The Brew Blog
PRO COFFEE TIPS, FUN FACTS, & MORE
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How to Use a Refractometer for Coffee
A coffee refractometer measures TDS so you can calculate extraction yield. How to use one, when it earns its place, and why most home brewers don't actually need it.
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Brew Strength vs Extraction: Why TDS Doesn't Mean Strong
Brew strength and extraction yield are independent. Strength is concentration (TDS); extraction is completeness (EY). Why mixing them up causes most home coffee.
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Brewing by Weight: Why a Scale Is Non-Negotiable
Brewing coffee by weight is the cheapest, biggest consistency upgrade available. Why scoops and tablespoons fail, what to look for in a scale, and the workflow.
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The SCA Brewing Control Chart, Explained for Home Brewers
The SCA brewing control chart maps strength (TDS) against extraction (EY). What the ideal box means, how to read every quadrant.
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Coffee Solubility 101: What Actually Dissolves in Brewing
Coffee solubility explained: only 28–30% of a bean is soluble, target 18–22% extraction, and why acids dissolve first, sweetness in the middle, bitter compounds.
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How Pressure Affects Coffee Extraction (And Why It Matters at Home)
Most home coffee writing skips pressure entirely, which is a mistake. Pressure changes what gets extracted, how fast, and what the cup tastes like. Understanding it makes you better at every brewer you'll ever touch — espresso, moka pot, AeroPress, pour-over.
