{"id":370,"date":"2026-07-21T15:44:05","date_gmt":"2026-07-21T15:44:05","guid":{"rendered":"https:\/\/menesharoaster.com\/?p=370"},"modified":"2026-08-03T13:49:57","modified_gmt":"2026-08-03T13:49:57","slug":"coffee-brewing-chart-the-ultimate-guide-for-better-coffee","status":"publish","type":"post","link":"https:\/\/menesharoaster.com\/de\/coffee-brewing-chart-the-ultimate-guide-for-better-coffee\/","title":{"rendered":"Coffee Brewing Chart: The Ultimate Guide for Better Coffee"},"content":{"rendered":"<h5 class=\"wp-block-heading ext-animate--on\">History, How to Read It, and Practical Tips<\/h5>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">A coffee brewing chart&nbsp;is one of the most useful tools for understanding the relationship between coffee strength, extraction, and flavor balance. Whether you are a home brewer or a professional barista, mastering it can significantly improve consistency and the quality of your coffee.<\/p>\n\n\n\n<h5 class=\"wp-block-heading ext-animate--on\">The Origin of the Coffee Brewing Chart<\/h5>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">The coffee brewing chart was first developed in the 1950s by Dr. Ernest E. Lockhart, a professor at MIT working with the Coffee Brewing Institute (CBI), the predecessor of today\u2019s Specialty Coffee Association (SCA).<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">Lockhart used scientific measurements like TDS (Total Dissolved Solids)&nbsp;and extraction yield to quantify coffee brewing. His work formed the foundation for the Coffee Brewing Control Chart, which is still used today as a benchmark for coffee quality and barista training.<\/p>\n\n\n\n<h5 class=\"wp-block-heading ext-animate--on\">What Is a Coffee Brewing Chart?<\/h5>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">A brewing chart is a visual guide that maps coffee brews based on two main variables:<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Extraction Yield (%)&nbsp;\u2013 how much flavor has been extracted from the coffee grounds<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; TDS (Total Dissolved Solids)&nbsp;\u2013 how concentrated or strong the coffee is<\/p>\n\n\n\n<figure class=\"wp-block-image size-full ext-animate--on\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1536\" src=\"https:\/\/menesharoaster.com\/wp-content\/uploads\/2026\/07\/Infographic-coffee-brewing-chart.png\" alt=\"coffee brewing chart\" class=\"wp-image-385\"\/><\/figure>\n\n\n\n<p class=\"has-text-align-center ext-animate--on wp-block-paragraph\">Coffee Brewing Chart<\/p>\n\n\n\n<h5 class=\"wp-block-heading ext-animate--on\">Understanding the Axes<\/h5>\n\n\n\n<h6 class=\"wp-block-heading ext-animate--on\">Extraction Yield (X-axis)<\/h6>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Low \u2192 under-extracted coffee<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; High \u2192 over-extracted coffee<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Ideal range: 18\u201322%<\/p>\n\n\n\n<h6 class=\"wp-block-heading ext-animate--on\">TDS (Y-axis)<\/h6>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Low \u2192 weak, light coffee<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; High \u2192 strong, concentrated coffee<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Typical ranges:<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Espresso: 8\u201312%<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Filter \/ Pour-over: 1.15\u20131.45%<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">By combining these two variables, the chart helps brewers understand why a coffee tastes too sour, too bitter, or just right.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large ext-animate--on\"><img loading=\"lazy\" decoding=\"async\" width=\"957\" height=\"1024\" src=\"https:\/\/menesharoaster.com\/wp-content\/uploads\/2026\/07\/Old-Coffee-Brewing-Control-Chart-1-1-1-957x1024.jpg\" alt=\"Coffee Brewing Control Chart\" class=\"wp-image-382\" srcset=\"https:\/\/menesharoaster.com\/wp-content\/uploads\/2026\/07\/Old-Coffee-Brewing-Control-Chart-1-1-1-957x1024.jpg 957w, https:\/\/menesharoaster.com\/wp-content\/uploads\/2026\/07\/Old-Coffee-Brewing-Control-Chart-1-1-1-280x300.jpg 280w, https:\/\/menesharoaster.com\/wp-content\/uploads\/2026\/07\/Old-Coffee-Brewing-Control-Chart-1-1-1-768x822.jpg 768w, https:\/\/menesharoaster.com\/wp-content\/uploads\/2026\/07\/Old-Coffee-Brewing-Control-Chart-1-1-1-11x12.jpg 11w, https:\/\/menesharoaster.com\/wp-content\/uploads\/2026\/07\/Old-Coffee-Brewing-Control-Chart-1-1-1-1320x1413.jpg 1320w, https:\/\/menesharoaster.com\/wp-content\/uploads\/2026\/07\/Old-Coffee-Brewing-Control-Chart-1-1-1-600x642.jpg 600w, https:\/\/menesharoaster.com\/wp-content\/uploads\/2026\/07\/Old-Coffee-Brewing-Control-Chart-1-1-1.jpg 1424w\" sizes=\"auto, (max-width: 957px) 100vw, 957px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center ext-animate--on wp-block-paragraph\">Coffee Brewing Control Chart<\/p>\n\n\n\n<h5 class=\"wp-block-heading ext-animate--on\">How to Use a Coffee Brewing Chart<\/h5>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">Brewing charts allow you to:<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Diagnose flavor problems<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Adjust grind size, brew ratio, or brew time<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Compare brewing methods (espresso, pour-over, French press, AeroPress)<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Improve consistency across batches<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">Example adjustments:<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Sour coffee? Increase extraction (grind finer, brew longer, warmer water)<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Bitter coffee? Decrease extraction (grind coarser, shorter brew, cooler water)<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Weak coffee? Increase TDS by adjusting coffee-to-water ratio<\/p>\n\n\n\n<h5 class=\"wp-block-heading ext-animate--on\">Do You Need a Refractometer?<\/h5>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">While a refractometer measures TDS precisely, you can still use the brewing chart conceptually. Even without exact measurements, it guides decision-making and helps brewers understand the relationship between strength, extraction, and taste.<\/p>\n\n\n\n<h5 class=\"wp-block-heading ext-animate--on\">Why Coffee Brewing Charts Are Still Relevant<\/h5>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; They turn coffee brewing from an art into a science<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Provide a foundation for SCA barista training and quality control<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Help understand the interplay between TDS, extraction yield, and flavor<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">\u2022&nbsp;&nbsp; Improve consistency and repeatability in every cup<\/p>\n\n\n\n<h5 class=\"wp-block-heading ext-animate--on\">Conclusion<\/h5>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">The Coffee Brewing Chart is more than a technical diagram\u2014it is a practical framework&nbsp;to brew balanced and flavorful coffee. Understanding its history, axes, and application allows brewers to troubleshoot issues, adjust recipes, and achieve consistent results, whether at home or in a professional setting.<\/p>\n\n\n\n<p class=\"ext-animate--on wp-block-paragraph\">Mastering the coffee brewing chart is a key step toward smarter, more predictable, and enjoyable coffee. \u2615<\/p>","protected":false},"excerpt":{"rendered":"<p>coffee brewing chart<\/p>","protected":false},"author":1,"featured_media":385,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,23],"tags":[59,58,42,50,46],"class_list":["post-370","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allpost","category-coffee-brewing","tag-barista-kurs","tag-coffee-brewing","tag-kaffee-bonn","tag-latteart","tag-menesha-roaster"],"_links":{"self":[{"href":"https:\/\/menesharoaster.com\/de\/wp-json\/wp\/v2\/posts\/370","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/menesharoaster.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/menesharoaster.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/menesharoaster.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/menesharoaster.com\/de\/wp-json\/wp\/v2\/comments?post=370"}],"version-history":[{"count":19,"href":"https:\/\/menesharoaster.com\/de\/wp-json\/wp\/v2\/posts\/370\/revisions"}],"predecessor-version":[{"id":1752,"href":"https:\/\/menesharoaster.com\/de\/wp-json\/wp\/v2\/posts\/370\/revisions\/1752"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/menesharoaster.com\/de\/wp-json\/wp\/v2\/media\/385"}],"wp:attachment":[{"href":"https:\/\/menesharoaster.com\/de\/wp-json\/wp\/v2\/media?parent=370"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/menesharoaster.com\/de\/wp-json\/wp\/v2\/categories?post=370"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/menesharoaster.com\/de\/wp-json\/wp\/v2\/tags?post=370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}