This condensed version of the SCAA's Coffee Brewing Handbook provides a clear approach to consistent brewing excellence. Author Ted R. Lingle explains all the contributing factors to a quality cup of coffee, including coffee-to-water ratio, grind, time, water temperature and quality, brewing method, and filtration.
A Specialty Coffee Association of America Handbook
Author: Ted R. Lingle
Paperback: 37 pages, 5.5” x 8.5”
Publication: 2011, Second Edition
Recommended reading for SCA subject areas: Coffee Business, Coffee Preparation, and Coffee Grading and Evaluation.
Essentials of Good Brewing
Analysis of the Finished Brew
Coffee Brewing Control Chart
The Brewing Process
Time, Temperature, and Turbulence
Holding and Serving Temperatures
Selection of Brewing Equipment
Evaluation of Brewing Equipment
was last modified: December 1st, 2018 by Nick Green