Category
Coffee Science
TDS and Extraction Yield: What Every Home Barista Should Know
How a refractometer reading becomes an Extraction Yield percentage, what the SCA's 18-22% gold-cup range means in practice, and how to use both numbers as a diagnostic rather than a rulebook.
How Much Caffeine Is Really in Your Coffee?
Why brewing method matters less to total caffeine than most people assume, why a small espresso shot and a big drip mug can land in a similar range, and why any estimate should be treated as a range, not a precise figure.
Water Chemistry and Coffee: Why What's in Your Kettle Matters
Coffee is mostly water by weight, so its mineral content quietly shapes extraction and flavor — what hardness and alkalinity actually do, and simple ways to improve the water you're already using.