The Proposed Version of the Coffee Brewing Control Chart

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We performed an in-depth investigation of how brewing parameters affect the quality of drip-brew coffee. The total dissolved solids and percent extraction were systematically varied for different roast levels and brew temperatures, and the corresponding impact on the sensory descriptive attributes and consumer hedonic liking scores were measured using our expert panel and a large consumer cohort, respectively. In this talk we describe these results in detail and discuss the implications for an updated version of the classic coffee brewing control chart.
Presented By:
William Ristenpart - Professor, the University of California, Davis.