Analysis of Extraction Yield for Coffee Brewing Methods

Coffee Experiment.md

​Coffee Experiment—which brewers make a perfect cup

Background

Brew chart: http://www.mountaincity.com/images/SCAA_brew_chart.jpg

General Background Info:

• http://coffeed.com/viewtopic.php?f=17&t=2965#p28979
• http://hotwatermagic.blogspot.com/2012/12/coffee-extraction.html
• Baking until dry: http://www.coffeed.com/viewtopic.php?f=17&t=2418
• Calculation for ppm vs % incorrect: http://coffeegeek.com/forums/coffee/questions/421833
• Water: https://scaa.org/PDF/ST%20-%20WATER%20STANDARD%20V.21NOV2009A.pdf

Soluble Extraction Yield:

Soluble Extraction Yield via. Alan Alder (http://coffeegeek.com/forums/coffee/questions/617573):

Brew water * tds% / beans

but that would assume that water = final water a better formula would take the absorption rate of beans into account:

(water - (2.08 x Beans)) * tds% / beans

TDS from Brix

TDS = Brix * 0.85 (http://www.coffeed.com/viewtopic.php?t=2489&f=17);

Procedures

SCAA Water

• https://scaa.org/PDF/ST%20-%20WATER%20STANDARD%20V.21NOV2009A.pdf
• 10L water w/0.3g CaCl2, 0.2g NaCl and 0.3g Ca(OH2):
  • Total Hardness as CaCO3 ~ 61ppm
  • Total Alkalinity as CaCO3 ~ 41ppm
  • Sodium ~ 8ppm

SCAA Coffee:Water Ratio

• 0.055 g coffee per 1 ml water
• http://www.scaa.org/PDF/resources/coffee-to-water-ratio-for-cupping.pdf

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Chemex (empty 656g)

Trial 1

• BEANS: 38.5g

• WATER: 700g

• GRIND: Baratza Maestro Plus on setting 8

• TIME: 11:32–11:36

• YIELD: 622mL coffee

• TASTE: Clean, mild, a little boring

  TDS Meter: 1.090% Brix: 1.3% 1.105%TDS 622 * .01105 / 38.5 0.17852207792

Trial 2

• BEANS: 38.5g

• WATER: 700g

• GRIND: BMP@8

• YIELD: 625mL

• Taste: Maybe Bitter

  TDS Meter: 1.210% Brix: 1.4% ~ 1.19%TDS 625 * 0.0119 / 38.5 0.19318181818

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Aeropress (empty 411g)

Trial 1

• BEANS: 11g

• WATER: 200g

• GRIND: Baratza Maestro Plus 8 Ground

• YIELD: 187mL Coffee

• TASTE: Thin tasting

  TDS Meter: 0.986% Brix: 1.1% ~ .935% TDS 187 * .935 / 11 15.895%

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French Press

blah

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Mr Coffee

• COFFEE: 38.5g 8 O'Clock medium roast

• WATER: 700g

• GRIND: with Baratza Maestro Plus on setting 8

• TIME: Standard Brew 9:46–9:51

• YIELD: 606mL coffee

• TASTE: strongly bitter

  1.9% brix ~ 1.615% TDS TDS Meter @ 77 °F ~ 1.51% TDS 606 * .01615 / 38.5 .2542051948 ~ 25.42%

data.csv