ACM 6.07 - Recap and Glossary

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The coffee refractometer needs to be cleaned and calibrated regularly.
Samples must be managed in a way that prevents water evaporating but also allows them to cool to room temperature when reading will be more accurate.
CO2 content is expected to be higher in dark roast coffees, while H2O content is expected to be lower in dark roast coffees.
- The effect of these two presences in roasted coffee is to increase extraction yield values.
- Scientific literature reports a 1.3-2.3% H2O content in low temperature, slow roasts (specialty).
When calculating extraction yield, the mass extracted from the coffee grinds will reduce the liquid retained.

Cellulose Matrix: the honeycomb-like arrangement of cellulose cell walls which in roasted coffee grinds is ripped open and made microporous. Cellulose is a polymer made of repeating glucose molecules attached end to end.
Deionised Water: pure water containing no minerals or suspended solids.
Physicochemical: pertains to the physics and chemistry of something.
Quenching: the practice of spritzing roasted coffee with water in order to speed up the cooling process.
Solenoid Valve: an electronically triggered filling valve, combining a sprung loaded rubber seal and a magnet to trigger the movement of water through plumbing — used in espresso and filter coffee equipment.

ACM 6.07 – Recap and Glossary