SCA Coffee Brewing Handbook
Sources: The Coffee Brewing Handbook by Rob Lingle (SCA, 2011)
The Coffee Brewing Handbook by Ted R. Lingle, Second Edition. Published by the Specialty Coffee Association of America (SCAA), Long Beach, California. Copyright 2011. ISBN 1-882552-02-4. Based on research originally compiled from the Coffee Brewing Institute (CBI, 1952–1964), the Coffee Brewing Center (CBC, 1964–1975), and subsequent research by the Norwegian Coffee Brewing Center and the International Coffee Organization.
The handbook covers drip filtration brewing exclusively. It does not address espresso (pressurized infusion beyond 2 atm). It is recommended reading for SCAA subject areas: Coffee Business, Coffee Preparation, and Coffee Grading & Evaluation.
Key Takeaways by Topic
The Six Essential Elements of Good Brewing
Good brewing requires all six elements to be observed simultaneously. Even the finest specialty coffee will produce a poor beverage if any element is compromised. (source: SCA Coffee Brewing Handbook)
- Correct coffee-to-water ratio — The ideal ratio produces a beverage with 1.15–1.35% solubles concentration (TDS) and 18–22% extraction yield. See Coffee Brewing Control Chart.
- Grind matched to brewing time — Fine grind for 1–4 min; drip grind for 4–6 min; regular grind for 6–8 min. See Grind.
- Proper equipment operation — Controls time, temperature (92–96°C), and turbulence. See Brewing Standards.
- Optimum brewing method — Six methods (steeping, decoction, percolation, drip filtration, vacuum, pressurized infusion). See Brewing Methods.
- Good-quality water — 50–300 ppm TDS, no chlorine, pH near 7. See Brew Water Quality.
- Appropriate filtering medium — Affects body, clarity, and brew colloids.
Brew Chemistry: Strength and Extraction
Coffee flavour derives from the ~28% of roasted bean mass that is water-soluble. The remaining 72% is cellulose fibre that does not dissolve under normal brewing conditions. Water extracts these solubles in three phases: wetting → extraction → hydrolysis.
The most flavourful compounds extract first. Prolonged extraction releases progressively less desirable compounds. The optimum brew is stopped before maximum extraction. (source: SCA Coffee Brewing Handbook)
Key chemical components extracted during brewing:
- Trigonelline — Extracts >80% in first 2 minutes; bitter organic compound; degrades significantly in medium-dark roasts (see Roasting). Best preserved in light roasts.
- Caffeine — Arabica ~1.1%, Robusta ~2%; stable during roasting; extracts >80% in first 2 minutes.
- Chlorogenic acids — 12–18% of solubles; responsible for astringency; Arabica has lower levels than Robusta. Breaks down into caffeic and quinic acids during extended holding. Lower content in Arabica explains superior cup quality.
- Phenolic compounds — Smoky, spicy, astringent; increase with roast level; lowest in light roasts.
- Caramelised sugars — The largest solubles category (~50%); extract rapidly in first 2 minutes; responsible for colour and nutty/caramel/chocolaty aromas.
- Potassium — ~90% of mineral ash extracts into the brew; present in higher amounts in Robusta.
Grind and Light Roast
Light roasts are tenacious, pliable, and tough — they do not break apart as easily as hard, brittle dark roasts. Dark roasts always produce more fine particles than lighter roasts. High-grown coffees also show different grinding characteristics than lower-altitude coffees. This directly affects how Kaiserblick’s coffee should be ground by customer roasters and coffee shops. (source: SCA Coffee Brewing Handbook)
Post-Brew Freshness
The most rapid flavour degradation in coffee’s lifecycle occurs after brewing:
- Noticeable change: 15 minutes after brewing
- Unacceptable: 30 minutes
- Highly objectionable: 60 minutes
Best practice: hold at 80–85°C in a closed, insulated container without direct heat. Serve at 70–80°C. (source: SCA Coffee Brewing Handbook). See Coffee Freshness.
Relevance to Kaiserblick’s European Markets
The SCAA standards documented in this handbook are the foundational framework used by specialty coffee buyers, roasters, and baristas in Germany, France, Switzerland, and the Netherlands. The Nordic (NCC) standards differ slightly from US (CBC) standards:
| Parameter | US (CBC) | Nordic (NCC) |
|---|---|---|
| Strength (TDS) | 1.15–1.35% | 1.30–1.55% |
| Extraction | 18–22% | 18–22% |
| Brewing formula | 3.25–4.25 oz / 64 fl oz | 60–70 g / liter |
| Brew temperature | 195–205°F (92–96°C) | 92–96°C |
European buyers, especially Scandinavian, prefer a stronger brew (higher TDS). This has implications for the grind and brewing ratio recommendations Kaiserblick can offer its export customers. (source: SCA Coffee Brewing Handbook)
Claims Needing Verification
- The extraction ideal range (18–22%) derives from 1950s–1990s research. The modern SCA standard is consistent with this range, but specialty coffee discourse has evolved around lighter roast extraction.
- The Nordic 60–70g/liter may be dated; the current SCA recommendation for filter brewing is 55–65g/liter. Mild contradiction — needs verification against current SCA standards.
- This handbook does not address espresso, which requires separate analysis.