Specialty Coffee Association Podcast
Education
#40: Demystifying, Updating & Expanding the Brewing Control Chart | Scott Frost | SCA Lectures 2018
2019-03-11
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Each of us, at some point in our coffee education, have been exposed to the coffee brewing control chart: this classic chart was developed in the 1950’s by Ernest Lockhart and colleagues through research at the Coffee Brewing Institute. It displays the relationship between percent extraction and total dissolved solids at a given brewing ratio. Additionally, various acceptability zones were overlaid, describing the expected cup sensory experience with an ideal zone indicated in the middle.
Although relevant in its time, this classic chart lacks applicability in the current brewing climate. Given modern brewing techniques, shifting consumer preference, and increased demand for unique coffee, how can we better develop this chart? Current research is underway to explore this question. Through the use of chemical measures, both quantitative and consumer sensory analysis, the classic chart is receiving a revitalization. Today’s lecture from Dr. Scott Frost presents some of the history and development of the classic chart before exploring the realm of ongoing research hoping to renovate this icon.
Scott Frost is a Postdoctoral Scholar at the UC Davis Coffee Center. Prior to studying coffee, Scott completed his doctoral studies evaluating the chemical drivers of wine flavor. He brings a wealth of knowledge on relating measures of chemistry to sensory perception.
Related Links
- Read the full transcript or view the slides on SCA News: https://scanews.coffee/podcast/40/demystifying-updating-expanding-the-brewing-control-chart-scott-frost-expo-2018-lecture/
- Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/
- Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures
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Table of Contents
0:00 Introduction
2:15 Explanation of the history of the Brewing Chart
11:30 Setting up the experiment to demonstrate the Brewing Chart in action
23:30 What the results of the experiments look like
33:30 Audience questions
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