Strength targets for different methods
Typical strength targets (TDS ranges) for different brewing methods, and why each method has its own ideal balance.
Dissolved solids
Golden cup standards and targets
The Golden Cup Standard, how it defines ideal coffee strength and extraction yield, and how to use it as a brewing target.
Response surface methodology (RSM)
How Response Surface Methodology (RSM) is applied in coffee research to optimize brewing and roasting by modeling variable interactions.
Body, viscosity, and colloids
How body in coffee is perceived, the role of viscosity and colloidal particles, and how processing and brewing influence tactile sensations.
Dilution and strength targeting
How to control strength in cold coffee by managing brew concentration and dilution, ensuring balance and consistency.
Calculating EY and TDS accurately
How to correctly calculate extraction yield (EY) and beverage strength (TDS) for precise quality control in coffee brewing.