Coffee Log

If you derive joy from the art of crafting your own coffee through meticulous manual methods like the Chemex, V60, Aeropress, French Press, or any other technique, it's likely that the flavor profile of your coffee holds considerable significance for you. The creation of this doc is driven by a singular objective: to meticulously track and log your coffee experiences. By maintaining a record of your preferences and dislikes, this document serves as a valuable tool for assessing and refining your brewing techniques. It allows you to evaluate the impact of various factors such as grind size and water temperature on the taste of your coffee, providing insights that can elevate your coffee-making prowess.

The genesis of this document spans a comprehensive period of eight months during which we undertook an intensive exploration of the coffee realm. Our dedicated team diligently tested and analyzed over 180 distinct coffee varieties to meticulously refine and perfect the objectives we set out to achieve. The primary aim of this extensive development process was twofold: firstly, to establish a comprehensive understanding of the intricate nuances that contribute to the flavor profile of various coffees, and secondly, to create a robust framework for gauging and comprehending the profound impact of brewing techniques on the overall taste experience. This doc, therefore, stands not only as a testament to our commitment to excellence but also as a valuable repository of insights garnered through an exhaustive journey of coffee exploration and experimentation.

The Brix is derived from measuring he Total Dissolved Solids (TDS) using both a digital and manual meter. The technique is the number of pours (counting the bloom) for Chemex and V60 or other pour-over methods.