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The sensory qualities of brewed coffee are known to be strongly correlated with the total dissolved solids (TDS) and extraction yield ( E ) of the brew. Here, we derive a predictive model for the TDS and  E  of full immersion brewed coffee using a pseudo-equilibrium desorption approach. Assuming a single, species-averaged equilibrium constant    \documentclass[12pt]{minimal} 				\usepackage{amsmath} 				\usepackage{wasysym}  				\usepackage{amsfonts}  				\usepackage{amssymb}  				\usepackage{amsbsy} 				\usepackage{mathrsfs} 				\usepackage{upgreek} 				\setlength{\oddsidemargin}{-69pt} 				\begin{document}$$K$$\end{document}   Kyields theoretical predictions indicating that the TDS is approximately inversely proportional to the water/coffee mass brew ratio, while  E  is independent of the brew ratio. Our experimental results strongly accord with both theoretical predictions, and indicate that  E  is approximately 21% over a wide range of brew ratios. An analysis of the standard oven-drying method for measuring  E  indicates that it yields significant underestimates of the true value at equilibrium, due to retained brew within the spent moist grounds. We further demonstrate that    \documentclass[12pt]{minimal} 				\usepackage{amsmath} 				\usepackage{wasysym}  				\usepackage{amsfonts}  				\usepackage{amssymb}  				\usepackage{amsbsy} 				\usepackage{mathrsfs} 				\usepackage{upgreek} 				\setlength{\oddsidemargin}{-69pt} 				\begin{document}$$K$$\end{document}   Kis insensitive to grind size, roast level, and brew temperature over the range 80–99 °C. Taken together, our results indicate that full immersion brewing offers precise control over the TDS at equilibrium but little control over  E , and that practitioners should pay careful attention to their brew ratio as the most important parameter for full-immersion brewing.

An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee