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Higher extractions and TDS aren’t an aim.
They’re an effect.
It’s all to do with evenness of extraction. I’ve
written thousands of words on this. Look here,
here, here, and here if you want to learn about how
an even extraction will improve things for you.
In short: with all other variables static (same
dose, yield, time etc.), a more even extraction will
result in a higher extraction yield.
So, the aim isn’t a higher extraction, it’s a
more even extraction. And the easiest way to spot
a more even extraction in a side-by-side test is an
increased TDS and therefore extraction yield.
Don’t confuse the two!

Our goal in the Specialty Coffee
industry is not to yield a higher
TDS. Our job is to make amazing coffees It is shame to see lot of baristas being
for customers. driven by numbers.

This is almost the same thing, but I put it here This is just straight up anti-intellectualism.
to drive the point home. When hunting for even- It’s wondrous to see so many Baristas around the world em-
ness, TDS is a proxy for extraction so it’s really the bracing measurement and consistency! I remember my first
same thing. WBC in Bogota, where half the competitors were using scales
These three statements will serve well anyone to measure their espressos and that was revelatory. Look where
looking to improve their coffee: we are now!
● A more even extraction is a more delicious extrac-
● Do you deride your accountant for being driven by numbers?
tion.
● A higher extraction that tastes great is a more even ● Would you prefer that the manufacturers of your seatbelt put
extraction. down their testing instruments and had a good look instead?
● A higher extraction is not necessarily a more deli- ● Do worldwide companies known for exceptional customer
cious extraction. satisfaction reject their Net Promoter Score and rely on vibes?
● Would you prefer your coffee farmer put down the moisture
meter and just send you coffee she feels is amazing?
Being driven by numbers is admirable. Never let anyone
tell you otherwise.

We will not use Refractometers to dictate
what we should serve our customers.

The classic I-have-no-idea-what-this-thing-does argu-
ment; aka wilful ignorance aka tactical stupidity.
Facts do not cease to exist when you ignore them. Every
coffee you make for your customers sits at a certain strength
and level of extraction. Why not track it and learn?
Refractometers don’t dictate what you should serve,
they just help you track and understand what you’re serving.
If your coffees aren’t tasting great and a refractometer indicates
your strength and extraction are lower than when it was
previously delicious; is that the refractometer telling you to
increase them? No. It’s telling you what’s different, and you’ve
learnt why.
A refractometer is a quantitative tool. It doesn’t have sick

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