Coffee World - Everything you ever need to know about coffee! (#)

  „About 30 percent of ground coffee is "soluble," meaning it can be dissolved in water. Every coffee is different, and what compounds are extracted will be affected by the roast development, brew water used, and all of the conditions of the brewing process - most notably the water temperature, more....“

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Virtual Coffee: Seven Steps to Brewing Better Coffee

  „About 30 percent of ground coffee is "soluble," meaning itcan be dissolved in water. Every coffee is different, and what compounds are extractedwill be affected by the roast development, brew water used, and all of the conditions ofthe brewing process - most notably the water temperature, the particle size distributionof the coffee (the grind), and the uniformity of extraction. It must be also noted thatevery coffee drinker has his or her own preference for coffee flavor, based uponphysiology, past experiences, and socialization. From a professional's perspective, theprocess to be followed for brewing coffee is one that combines diligence andconsciousness, with a goal of attaining the flavor profile preferred by the intendedconsumer.“

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Reference of Terms and Grading for our Coffee

  „Body/Movement: Often called Mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup including all organic compounds that is extracted from coffee in brewing and ends up in the cup. (You can see how brewing method and amount of ground coffee used influences this greatly). We rate Body on a lower scale because light bodied coffees are certainly not bad, and in some origins the lighter body best suits to overall cup character. Possible score is 1-5.“

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International Coffee Organization

  „After almost 300 years of slow growth, coffee gained considerably in popularity from the 1950s. The main reason was the development and sale of soluble coffee by two leading manufacturers B Nestlé and Kraft Jacobs Suchard (then Maxwell House). In addition, the development of the espresso bar introduced coffee to young people, who were able to drink it in pleasant surroundings.“

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Virtual Coffee: Feature Articles

  „For the best coffee extraction, your water should contain the following properties: total dissolved solids of more than 300 ppm (parts per million); a pH reading of more than nine; calcium and magnesium levels of more than 100 ppm; sodium and potassium levels of more than 50 ppm; and a total hardness of more than 150 ppm.“

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Fresh Cup Magazine

  „“All tap waters contain totally dissolved solids,” says Songer. “It’s important to have a certain amount of these, but if there are too many, the water will not have as high a tendency to dissolve coffee solids.” On the other hand, he adds, with too few dissolved solids, water has more difficulty penetrating the coffee grounds, which inhibits the brewing process.“

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