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tags: [] - MOC - coffee/brewing - coffee/education aliases: - Coffee Fundamentals MOC 1 - Coffee Fundamentals Part 1

MoC — Coffee Fundamentals 1

This map of content covers the first tier of foundational coffee knowledge — the essential concepts and variables that any coffee enthusiast or professional needs to understand before advancing to method-specific or equipment-specific topics. These articles form the core of the Coffeepedia brewing and extraction curriculum.

Core Extraction Variables

Article Description
Grind Size MOC How particle size controls extraction rate and flavour character
Brew Ratio Coffee-to-water ratio by mass; strength and concentration
Coffee Ratios Reference ratios across all brewing methods
Contact Time Steep and extraction time; immersion vs. percolation
temperature Water temperature targets and their effect on extraction
Extraction Yield Percentage of coffee mass dissolved; SCA 18–22% target

Water

Article Description
Water-to-Coffee Ratio The relationship between water volume and coffee dose
Water Softness Hardness, softness, and mineral content effects on extraction
Filtration Water filtration for brewing quality and equipment longevity

The Brewing Process

Article Description
Wet Brewing Overview of percolation and immersion mechanisms
Brewing Fundamentals MOC Full map of the brewing science domain
Beginner Coffee Path Structured path for new coffee enthusiasts
Brewing Method Priority How to select the right brewing method

Foundations of Flavour

Article Description
Brightness Acidity and brightness as positive quality attributes
Body Mouthfeel and weight in the cup
Wedge Distribution Particle distribution and its impact on extraction uniformity
Flow Resistance Resistance to water flow through a coffee bed (espresso focus)

Essential Resources

Part of Coffeepedia — The Coffee Knowledge Vault