The Extraction Yield, plotted on the horizontal axis, is considered the key measure of coffee flavor.
It is the percentage of the dry coffee bed mass extracted into the beverage.
$$ \frac{\mbox{Yield} \times \mbox{TDS}}{\mbox{Dose}} = \mbox{Extraction Yield} $$ Where the $\mbox{Dose}$ means the weight of coffee used in the recipe, $\mbox{Yield}$ is the total weight of the coffee produced and $\mbox{TDS}$ is the concentration of dissolved solids.
#TODO expand #TODO https://awasteof.coffee/2019/02/11/hundredths-in-extraction-are-useless/
Why use TDS? What about the suspended solids?
#TODO https://awasteof.coffee/2019/02/15/why-not-suspended-solids/