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TDS (Total Dissolved Solids) measures the dissolved substances in coffee, including flavors and oils extracted from the grounds. A higher TDS results in a stronger, more concentrated brew, while a lower TDS may produce a weak or watery taste. TDS is measured in parts per million (ppm) and plays a key role in coffee flavor.
The Specialty Coffee Association (SCA)recommends a TDS range of1.15% to 1.35% for a well-balanced cup. This balance depends on extraction (how much of the coffee dissolves in water) and concentration (the strength of the brew).
Extraction (18-22%):Below 18%, coffee tastes sour and grassy; above 22%, it becomes bitter and dry. The ideal range is 18-22% for optimal flavor.
Concentration (1.15-1.35% TDS): Strength preferences vary—Scandinavian coffee is often stronger than North American brews—but most filter coffee falls within this range.
Grind Size:Finer grinds increase TDS, while coarser grinds decrease it.
Water-to-Coffee Ratio:Using more coffee relative to water raises TDS. Adjust to achieve your preferred strength.
TDS Meter: Helps measure dissolved solids and track brewing adjustments.
Brewing Time:Longer brewing extracts more flavors; shorter time reduces extraction.
Grind Size: Finer grinds extract more flavor; coarser grinds extract less.
Water Temperature:Higher temperatures increase extraction.
Extraction determines coffee’s balance of acidity, sweetness, and bitterness. Under-extraction (too little time or low temperature) results in sour, weak coffee, while over-extraction makes it bitter. Finding the right balance ensures a rich, well-rounded flavor.
While these guidelines serve as a great starting point, personal taste plays a role. Experiment with grind size, brewing time, and temperature to suit your taste.
Happy brewing!
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