CoffeeMap Blog

Barista Science & Brew Methods

Evidence-based articles from working coffee professionals. Extraction science, water chemistry, and technique — no lifestyle content.

All Articles

Latest Posts

All Extraction Science Brew Methods Water Chemistry
Coffee extraction science
Extraction Science

Understanding Extraction Yield and TDS

How to measure and interpret extraction yield so every brew lands in the optimal 18–22 % range.

James Howell · March 10, 2026 · ≈ 5 min read
Read →
Pour over coffee brewing
Brew Methods

Pour-over vs. Immersion: A Technical Comparison

The physics behind each method and why they produce distinctly different flavour profiles.

Clara Weston · March 12, 2026 · ≈ 5 min read
Read →
Water chemistry coffee
Water Chemistry

Water Hardness and Coffee Flavour

Why mineral content matters more than most baristas realise, and how to adjust it for your local supply.

Daniel Firth · March 15, 2026 · ≈ 5 min read
Read →
We use cookies to improve your experience. Privacy Policy