Understanding Strength vs Extraction in Brewing
In the specialty coffee world of 2026, the two most frequently confused terms are "strength" and "extraction." While they are often used interchangeably by casual drinkers, they describe fundamentally different aspects of the brewing process. Understanding strength vs. extraction in brewing is the key to moving beyond "guessing" and achieving professional-level results at home. Strength refers to the concentration of coffee solids in your cup, while extraction refers to how much of the coffee bean's actual material was dissolved by the water.
The authority of a great brew lies in balancing these two variables to hit the "Golden Cup" standard. A cup can be strong but under-extracted (salty and intense), or weak but over-extracted (thin and bitter). This guide breaks down the technical relationship between these two metrics and provides a framework for diagnosing your brew using sensory data and the official Coffee Brewing Control Chart.
Key Takeaways
- Strength (TDS) measures the concentration of coffee; it is about the "intensity" of the flavor.
- Extraction measures the percentage of the dry coffee mass that was dissolved into the water.
- The SCA "Golden Cup" target is generally 18% to 22% extraction with a TDS of 1.15% to 1.35% for filter coffee.
- Under-extraction typically tastes sour or salty; over-extraction typically tastes bitter or astringent.
- In 2026, refractometers have become accessible tools for home brewers to objectively measure these variables.
Strength is technically referred to as TDS (Total Dissolved Solids). It tells you how much of your final beverage is actually "coffee" versus just plain water. For a standard pour-over, coffee is roughly 98.5% water and 1.5% dissolved coffee solids. Even though 1.5% sounds small, a shift to 1.6% results in a noticeably "heavier" or more intense cup.
When you say a coffee is "strong," you are describing its concentration. You can increase strength by using a tighter brew ratio (more coffee to less water), but this does not necessarily mean you have improved the quality of the flavor—only its intensity. In 2026, we utilize strength to manage the "body" and mouthfeel of the coffee, ensuring it feels satisfying on the palate without being overwhelming.
Extraction: The Quality of the FlavorExtraction is the measure of what you took out of the bean. Coffee beans are roughly 30% soluble, but you don't want to extract all of it. The first things to dissolve are acids and fats, followed by sugars, and finally, the heavy, bitter cellulose fibers. Understanding strength vs. extraction in brewing means knowing that extraction is a "one-way street" of flavor.
The goal is to reach the "sweet spot" (18% to 22% extraction) where you have dissolved all the pleasant acids and sugars but stopped before the bitter tannins take over. In 2026, we manage extraction primarily through grind size, water temperature, and contact time. If your coffee tastes sour, you have under-extracted and need to grind finer; if it's bitter, you've over-extracted and need to go coarser.
| Metric | What It Measures | Typical Target (SCA) | Sensory Indicators |
|---|---|---|---|
| Strength (TDS) | Concentration | 1.15% – 1.35% | Body, intensity, mouthfeel. |
| Extraction | Yield Percentage | 18% – 22% | Acidity, sweetness, bitterness. |
By plotting strength against extraction, we can categorize every cup into four main quadrants. In 2026, authoritative brewers use this map to "dial in" their recipes with precision.
- Strong & Under-extracted: Intense, salty, and sharp. This usually happens when you use too much coffee and a grind that is way too coarse.
- Strong & Over-extracted: Heavy, muddy, and very bitter. This is common in French Press brews with too fine a grind and a long steep time.
- Weak & Under-extracted: Thin, watery, and sour. This occurs when you use too little coffee and the water passes through too quickly.
- Weak & Over-extracted: Thin but astringent and drying. This is often the result of "channeling" in a pour-over, where water over-works a small section of fine grounds.
While your palate is the ultimate judge, 2026 has made objective measurement more accessible than ever. A digital refractometer measures how much light is bent as it passes through a coffee sample, providing a precise TDS reading. By plugging your TDS and your brew weights into a simple formula ($$\text{Extraction \%} = \frac{\text{TDS} \times \text{Yield Weight}}{\text{Dose Weight}}$$), you can see exactly where your brew lands on the control chart.
This data-driven approach removes the frustration of "blind" adjustments. For example, if your coffee tastes bitter but your refractometer shows a low 17% extraction, you know the problem isn't your grind—it's likely "channeling" or water quality issues. Using data to verify your senses is the hallmark of an authoritative brewer in 2026.
Conclusion: Balancing the ScalesUnderstanding strength vs. extraction in brewing is about learning to play with two different levers. Strength is how loud the music is; extraction is how well the instruments are tuned. In 2026, the perfect cup is one where the intensity of the body (Strength) perfectly supports the clarity and sweetness of the bean (Extraction). By mastering these concepts, you gain the freedom to explore the full potential of any coffee origin with confidence and precision.
FAQ
Can I have a cup that is both strong and sweet?Yes. This is the goal of a balanced extraction at a higher TDS (e.g., 1.4% TDS with 21% extraction). It requires a very high-quality grinder to ensure you don't introduce bitterness while pushing for that extra intensity.
Why does "under-extracted" coffee taste salty?The first compounds to extract are acids and organic salts. If the brewing process is cut short, these flavors dominate because the sugars haven't had enough time to dissolve and balance them out.
Is espresso "stronger" than filter coffee?Yes, significantly. Espresso typically has a TDS between 8% and 12%, whereas filter coffee is usually between 1.1% and 1.5%. However, the extraction yield (what you took from the bean) can be the same for both—roughly 20%.
How does water temperature affect these variables?Hotter water (94°C+) increases the rate of extraction, making it easier to pull out sugars and heavy compounds. It doesn't inherently change the strength (which is determined by your ratio), but it helps you reach a higher extraction yield faster.
What is "astringency"?Astringency is that dry, sandpapery feeling on your tongue. It is a chemical sensation caused by over-extracting large molecules like polyphenols, and it is a classic sign that your extraction has gone too far.
Do I need a refractometer to make good coffee?No, but it is an incredible learning tool. It helps you calibrate your palate by showing you what a "20% extraction" actually tastes like, making it easier to reproduce your best results without the gear later on.
Ready to master the science of flavor? Explore our 2026 "Precision Brewing" toolkit and latest control chart guides on the Sip and Sense Blog .
