The degree to which extraction occurs depends on a number of factors, such as water temperature, brewing time, grind fineness, and quantity of grounds.

Strength can also vary to a significant degree between coffee grown in different regions.

As the degree of extraction increases, strength increases, resulting in a beverage that is darker in color and oilier in terms of mouthfeel – however, this can also vary by amount of suspended solids (very small grinds, so-called "fines"), particularly in French press brewing.

This means that an extraction yield of 20% can be obtained by brewing 18 grams of coffee, resulting a 36-gram final beverage with a

Under- and over-extraction An extraction yield of 18% to 22% is desirable for most traditional coffee beverages.

The optimal ratio between extraction and strength is represented by a rectangle in the center of the chart – within that area, coffee is neither over- nor under-extracted, and neither too strong nor weak.

At any point along the diagonal line plotted on the chart, extraction and strength are directly proportional.

Common brewing standards worldwide An extraction yield of 18% to 22% and a strength of 1.15% to 1.35% is considered typical in North America.

Filter coffee is associated with a smaller grain size and shorter brew time.

Espresso is made with very finely ground coffee with a brew time of 20–30 seconds.

Some brewing methods soak a column of grounds, such as pour-over, espresso, and percolation.

Once the ideal yield has been reached, the grounds must be removed from the water, halting extraction.

For this reason, coffee is commonly removed from the brewing chamber of a French press after extraction has occurred.

Percolators are notoriously prone to over-extraction, due to a design feature that causes coffee to pass through a basket of grounds multiple times.

A commonly recommended brewing temperature for traditional coffee beverages is 91–94 °C (196–201 °F), which facilitates full extraction of desired compounds.

Heat loss during brewing may also occur – in the manual pour-over method, the mixture of coffee grounds and water, or slurry, is notoriously prone to heat loss, and high temperatures can be difficult to maintain.

[9] Espresso yield has received significantly less attention in the literature than brewed coffee extraction.