Diagnose extraction states with precise metrics rather than subjective taste.
Extraction yield is the percentage of solubles dissolved into the water relative to the coffee bed weight. According to SCA standards, the ideal target extraction yield for optimal sweetness and clarity is 18% to 22%. Under 18% results in under-extraction (sour, grassy cup), whereas over 22% triggers over-extraction (bitter, dry taste).
Recipe guide for the perfect harmony of coffee...