Scribd
Upload
890 views2 pages

Coffee Brewing Control

This document is a brew analysis worksheet used to record measurements taken during coffee brewing, including coffee to water ratio, brew time, water temperature, strength, extraction percentage, and acidity. It contains lines to record the coffee weight, water volume, total brew time, water cycle time, beginning, middle and end brew temperatures, gross and net coffee strength, actual extraction percentage, brew water and coffee pH, and space for notes.

Uploaded by

snbfq9
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
890 views2 pages

Coffee Brewing Control

This document is a brew analysis worksheet used to record measurements taken during coffee brewing, including coffee to water ratio, brew time, water temperature, strength, extraction percentage, and acidity. It contains lines to record the coffee weight, water volume, total brew time, water cycle time, beginning, middle and end brew temperatures, gross and net coffee strength, actual extraction percentage, brew water and coffee pH, and space for notes.

Uploaded by

snbfq9
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

SPECIALITY COFFEE ASSOCIATION of EUROPE

BREW ANALYSIS WORKSHEET


Name: ____________________ Date:____ Reference: _______

COFFEE TO WATER RATIO:


Line 1 - Coffee Weight: _________________________________ Grams/Ounces

Line 2 - Water Volume: _________________________________ Litres/Half Gallons

TIME:
Line 3 - Total Brewing Cycle Time: ___________________minutes / seconds

Line 4 - Water Cycle Time: ______________________________minutes / seconds

Line 5 - Dwell Time: ___________________________________minutes / seconds (Line 3 –


Line 4)

TEMPERATURE:
Line 6 - Beginning of Cycle T1: ___________________ °C (measured)

Line 7 - Middle of Cycle T2: ___________________________ °C (measured)

Line 8 - End of Cycle T3: ______________________________°C (measured)

Line 9 - Average Water Temperature: ______________ °C


(TI + T2 + T3) /3 = Average Water Temperature

STRENGTH:

Line 10 - Gross Coffee Strength: ___________________ TDS (measured)

Line 11 - Baseline Water TDS: _________________________ TDS (measured)

Line 12 - Net Coffee Strength: _______________________TDS (Line 10 – Line 11)

EXTRACTION:

Line 13 - Actual % Extraction: _____________________________ % (Brew Chart) Graphically


Calculated Based On Net Coffee Strength

ACIDITY:
Line 14 - Brew Water pH: ________________________________ pH (measured)

Line 15 - Coffee pH: _____________________________________ pH (measured)

NOTES: ________________________________________________________________________
SPECIALITY COFFEE ASSOCIATION of EUROPE

COFFEE BREWING CONTROL CHART


Brewing Ratio: Grams per Litre

SPECIALITY COFFEE ASSOCIATION of EUROPE BREW ANALYSIS WORKSHEET Name: ____________________ Date:____ Reference: _______
SPECIALITY COFFEE ASSOCIATION of EUROPE COFFEE BREWING CONTROL CHART Brewing Ratio: Grams per Litre

You might also like