Eg03 / EXTRACTION GUIDE · BETA
Extraction Guide
Explore where your cup sits on the chart.
Sensory & Consumer Chart
DRIP COFFEE / RESEARCH · 2023Your brew
Enter measured EY and TDS, or select a position on the chart.
Chart range 14.0–26.0%
Chart range 0.80–1.60%
Your brewEY 20.0% · TDS 1.25%
Reading the chart
- Reading the chart
- EY on the horizontal axis is the fraction extracted from the grounds; TDS on the vertical axis is concentration in the beverage. Yield increases to the right, strength upward.
- Descriptors and positions
- Descriptor positions indicate stronger expression in the research. They do not determine the flavor of every coffee at that position. Text colors evoke flavor associations, not intensity or preference scores. Hover or select a term to read its meaning.
- Fine diagonal lines
- These represent coffee dose in grams per litre of brew water, assuming water density of 1 kg/L and a liquid retention ratio of 2.1. They differ from beverage-mass ratios.
- Solid and dashed curves
- Solid curves represent preference group I; dashed curves represent group II. They are schematic reconstructions, not personal preference scores or definitive boundaries.
- Selecting a position
- Enter measured EY and TDS or select an empty area to move the yellow point. The point marks your input; moving it does not change a real brew.
Preference trends in the study
Group I in the study preferred lower TDS and low-to-moderate extraction yield.
This schematic explains trends in drip-coffee research. Descriptor positions and preference curves are not quantitative predictions or the paper’s measured contours. Individual taste and preference vary with the coffee, roast, and brewing method.
The preference findings come primarily from a study of young adult black-coffee consumers in Northern California.
Research paper ↗Sensory glossary
- Acid/Sour
- Sour taste associated with acids. The upper left indicates stronger expression in the study.
- Astringent
- A drying or puckering sensation in the mouth, distinct from bitterness.
- Bitter
- Bitterness, a basic taste. It is located toward higher strength and yield in the research chart.
- Citrus
- Aromatics reminiscent of citrus fruits, distinct from sour taste alone.
- Viscous/Thick
- Viscosity and thickness perceived in the mouth, rather than TDS itself.
- Roasted
- Aromatics associated with roasting or browning, rather than a roast-level score.
- Berry
- Fruit aromatics reminiscent of berries. The attribute must be present in the coffee.
- Dark Greens
- Aromatics reminiscent of cooked green vegetables.
- Burnt/Ash
- Aromatics associated with burnt products and their residual ash.
- Dried Fruit
- Aromatics reminiscent of dried fruits, considered alongside the coffee and brew conditions.
- Earthy
- Earth-like aromatics. This descriptor is not a quality score.
- ‘Sweet’
- A sweet impression, distinct from sugar sweetness. The paper uses quotation marks.
- Black Tea
- Aromatics reminiscent of black tea, not the presence of tea ingredients.