Tag: extraction
Grind Size Guide for Every Brew Method
A reference chart for grind size from Turkish ultra-fine to cold-brew extra-coarse, how grind interacts with ratio and brew time, and how to diagnose a grind that's off by taste alone.
Water for Coffee: The Overlooked Ingredient
Coffee is 98% water, and the minerals in it decide what your beans can taste like — the SCA water standards explained, why distilled and softened water both fail, and practical filtering options for home brewers.
The Chemistry of Roasting: Maillard, Caramelization, and the Acids
The chemical reactions that turn green coffee into brown — the Maillard reaction, Strecker degradation, caramelization, and pyrolysis — plus how citric, malic, acetic, quinic, and chlorogenic acids rise and fall with heat.
Coffee Acidity: Taste, Chemistry, and Your Stomach
Why "acidity" means two completely different things in coffee — the bright, desirable flavor and the actual pH that worries sensitive stomachs — which acids do what, and how roast, origin, and brewing let you turn the dial up or down.
Extraction Science: Why Coffee Tastes Sour or Bitter
The two numbers that explain almost every good and bad cup — extraction yield and strength — the 18–22% sweet spot the industry aims for, how to tell under-extraction from over-extraction by taste, and which knobs actually fix each one.