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Total Dissolved Solids and Memphis Water - SUSTAIN COFFEE
For today’s episode, the Sustain team is gearing up for the upcoming Grind City Coffee expo, right here in Memphis.
As we know, quality water is vital for coffee brewing, and Memphis has the special advantage of having excellent tap water.
In light of these things, we have decided to highlight some of our talking points that we will be covering at our booth.
Sweet, acidic, astringent… These are some of the taste descriptors we strive to balance when brewing coffee.
But there are many other descriptors...sour, mouth-drying, juicy, sharp, soft, roasty, delicate, floral, the list goes on.
These are just a few of the words we find ourselves using when talking about the taste of a said coffee. Perhaps we understand over and under extraction and the descriptors that match each of them, but do not exactly know why it is that way. We have been taught that variables such as grind and time are huge contributors to taste (which they are) but how can we observe this scientifically?
--
Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
--
---SOURCES USED, SOME ARE CLICKABLE---
Coffee Standards — Specialty Coffee Association (sca.coffee)
Understanding the Coffee Control Brewing Chart | coffeeperception (wordpress.com)
Towards a New Brewing Chart | 25, Issue 13 — Specialty Coffee Association (sca.coffee)
The Role of TDS in Coffee & the Science Around your Brew (hannainst.com)
Snell's law - Wikipedia
wri89-4131.book (usgs.gov)
WQR 2015_final.pdf (mlgw.com)
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By Sustain Coffee
5
33 ratings
For today’s episode, the Sustain team is gearing up for the upcoming Grind City Coffee expo, right here in Memphis.
As we know, quality water is vital for coffee brewing, and Memphis has the special advantage of having excellent tap water.
In light of these things, we have decided to highlight some of our talking points that we will be covering at our booth.
Sweet, acidic, astringent… These are some of the taste descriptors we strive to balance when brewing coffee.
But there are many other descriptors...sour, mouth-drying, juicy, sharp, soft, roasty, delicate, floral, the list goes on.
These are just a few of the words we find ourselves using when talking about the taste of a said coffee. Perhaps we understand over and under extraction and the descriptors that match each of them, but do not exactly know why it is that way. We have been taught that variables such as grind and time are huge contributors to taste (which they are) but how can we observe this scientifically?
--
Don’t forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain.
Check out the website at 901sustaincoffee.com
Follow us on Instagram @901sustaincoffee.
Subscribe on YouTube Sustain Coffee Company - YouTube
--
---SOURCES USED, SOME ARE CLICKABLE---
Coffee Standards — Specialty Coffee Association (sca.coffee)
Understanding the Coffee Control Brewing Chart | coffeeperception (wordpress.com)
Towards a New Brewing Chart | 25, Issue 13 — Specialty Coffee Association (sca.coffee)
The Role of TDS in Coffee & the Science Around your Brew (hannainst.com)
Snell's law - Wikipedia
wri89-4131.book (usgs.gov)
WQR 2015_final.pdf (mlgw.com)