Toward a New Brewing Control Chart for the 21st Century

Area of Science:

• Food Science
• Chemical Engineering
• Physics

Background:

• Traditional coffee brewing control charts are limited.
• A need exists for charts connecting brewing conditions to brew quality.
• Understanding the physics of coffee extraction is crucial.

Purpose of the Study:

• To develop a base model for coffee brewing physics.
• To introduce a new coffee brewing control chart.
• To elucidate the importance of bed extraction efficiency.

Main Methods:

• Modeling the diffusion of soluble species from coffee grounds.
• Developing reduced variables for the brewing process.
• Creating a new control chart with brew time and bed extraction efficiency.

Main Results:

• A simplified model of coffee brewing physics.
• Identification of key input parameters for brewing.
• Demonstration of a new control chart, including an "espresso regime".

Conclusions:

• The new model provides a fundamental understanding of coffee brewing.
• The enhanced control chart allows for precise prediction of brew yield and strength.
• This approach offers improved control over the coffee brewing process.