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P 6.04 – Recap and Glossary


  • Best practice when storing brewed coffee is to fill a vacuum flask to the brim and create an airtight seal.
  • This will allow the coffee to reach the equilibrium vapour pressure sooner, resulting in volatile aromatic gases remaining in solution.
  • The high level of dissolved CGAs in coffee are most stable when stored between 80 and 85° C.
  • Below 80° C, CGAs begin to break down into caffeic and quinic acid. This breakdown adds additional bitterness and sourness to a brew.
  • Ted Lingle (the author of the SCA Coffee Brewing Handbook) considers coffee to be unservable 30 minutes after it is brewed.