This chart shows the relationship between strength, extraction and the brewing formula.The amount of coffee being extracted and the amount of coffee solubles in the finished cup determines coffee flavor.
Chart used with permission of the Specialty Coffee Association of America.
USING THE CHART
If you use 4 oz. of coffee and the strength of the brew measures1.40%, follow the line labeled 4.00 oz.down the diagonal line to the 1.40% grid line. This coffee would be STRONG.To move your brew into the box labeled IDEAL, you need to decrease the extraction by decreasing the brewing time and/or increasing the grind size.
Strength-Solubles Concentration The goal for percentage of coffee flavoring material to the amount of water in the finished cup is 1.15% to 1.35%, measured by your Brew Strength Meter or Hydrometer.
Brewing Ratio The relationship between the amount of ground coffee used per half-gallon of water (as shown by the diag-onal red lines) and extraction.
Extraction-Solubles Yield The ideal percentage of coffee material removed is 18% to 22% of the solubles.
Optimum Balance Balancing strength and extraction creates the ideal cup of coffee.This standard is designated the “Golden Cup” by the Specialty Coffee Association of America.
