Home Price ist ‘onder Coffees Brewing Mountain City Coffee Roasters Fa Brewing ~ the American Standai inks : Brewin aio contact Same 13 Lar se aie eae Moe About us NCA chart seer send 150 sTnowa as email be Inwroduetion iB 140 ‘verview a 'SCAA chart 8 : & ‘ced coffee 8 STRENGTH | Solubles Conceni & 8 g EXTRACTION | Solubies Yield ~ percent ‘The sraph above is what’ called a “Brewing Control Chart, the key to making whatever coffee youre using taste as geod as possible (and not to mention getting all he faver youre paying for into the pet). Iemay ooka litte confusing at fst, but alittle study wil lear that up and theres a ‘worthwhile payot fr your time spent understanding the brew process on the lefts plottes the strength of the brewed coffe, along the bottom i the extraction, ane ‘he diagonal nes in rec indicate the Brew ratio, the artaunts of coffee anc water you're Brewing With, To use the SCAA brew control chart below, you neve these three basic measurements =. the ‘weight of ground coffe in the brew basket, the Volume of water poured over that grouné coffee, And the stength of the brewed coffee = and then you can plot these Lo determine the extraction, The objective ofcourse, is gt into the ‘Optimum Balance area. Way backin the 19505, the Coffee Brewing institute, under the eirection of Prof E.. Lockhart at MIT, asked alt of coffee drinkers their preferences and determines that there was indeed an aptimim balance of extraction ane Strength. The SCAA repeated this survey at one of their annual conferences and confirmed the Deaple’s preference s stil about the sane today, at least f youre American and the coffee is Foatted medium. There a diference for ark roarteg coffee ft tastes stronger than medium roast ‘nd Europeans ike stronger cafes (but atthe same exeraction. How the chart works Here, Strength’ means how much of the coffee baverag i actualy coffe so 1.25 onthe scale above indieates that 1.25% of what youre crnking ar coffe solids dsslved in tne water. Extraction ‘means what traction ofthe original dy ground coffee has endee up in your cup. For example, it you ‘art with 9.07 of ground coffe, and 4 oz essolves during brewing, then the extraction fs 1/5 of 20% The red clagona ins show how much coffee you started with for example, the tine labeled 3.7502 {306 grams) means you put tat much ground coffee into the brew basket. On this particular char, ‘the Brewing formula always assumes 1/2 gl (1.9 liters of hot water with cach coffee weight. Remember that the brew chat applies tothe actual amount of water you pour ever the coffee rounds, you want to ene up with tov of brewed beverage youll need to stare with more water ~ bout 70 o2 n chs case. To maintain the 4z/halt gallon rat, you WoUld need to Increase the ‘weight of coffee to 70/64)" s02 ~ 4.37 02 ‘complete brew analysis looks also at the temperature ofthe brew water and how long the watersbed cepth of ground cafes In te Brew basket, and how wal the spay head is wes the grounds, For the algebraically incsned, the calculations assume that about 1.502 of water per oz lf grounc coffee wil remain in he basket after brewing. Soi you sare with oz of ‘ground coffee, pour 1/2 gallon of hot water overs, and measure the strength to be 1300 ppm (1.3% TDS), then the extraction isu et - doz coffee x 1.502 waterloz coffee] x.013}/402 coffee - 19% (6402 wat