Hi Dave - Hampshire College



Hi Dave

Here is one document of all the graphics, except for the hand-drawn ones. You can consider these final edits and if I ever try to change anything, just laugh at me and say “no, it’s too late!”

There are a few new things, none of which are too complicated, but of course it’s more work, so I’m happy to up the price a bit. I’ve also named the graphics so we can talk about them more easily.

Please call or email when you’ve had a chance to look these over and have some questions.

Thanks a lot

Scott

1.Tree diagram: we’ve already looked at this one, and I like what you did with it. Take a look at the spelling (solubles and insolubles, not soluables, insoluables). Plus I’ve changed the wording from “flavor” to “body” in the bottom right branch

EXTRACTION:

/ \

SOLUBLES INSOLUBLES

/ \ I I

SOLIDS GASES SOLIDS OILS

I I \ /

TASTE AROMA BREW COLLOIDS

I

I

BODY, TASTE, & AROMA

2. Temperature Profile

Okay, so my mouse-drawn graph is crap. I’ve pasted below two sample from the internet which are more accurate/realistic. Ideally, the two curves should be on one graph the way my homemade one is done. Also it would be good if the “spiked” (same as “hx hump”) profile peaked at about 204 and settled at about 201-2 and the flat (“slant L”) profile flat lined at about 202. the x-axis should read “time” and the y-axis should read “temperature and have markings at 198, 200, 202, 204, 206

[pic]

[pic]

[pic]

3.Equilibrium Temperature Chart

This one is pretty good as-is, could just look prettier

|Dry Coffee/Hot Water Mixture at Equilibrium Temperature |

| |"Hilly Caffe"|"Temperature Guy" |

|Water mass (excluding waste) |30 |38 |

|Water temperature |190.5 |203.5 |

|Dry coffee mass |7 |21 |

|Dry coffee temperature |80 |80 |

|Dry coffee specific heat |0.4 |0.4 |

|Approx espresso mass |23 |17 |

|Approx vol/mass ratio |0.04 |0.06 |

|Approx gross volume (oz) |0.9 |1.0 |

| | | |

|Equilibrium temperature |181.1 |181.1 |

4.Effect of larger doses:

This one you already worked on. It’s basically the same, but the wording has changed a little, and I forgot I was substituting superscripts for all of the longer references (i.e. replaced “(Petracco, 2005)” with “ 9 ”

|EFFECT: |POSSIBLE SIGNIFICANCE: |

| | |

|Extra grounds absorb more heat from brewing water, causing lower |Alters flavor profile, can increase sour flavors. |

|average extraction temperature. | |

| | |

|Requires a coarser grind to maintain a given flow rate. |Causes more colloids and larger molecules to be trapped in the |

| |cellular structure, preventing their extraction. Lowers solubles |

| |yield. Increases fines migration. |

| | |

| |Contentious. Argued against in published literature9 but favored |

|May swell enough to press the dispersion screen. |by some top baristi. Seems to be detrimental to extraction with |

| |some, but not all, machines. Certainly detrimental to long-term |

| |performance, integrity, and cleanliness of dispersion screen. |

| |Effects seem to vary based on group head and screen designs. |

| | |

| |Shifts flavor profile toward more acidic and less sweet and |

| |caramel-like. |

|Results in lower solubles yield for a given flow rate and | |

|extraction time. | |

5.Brewing Ratios

This one is a bit complicated. I would like to cut it a lot, but don’t know how to edit it in Word. Here are the changes:

1.add the word “normale” in parenthesis just below “regular espresso”, in the same box

2.eliminate the colums for “gross volume (incl crema) ml”. BUT keep the “**fresh beans; naked pf; use of robusta; pump @ 9 bar”. I honestly don’t know the best place to move this to; maybe put it, and the single * note box, somewhere new.

[pic]

6. Grind and Yield: you’ve already done this one and it was fine

|Action |Effect on Yield |Effect on Brew Strength |

|Make grind finer |Increase |Increase |

|Decrease brewing ratio |Increase |Decrease |

|Decrease brewing ratio and make grind finer|Increase |None, if grind is adjusted appropriately |

|Make grind coarser |Decrease |Decrease |

|Increase brewing ratio |Decrease |Increase |

|Increase brewing ratio and make grind |Decrease |None, if grind is adjusted appropriately |

|coarser | | |

7.Coffee Brewing Chart

This chart is great. Ideally I’d just like it freshened up; for instance, I copied it from the internet and the resolution is fuzzy. Also, wouldn’t mind seeing the fonts and the spacing of the words/numbers on the edges of the chart cleaned up a bit.

[pic]

8.Drip Settings

This oneis new and simple. Just needs to be converted into a chart with borders

Volume: 1 gallon 1.5 gallons

Prewet Percent: 0-10% 5-10%

Prewet Delay: 30-45 seconds 30-60 seconds

Brewing Time: 3:00-4:00 4:00-5:30

Temperature: 200-205ºF 200-205ºF

Bypass Percent: 0% 20-25%

9.Appendix/list of standards

The appendix has this page of espresso, coffee, tea, and water standards. Would be nice if it was converted into a series of charts or at least laid out in a more aesthetically pleasing way

Water: (for coffee, tea, and espresso)

TDS: 120-130 ppm (mg/L) Hardness: 70-80mg/L

pH: 7.0 Alkalinity: 50mg/L

Drip and French Press Coffee:

Brewing ratio 3.75oz. grounds: 64oz. water

Temperature: 195-205ºF

TDS (drip only) 1150-1350ppm

Espresso:

Brewing Ratio 6.5-20g grounds: ¾ -1 ½ oz (21-42ml) water

Extraction Pressure 8-9 bar

Extraction Time 20-35 seconds

Temperature 185-204°F

Tea

Type Temperature Rinse? # of Quality Steepings

Black 212ºF (100ºC) No 1-2

Dark oolong 185-195ºF Yes 3-6

Light oolong 170-185ºF Yes 3-6

Green 155-180ºF Maybe 2-3

White Tea 160-170ºF Maybe 2-4

Herbal 212ºF No Varies

All teas:

Brewing ratio 1gram tea leaves: 3 oz (85ml) water

Steeping time 30 seconds- 4 minutes

10.Temperature Conversion chart

This one is simple; maybe better spacing and aesthetics needed, plus the vertical line in the center of the chart should probably be more prominent, to show that there are two sides to the chart.

|TEMPERATURE CONVERSIONS |

|Fahrenheit |Celsius |Fahrenheit |Celsius |

|204 |95.6 |192 |88.9 |

|203 |95.0 |191 |88.3 |

|202 |94.4 |190 |87.8 |

|201 |93.9 |189 |87.2 |

|200 |93.3 |188 |86.7 |

|199 |92.8 |187 |86.1 |

|198 |92.2 |186 |85.6 |

|197 |91.7 |185 |85.0 |

|196 |91.1 |184 |84.4 |

|195 |90.6 |183 |83.9 |

|194 |90.0 |182 |83.3 |

|193 |89.4 |181 |82.8 |

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Flat Profile

Spiked Profile

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