Brewing Science: Unpacking Coffee's Complexity

This chapter explores the coffee brew control chart and its role in linking brewing techniques to flavor outcomes, emphasizing key components like total dissolved solids (TDS) and extraction yield. It examines the evolution of coffee brewing insights, critiques traditional methods, and highlights the varying consumer preferences that challenge the idea of a universal brewing standard. The dialogue also navigates the intricate chemistry of coffee, discussing organic acids, titratable acidity, and the advanced techniques used to understand the flavor compounds that contribute to the sensory experience of coffee.