Ideal extraction window

The range of extraction yield where a particular coffee tastes balanced. SCA reference: 18–22% for espresso, 18–23% for filter — but the ideal window for a specific coffee shifts depending on origin, processing, and roast.

Why it matters — Different coffees have different sweet spots. A light-roasted washed Ethiopian might shine at 22%; a chocolatey natural Brazilian might peak at 19%. Knowing the window for the coffee in front of you is part of dialling in.

Good to know

• Light roasts generally extract higher (often 21–23% for espresso); darker roasts extract lower (often 18–20%).
• The window is a guide, not a rule. Always taste — the cup is the verdict, not the number.