Same TDS, Different Flavor

Thanks to Guinard and team for their research about the new brewing chart that establish on 2023, this version is the updated from the one that developed on 2011 by SCA of America.

Today we start to do the empirical study about the theory, here is the new brewing chart:

For today parameter, we are using:

1. Beans: Arabica from Harmony Estate with Natural Anaerobic Process
2. Dose: 10 & 5 grams
3. Water: Le Minerale
4. Water temp: 92
5. Pulse: Blooming 30 sec (3 x dose), Finish 1:30 sec
6. Grinder: Sniper Electric
7. Refractometer: RCM-1000BT

From those setting, we divide into 2 ratio:

1. 1:12.5 (10 grams)
2. 1:20 (10 & 5 grams)

With the total 3 brewed coffee, we found something interesting, here is the detail for the brewed:

1. 1:12.5

2. Flavor perception: Dominant acidity with strong aroma

   1. 10 grams
   2. Ground size: 110 clicks
   3. TDS: 1.45%

3. 1:20

4. Flavor perception: More sweet

   1. 10 grams

   2. Ground size: 95 clicks

   3. TDS: 1.00%

   4. 5 grams
   5. Ground size: 85 clicks
   6. TDS: 1.07%

The interesting thing is we already set around 10 clicks for the 1:20 ratio second brew, but the result is only 0.07% in TDS, next we will try to compare again about the dosing for the brew that can impact the brewed cup from the coffee bed situation.