Advanced Coffee Making

0 of 81 lessons complete (0%)


ACM 3.12 – Recap

Chapter 3 Recap

  • We explored the extracted mass in a liquid form known as the Total Dissolved Solids (TDS).

    • TDS is usually expressed as a percentage value.

  • There are sensory implications where TDS is in an inappropriate range for the style of drink being prepared; when it is too high we experience generic strength bitterness and when it is too low, coffee beverages can be insipid and unexciting.

    • These conditions can vary with different brew methods i.e. a weak cezve could have a higher TDS than an overwhelming drip coffee.

    • There are some primaeval explanations for the negative response of the human palate to high concentrations of bitterness.

  • To help you more efficiently locate the margins for brew methods we commenced a survey to establish common brew ratio ranges across the TDS spectrum.

  • The condition of your bypass water and where it comes from has flavour implications for beverages like americanos and large-scale drip coffee.

  • Colloids in a brew can positively affect flavour perception by reducing sensitivity.

  • We introduced you to two new calculators from the Tool Kit to help you play with bypass water in your coffee and to calculate the strength of milk drinks.

New Terms

  • Alkaline: having a pH higher than 7.

  • Astringency: the dry puckering sensation in the mouth caused by tannins binding with proteins in saliva which causes them to precipitate.

  • Cezve: The word cezve is of Turkish origin, derived from Arabic: جذوة‎ (jadhwa). It is an immersion brew method, brewed on a similar ratio to capsule coffee. Traditionally, stone milled (ultra-fine ground) coffee is added to cold water, vigorously stirred and rapidly heated on a gas flame or sand heater.