The Impact of Brew Temperature and Extraction on the Sensory Quality of Drip Brew Coffee

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Part of an ongoing body of research from the UC Davis Coffee Center, this lecture will explore how temperature, at a fixed total dissolved solids and percent extraction, impacts the quality of drip brew coffee as assessed by an expert panel. In addition, we discuss how the work serves a broader goal to expand and update the classic Coffee Brewing Control Chart with more detailed sensory language, and how we can use these results to brew better coffee.
Presented By:
Mackenzie Batali
Graduate Student Researcher, University of California, Davis