# Extraction Yield

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/

## Suspended Solids

Why use TDS? What about the suspended solids?