Advanced Coffee Making

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ACM 2.03 – The Evolution of the Brew Control Chart and 18–22% extraction

In the 1950s, coffee science really started to get rolling. The National Coffee Association commissioned Professor E.E. Lockhart to complete a food technology Ph.D. from the Massachusetts Institute of Technology (MIT). This was a first for the coffee industry.

Sensory science as we know it today was not a recognised practice in the 1950s. Nonetheless, with the help of a sensory panel, Lockhart established the target for optimum extraction rates, which is still relevant today.