1. THE ABCD OF BREWING COFFEE

2. HOW TO CHOOSE AND STORE YOUR COFFEE CHOOSE YOUR COFFEE BASED ON: TASTE PROFILE ROAST PROFILE ROAST DATE STORE YOUR COFFEE PROPERLY IN: DARK AND AIRTIGHT CONTAINERS COOL & DRY PLACE

3. EQUIPMENTS COFFEE GRINDER DIGITAL SCALE THERMOMETER TIMER CONTAINER COFFEE SCOOP SIFTER BRUSH

4. THE ELEMENTS OF PROPER COFFEE BREWING FTW

5. THE ELEMENTS OF PROPER COFFEE BREWING WATER Fresh, good-tasting water is essential since it makes up more than 98 percent of a cup of coffee Bad tasting water makes bad tasting coffee Mineral content can affect taste. For best results, water should never be artificially softened and should not exceed the following parts per million (ppm) of dissolved minerals: Ideal – 50-100 ppm (50-100 mg/L) or 3 to 6 grains of hardness Acceptable – < 300 ppm (300 mg/L) or 18 grains of hardness Do not use distilled water. We need some mineral content to properly extract the good stuff from the coffee. The absence of some minerals can lead to very sharp and bitter tastes.

6. THE ELEMENTS OF PROPER COFFEE BREWING TEMPERATURE The temperature of the water during brewing affects flavor and extraction. Ideal Water Temperature – 90.5C – 96C Higher temperatures may result in undesirable coffee flavor and lower temperatures will result in poor extraction

7. THE ELEMENTS OF PROPER COFFEE BREWING TIME The brewing time, or the time water is in contact with coffee grind, determines the amount of coffee material extracted. This is the major component affecting flavor.

8. THE ELEMENTS OF PROPER COFFEE BREWING TURBULENCE (AGITATION) Turbulence is created as the water passes through and over the coffee. It should cause the particles to separate and create a uniform flow of water around them for proper extraction. Stirring the coffee-water infusion increases the extraction rate of soluble solids. Keep in mind that pouring water over the grounds causes agitation

9. THE ELEMENTS OF PROPER COFFEE BREWING FINENESS (COARSNESS – GRIND SIZE) The brewing or water contact time with the coffee grounds is primarily determined by the grind size and bed depth. A longer brew time is required for the water to penetrate the larger grind particles.

10. RATIO COFFEE TO WATER a good starting point 1:15 for every 1 gram of coffee, use 15 ml of water

11. CONTROL CHART source: bunn, sweet maria’s, scaa

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