specialty Coffee Association (SCA) suggests an optimal extraction yield range of 18% to 22%. If your calculation falls below 18%, your coffee is likely under-extracted, often manifesting as sour or thin flavors. If you exceed 22%, you may be over-extracting, which can lead to harsh, bitter, or astringent notes. By tracking these numbers alongside your brew ratio, you can systematically adjust your grind size or water temperature to hit your target.

Remember that extraction yield is a measure of efficiency, not just strength. You can have a high extraction yield in a very weak cup of coffee if your brew ratio is high. Always pair your yield data with your sensory experience; the numbers are there to help you dial in your preferred profile, not to dictate your personal taste. Use these metrics to create a consistent, repeatable V60 experience every morning.