Brew parameters

Ratio, dose, grind, temperature, bloom, pressure, TDS, water and pour profile: the controls that turn a recipe into a repeatable cup at home or at the bar.

41 terms

A–Z index

A

Agitation Agitation adds mechanical energy to the bed or slurry. It differs from grind or ratio: it tunes contact uniformity—a fine Brew Lab / home lever after bloom or during immersion.

Alkalinity Alkalinity (often as KH / ppm CaCO₃) is not pH and not total hardness (GH). It’s the cushion that neutralizes coffee acids—tuned via water recipes or filters.

B

Bloom Bloom is the initial pre-wet in filter/pour-over—distinct from bloom time (duration) and espresso preinfusion. Goal: degas and wet without brewing the whole recipe yet.

Bloom time Distinct from bloom (action/water mass) and espresso preinfusion. Fresher coffee often needs longer; rested, shorter.

Brew Control Chart The chart links beverage concentration to percent solids extracted from the coffee—not a meter, but the frame for readings and tasting.

Bypass Bypass dilutes an already extracted drink—unlike raising brew ratio (more water through grounds) or high espresso yield. Used for americano, batch brew, TDS tuning.

C

Channeling Channeling is a uniformity defect, not a dial you turn up. Espresso shows jets/spray; filter shows dry spots. Tied to distribution, tamp, fines and agitation.

Coarse grind Relative to method, not a grinder number. Distinct from medium (filter) and fine (espresso).

Coffee strength Strength is weak vs intense. You can have high strength with poor extraction or low strength with good extraction. Ratio, dose, yield and bypass move it.

Contact time Distinct from generic extraction-time labels and from barista shot-time. Immersion ≈ whole brew; percolation ≈ water through the bed.

D

Dialling in espresso Dial-in reaches your flavour window. Not shot time alone—time, brew ratio and taste travel together.

Distribution Distribution sets puck geometry—avoids mounds, voids and density pockets. Includes WDT and levelers. Before tamp; distinct from dose mass.

Dose Dose is how much coffee you use—not ratio and not beverage yield. Espresso often 16–20 g; filter by method. Dose consistency means repeating that mass.

E

Extraction Extraction is the overall process; EY% quantifies it; TDS is beverage strength. Not the same as ratio.

Extraction time Overlaps contact time in practice; “extraction time” is the recipe number you log. In espresso, shot-time is the more specific bar term.

Extraction yield EY% ≈ (TDS × beverage mass) / dose. Distinct from beverage yield (grams) and strength. Extraction axis of the brew chart.

F

Fine grind Not the same as “fines” (extreme dust). Espresso-fine is a dense setting; too fine in filter stalls and turns bitter.

Fines Fines are the fine tail of the size distribution—not the same as a “fine grind” setting. Blade grinders make more; good burrs reduce but don’t erase them.

Flow rate Flow rate is dynamic: profiled machines program it; pour-over sets it with kettle pace. Not the same as pressure or total time, though linked.

G

Grind Grind isn’t a universal number across grinders—it’s relative. Includes overall setting and fines quality. Fine/medium/coarse are method ranges.

I

Immersion Opposite of percolation (water through a bed that drains). Hybrids exist (Aeropress). Agitation and time matter more than pour pattern.

M

Medium grind Finer than press, coarser than espresso. One grinder’s “medium” isn’t another’s. Fits drip percolation.

P

Percolation Distinct from immersion: flow and bed resistance dominate. Includes pour profiles and flow rate. Espresso is pressurized percolation.

Pour profile Bundles bloom, flow rate and pulse pouring into one strategy. Not a mineral water recipe and not immersion. Sets turbulence and bed saturation.

Preinfusion Distinct from pour-over bloom and bloom time. On profiled machines: short low pressure/flow.

Pressure Pressure ≠ flow rate though coupled. Gravity filter has negligible pressure; espresso/moka central. Distinct from tamping force.

Pulse pouring A pour-profile strategy, not a separate brew method. Distinct from pure immersion and continuous pouring. Common on V60/Kalita.

R

Ratio Filter 1:16 = 1 g coffee per 16 g water through the bed. Espresso brew ratio (dose:yield, e.g. 1:2) differs. Not dose alone and not extraction yield.

Refractometer It measures concentration, not “extraction” alone. With dose and yield you compute EY%. Needs calibration and proper sample prep.

T

Tamping Tamping densifies the bed so pressurized water flows more evenly. It does not replace distribution or fix a wrong grind.

TDS Cup TDS (%, ppm) says how concentrated the drink is. With yield and dose you get EY%. Distinct from water conductivity.

Temperature Not cup temp alone—water at the coffee. Espresso group stabilizes; filter kettle drives. Interacts with grind and time.

W

Water Brew water is not neutral—GH/KH, alkalinity, pH and water TDS shape what reaches the cup. Distinct from a water recipe (target minerals) and from coffee strength (beverage TDS).

Water conductivity EC estimates ions—not identical to gravimetric TDS or split GH/KH, but useful for water batches. Distinct from beverage TDS.

Water GH GH as ppm CaCO₃ or °dH—not KH and not pH. Ca and Mg can taste differently.

Water hardness Total hardness isn’t one magic number: coffee splits GH (Ca/Mg) and KH/alkalinity. Municipal “hard/soft” may not match brew kits.

Water KH KH usually tracks brew-water alkalinity. Not GH. Higher KH rounds acidity; lower keeps it brighter.

Water pH Starting pH alone doesn’t explain taste—same pH can buffer differently. Prioritize KH/GH; use pH to QA filters/RO.

Water recipe A water recipe turns flavour/machine goals into concentrate or salt grams on RO/distilled. Distinct from “use bottle X” with no numbers.

WDT WDT is a concrete distribution method, not a flavour dial itself. Reduces local density and channeling. Distinct from filter slurry stirring.

Y

Yield Yield is how much liquid you get. Espresso uses it with dose in brew ratio. Distinct from extraction yield %.

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