Coffee Wiki
A reference guide to specialty coffee: brew methods, origins, processing, and extraction science. Built to make you a better brewer.
45 entries across 6 categories
Brew Ratio
The relationship between coffee dose and water volume that determines brew strength and extraction efficiency, expressed as a ratio and measurable with TDS and extraction yield.
Channeling
A flow defect in espresso where water finds and exploits a path of least resistance through the coffee puck, causing uneven extraction that produces simultaneous over and under-extraction.
Coffee Tasting and Cupping
The systematic approach to evaluating coffee flavour through cupping, aroma analysis, and structured sensory scoring used by professionals and enthusiasts to compare and assess coffee quality.
Extraction Science
The fundamental science of how water dissolves compounds from ground coffee, what those compounds are, and how to use extraction yield and TDS to diagnose and improve any brew.
Grind Guide
A comprehensive guide to grind size, burr geometry, particle distribution, and how to dial in by taste for any brew method.
Roast Levels
How heat transforms green coffee into roasted coffee through the Maillard reaction and caramelisation, and how different roast levels shift the flavour from origin-driven brightness to roast-driven depth.
Water Chemistry
Water makes up over 98% of a cup of coffee, and its mineral composition directly affects extraction efficiency, flavour clarity, and equipment longevity.