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ACM 2.03 – The Evolution of the Brew Control Chart and 18–22% extraction

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The Evolution of the Brew Control Chart and 18–22% extraction In the 1950s, coffee science really started to get rolling. The National Coffee Association commissioned Professor Earl E. Lockhart to complete a food technology Ph.D. from the Massachusetts Institute of Technology (MIT). This was a first for the coffee industry. Sensory science as we know it today was not a […]

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