# observation

category: region
tags: ["colombia"]
content:
  Colombian coffee typically offers balanced acidity with caramel sweetness and nutty undertones #colombia


category: region
tags: ["guatemala"]
content:
  Guatemalan coffee presents complex acidity with chocolate notes and sometimes spice characteristics #guatemala


category: processing
tags: ["processing"]
content:
  Honey processing creates a middle ground with some fruity notes while maintaining clarity #processing


category: variety
tags: ["varieties"]
content:
  Robusta beans have higher caffeine content but generally less complex flavor than Arabica #varieties


category: americas
tags: ["central_america"]
content:
  Central American producers: Guatemala, Costa Rica, Panama known for balanced profiles #central_america


category: asia
tags: ["vietnam"]
content:
  Vietnamese coffee: World's largest Robusta producer, often used in blends and commercial coffee #vietnam


category: principle
tags: ["extraction"]
content:
  Coffee extraction follows a predictable pattern: acids extract first, then sugars, then bitter compounds #extraction


category: technique
tags: ["temperature"]
content:
  Water at 195-205°F (90-96°C) extracts optimal flavor compounds for most brewing methods #temperature


category: technique
tags: ["grind"]
content:
  Grind size directly correlates with ideal extraction time (finer = shorter, coarser = longer) #grind


category: equipment
tags: ["gear"]
content:
  Burr grinders produce more consistent particle size than blade grinders, resulting in more even extraction #gear


category: technique
tags: ["bloom"]
content:
  Bloom phase (pre-infusion with small amount of water) allows CO2 to escape and improves extraction #bloom


category: method
tags: ["immersion"]
content:
  French Press creates full-bodied cup with rich mouthfeel due to metal filter allowing oils to pass #immersion


category: method
tags: ["pressure"]
content:
  Moka pot uses steam pressure to push water through grounds, creating strong, concentrated coffee #pressure


category: principle
tags: ["balanced_extraction"]
content:
  The goal is typically balanced extraction (18-22% of coffee solubles dissolved) #balanced_extraction


category: technique
tags: ["agitation"]
content:
  Agitation (stirring, turbulence) increases extraction rate by preventing saturation zones #agitation


category: technique
tags: ["pressure"]
content:
  Pressure (as in espresso) can extract compounds that aren't water-soluble at atmospheric pressure #pressure


category: subcategory
tags: ["fruit_notes"]
content:
  Fruity breaks down into: Berry, Dried Fruit, Citrus Fruit, Stone Fruit, Tropical Fruit, etc. #fruit_notes


category: principle
tags: ["quality"]
content:
  Equipment quality often has a bigger impact on consistency than on absolute quality potential #quality


category: feature
tags: ["adjustment"]
content:
  Grind adjustment mechanisms range from stepped to stepless for different precision levels #adjustment


category: price
tags: ["budget"]
content:
  Hand grinders offer excellent value, with models like Timemore C2 and 1Zpresso JX providing excellent results around $100-150 #budget


category: price
tags: ["value"]
content:
  Entry-level electric burr grinders like Baratza Encore start around $170 but provide significant improvement over blade grinders #value


category: equipment
tags: ["immersion"]
content:
  French Press uses a metal mesh to separate grounds, allowing oils and fine particles to pass #immersion


category: equipment
tags: ["espresso"]
content:
  Espresso machines use 9 bars of pressure, requiring significant investment for good results #espresso


category: equipment
tags: ["manual_espresso"]
content:
  Manual lever machines like Flair or Robot provide espresso-style coffee with manual control #manual_espresso


category: feature
tags: ["temp_control"]
content:
  Variable temperature kettles allow precise temperature control for different roast levels #temp_control


# entity

title: Coffee Bean Origins
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entity_metadata:
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title: Coffee Brewing Methods
entity_type: note
content_type: text/markdown
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file_path: Coffee Notes/Coffee Brewing Methods.md
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title: Flavor Extraction
entity_type: note
content_type: text/markdown
permalink: coffee/flavor-extraction
file_path: Coffee Notes/Flavor Extraction.md
checksum: e79c1c556bb99e8ed730199213e0ad05b71550236b5e8034b37325a56cfb8c79
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updated_at: 2025-03-06 13:34:48.568095
entity_metadata:
  {"title": "Flavor Extraction", "type": "note", "permalink": "coffee/flavor-extraction", "tags": "['#coffee', '#extraction', '#brewing', '#science', '#demo']"}


title: Coffee Flavor Map
entity_type: note
content_type: text/markdown
permalink: coffee/coffee-flavor-map
file_path: Coffee Notes/Coffee Flavor Map.md
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updated_at: 2025-03-06 13:34:48.565823
entity_metadata:
  {"title": "Coffee Flavor Map", "type": "note", "permalink": "coffee/coffee-flavor-map", "tags": "['#coffee', '#visualization', '#canvas', '#demo']"}


title: Tasting Notes
entity_type: note
content_type: text/markdown
permalink: coffee/tasting-notes
file_path: Coffee Notes/Tasting Notes.md
checksum: 1052ca8715628e8beef9b60c72287cfd52e7f2dd589bdd2737cf9159408d5ddb
created_at: 2025-03-06 14:01:23.473812
updated_at: 2025-03-06 13:34:48.569178
entity_metadata:
  {"title": "Tasting Notes", "type": "note", "permalink": "coffee/tasting-notes", "tags": "['#coffee', '#tasting', '#flavor', '#cupping', '#demo']"}


title: Coffee Knowledge Base
entity_type: note
content_type: text/markdown
permalink: coffee/coffee-knowledge-base
file_path: Coffee Notes/Coffee Knowledge Base.md
checksum: 4250912f7fefcc0e57a2a7f0d656fb9e713028452b3c56d8034894d8c8ef4b57
created_at: 2025-03-06 14:01:23.461059
updated_at: 2025-03-06 13:34:48.567359
entity_metadata:
  {"title": "Coffee Knowledge Base", "type": "note", "permalink": "coffee/coffee-knowledge-base", "tags": "['#coffee', '#index', '#demo', '#knowledge']"}


title: Brewing Equipment
entity_type: note
content_type: text/markdown
permalink: coffee/brewing-equipment
file_path: Coffee Notes/Brewing Equipment.md
checksum: eb527e5417f9ae734fb1fee37ad960a4152d47d064ba489405676d86731123ad
created_at: 2025-03-06 14:01:23.407991
updated_at: 2025-03-06 13:34:48.560684
entity_metadata:
  {"title": "Brewing Equipment", "type": "note", "permalink": "coffee/brewing-equipment", "tags": "['#coffee', '#equipment', '#gear', '#brewing', '#demo']"}


# search_index_content

c1: Coffee Bean Origins
c4: coffee/coffee-bean-origins
c5: Coffee Notes/Coffee Bean Origins.md
c6: entity
c12: {"entity_type": "note"}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c2:
  rig
  Coffee Bean Origins
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  origins
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  coffee bean origins
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  ean
  ori
  # Coffee Bean Origins

  An exploration of coffee-growing regions around the world and how geography, climate, and processing methods affect flavor profiles.

  ## Overview

  Coffee beans are grown in various regions around the world, primarily in what's known as the "Coffee Belt" - the area between the Tropics of Cancer and Capricorn. The flavor characteristics of coffee beans are influenced by:

  - Geographic region and climate
  - Altitude
  - Soil composition
  - Variety of coffee plant
  - Processing method
  - Harvest and sorting practices

  ## Observations

  - [principle] Higher altitude generally produces harder, denser beans with more complex acidity #altitude
  - [region] Ethiopian beans often feature bright, fruity notes with floral aromatics #ethiopia
  - [region] Colombian coffee typically offers balanced acidity with caramel sweetness and nutty undertones #colombia
  - [region] Guatemalan coffee presents complex acidity with chocolate notes and sometimes spice characteristics #guatemala
  - [region] Brazilian coffee tends toward nutty, chocolate notes with lower acidity and fuller body #brazil
  - [region] Kenyan coffee is known for bright, wine-like acidity and berry or citrus notes #kenya
  - [processing] Natural (dry) processing tends to create fruitier, more fermented flavors #processing
  - [processing] Washed (wet) processing generally results in cleaner, brighter cups with more clarity #processing
  - [processing] Honey processing creates a middle ground with some fruity notes while maintaining clarity #processing
  - [factor] Shade-grown coffee typically develops more slowly, resulting in more complex flavors #cultivation
  - [factor] Soil volcanic soil often imparts distinctive mineral characteristics to coffee #terroir
  - [variety] Gesha/Geisha variety is known for exceptional floral and tea-like qualities #varieties
  - [variety] Bourbon varieties often feature sweet, complex cup profiles #varieties
  - [variety] Robusta beans have higher caffeine content but generally less complex flavor than Arabica #varieties

  ## Major Growing Regions

  - [africa] Ethiopian coffees: Yirgacheffe, Sidamo, Harrar regions each with distinctive profiles #ethiopia
  - [africa] Kenyan coffees: Often categorized by grade (AA, AB, etc.) based on bean size #kenya
  - [americas] Colombian regions: Huila, Nariño, Antioquia each with unique characteristics #colombia
  - [americas] Central American producers: Guatemala, Costa Rica, Panama known for balanced profiles #central_america
  - [americas] Brazilian regions: Cerrado, Sul de Minas, Mogiana with varying profiles #brazil
  - [asia] Indonesian islands: Sumatra, Java, Sulawesi producing earthy, full-bodied coffees #indonesia
  - [asia] Vietnamese coffee: World's largest Robusta producer, often used in blends and commercial coffee #vietnam

  ## Processing Methods

  - [natural] Beans dried inside the fruit, creating fruity, fermented notes and heavier body #processing
  - [washed] Fruit removed before drying, resulting in cleaner cup with more pronounced acidity #processing
  - [honey] Some fruit mucilage left on during drying, creates balanced sweetness and body #processing
  - [wet-hulled] Unique to Indonesia, creates earthy, herbal, low-acid profiles #processing
  - [experimental] Anaerobic fermentation, wine-yeast inoculation, and other newer methods #innovation

  ## Tasting Notes by Region

  - [ethiopia] Blueberry, jasmine, bergamot, stone fruit, citrus #flavor_notes
  - [kenya] Blackcurrant, tomato, tropical fruit, wine-like acidity #flavor_notes
  - [colombia] Caramel, nuts, red apple, chocolate, balanced acidity #flavor_notes
  - [guatemala] Chocolate, spice, green apple, balanced #flavor_notes
  - [brazil] Nuts, chocolate, low acidity, full body #flavor_notes
  - [indonesia] Earthy, herbal, spice, cedar, full body, low acidity #flavor_notes

  ## Relations

  - influences [[Flavor Extraction]]
  - pairs_with [[Coffee Brewing Methods]]
  - affects [[Tasting Notes]]
  - relates_to [[Specialty Coffee]]
  - part_of [[Coffee Knowledge Base]]
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  # Coffee Bean Origins

  An exploration of coffee-growing regions around the world and how geography, climate, and processing methods affect flavor profiles.

  ## Overview

  Coffee beans are grown in various regions around the world, primarily in what's 


c3: Higher altitude generally produces harder, denser beans with more complex acidity #altitude
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: principle
c12: {"tags": ["altitude"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
  principle: Higher altitude generally produces harder, denser beans with more complex acidity #altitude...

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c4:
  coffee/coffee-bean-origins/observations/principle/higher-altitude-generally-produces-harder-denser-beans-with-more-complex-acidity-altitude


c1: region: Ethiopian beans often feature bright, fruity notes with floral aromatics #ethiopia...
c3: Ethiopian beans often feature bright, fruity notes with floral aromatics #ethiopia
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: region
c12: {"tags": ["ethiopia"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
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c4:
  coffee/coffee-bean-origins/observations/region/ethiopian-beans-often-feature-bright-fruity-notes-with-floral-aromatics-ethiopia


c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: region
c12: {"tags": ["colombia"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
  region: Colombian coffee typically offers balanced acidity with caramel sweetness and nutty undertones #colo...

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c3:
  Colombian coffee typically offers balanced acidity with caramel sweetness and nutty undertones #colombia

c4:
  coffee/coffee-bean-origins/observations/region/colombian-coffee-typically-offers-balanced-acidity-with-caramel-sweetness-and-nutty-undertones-colombia


c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: region
c12: {"tags": ["guatemala"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
  region: Guatemalan coffee presents complex acidity with chocolate notes and sometimes spice characteristics ...

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  Guatemalan coffee presents complex acidity with chocolate notes and sometimes spice characteristics #guatemala

c4:
  coffee/coffee-bean-origins/observations/region/guatemalan-coffee-presents-complex-acidity-with-chocolate-notes-and-sometimes-spice-characteristics-guatemala


c3: Brazilian coffee tends toward nutty, chocolate notes with lower acidity and fuller body #brazil
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: region
c12: {"tags": ["brazil"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
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c4:
  coffee/coffee-bean-origins/observations/region/brazilian-coffee-tends-toward-nutty-chocolate-notes-with-lower-acidity-and-fuller-body-brazil


c1: region: Kenyan coffee is known for bright, wine-like acidity and berry or citrus notes #kenya...
c3: Kenyan coffee is known for bright, wine-like acidity and berry or citrus notes #kenya
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: region
c12: {"tags": ["kenya"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
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c4:
  coffee/coffee-bean-origins/observations/region/kenyan-coffee-is-known-for-bright-wine-like-acidity-and-berry-or-citrus-notes-kenya


c3: Natural (dry) processing tends to create fruitier, more fermented flavors #processing
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: processing
c12: {"tags": ["processing"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
  processing: Natural (dry) processing tends to create fruitier, more fermented flavors #processing...

c2:
  flavors
  ral
  mor
  dry
  ted
  avo
  ten
  (dr
  ry)
  to
  , m
  e f
  rea
  te 
  ed 
  men
  more
  #pr
  natural
  fru
  s t
   #p
  ssi
  rs 
  tends
  ier
  ng 
  s #
  to 
  erm
   fr
  ces
  #processing
  (dry)
  l (
  Natural (dry) processing tends to create fruitier, more fermented flavors #processing
  ing
  uit
  fermented
  y) 
  nat
  iti
   mo
  ura
  ent
  atu
  nte
  pro
  fla
  tur
  roc
   to
  d f
  ore
  ate
  cre
   te
  vor
   cr
   fe
  eat
  re 
  tie
  lav
  fruitier,
  ) p
  ess
  create
  sin
  ds 
  ors
   fl
  g t
   pr
  o c
  processing
  al 
  fer
  rui
  nds
  natural (dry) processing tends to create fruitier, more fermented flavors #processing
  er,
  oce
  end
  r, 
   (d
  rme

c4:
  coffee/coffee-bean-origins/observations/processing/natural-dry-processing-tends-to-create-fruitier-more-fermented-flavors-processing


c3: Washed (wet) processing generally results in cleaner, brighter cups with more clarity #processing
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: processing
c12: {"tags": ["processing"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
  processing: Washed (wet) processing generally results in cleaner, brighter cups with more clarity #processing...

c2:
  ral
  mor
  with
  wit
  res
  y #
  esu
  results
  ty 
  cup
  ups
  ith
  gen
  ity
  lts
  ed 
  et)
  th 
  bri
  clarity
  more
   re
  was
  #pr
  in 
  n c
  s i
  ari
  cups
  Washed (wet) processing generally results in cleaner, brighter cups with more clarity #processing
   #p
  ssi
  lea
  washed
  era
  all
  ult
  , b
  ng 
  (wet)
  in
  wet
  e c
   in
  ces
  #processing
  washed (wet) processing generally results in cleaner, brighter cups with more clarity #processing
   wi
  ner
  ing
  hed
  d (
  t) 
  rit
   mo
  generally
  y r
  er 
  pro
  roc
  ore
  lar
  ps 
  r c
  (we
  ter
  ane
   br
  g g
  re 
  ly 
   cl
  ene
   ge
  ean
  ) p
  ess
  rig
  sin
  lly
  sul
   cu
  s w
  ash
   pr
  cleaner,
  processing
  she
  cla
  cle
   (w
  ts 
  h m
  igh
  er,
  oce
  hte
  ght
  r, 
  brighter

c4:
  coffee/coffee-bean-origins/observations/processing/washed-wet-processing-generally-results-in-cleaner-brighter-cups-with-more-clarity-processing


c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: processing
c12: {"tags": ["processing"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
  processing: Honey processing creates a middle ground with some fruity notes while maintaining clarity #processin...

c2:
  e m
  a m
  with
   gr
  mid
  wit
  tes
  y #
  tai
  g c
  one
  h s
  ini
  ty 
  e f
  rea
  not
  ith
  ity
  th 
  clarity
  idd
  #pr
  ari
  ground
  nd 
  le 
  fru
   #p
  ssi
  honey processing creates a middle ground with some fruity notes while maintaining clarity #processing
  d w
   wh
  e g
  ng 
  nta
  while
  int
   a 
   fr
  ces
  #processing
   wi
  ing
  uit
  honey
  rit
  es 
  gro
   no
  fruity
  pro
  ain
  ile
  roc
  ney
  maintaining
  ddl
  ate
  lar
  creates
  cre
  mai
   cr
  eat
  a
   cl
  hon
  rou
  ess
  some
  sin
  Honey processing creates a middle ground with some fruity notes while maintaining clarity #processing
  y p
  ome
   mi
  ey 
  s w
  me 
   pr
  whi
  processing
  som
  cla
  dle
  hil
  notes
  rui
  s a
   ma
  middle
  oce
  nin
  y n
   so
  und
  oun
  ote

c3:
  Honey processing creates a middle ground with some fruity notes while maintaining clarity #processing

c4:
  coffee/coffee-bean-origins/observations/processing/honey-processing-creates-a-middle-ground-with-some-fruity-notes-while-maintaining-clarity-processing


c3: Shade-grown coffee typically develops more slowly, resulting in more complex flavors #cultivation
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: factor
c12: {"tags": ["cultivation"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
  factor: Shade-grown coffee typically develops more slowly, resulting in more complex flavors #cultivation...

c2:
  ica
  flavors
  mor
  shade-grown coffee typically develops more slowly, resulting in more complex flavors #cultivation
  avo
  ffe
  ex 
  res
  ypi
  s m
  tin
  esu
  mpl
  ops
  n m
   ty
  com
  more
   re
  elo
  omp
  e s
  in 
  n c
  vel
  lti
  sha
  cal
  rs 
  all
  ion
  low
  ult
  ng 
  fee
  ade
  pic
  s #
  own
  e t
   #c
  in
  e c
   in
  resulting
  ee 
  ing
  tio
  lop
  vat
  Shade-grown coffee typically develops more slowly, resulting in more complex flavors #cultivation
  owl
  #cu
  shade-grown
  typically
  gro
   mo
  ple
  iva
  slowly,
  de-
  tiv
  fla
  cof
  -gr
  row
  ore
  eve
   co
  develops
  ps 
  y d
  #cultivation
  wn 
  vor
  re 
  off
  ly 
  lav
  ati
  ly,
  lly
   sl
  sul
  ors
  typ
   fl
  wly
  , r
  g i
  e-g
  x f
   de
  slo
  lex
  had
  y, 
  coffee
  complex
  cul
  dev

c4:
  coffee/coffee-bean-origins/observations/factor/shade-grown-coffee-typically-develops-more-slowly-resulting-in-more-complex-flavors-cultivation


c1: factor: Soil volcanic soil often imparts distinctive mineral characteristics to coffee #terroir...
c3: Soil volcanic soil often imparts distinctive mineral characteristics to coffee #terroir
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: factor
c12: {"tags": ["terroir"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c2:
  e m
  volcanic
  ral
  soi
  ffe
  ten
  oil
   of
  ist
  tin
  l v
  to
  eri
   ch
  imp
  c s
  ic 
   di
  ine
  art
  min
   #t
  s t
  rts
  era
  cte
  oft
  l c
  cs 
  fee
  ve 
  mpa
  to 
  olc
  soil
  Soil volcanic soil often imparts distinctive mineral characteristics to coffee #terroir
  en 
  ive
  mineral
  err
  ner
  ee 
  s d
  par
  e #
  roi
  cti
  nct
  tiv
  har
  l o
  vol
  cof
   to
  imparts
   co
  ter
  can
  fte
  oir
  often
  off
  #terroir
  cha
  nic
   im
  act
  ara
   mi
  ris
  #te
  ics
  il 
  dis
  o c
  al 
  characteristics
   vo
  n i
  ts 
  soil volcanic soil often imparts distinctive mineral characteristics to coffee #terroir
  coffee
  lca
  rac
  ani
  sti
  rro
   so
  tic
  inc
  distinctive

c4:
  coffee/coffee-bean-origins/observations/factor/soil-volcanic-soil-often-imparts-distinctive-mineral-characteristics-to-coffee-terroir


c1: variety: Gesha/Geisha variety is known for exceptional floral and tea-like qualities #varieties...
c3: Gesha/Geisha variety is known for exceptional floral and tea-like qualities #varieties
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: variety
c12: {"tags": ["varieties"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c2:
  y i
  ral
  pti
  /ge
  exc
  -li
  ty 
   ex
  ha/
  lor
  iet
  Gesha/Geisha variety is known for exceptional floral and tea-like qualities #varieties
  Geisha variety is known for exceptional floral and tea-like qualities #varieties
  ha 
  tea
   kn
  ari
  nd 
  ona
   fo
  sha
  qua
   va
  variety
  ion
  ali
  exceptional
  tea-like
  s #
  is 
  own
   #v
  cep
   an
  ish
  d t
  rie
  ges
  gesha/geisha variety is known for exceptional floral and tea-like qualities #varieties
  gei
  a/g
  ora
  eti
  floral
  r e
  tio
  a v
  and
  a-l
  esh
  iti
  es 
  ept
  is
  ke 
  nal
  l a
  for
  e q
  now
  eis
  ies
  flo
  qualities
  kno
  lik
  wn 
  #varieties
   te
  Gesha
  tie
  or 
  ual
  xce
  #va
   fl
  gesha/geisha
  al 
  ety
  n f
   is
   qu
  known
  s k
  var
  l f
  ike
  lit
  ea-

c4:
  coffee/coffee-bean-origins/observations/variety/gesha/geisha-variety-is-known-for-exceptional-floral-and-tea-like-qualities-varieties


c1: variety: Bourbon varieties often feature sweet, complex cup profiles #varieties...
c3: Bourbon varieties often feature sweet, complex cup profiles #varieties
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: variety
c12: {"tags": ["varieties"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c2:
  #va
   va
  es 
  profiles
  varieties
   cu
  up 
  feature
   sw
  ten
  oft
  atu
  swe
  ple
  ex 
  sweet,
   of
  lex
  ofi
  et,
  pro
   pr
  p p
  s #
  tur
  rof
   #v
  ile
  on 
  bourbon varieties often feature sweet, complex cup profiles #varieties
  s o
  mpl
  en 
  cup
  n f
  iet
  ies
  bou
  rbo
  rie
  fea
  wee
  , c
  bon
  var
  eet
   co
  our
  x c
  com
  urb
  eti
  fil
  fte
  omp
  ure
  #varieties
  often
  complex
  e s
  ari
   fe
  eat
  bourbon
  re 
  Bourbon varieties often feature sweet, complex cup profiles #varieties
  tie
  n v
  t, 
  les

c4:
  coffee/coffee-bean-origins/observations/variety/bourbon-varieties-often-feature-sweet-complex-cup-profiles-varieties


c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: variety
c12: {"tags": ["varieties"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
  variety: Robusta beans have higher caffeine content but generally less complex flavor than Arabica #varieties...

c2:
  ut 
  t g
  ica
  ral
  ans
  avo
  obu
  ffe
  ten
  ex 
  an 
   be
  ss 
   th
  con
  mpl
  bus
  higher
  gen
  iet
  ine
  abi
  com
  tha
  fei
  omp
  bea
  ari
  hav
  les
  ne 
  ta 
  era
  all
  a #
  Robusta beans have higher caffeine content but generally less complex flavor than Arabica #varieties
   ar
  ve 
   ca
  s c
   bu
   #v
  but
   hi
  e c
  flavor
  rie
  rob
  caffeine
  ner
  eti
  n a
  e h
  ghe
  ent
  ple
  ns 
  aff
  her
  generally
  a b
  nte
  er 
  fla
  hig
  have
  rab
  beans
  ies
   le
   co
  r c
  ein
  #varieties
  ont
  vor
  ave
  arabica
  r t
  ly 
  tie
  ene
   ge
  lav
  or 
  ean
  #va
  ess
  lly
  ara
   fl
  less
  bic
  s h
  sta
  ca 
  ust
  nt 
  x f
  robusta
  robusta beans have higher caffeine content but generally less complex flavor than arabica #varieties
  caf
  lex
  than
  var
  t b
  igh
  han
  y l
  complex
   ha
  content

c3:
  Robusta beans have higher caffeine content but generally less complex flavor than Arabica #varieties

c4:
  coffee/coffee-bean-origins/observations/variety/robusta-beans-have-higher-caffeine-content-but-generally-less-complex-flavor-than-arabica-varieties


c3: Ethiopian coffees: Yirgacheffe, Sidamo, Harrar regions each with distinctive profiles #ethiopia
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: africa
c12: {"tags": ["ethiopia"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
  africa: Ethiopian coffees: Yirgacheffe, Sidamo, Harrar regions each with distinctive profiles #ethiopia...

c2:
  harrar
  with
  rga
  wit
  ffe
  hio
  ethiopian
  an 
  sid
  ist
  ofi
  ees
  tin
  yirgacheffe,
  ethiopian coffees: yirgacheffe, sidamo, harrar regions each with distinctive profiles #ethiopia
  es:
  gio
  ith
   di
  th 
  sidamo,
   re
  n c
  les
  reg
  #ethiopia
  ion
  e, 
  iop
  fee
  : y
  ve 
  s #
  rra
   ea
  thi
  che
  fe,
  s e
  mo,
  gac
  ive
   wi
  hef
  opi
   si
  #et
  es 
  profiles
  egi
  ns 
  cti
  Ethiopian coffees: Yirgacheffe, Sidamo, Harrar regions each with distinctive profiles #ethiopia
  nct
  regions
  tiv
  pro
  har
  ch 
  cof
  rof
  ile
  , h
   co
  e p
  fil
  off
  ar 
  amo
  eff
  ons
  each
  eac
  dam
  ida
  h d
  rar
  dis
  ian
   pr
  arr
  distinctive
  r r
  h w
  ach
  o, 
  , s
  eth
  s: 
  pia
   #e
  sti
  coffees:
   yi
  irg
   ha
  inc
  yir

c4:
  coffee/coffee-bean-origins/observations/africa/ethiopian-coffees-yirgacheffe-sidamo-harrar-regions-each-with-distinctive-profiles-ethiopia


c1: africa: Kenyan coffees: Often categorized by grade (AA, AB, etc.) based on bean size #kenya...
c3: Kenyan coffees: Often categorized by grade (AA, AB, etc.) based on bean size #kenya
c4: coffee/coffee-bean-origins/observations/africa/kenyan-coffees-often-categorized-by-grade-aa-ab-etc
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: africa
c12: {"tags": ["kenya"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c2:
  nya
   gr
  categorized
  ffe
  ten
  an 
   of
  ase
   be
  ees
  es:
  etc.)
  ed 
  by
  yan
  bea
  tc.
  n c
  etc
  zed
   et
  oft
  cat
  b, 
  gor
  fee
  ade
   ca
  d b
   on
  on 
  en 
  n s
  , a
  , e
  (aa,
  based
   ba
  aa,
   ab
   si
  e #
  rad
  Kenyan coffees: Often categorized by grade (AA, AB, etc.) based on bean size #kenya
  c.)
  teg
  cof
   #k
  ate
   co
  by 
  ab,
  #kenya
  ze 
  size
  fte
  siz
  often
  ken
  off
  eny
  kenyan coffees: often categorized by grade (aa, ab, etc.) based on bean size #kenya
  ean
  bas
  ize
   (a
  sed
  : o
  gra
  d o
  de 
  e (
  y g
   by
  grade
  (aa
  ego
  kenyan
  s: 
  .) 
  a, 
  bean
  n b
  ) b
  riz
  coffees:
  #ke
  on
  ori


c1: americas: Colombian regions: Huila, Nariño, Antioquia each with unique characteristics #colombia...
c3: Colombian regions: Huila, Nariño, Antioquia each with unique characteristics #colombia
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: americas
c12: {"tags": ["colombia"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c2:
  #co
  with
  wit
  an 
  ist
  que
  oqu
  eri
  colombian regions: huila, nariño, antioquia each with unique characteristics #colombia
  omb
   ch
  iño
  gio
  nar
  ith
  th 
  la,
  ioq
   re
  ns:
  ari
  huila,
  reg
  n r
  col
  ion
  cte
  cs 
  antioquia
  , n
  s #
  h u
   #c
   ea
   an
  e c
  , a
  hui
  uil
   wi
  nti
  nariño,
  tio
  qui
  niq
  uia
  uni
  Colombian regions: Huila, Nariño, Antioquia each with unique characteristics #colombia
  egi
  ue 
   hu
  har
  ch 
  unique
  riñ
  lom
  regions:
  : h
  ter
  iqu
  mbi
  olo
  cha
  ila
  act
  ia 
  ons
  ara
  each
  eac
  ris
  ics
  ant
  ian
  characteristics
  h w
  ach
  #colombia
  o, 
  s: 
  a, 
   un
  colombian
  bia
   na
  rac
  sti
  a e
  tic
  ño,

c4:
  coffee/coffee-bean-origins/observations/americas/colombian-regions-huila-narino-antioquia-each-with-unique-characteristics-colombia


c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: americas
c12: {"tags": ["central_america"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
  americas: Central American producers: Guatemala, Costa Rica, Panama known for balanced profiles #central_ameri...

c2:
  ica
  ral
  an 
  cos
  ofi
  costa
  panama
  eri
  cen
  ama
   gu
  pan
  ed 
  central american producers: guatemala, costa rica, panama known for balanced profiles #central_america
  la,
  rod
  ana
   kn
  balanced
  les
   fo
  ta 
  bal
  ers
  tra
  a r
  r b
  ema
  ced
  s #
  own
  a k
   #c
  ric
  Central American producers: Guatemala, Costa Rica, Panama known for balanced profiles #central_america
  ma 
  ca,
  ntr
  n p
  tem
  nam
  american
  : g
  duc
   ba
  #ce
  es 
  mal
  profiles
  ent
  gua
  l a
  pro
  ost
  anc
  rof
   ri
  for
  ile
  now
  ate
  mer
   co
  kno
  fil
  wn 
  producers:
  can
  central
  ame
  guatemala,
  or 
  , p
  nce
  cer
  _am
  odu
  sta
   pr
  al 
  uat
  lan
  rica,
  n f
   pa
  l_a
  known
  , c
  s: 
  #central_america
   am
  a, 
  d p
  al_
  rs:
  ala
  uce

c3:
  Central American producers: Guatemala, Costa Rica, Panama known for balanced profiles #central_america

c4:
  coffee/coffee-bean-origins/observations/americas/central-american-producers-guatemala-costa-rica-panama-known-for-balanced-profiles-central-america


c1: americas: Brazilian regions: Cerrado, Sul de Minas, Mogiana with varying profiles #brazil...
c3: Brazilian regions: Cerrado, Sul de Minas, Mogiana with varying profiles #brazil
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: americas
c12: {"tags": ["brazil"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c2:
  bra
  e m
  with
  wit
  an 
  brazilian
  ofi
  mogiana
  , m
  ryi
  #brazil
  gio
  ith
  l d
  ado
  th 
  h v
  do,
  min
   re
  ana
  ns:
  les
  reg
  n r
  lia
   va
  yin
  ion
  ng 
  gia
  s #
  ary
  rra
  err
   wi
  minas,
  ing
  nas
  ili
  es 
  de
   mo
  profiles
  rad
  egi
   #b
  ina
  : c
  s, 
  a w
  ogi
  brazilian regions: cerrado, sul de minas, mogiana with varying profiles #brazil
  pro
  rof
  ile
  g p
  regions:
  raz
  as,
  fil
  mog
  azi
  #br
  ons
  sul
  cer
   mi
  cerrado,
   ce
  ian
   pr
  Brazilian regions: Cerrado, Sul de Minas, Mogiana with varying profiles #brazil
  na 
  varying
  ul 
  de 
   de
  o, 
  zil
  , s
   su
  var
  s: 

c4:
  coffee/coffee-bean-origins/observations/americas/brazilian-regions-cerrado-sul-de-minas-mogiana-with-varying-profiles-brazil


c3: Indonesian islands: Sumatra, Java, Sulawesi producing earthy, full-bodied coffees #indonesia
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: asia
c12: {"tags": ["indonesia"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
  asia: Indonesian islands: Sumatra, Java, Sulawesi producing earthy, full-bodied coffees #indonesia...

c2:
  #indonesia
  ffe
  an 
  ndo
  ees
  one
  sumatra,
  full-bodied
   ja
  ula
  producing
  si 
  bod
  ed 
  indonesian islands: sumatra, java, sulawesi producing earthy, full-bodied coffees #indonesia
  art
  d c
  rod
  sulawesi
  ear
  i p
  don
  islands:
  ava
  ng 
  tra
  -bo
  mat
  jav
  va,
  sum
  fee
  ied
  , f
  thy
  ull
  s #
  indonesian
  ll-
   ea
  hy,
  rth
  coffees
  ing
   #i
  uma
  java,
  duc
  and
  sia
  es 
  , j
  #in
  cin
  ind
  die
  pro
  cof
  sla
  uci
   co
  odi
  g e
  law
  off
  esi
  wes
  sul
  nes
  odu
  atr
  ful
  ian
   pr
  lan
  earthy,
  ds:
   is
  n i
  , s
   su
  nds
  Indonesian islands: Sumatra, Java, Sulawesi producing earthy, full-bodied coffees #indonesia
  s: 
  isl
  a, 
  l-b
  y, 
  : s
  ra,
   fu
  awe

c4:
  coffee/coffee-bean-origins/observations/asia/indonesian-islands-sumatra-java-sulawesi-producing-earthy-full-bodied-coffees-indonesia


c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: asia
c12: {"tags": ["vietnam"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
  asia: Vietnamese coffee: World's largest Robusta producer, often used in blends and commercial coffee #vie...

c2:
  ble
   bl
  mes
  vietnamese coffee: world's largest robusta producer, often used in blends and commercial coffee #vietnam
  obu
  ffe
  ten
  est
   of
   us
  bus
  ial
  iet
  rld
  ed 
  n u
  d c
  #vietnam
  com
  rod
  world's
  in 
  ld'
  arg
  nd 
  ta 
  #vi
  rge
  Vietnamese coffee: World's largest Robusta producer, often used in blends and commercial coffee #vietnam
  oft
  l c
  vietnamese
  fee
  mme
  st 
   #v
  in
  's 
  en 
  largest
  s l
  e c
   an
   in
  omm
  producer,
  ges
  nam
  rob
  ee 
  duc
  and
  e #
  d i
   la
  pro
  , o
  cof
   ro
  vie
  lar
   co
  mer
  t r
  etn
  a p
  e: 
  fte
  often
  ame
  off
  cia
  d's
  cer
  ds 
  se 
  tna
  sed
  blends
  odu
  sta
   pr
  ust
  use
  erc
  rci
  commercial
  len
  al 
   wo
  robusta
  : w
  used
  orl
  nds
  n b
  coffee
  s a
  ee:
  er,
  coffee:
  end
  r, 
  ese
  uce
  wor

c3:
  Vietnamese coffee: World's largest Robusta producer, often used in blends and commercial coffee #vietnam

c4:
  coffee/coffee-bean-origins/observations/asia/vietnamese-coffee-world-s-largest-robusta-producer-often-used-in-blends-and-commercial-coffee-vietnam


c3: Beans dried inside the fruit, creating fruity, fermented notes and heavier body #processing
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: natural
c12: {"tags": ["processing"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
  natural: Beans dried inside the fruit, creating fruity, fermented notes and heavier body #processing...

c2:
  ans
  ted
  tes
  sid
  y #
  the
   th
  tin
  body
  e f
  rea
  not
  ity
  ed 
  bod
  men
  beans dried inside the fruit, creating fruity, fermented notes and heavier body #processing
  bea
  #pr
   dr
  nd 
  hea
  it,
  fru
   #p
  avi
  inside
  ssi
  nsi
  fruity,
  ier
  ng 
  r b
  eav
  ied
  , f
  e t
  erm
   fr
   an
   in
  ces
  #processing
  rie
  dri
  ide
  ty,
  ing
  s d
  uit
  and
  fermented
  es 
  d h
   no
  ent
  Beans dried inside the fruit, creating fruity, fermented notes and heavier body #processing
  ns 
  d i
  d n
  nte
  er 
  pro
  ins
   he
  roc
  beans
  vie
  dy 
  creating
  cre
   cr
   fe
  eat
  t, 
  ean
  ati
  ess
  sin
  fruit,
   bo
  dried
  heavier
  g f
  ody
  fer
  de 
  notes
  he 
  rui
  , c
  y, 
  s a
  oce
  rme
  ote

c4:
  coffee/coffee-bean-origins/observations/natural/beans-dried-inside-the-fruit-creating-fruity-fermented-notes-and-heavier-body-processing


c3: Fruit removed before drying, resulting in cleaner cup with more pronounced acidity #processing
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: washed
c12: {"tags": ["processing"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
  washed: Fruit removed before drying, resulting in cleaner cup with more pronounced acidity #processing...

c2:
  mor
  with
  dry
  wit
  res
  y #
   be
  ono
  bef
  tin
  esu
  d a
  ty 
  ryi
  cup
  ith
  ity
  ed 
  th 
  cid
  more
   re
  #pr
  in 
  n c
   dr
  lti
  fru
   #p
  before
  lea
  ssi
  yin
  acidity
  ult
  ng 
  mov
  d b
  ced
  in
   in
  ces
  #processing
  ng,
  resulting
   wi
  e d
  ner
  ing
  uit
   mo
  ron
  ove
  er 
  pro
  dit
  aci
  for
  roc
  unc
  nou
  ore
  rem
  emo
  r c
  t r
  it 
  e p
  fruit removed before drying, resulting in cleaner cup with more pronounced acidity #processing
  fruit
  removed
  ane
  re 
   cl
  efo
  pronounced
  ved
  ean
  nce
  ess
   ac
  sin
  sul
   cu
  up 
  idi
  , r
  drying,
   pr
  g, 
  g i
  cle
  rui
  h m
  p w
  oce
  Fruit removed before drying, resulting in cleaner cup with more pronounced acidity #processing
  oun
  cleaner

c4:
  coffee/coffee-bean-origins/observations/washed/fruit-removed-before-drying-resulting-in-cleaner-cup-with-more-pronounced-acidity-processing


c3: Some fruit mucilage left on during drying, creates balanced sweetness and body #processing
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: honey
c12: {"tags": ["processing"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
  honey: Some fruit mucilage left on during drying, creates balanced sweetness and body #processing...

c2:
  dry
  ge 
  tes
  swe
  y #
  n d
  ss 
  s b
  body
  e f
  mucilage
  ryi
  rea
  tne
  rin
  ed 
  bod
  t o
  cil
  #pr
  g d
   dr
  ft 
   mu
  balanced
  nd 
  fru
   #p
  ssi
  yin
  bal
  ng 
  ced
  d b
   on
  on 
   fr
   an
  ces
  #processing
  age
  uri
  ng,
  eft
  ing
  uit
  and
   ba
  muc
  es 
   sw
  Some fruit mucilage left on during drying, creates balanced sweetness and body #processing
  pro
  sweetness
  anc
  roc
  t m
  ate
   le
  uci
  wee
  etn
  creates
  it 
  dy 
  dur
  fruit
  cre
   cr
  eat
  nce
  ila
  ess
  some
  sin
  ome
  lag
   du
  nes
  left
   bo
  drying,
  me 
  g, 
  som
  lan
  ody
  lef
  during
  d s
  e l
  rui
  , c
  eet
  some fruit mucilage left on during drying, creates balanced sweetness and body #processing
  s a
  ala
  oce
  on

c4:
  coffee/coffee-bean-origins/observations/honey/some-fruit-mucilage-left-on-during-drying-creates-balanced-sweetness-and-body-processing


c1: wet-hulled: Unique to Indonesia, creates earthy, herbal, low-acid profiles #processing...
c3: Unique to Indonesia, creates earthy, herbal, low-acid profiles #processing
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: wet-hulled
c12: {"tags": ["processing"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c2:
  ow-
  unique to indonesia, creates earthy, herbal, low-acid profiles #processing
  tes
  -ac
  erb
  rba
  ndo
  ofi
  que
  one
  to
  rea
  cid
  art
  ear
  #pr
  , l
  don
  les
   #p
  ssi
  Unique to Indonesia, creates earthy, herbal, low-acid profiles #processing
  bal
  low
  l, 
  s #
  thy
  e t
  to 
  al,
   ea
  low-acid
  hy,
   in
  s e
  ces
  #processing
  ia,
  rth
   lo
  ing
  niq
  sia
  es 
  profiles
  uni
  ue 
  ind
  her
  pro
   he
  aci
  rof
  ile
   to
  roc
  unique
  , h
  ate
  creates
  fil
  cre
  o i
  iqu
   cr
  w-a
  eat
  esi
  ess
  sin
  herbal,
  nes
   pr
  id 
  earthy,
  , c
  a, 
  d p
  y, 
  indonesia,
  oce

c4:
  coffee/coffee-bean-origins/observations/wet-hulled/unique-to-indonesia-creates-earthy-herbal-low-acid-profiles-processing


c3: Anaerobic fermentation, wine-yeast inoculation, and other newer methods #innovation
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: experimental
c12: {"tags": ["innovation"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c1:
  experimental: Anaerobic fermentation, wine-yeast inoculation, and other newer methods #innovation...

c2:
  r n
  the
  ne-
  ewe
  noc
  ula
  yea
  e-y
  ic 
  ino
  win
  wer
  wine-yeast
  ine
  men
  lat
  ana
  hod
  nd 
  nov
  c f
  Anaerobic fermentation, wine-yeast inoculation, and other newer methods #innovation
   ot
   ne
  -ye
  ion
  nta
  obi
  t i
  aer
  st 
  ods
  s #
  anaerobic fermentation, wine-yeast inoculation, and other newer methods #innovation
  n, 
  erm
  met
   an
   in
  , a
  rob
   wi
  r m
  new
   #i
  tio
  nno
  vat
  and
  eas
  ocu
  ent
  oth
  #in
  on,
  her
  er 
  other
  ast
   fe
  ati
  newer
  , w
  ero
  ds 
  bic
  d o
  fer
  nae
  inn
  eth
  methods
  ova
  #innovation
   me
  tho
  fermentation,
  inoculation,
  anaerobic
  cul
  tat
  rme

c4:
  coffee/coffee-bean-origins/observations/experimental/anaerobic-fermentation-wine-yeast-inoculation-and-other-newer-methods-innovation


c1: ethiopia: Blueberry, jasmine, bergamot, stone fruit, citrus #flavor_notes...
c3: Blueberry, jasmine, bergamot, stone fruit, citrus #flavor_notes
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: ethiopia
c12: {"tags": ["flavor_notes"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c2:
  bergamot,
  ton
  lue
  rga
  citrus
  , j
  ot,
  avo
  stone
  e, 
  _no
  , b
  us 
  itr
  tes
  blu
  fruit,
   #f
  ber
   be
  fru
  tru
  r_n
  one
  s #
  fla
  ebe
  jas
   ja
  asm
  e f
  Blueberry, jasmine, bergamot, stone fruit, citrus #flavor_notes
   fr
  not
  gam
  erg
  smi
  #fl
  ry,
  ne,
  sto
  blueberry, jasmine, bergamot, stone fruit, citrus #flavor_notes
  cit
  jasmine,
  , s
  rui
  , c
  rus
  err
  blueberry,
  ine
  ueb
  it,
  #flavor_notes
  min
  y, 
   st
  or_
  mot
  ote
   ci
  vor
  uit
  t, 
  ne 
  lav
  rry
  amo

c4:
  coffee/coffee-bean-origins/observations/ethiopia/blueberry-jasmine-bergamot-stone-fruit-citrus-flavor-notes


c1: kenya: Blackcurrant, tomato, tropical fruit, wine-like acidity #flavor_notes...
c3: Blackcurrant, tomato, tropical fruit, wine-like acidity #flavor_notes
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: kenya
c12: {"tags": ["flavor_notes"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c2:
  ica
   ac
  cal
  rop
  , w
  acidity
  avo
  _no
  tes
  blackcurrant, tomato, tropical fruit, wine-like acidity #flavor_notes
  tom
  mat
  idi
  ant
  fruit,
  ke 
  y #
   #f
  tropical
  tro
  pic
  ne-
  oma
  -li
  r_n
  kcu
  to,
  dit
  ty 
  fla
  al 
  aci
  lac
   to
  nt,
  rra
  ato
   fr
  cur
  not
  , t
  #fl
  Blackcurrant, tomato, tropical fruit, wine-like acidity #flavor_notes
  ckc
  o, 
  ity
  rui
  e a
  ran
  win
  cid
  ine
   wi
  urr
  tomato,
  #flavor_notes
  bla
  lik
  ack
  or_
   tr
  l f
  e-l
  vor
  blackcurrant,
  ike
  opi
  uit
  wine-like
  t, 
  it,
  lav
  fru
  ote

c4:
  coffee/coffee-bean-origins/observations/kenya/blackcurrant-tomato-tropical-fruit-wine-like-acidity-flavor-notes


c1: colombia: Caramel, nuts, red apple, chocolate, balanced acidity #flavor_notes...
c3: Caramel, nuts, red apple, chocolate, balanced acidity #flavor_notes
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: colombia
c12: {"tags": ["flavor_notes"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c2:
  nce
   ac
  uts
  bal
  acidity
  ara
  col
  avo
  _no
  e, 
  tes
  te,
  ple
  , b
  l, 
  chocolate,
  ts,
  Caramel, nuts, red apple, chocolate, balanced acidity #flavor_notes
  nut
  s, 
  ppl
  , r
  caramel,
  hoc
  oco
  idi
  y #
   #f
  r_n
  ced
  , n
  d a
  le,
  dit
  anc
  lan
   ch
  aci
  ty 
  fla
  el,
   ap
  not
  #fl
  app
  ate
  ity
  car
  ed 
  apple,
  nuts,
  , c
  cid
  caramel, nuts, red apple, chocolate, balanced acidity #flavor_notes
  #flavor_notes
  mel
   re
  ola
  lat
  red
  or_
  ala
  vor
  ame
   nu
   ba
  balanced
  lav
  ram
  cho
  ote

c4:
  coffee/coffee-bean-origins/observations/colombia/caramel-nuts-red-apple-chocolate-balanced-acidity-flavor-notes


c1: guatemala: Chocolate, spice, green apple, balanced #flavor_notes...
c3: Chocolate, spice, green apple, balanced #flavor_notes
c4: coffee/coffee-bean-origins/observations/guatemala/chocolate-spice-green-apple-balanced-flavor-notes
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: guatemala
c12: {"tags": ["flavor_notes"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c2:
  nce
  bal
   gr
  col
  spi
  avo
   sp
  e, 
  _no
  te,
  ple
  , b
  gre
  chocolate,
  tes
  ppl
  hoc
  oco
   #f
  pic
  spice,
  r_n
  ced
  ce,
  le,
  d #
  anc
  lan
  fla
  ree
  ice
  een
   ap
  not
  en 
  #fl
  chocolate, spice, green apple, balanced #flavor_notes
  app
  ate
  , s
  ed 
  apple,
  , g
  #flavor_notes
  ola
  lat
  or_
  n a
  ala
  ote
  vor
   ba
  balanced
  lav
  green
  cho
  Chocolate, spice, green apple, balanced #flavor_notes


c1: brazil: Nuts, chocolate, low acidity, full body #flavor_notes...
c3: Nuts, chocolate, low acidity, full body #flavor_notes
c4: coffee/coffee-bean-origins/observations/brazil/nuts-chocolate-low-acidity-full-body-flavor-notes
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: brazil
c12: {"tags": ["flavor_notes"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c2:
  l b
   ac
  uts
  col
  avo
  _no
  low
  e, 
  te,
  tes
  chocolate,
  ts,
  s, 
  nut
  idi
  y #
  hoc
  oco
   bo
   #f
  ful
  r_n
  dit
  , f
  ow 
  ull
  fla
   ch
  body
  aci
  ody
  lav
  not
  #fl
  ll 
  ate
  nuts, chocolate, low acidity, full body #flavor_notes
  ity
  , c
  w a
  nuts,
  cid
  bod
  dy 
  #flavor_notes
  ola
  acidity,
  lat
   lo
  y, 
  or_
  ty,
  , l
  vor
  full
  Nuts, chocolate, low acidity, full body #flavor_notes
   fu
  cho
  ote


c1: indonesia: Earthy, herbal, spice, cedar, full body, low acidity #flavor_notes...
c3: Earthy, herbal, spice, cedar, full body, low acidity #flavor_notes
c5: Coffee Notes/Coffee Bean Origins.md
c6: observation
c11: indonesia
c12: {"tags": ["flavor_notes"]}
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c2:
  l b
  cedar,
   ac
  eda
  bal
  acidity
  spi
  avo
   sp
  low
  e, 
  _no
  herbal,
  erb
  tes
  l, 
  idi
   ce
  rba
  dar
   bo
  y #
   #f
  earthy, herbal, spice, cedar, full body, low acidity #flavor_notes
  her
  ful
  pic
  spice,
  r_n
  ced
  ce,
  thy
  , f
  ull
  ow 
   he
  ody
  aci
  dit
  ty 
  al,
  ice
  lav
  not
  dy,
  hy,
  earthy,
  , h
  ll 
  #fl
  ity
  body,
  , s
  , c
  bod
  w a
  cid
  art
  rth
  #flavor_notes
  y, 
   lo
  ear
  or_
  Earthy, herbal, spice, cedar, full body, low acidity #flavor_notes
  ar,
  , l
  fla
  vor
  full
  r, 
   fu
  ote

c4:
  coffee/coffee-bean-origins/observations/indonesia/earthy-herbal-spice-cedar-full-body-low-acidity-flavor-notes


c1: Coffee Bean Origins
c4: coffee/coffee-bean-origins/influences/flavor-extraction
c5: Coffee Notes/Coffee Bean Origins.md
c6: relation
c9: influences
c12: null
c13: 2025-03-06 14:01:23.436807
c14: 2025-03-06 13:34:48.562439
c2:
  rig
  Coffee Bean Origins
  e b
  ffe
  an 
  n o
   be
  fee
   or
  ins
  gin
  cof
  origins
  bean
  coffee
  ee 
  bea
  coffee bean origins
  off
  igi
  ean
  ori


c1: Coffee Flavor Map
c4: coffee/coffee-flavor-map
c5: Coffee Notes/Coffee Flavor Map.md
c6: entity
c12: {"entity_type": "note"}
c13: 2025-03-06 14:01:23.452944
c14: 2025-03-06 13:34:48.565823
c2:
  map
  avo
  ffe
  coffee flavor map
   fl
  fee
  Coffee Flavor Map
  fla
  cof
  e f
  flavor
  coffee
  ee 
  r m
   ma
  vor
  off
  lav
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  # Coffee Flavor Map

  A visual mapping of coffee flavor attributes, brewing methods, and their relationships. This note describes a canvas visualization that could be generated to demonstrate Basic Memory's visualization capabilities.

  ## Overview

  The Coffee Flavor Map provides a visual representation of how different brewing methods, coffee origins, and equipment choices affect flavor outcomes. This canvas visualization helps users understand the complex relationships in coffee brewing and tasting.

  ## Canvas Visualization Elements

  ### Core Nodes
  - **Flavor Attributes**: Acidity, Sweetness, Body, Clarity, Bitterness, Complexity
  - **Brewing Methods**: Pour Over, French Press, AeroPress, Espresso, Moka Pot, Cold Brew
  - **Origin Regions**: Ethiopia, Kenya, Colombia, Brazil, Guatemala, Indonesia
  - **Equipment Elements**: Grinder Quality, Water Temperature, Brewing Device, Filter Type

  ### Node Connections
  - Lines connecting brewing methods to their typical flavor outcomes
  - Arrows showing how equipment choices affect extraction variables
  - Connections between origins and their characteristic flavor profiles
  - Highlighting of optimal brewing methods for different origins

  ### Visual Organization
  - Flavor outcomes in the center
  - Brewing methods on the left side
  - Origins on the right side
  - Equipment variables at the bottom
  - Color coding by category (methods, origins, equipment, flavors)

  ## Using This Visualization

  ### For Coffee Exploration
  - Identify which brewing methods might highlight the characteristics you prefer
  - See which origins naturally pair well with your preferred brewing method
  - Understand how equipment changes can modify flavor outcomes
  - Visualize the complex interplay between all coffee variables

  ### As a Basic Memory Demo
  - Demonstrates Canvas visualization capabilities
  - Shows how relations can be visually mapped
  - Illustrates complex knowledge organization
  - Provides an intuitive way to navigate coffee knowledge

  ## How To Generate This Canvas

  In a conversation with Claude, you could request:

  ```
  Please create a canvas visualization mapping the relationships between coffee brewing methods, origins, and flavor outcomes. Show how different equipment and techniques influence extraction and resulting flavor profiles.
  ```

  This would generate a `.canvas` file in your Basic Memory directory that could be opened with Obsidian for an interactive visualization of these coffee relationships.

  ## Example Visualization Snippets

  ### Pour Over Method Node
  - Connected to: High Clarity, Bright Acidity, Medium Body
  - Best pairs with: Ethiopian and Kenyan beans
  - Equipment dependencies: Gooseneck Kettle, Paper Filter, Burr Grinder

  ### Ethiopian Coffee Node
  - Characteristic flavors: Floral, Fruity, Bright
  - Best brewing methods: Pour Over, AeroPress
  - Challenging with: French Press (loses clarity of delicate notes)

  ### Grind Size Node
  - Affects: Extraction Rate, Flavor Balance
  - Fine grind increases: Extraction Speed, Surface Area
  - Coarse grind increases: Flow Rate, Reduces Bitter Compounds

  ## Relations

  - visualizes [[Coffee Knowledge Base]]
  - relates_to [[Coffee Brewing Methods]]
  - relates_to [[Coffee Bean Origins]]
  - relates_to [[Flavor Extraction]]
  - relates_to [[Tasting Notes]]
  - demonstrates [[Canvas]]
  -ma
  map
  coffee-flavor-map
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  Coffee Flavor Map.md
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  map.md
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c3:
  # Coffee Flavor Map

  A visual mapping of coffee flavor attributes, brewing methods, and their relationships. This note describes a canvas visualization that could be generated to demonstrate Basic Memory's visualization capabilities.

  ## Overview

  Th


c1: Coffee Flavor Map
c4: coffee/coffee-flavor-map/visualizes/coffee-knowledge-base
c5: Coffee Notes/Coffee Flavor Map.md
c6: relation
c9: visualizes
c12: null
c13: 2025-03-06 14:01:23.452944
c14: 2025-03-06 13:34:48.565823
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  map
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  Coffee Flavor Map
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c1: Coffee Flavor Map → Coffee Brewing Methods
c4: coffee/coffee-flavor-map/relates-to/coffee/coffee-brewing-methods
c5: Coffee Notes/Coffee Flavor Map.md
c6: relation
c9: relates_to
c12: null
c13: 2025-03-06 14:01:23.452944
c14: 2025-03-06 13:34:48.565823
c2:
  map
   → 
  e b
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  methods
  coffee
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  Coffee Flavor Map → Coffee Brewing Methods
  ing
  tho
  vor
  coffee flavor map → coffee brewing methods
  hod
  off
  lav
  or 
  →


c1: Coffee Flavor Map → Coffee Bean Origins
c4: coffee/coffee-flavor-map/relates-to/coffee/coffee-bean-origins
c5: Coffee Notes/Coffee Flavor Map.md
c6: relation
c9: relates_to
c12: null
c13: 2025-03-06 14:01:23.452944
c14: 2025-03-06 13:34:48.565823
c2:
  rig
  Coffee Flavor Map → Coffee Bean Origins
  map
   → 
  e b
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   fl
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  coffee
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  coffee flavor map → coffee bean origins
  r m
   ma
  bea
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  igi
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  or 
  ean
  →


c1: Coffee Flavor Map → Flavor Extraction
c4: coffee/coffee-flavor-map/relates-to/coffee/flavor-extraction
c5: Coffee Notes/Coffee Flavor Map.md
c6: relation
c9: relates_to
c12: null
c13: 2025-03-06 14:01:23.452944
c14: 2025-03-06 13:34:48.565823
c2:
  act
  map
   → 
  coffee flavor map → flavor extraction
  avo
  p →
  ffe
  → f
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  Coffee Flavor Map → Flavor Extraction
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  ee 
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  →


c1: Coffee Brewing Methods
c4: coffee/coffee-brewing-methods
c5: Coffee Notes/Coffee Brewing Methods.md
c6: entity
c12: {"entity_type": "note"}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c2:
  e b
  ffe
  ng 
  fee
  rew
  ods
  cof
  met
  ewi
  brewing
  bre
  eth
  win
  g m
  methods
  coffee brewing methods
  coffee
  ee 
   me
   br
  tho
  ing
  hod
  off
  Coffee Brewing Methods
  # Coffee Brewing Methods

  An exploration of different coffee brewing techniques, their characteristics, and how they affect flavor extraction.

  ## Overview

  Coffee brewing is both an art and a science. Different brewing methods extract different compounds from coffee beans, resulting in unique flavor profiles, body, and mouthfeel. The key variables in any brewing method are:

  - Grind size
  - Water temperature
  - Brew time
  - Coffee-to-water ratio
  - Agitation/turbulence

  ## Observations

  - [principle] Coffee extraction follows a predictable pattern: acids extract first, then sugars, then bitter compounds #extraction
  - [method] Pour over methods generally produce cleaner, brighter cups with more distinct flavor notes #clarity
  - [method] Immersion methods like French press create fuller body and more rounded flavors #body
  - [technique] Water at 195-205°F (90-96°C) extracts optimal flavor compounds for most brewing methods #temperature
  - [technique] Grind size directly correlates with ideal extraction time (finer = shorter, coarser = longer) #grind
  - [preference] Medium-light roasts often showcase more origin characteristics in pour over methods #roast
  - [equipment] Burr grinders produce more consistent particle size than blade grinders, resulting in more even extraction #gear
  - [ratio] 1:15 to 1:17 coffee-to-water ratio (by weight) works well for most brew methods #brewing
  - [science] Different brewing temperatures extract different chemical compounds from the beans #chemistry
  - [technique] Bloom phase (pre-infusion with small amount of water) allows CO2 to escape and improves extraction #bloom

  ## Pour Over Methods

  - [method] V60 produces very clean cup with excellent clarity of flavor #pourover
  - [method] Chemex uses thicker filter paper, resulting in even cleaner cup with fewer oils #pourover
  - [method] Kalita Wave provides more consistent extraction due to flat bottom design #pourover
  - [technique] Concentric circular pouring pattern ensures even saturation of grounds #technique
  - [timing] Most pour over methods complete in 2:30-3:30 total brew time #brewing

  ## Immersion Methods

  - [method] French Press creates full-bodied cup with rich mouthfeel due to metal filter allowing oils to pass #immersion
  - [method] AeroPress is versatile, capable of producing both espresso-like and filter-style coffee #immersion
  - [method] Cold brew uses time instead of heat to extract, resulting in lower acidity #immersion
  - [technique] French press ideal steep time is 4-5 minutes before plunging #timing
  - [technique] AeroPress inverted method prevents dripping during extraction phase #technique

  ## Pressure Methods

  - [method] Espresso uses 9 bars of pressure to force water through finely ground coffee #pressure
  - [method] Moka pot uses steam pressure to push water through grounds, creating strong, concentrated coffee #pressure
  - [technique] Espresso requires very fine grind, almost powder-like consistency #grind
  - [timing] Espresso shots typically extract in 25-30 seconds #timing
  - [principle] Pressure methods can extract compounds that aren't soluble in regular brewing methods #extraction

  ## Relations

  - requires [[Proper Grinding Technique]]
  - affects [[Flavor Extraction]]
  - pairs_with [[Coffee Bean Origins]]
  - uses [[Brewing Equipment]]
  - influences [[Tasting Notes]]
  - part_of [[Coffee Knowledge Base]]
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  coffee notes/coffee brewing methods.md
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c3:
  # Coffee Brewing Methods

  An exploration of different coffee brewing techniques, their characteristics, and how they affect flavor extraction.

  ## Overview

  Coffee brewing is both an art and a science. Different brewing methods extract different comp


c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: principle
c12: {"tags": ["extraction"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c1:
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c3:
  Coffee extraction follows a predictable pattern: acids extract first, then sugars, then bitter compounds #extraction

c4:
  coffee/coffee-brewing-methods/observations/principle/coffee-extraction-follows-a-predictable-pattern-acids-extract-first-then-sugars-then-bitter-compounds-extraction


c3: Pour over methods generally produce cleaner, brighter cups with more distinct flavor notes #clarity
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: method
c12: {"tags": ["clarity"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c1:
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c4:
  coffee/coffee-brewing-methods/observations/method/pour-over-methods-generally-produce-cleaner-brighter-cups-with-more-distinct-flavor-notes-clarity


c1: method: Immersion methods like French press create fuller body and more rounded flavors #body...
c3: Immersion methods like French press create fuller body and more rounded flavors #body
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: method
c12: {"tags": ["body"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
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c4:
  coffee/coffee-brewing-methods/observations/method/immersion-methods-like-french-press-create-fuller-body-and-more-rounded-flavors-body


c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: technique
c12: {"tags": ["temperature"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c1:
  technique: Water at 195-205°F (90-96°C) extracts optimal flavor compounds for most brewing methods #temperature...

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c3:
  Water at 195-205°F (90-96°C) extracts optimal flavor compounds for most brewing methods #temperature

c4:
  coffee/coffee-brewing-methods/observations/technique/water-at-195-205deg-f-90-96deg-c-extracts-optimal-flavor-compounds-for-most-brewing-methods-temperature


c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: technique
c12: {"tags": ["grind"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c1:
  technique: Grind size directly correlates with ideal extraction time (finer = shorter, coarser = longer) #grind...

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c3:
  Grind size directly correlates with ideal extraction time (finer = shorter, coarser = longer) #grind

c4:
  coffee/coffee-brewing-methods/observations/technique/grind-size-directly-correlates-with-ideal-extraction-time-finer-shorter-coarser-longer-grind


c3: Medium-light roasts often showcase more origin characteristics in pour over methods #roast
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: preference
c12: {"tags": ["roast"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c1:
  preference: Medium-light roasts often showcase more origin characteristics in pour over methods #roast...

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c4:
  coffee/coffee-brewing-methods/observations/preference/medium-light-roasts-often-showcase-more-origin-characteristics-in-pour-over-methods-roast


c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: equipment
c12: {"tags": ["gear"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c1:
  equipment: Burr grinders produce more consistent particle size than blade grinders, resulting in more even extr...

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  rin
   ex
  n m
  n #
  art
  tha
  more
  rod
   re
  ear
  e s
  icl
  in 
  lti
  le 
  grinders
  bur
  rs 
  nsi
  ers
  e g
  particle
  ion
  ult
  ng 
  tra
  rr 
  ade
  rti
  e t
  gea
  Burr grinders produce more consistent particle size than blade grinders, resulting in more even extraction #gear
  in
  on 
  en 
  ce 
  der
  e c
   in
  resulting
  extraction
  consistent
  ing
  burr grinders produce more consistent particle size than blade grinders, resulting in more even extraction #gear
  tio
  duc
   si
  #gear
  par
   mo
  ent
  s, 
  ind
  cti
  produce
  t p
  even
  pro
  xtr
  s p
  ore
  eve
   co
  ze 
  urr
  size
  bla
   #g
  re 
  #ge
  ste
  n e
  r g
  act
  ons
  sul
  ven
  ize
  odu
  , r
   ev
  sis
   pr
  nt 
  g i
  cle
  de 
  nde
   pa
  than
  n b
  blade
  han
  rac
  ext
  rs,
  gri
  tic
  uce
  siz

c3:
  Burr grinders produce more consistent particle size than blade grinders, resulting in more even extraction #gear

c4:
  coffee/coffee-brewing-methods/observations/equipment/burr-grinders-produce-more-consistent-particle-size-than-blade-grinders-resulting-in-more-even-extraction-gear


c1: ratio: 1:15 to 1:17 coffee-to-water ratio (by weight) works well for most brew methods #brewing...
c3: 1:15 to 1:17 coffee-to-water ratio (by weight) works well for most brew methods #brewing
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: ratio
c12: {"tags": ["brewing"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c2:
  eig
  coffee-to-water
  weight)
  (by
  1:15
  ffe
   ra
  ht)
  :15
  to
  ewi
  win
  7 c
  :17
  hod
  5 t
   fo
  w m
  o (
  wat
  io 
  fee
  st 
  ods
  1:15 to 1:17 coffee-to-water ratio (by weight) works well for most brew methods #brewing
  1:1
  s #
  to 
  to-
  o-w
  most
  ee-
  1:17
  met
  r m
  well
  ing
  17 
  tio
  t) 
   mo
   #b
  rks
  ell
  ork
  rew
  er 
  ost
  cof
  for
   to
  -to
   (b
  e-t
  wel
  ate
  ks 
   co
  by 
  bre
  ter
   br
  off
  wei
  or 
  ati
  #br
  ds 
  o 1
  s w
  works
  -wa
  rat
  ew 
  r r
   wo
   we
  ll 
  15 
  #brewing
  eth
  brew
  y w
  methods
  t b
  igh
  ) w
   me
  l f
  tho
  mos
   1:
  ratio
  ght
  wor

c4:
  coffee/coffee-brewing-methods/observations/ratio/1-15-to-1-17-coffee-to-water-ratio-by-weight-works-well-for-most-brew-methods-brewing


c3: Different brewing temperatures extract different chemical compounds from the beans #chemistry
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: science
c12: {"tags": ["chemistry"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c1:
  science: Different brewing temperatures extract different chemical compounds from the beans #chemistry...

c2:
  chemical
  ica
  ans
  different
  ffe
  res
   be
  the
  ist
  ct 
   th
  hem
  t c
   ch
   ex
  ewi
  brewing
   di
  win
  com
  mpe
  omp
  bea
  from
  ren
  cal
  era
  ng 
  iff
  tra
  l c
  emp
  mpo
  mic
  compounds
  s #
  dif
   #c
   fr
  extract
  che
  s e
  tem
  s f
  ing
  om 
  emi
  es 
  ent
  e b
  atu
  ns 
  pou
  rew
  tur
  ere
  xtr
  rom
  m t
  beans
   co
  bre
  #ch
  #chemistry
   br
  ure
   te
  t d
  different brewing temperatures extract different chemical compounds from the beans #chemistry
  fro
  ean
  per
  act
  temperatures
  ds 
  try
  g t
  rat
  nt 
  al 
  fer
  str
  he 
  nds
  mis
  Different brewing temperatures extract different chemical compounds from the beans #chemistry
  t b
  rac
  ext
  und
  oun

c4:
  coffee/coffee-brewing-methods/observations/science/different-brewing-temperatures-extract-different-chemical-compounds-from-the-beans-chemistry


c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: technique
c12: {"tags": ["bloom"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c1:
  technique: Bloom phase (pre-infusion with small amount of water) allows CO2 to escape and improves extraction #...

c2:
  m p
  amount
  with
  wit
  bloom phase (pre-infusion with small amount of water) allows co2 to escape and improves extraction #bloom
   of
  ase
  h s
  to
  imp
  ows
   ex
  loo
  bloom
  ves
  ith
  o2 
  n #
  th 
  n w
  allows
  t o
  unt
   al
  nd 
  sma
  esc
  #bloom
  sio
  all
  of
  ion
  wat
  low
  tra
   ph
  phase
  r) 
  s c
  small
  to 
  on 
   an
  nfu
  fus
  s e
  inf
  e a
  extraction
   wi
  om 
  tio
  and
  cap
  es 
  mal
   #b
  ove
   wa
  d i
  cti
  pe 
  ws 
  l a
   es
  pro
   sm
  er)
  2 t
  xtr
   to
  -in
  o e
   (p
  ate
   co
  ) a
  (pre-infusion
  has
  of 
  improves
  re-
  ter
  amo
  blo
   im
  act
  mou
  se 
  escape
  rov
  sca
  co2
  nt 
  pha
  pre
  f w
  e (
  ll 
  #bl
  Bloom phase (pre-infusion with small amount of water) allows CO2 to escape and improves extraction #bloom
   am
  e-i
  llo
  oom
  mpr
  rac
  (pr
  ext
  usi
  ape
  oun
  water)

c3:
  Bloom phase (pre-infusion with small amount of water) allows CO2 to escape and improves extraction #bloom

c4:
  coffee/coffee-brewing-methods/observations/technique/bloom-phase-pre-infusion-with-small-amount-of-water-allows-co2-to-escape-and-improves-extraction-bloom


c1: method: V60 produces very clean cup with excellent clarity of flavor #pourover...
c3: V60 produces very clean cup with excellent clarity of flavor #pourover
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: method
c12: {"tags": ["pourover"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c2:
  with
  wit
  avo
  y o
  exc
  r #
  0 p
  an 
  ry 
   of
  t c
  ty 
  produces
  ver
  cup
   ex
  ith
  ity
  #po
  th 
  our
  clarity
  rod
  f f
  n c
  cel
  ari
   #p
  lea
  v60
  of
  excellent
  flavor
  ces
  V60 produces very clean cup with excellent clarity of flavor #pourover
   wi
  duc
  uro
  rit
  es 
  ent
  lle
  ove
  ell
  pou
  pro
  fla
  clean
  y c
  lar
  h e
  of 
  vor
   cl
  lav
  s v
  or 
  ean
  xce
  60 
  v60 produces very clean cup with excellent clarity of flavor #pourover
   ve
   cu
  up 
  ery
  rov
   fl
  odu
   pr
  nt 
  len
  cla
  cle
  very
  p w
  uce
  #pourover

c4:
  coffee/coffee-brewing-methods/observations/method/v60-produces-very-clean-cup-with-excellent-clarity-of-flavor-pourover


c3: Chemex uses thicker filter paper, resulting in even cleaner cup with fewer oils #pourover
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: method
c12: {"tags": ["pourover"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c1:
  method: Chemex uses thicker filter paper, resulting in even cleaner cup with fewer oils #pourover...

c2:
  ick
  with
  wit
  ex 
  res
  oil
   us
   th
  ilt
  tin
  hem
  esu
  ewe
  ver
  paper,
  cup
  thicker
  Chemex uses thicker filter paper, resulting in even cleaner cup with fewer oils #pourover
  ith
  #po
  th 
  wer
  our
   re
  ls 
  in 
  n c
  lti
  chemex uses thicker filter paper, resulting in even cleaner cup with fewer oils #pourover
  pap
  s t
   #p
  lea
  uses
  oils
  ult
  ng 
  cke
  ils
  s #
  in
  en 
  r p
  thi
   in
  che
  fewer
  resulting
   wi
  ner
  ing
  chemex
  ker
  uro
  es 
  few
  x u
  ove
  even
  pou
  er 
  r o
  eme
  eve
  r c
  h f
  fil
  filter
  ter
  ane
   fe
   cl
  ean
  per
  n e
  sul
   oi
  ven
  r f
   cu
  up 
  lte
  rov
   ev
  , r
  use
  hic
  g i
  cle
   pa
  ses
  p w
  er,
   fi
  r, 
  ape
  mex
  cleaner
  #pourover

c4:
  coffee/coffee-brewing-methods/observations/method/chemex-uses-thicker-filter-paper-resulting-in-even-cleaner-cup-with-fewer-oils-pourover


c1: method: Kalita Wave provides more consistent extraction due to flat bottom design #pourover...
c3: Kalita Wave provides more consistent extraction due to flat bottom design #pourover
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: method
c12: {"tags": ["pourover"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c2:
  due
  wav
  flat
  mor
  bot
  gn 
  ten
  des
  n d
  ist
  s m
  to
  con
  ver
   ex
  n #
  #po
  our
  more
  lat
  ott
  kal
   #p
  ta 
  tto
  nsi
  kalita
  ion
  ovi
  Kalita Wave provides more consistent extraction due to flat bottom design #pourover
  tra
  tom
  ali
  ve 
  kalita wave provides more consistent extraction due to flat bottom design #pourover
  e t
  to 
  on 
  e c
  extraction
  ide
  consistent
  t e
  tio
  om 
  uro
  o f
  at 
  es 
   mo
  ent
  design
  ue 
  ove
   wa
  cti
  a w
  pou
  pro
  fla
  ita
  xtr
   to
  sig
  bottom
  ore
   co
  e p
  ave
  re 
  esi
  ste
  act
  ons
   du
  rov
   fl
   bo
  ign
  sis
   pr
  wave
  nt 
  m d
  vid
   de
  provides
  t b
  rac
  ext
  lit
  #pourover

c4:
  coffee/coffee-brewing-methods/observations/method/kalita-wave-provides-more-consistent-extraction-due-to-flat-bottom-design-pourover


c1: technique: Concentric circular pouring pattern ensures even saturation of grounds #technique...
c3: Concentric circular pouring pattern ensures even saturation of grounds #technique
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: technique
c12: {"tags": ["technique"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c2:
   gr
  c c
  res
   en
   of
  que
  con
  cen
  ula
  rin
   po
  ic 
  our
  tte
  sur
  pouring
  pattern
   #t
  rcu
  of
  ion
  #technique
  ng 
  ensures
  pat
  s #
  chn
  on 
  en 
  r p
  ric
  n s
  circular
  s e
  ntr
  f g
  uri
  onc
  ing
  tio
  concentric circular pouring pattern ensures even saturation of grounds #technique
  niq
  hni
  es 
  gro
  ern
  ura
  grounds
  ent
  atu
  n o
  even
  pou
  att
  Concentric circular pouring pattern ensures even saturation of grounds #technique
  sat
  tur
  nsu
  g p
  cir
   sa
  lar
  eve
  of 
  und
  ter
  ure
  iqu
  ar 
  ati
  nce
  rou
  n e
  ds 
  ven
  #te
   ev
  irc
  ens
  rat
  rn 
   pa
  tec
  nds
  ech
   ci
  tri
  cul
  saturation
  oun
  concentric

c4:
  coffee/coffee-brewing-methods/observations/technique/concentric-circular-pouring-pattern-ensures-even-saturation-of-grounds-technique


c1: timing: Most pour over methods complete in 2:30-3:30 total brew time #brewing...
c3: Most pour over methods complete in 2:30-3:30 total brew time #brewing
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: timing
c12: {"tags": ["brewing"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c2:
  complete
  0 t
  let
  -3:
  :30
  ver
  ime
  mpl
   2:
   po
  te 
  ewi
  win
  our
  com
  omp
  in 
  hod
  Most pour over methods complete in 2:30-3:30 total brew time #brewing
  n 2
  ota
  l b
  over
  ur 
  30-
  st 
  ods
  s c
  most
  in
  met
   in
  2:30-3:30
  tot
  0-3
  r m
  ing
   ov
  w t
  ete
  e #
  ple
  pour
   #b
  ove
  t p
  pou
  rew
  er 
  r o
  e i
  ost
  tal
   to
   co
  bre
   br
  most pour over methods complete in 2:30-3:30 total brew time #brewing
   ti
  #br
  ds 
  30 
  tim
  me 
  3:3
  al 
  ew 
  total
  2:3
  #brewing
  eth
  brew
  methods
   me
  tho
  mos
  time

c4:
  coffee/coffee-brewing-methods/observations/timing/most-pour-over-methods-complete-in-2-30-3-30-total-brew-time-brewing


c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: method
c12: {"tags": ["immersion"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c1:
  method: French Press creates full-bodied cup with rich mouthfeel due to metal filter allowing oils to pass #...

c2:
  due
  with
  pass
  wit
  tes
  eta
  res
  rich
  oil
  mouthfeel
  ss 
  ilt
  r a
  to
  full-bodied
  rea
  cup
  rsi
  ith
  l d
  French Press creates full-bodied cup with rich mouthfeel due to metal filter allowing oils to pass #immersion
  bod
  ed 
  th 
  win
  ass
  d c
  owi
  ls 
  h p
   al
  imm
  s t
  ren
  enc
  sio
  ers
  all
  ion
  low
  oils
  ng 
  -bo
  o m
  fee
  ils
  mme
  s c
  ied
  ich
  s #
  ull
  e t
  to 
  ll-
  met
  ric
  eel
  el 
  #im
  s f
  o p
  #immersion
   wi
  allowing
  hfe
  french
   #i
  ing
  uth
  es 
  fre
   mo
  press
  thf
  ue 
  die
  er 
  tal
  ch 
   ri
   to
  ate
  mer
  creates
  odi
  fil
  filter
  ter
  cre
  g o
  out
   cr
  eat
  metal
  nch
  ess
  mou
   oi
   cu
  up 
   du
  lte
  pas
  ful
   pr
  al 
  pre
  h r
   pa
  h m
  french press creates full-bodied cup with rich mouthfeel due to metal filter allowing oils to pass #immersion
  l-b
  llo
   me
  l f
  p w
   fi
   fu

c3:
  French Press creates full-bodied cup with rich mouthfeel due to metal filter allowing oils to pass #immersion

c4:
  coffee/coffee-brewing-methods/observations/method/french-press-creates-full-bodied-cup-with-rich-mouthfeel-due-to-metal-filter-allowing-oils-to-pass-immersion


c3: AeroPress is versatile, capable of producing both espresso-like and filter-style coffee #immersion
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: method
c12: {"tags": ["immersion"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c1:
  method: AeroPress is versatile, capable of producing both espresso-like and filter-style coffee #immersion...

c2:
  ble
  bot
  ffe
  yle
  res
   of
  ss 
  capable
  -li
  ilt
  ver
  so-
  apa
  rsi
  producing
  spr
  g b
  th 
  f p
  rod
  opr
  s i
  nd 
  le 
  imm
  sio
  rop
  sso
  ers
  aeropress
  of
  e, 
  e o
  ion
  ng 
  aer
  fee
  mme
   ca
  is 
  abl
   an
  e c
  e a
  #im
  #immersion
  ee 
   #i
  ing
  duc
  and
  cap
  -st
  filter-style
  r-s
  versatile,
  espresso-like
  e #
  is
  oth
  tyl
  cin
  ke 
  til
   es
  pro
  le,
  sat
  cof
  ile
  d f
  er-
  mer
  uci
   co
  h e
  both
  of 
  lik
  fil
  ter
  esp
  AeroPress is versatile, capable of producing both espresso-like and filter-style coffee #immersion
  off
  s v
  o-l
  ati
  ess
  ero
   ve
  aeropress is versatile, capable of producing both espresso-like and filter-style coffee #immersion
  lte
  odu
   bo
   pr
  pre
   is
  , c
  sty
  rsa
  coffee
  ike
   fi
  pab

c4:
  coffee/coffee-brewing-methods/observations/method/aero-press-is-versatile-capable-of-producing-both-espresso-like-and-filter-style-coffee-immersion


c1: method: Cold brew uses time instead of heat to extract, resulting in lower acidity #immersion...
c3: Cold brew uses time instead of heat to extract, resulting in lower acidity #immersion
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: method
c12: {"tags": ["immersion"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c2:
  old
  t t
  res
   of
  y #
   us
  tin
  r a
  esu
  to
  ty 
  ime
  nst
   ex
  rsi
  ity
  ct,
  cid
  wer
  tea
   re
  in 
  lti
  hea
  cold
  imm
  s t
  Cold brew uses time instead of heat to extract, resulting in lower acidity #immersion
  sio
  uses
  acidity
  col
  ers
  f h
  of
  low
  ion
  ult
  ng 
  tra
  instead
  mme
  d b
  to 
  lower
  in
   in
  #im
  ad 
  resulting
  #immersion
   lo
   #i
  ing
  at 
  owe
  es 
  rew
  er 
  w u
  e i
  ins
  dit
  heat
   he
  xtr
  aci
  ead
   to
  o e
  mer
  bre
  of 
   br
  eat
  n l
   ti
  t, 
  ste
  ld 
   ac
  act
  sul
  cold brew uses time instead of heat to extract, resulting in lower acidity #immersion
  idi
  , r
  tim
  me 
  use
  d o
  ew 
  g i
  brew
  ses
  rac
  ext
  time
  extract,

c4:
  coffee/coffee-brewing-methods/observations/method/cold-brew-uses-time-instead-of-heat-to-extract-resulting-in-lower-acidity-immersion


c1: technique: French press ideal steep time is 4-5 minutes before plunging #timing...
c3: French press ideal steep time is 4-5 minutes before plunging #timing
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: technique
c12: {"tags": ["timing"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c2:
  eep
  ess
  dea
  before
  ren
  fre
  enc
  s 4
  es 
  lun
  press
  ngi
   pl
  is
   mi
  ute
  l s
  tes
  ng 
  res
  nut
  french press ideal steep time is 4-5 minutes before plunging #timing
   be
  ss 
  imi
  tim
  me 
   pr
  bef
  e i
  is 
  s b
  gin
  ch 
  al 
  ime
  for
  plu
  pre
  steep
  ideal
  eal
  minutes
  ore
   is
  -5 
  p t
  plunging
  #timing
   id
  #ti
  g #
  French press ideal steep time is 4-5 minutes before plunging #timing
  min
  inu
   st
  e p
  french
  ide
  ung
  ing
  s i
   #t
  h p
  time
  4-5
  ep 
   ti
   4-
  5 m
  tee
  efo
  re 
  ste
  nch

c4:
  coffee/coffee-brewing-methods/observations/technique/french-press-ideal-steep-time-is-4-5-minutes-before-plunging-timing


c1: technique: AeroPress inverted method prevents dripping during extraction phase #technique...
c3: AeroPress inverted method prevents dripping during extraction phase #technique
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: technique
c12: {"tags": ["technique"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c2:
  ted
  res
  ase
  ss 
  que
  ver
  nts
  rin
   ex
  AeroPress inverted method prevents dripping during extraction phase #technique
  ed 
  rev
  opr
  g d
  s i
   #t
   dr
  hod
  inv
  rop
  inverted
  rip
  aeropress
  ion
  #technique
  ng 
  tra
  ipp
  aer
   ph
  phase
  aeropress inverted method prevents dripping during extraction phase #technique
  chn
  on 
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   in
  n p
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  extraction
  dri
  ing
  tio
  s d
  niq
  hni
  e #
  nve
  ent
  d m
  cti
  ert
  xtr
  eve
  rte
  has
  dur
  dripping
  g e
  iqu
  ppi
  ess
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  ero
  ven
  se 
   du
  #te
   pr
  pha
  during
  pre
  pin
  tec
  method
  ts 
  eth
  d p
   me
  tho
  ech
  od 
  rac
  ext
  prevents

c4:
  coffee/coffee-brewing-methods/observations/technique/aero-press-inverted-method-prevents-dripping-during-extraction-phase-technique


c1: method: Espresso uses 9 bars of pressure to force water through finely ground coffee #pressure...
c3: Espresso uses 9 bars of pressure to force water through finely ground coffee #pressure
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: method
c12: {"tags": ["pressure"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c2:
  so 
   gr
  oug
  ffe
  hro
  res
   of
  ugh
   us
   th
  to
  through
  Espresso uses 9 bars of pressure to force water through finely ground coffee #pressure
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  ine
  d c
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  sur
  bar
  #pr
  ground
  nd 
   fo
   #p
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  thr
  #pressure
  of
  water
  wat
  fee
  e t
  to 
  ce 
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  pressure
  espresso uses 9 bars of pressure to force water through finely ground coffee #pressure
   ba
  orc
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  9 b
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  e #
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  er 
  cof
   to
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  use
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  y g
  ses
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   fi
  und
  oun
  espresso

c4:
  coffee/coffee-brewing-methods/observations/method/espresso-uses-9-bars-of-pressure-to-force-water-through-finely-ground-coffee-pressure


c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: method
c12: {"tags": ["pressure"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c1:
  method: Moka pot uses steam pressure to push water through grounds, creating strong, concentrated coffee #pr...

c2:
  m p
   gr
  oug
  ted
  ffe
  hro
  res
  ds,
  ugh
   us
   th
  tin
  to
  con
  cen
  s s
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  rea
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  ed 
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  #pr
  moka
   #p
  uses
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  #pressure
  water
  am 
  wat
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  fee
  tro
  e t
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  ntr
  ng,
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  Moka pot uses steam pressure to push water through grounds, creating strong, concentrated coffee #pressure
  pressure
  ee 
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  strong,
  es 
  e #
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  ent
  ron
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  s, 
  er 
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  moka pot uses steam pressure to push water through grounds, creating strong, concentrated coffee #pressure
  ush
  und
  oun

c3:
  Moka pot uses steam pressure to push water through grounds, creating strong, concentrated coffee #pressure

c4:
  coffee/coffee-brewing-methods/observations/method/moka-pot-uses-steam-pressure-to-push-water-through-grounds-creating-strong-concentrated-coffee-pressure


c1: technique: Espresso requires very fine grind, almost powder-like consistency #grind...
c3: Espresso requires very fine grind, almost powder-like consistency #grind
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: technique
c12: {"tags": ["grind"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c2:
  o r
  so 
   gr
  req
  d, 
  ten
  res
  nd,
  equ
  ry 
  y #
  ist
  -li
  con
  ver
  rin
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  Espresso requires very fine grind, almost powder-like consistency #grind
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  alm
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   co
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  ess
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  pre
  very
  espresso requires very fine grind, almost powder-like consistency #grind
  mos
  fine
  ike
   fi
  gri
  lmo
  requires
  espresso

c4:
  coffee/coffee-brewing-methods/observations/technique/espresso-requires-very-fine-grind-almost-powder-like-consistency-grind


c1: timing: Espresso shots typically extract in 25-30 seconds #timing...
c3: Espresso shots typically extract in 25-30 seconds #timing
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: timing
c12: {"tags": ["timing"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c2:
  ica
  ess
  cal
  typically
  sso
  so 
  lly
  act
  ond
  ds 
   25
  all
  30 
  typ
  tra
  25-
  res
  t i
   sh
  5-3
  Espresso shots typically extract in 25-30 seconds #timing
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  s #
  eco
  con
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  pre
  in
  sec
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  seconds
  extract
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  shots
  -30
  espresso shots typically extract in 25-30 seconds #timing
  ts 
  #timing
  0 s
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  min
  y e
  ots
  ing
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  rac
  in 
   #t
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  sho
  ly 
  s t
  n 2
  espresso

c4:
  coffee/coffee-brewing-methods/observations/timing/espresso-shots-typically-extract-in-25-30-seconds-timing


c3: Pressure methods can extract compounds that aren't soluble in regular brewing methods #extraction
c5: Coffee Notes/Coffee Brewing Methods.md
c6: observation
c11: principle
c12: {"tags": ["extraction"]}
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c1:
  principle: Pressure methods can extract compounds that aren't soluble in regular brewing methods #extraction...

c2:
  ble
  e m
  en'
  't 
  res
  an 
  ct 
   th
  t c
  #ex
  ula
   ex
  egu
  ewi
  brewing
  win
  Pressure methods can extract compounds that aren't soluble in regular brewing methods #extraction
  com
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  omp
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   ca
  s #
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  regular
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  lar
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  aren't
   me
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  ext
  lub
   so
  und
  oun
  that

c4:
  coffee/coffee-brewing-methods/observations/principle/pressure-methods-can-extract-compounds-that-aren-t-soluble-in-regular-brewing-methods-extraction


c1: Coffee Brewing Methods
c4: coffee/coffee-brewing-methods/requires/proper-grinding-technique
c5: Coffee Notes/Coffee Brewing Methods.md
c6: relation
c9: requires
c12: null
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c2:
  e b
  ffe
  ng 
  fee
  rew
  ods
  cof
  met
  ewi
  brewing
  bre
  eth
  win
  g m
  methods
  coffee brewing methods
  coffee
  ee 
   me
   br
  tho
  ing
  hod
  off
  Coffee Brewing Methods


c1: Coffee Brewing Methods → Coffee Bean Origins
c4: coffee/coffee-brewing-methods/pairs-with/coffee/coffee-bean-origins
c5: Coffee Notes/Coffee Brewing Methods.md
c6: relation
c9: pairs_with
c12: null
c13: 2025-03-06 14:01:23.445071
c14: 2025-03-06 13:34:48.563606
c2:
  rig
  Coffee Brewing Methods → Coffee Bean Origins
   → 
  ds 
  e b
  ffe
  ng 
  an 
  n o
   be
  fee
  rew
  ods
   or
  ins
  gin
  cof
  ori
  coffee brewing methods → coffee bean origins
  met
  origins
  s →
  ewi
   co
  brewing
  bre
  eth
  win
  g m
  bean
  methods
  coffee
  ee 
   me
   br
  tho
  ing
  bea
  hod
  off
  igi
  → c
  ean
  →


c1: Flavor Extraction
c4: coffee/flavor-extraction
c5: Coffee Notes/Flavor Extraction.md
c6: entity
c12: {"entity_type": "note"}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  act
  flavor extraction
  avo
  ion
  tra
  cti
  fla
  xtr
   ex
  flavor
  Flavor Extraction
  extraction
  rac
  r e
  tio
  vor
  ext
  lav
  or 
  # Flavor Extraction

  Understanding the science of coffee extraction, how different compounds dissolve at different rates, and how to control extraction to achieve desired flavor profiles.

  ## Overview

  Coffee extraction is the process of dissolving flavor compounds from ground coffee into water. The science of extraction is key to producing a balanced, flavorful cup. Extraction is affected by numerous variables including grind size, water temperature, contact time, agitation, and pressure.

  ## Observations

  - [science] Coffee contains over 1,000 aroma compounds and hundreds of flavor compounds #chemistry
  - [principle] Extraction occurs in a predictable sequence: acids → sugars → bitter compounds #extraction_order
  - [principle] Under-extraction results in sour, bright, thin coffee lacking sweetness and body #under_extraction
  - [principle] Over-extraction results in bitter, hollow, astringent flavors #over_extraction
  - [principle] The goal is typically balanced extraction (18-22% of coffee solubles dissolved) #balanced_extraction
  - [technique] Finer grind size increases extraction rate due to greater surface area #grind_size
  - [technique] Higher water temperature increases extraction rate and solubility of compounds #temperature
  - [technique] Longer contact time allows more complete extraction #brew_time
  - [technique] Agitation (stirring, turbulence) increases extraction rate by preventing saturation zones #agitation
  - [technique] Pressure (as in espresso) can extract compounds that aren't water-soluble at atmospheric pressure #pressure

  ## Factors Affecting Extraction

  - [factor] Grind size: Finer = faster extraction, coarser = slower extraction #grind
  - [factor] Water temperature: Higher = faster extraction, lower = slower extraction #temperature
  - [factor] Contact time: Longer = more extraction, shorter = less extraction #time
  - [factor] Agitation: More = faster extraction, less = slower extraction #agitation
  - [factor] Coffee-to-water ratio: More coffee = lower extraction percentage #ratio
  - [factor] Water quality: Mineral content affects extraction of different compounds #water
  - [factor] Roast level: Darker roasts extract more easily than lighter roasts #roast
  - [factor] Bean density: Denser beans (typically high-altitude) require more effort to extract #density
  - [factor] Freshness: Freshly roasted coffee extracts differently than aged coffee #freshness
  - [factor] Brewing method: Different methods extract different compounds at different rates #method

  ## Signs of Extraction Levels

  - [under] Sour, bright, lack of sweetness, thin body, quick finish #flavor
  - [under] Typically from: too coarse grind, too cool water, too short brew time #causes
  - [balanced] Sweet, bright but not sour, rich but not bitter, pleasing finish #flavor
  - [balanced] Achieved through proper ratio of variables for given coffee #technique
  - [over] Bitter, hollow, astringent, dry finish, sometimes papery #flavor
  - [over] Typically from: too fine grind, too hot water, too long brew time #causes

  ## Measuring Extraction

  - [method] Total Dissolved Solids (TDS) meters measure concentration of coffee solution #measurement
  - [method] Extraction yield = percentage of coffee grounds dissolved in the final brew #calculation
  - [preference] Specialty coffee typically targets 18-22% extraction yield #standards
  - [preference] Some specialty light roasts may taste best at higher extraction percentages #speciality

  ## Controlling Extraction

  - [technique] Adjust grind size as primary extraction control #basics
  - [technique] Use water temperature to fine-tune extraction #fine_tuning
  - [technique] Modify pour technique to control agitation level #technique
  - [technique] Adjust coffee-to-water ratio to balance strength and extraction #ratio
  - [technique] Pre-infusion (blooming) helps achieve even extraction #blooming
  - [technique] Pulse pouring creates different extraction dynamics than continuous pour #pour_technique

  ## Relations

  - affected_by [[Coffee Brewing Methods]]
  - influenced_by [[Coffee Bean Origins]]
  - enhanced_by [[Brewing Equipment]]
  - determines [[Tasting Notes]]
  - requires [[Water Quality]]
  - part_of [[Coffee Knowledge Base]]
  flavor-extraction
  act
  avo
  ion
  ffe
  e/f
  tra
  cti
  fee
  coffee/flavor-extraction
  fla
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  xtr
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  coffee
  ee/
  rac
  tio
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  Coffee Notes/Flavor Extraction.md
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  coffee notes/flavor extraction.md
  fee
  extraction.md
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  s/f
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  .md
  notes/flavor
  /fl
  Coffee Notes
  n.m
  coffee
  ee 
  e n
  Flavor Extraction.md
  rac
  r e
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  ote

c3:
  # Flavor Extraction

  Understanding the science of coffee extraction, how different compounds dissolve at different rates, and how to control extraction to achieve desired flavor profiles.

  ## Overview

  Coffee extraction is the process of dissolving f


c1: science: Coffee contains over 1,000 aroma compounds and hundreds of flavor compounds #chemistry...
c3: Coffee contains over 1,000 aroma compounds and hundreds of flavor compounds #chemistry
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: science
c12: {"tags": ["chemistry"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  1,000
  contains
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c4:
  coffee/flavor-extraction/observations/science/coffee-contains-over-1-000-aroma-compounds-and-hundreds-of-flavor-compounds-chemistry


c3: Extraction occurs in a predictable sequence: acids → sugars → bitter compounds #extraction_order
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: principle
c12: {"tags": ["extraction_order"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c1:
  principle: Extraction occurs in a predictable sequence: acids → sugars → bitter compounds #extraction_order...

c2:
  ble
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c4:
  coffee/flavor-extraction/observations/principle/extraction-occurs-in-a-predictable-sequence-acids-sugars-bitter-compounds-extraction-order


c3: Under-extraction results in sour, bright, thin coffee lacking sweetness and body #under_extraction
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: principle
c12: {"tags": ["under_extraction"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c1:
  principle: Under-extraction results in sour, bright, thin coffee lacking sweetness and body #under_extraction...

c2:
  ht,
  ffe
  Under-extraction results in sour, bright, thin coffee lacking sweetness and body #under_extraction
  swe
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c4:
  coffee/flavor-extraction/observations/principle/under-extraction-results-in-sour-bright-thin-coffee-lacking-sweetness-and-body-under-extraction


c1: principle: Over-extraction results in bitter, hollow, astringent flavors #over_extraction...
c3: Over-extraction results in bitter, hollow, astringent flavors #over_extraction
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: principle
c12: {"tags": ["over_extraction"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  er_
   ho
  flavors
  act
  sul
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  ent
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  tte
  hol
   re
  llo
  ast
  t f
  ter
  ing
  in 
  rac
  tio
  bitter,
  ext
  s i
  itt
  bit
  er,
  hollow,
  w, 
  -ex
  r, 
  tri
   as
  n r
  r-e

c4:
  coffee/flavor-extraction/observations/principle/over-extraction-results-in-bitter-hollow-astringent-flavors-over-extraction


c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: principle
c12: {"tags": ["balanced_extraction"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c1:
  principle: The goal is typically balanced extraction (18-22% of coffee solubles dissolved) #balanced_extraction...

c2:
  ble
  ica
  ffe
  #ba
   of
  the
  ypi
  n (
   ex
  ed_
   di
  ed 
   ty
  d_e
  2% 
  oal
  e s
  balanced
  les
  s t
  cal
  bal
  sso
  d) 
  e g
  all
  of
  ion
  goa
  tra
  dissolved)
  fee
  pic
  ced
  is 
  on 
  8-2
  -22
  extraction
  22%
  ee 
  tio
  s d
   ba
  solubles
  y b
  es 
  typically
   go
  is
  The goal is typically balanced extraction (18-22% of coffee solubles dissolved) #balanced_extraction
   #b
  cti
  ed)
  ubl
  d e
  anc
  _ex
  xtr
  cof
  18-
  (18-22%
   co
  of 
  off
  ly 
  ved
  nce
  act
  lly
  typ
  goal
   (1
  dis
  al 
  lan
  (18
  #balanced_extraction
  the goal is typically balanced extraction (18-22% of coffee solubles dissolved) #balanced_extraction
  iss
  sol
  l i
   is
  lve
  olu
  he 
  % o
  olv
  f c
  coffee
  ) #
  ala
  rac
  ext
  lub
   so

c3:
  The goal is typically balanced extraction (18-22% of coffee solubles dissolved) #balanced_extraction

c4:
  coffee/flavor-extraction/observations/principle/the-goal-is-typically-balanced-extraction-18-22-of-coffee-solubles-dissolved-balanced-extraction


c1: technique: Finer grind size increases extraction rate due to greater surface area #grind_size...
c3: Finer grind size increases extraction rate due to greater surface area #grind_size
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: technique
c12: {"tags": ["grind_size"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  grind
  due
   gr
   ra
  ase
  to
  rea
  rin
   ex
  nd_
  te 
  ace
  ine
  fin
  sur
  #grind_size
  _si
  nd 
  finer grind size increases extraction rate due to greater surface area #grind_size
  n r
  finer
  ion
  a #
  ncr
  tra
  rfa
   ar
  e t
  to 
  on 
  ce 
   in
  o g
  s e
  e a
  extraction
  e d
  rate
  ner
  tio
   si
  increases
  es 
  eas
  #gr
  surface
  ue 
  ind
  cti
  er 
  area
  e i
  xtr
   to
  ate
  are
  ze 
  size
   #g
  ter
  cre
  eat
  r g
  act
  greater
  d_s
  ize
   du
  gre
  rat
  d s
   su
  ea 
  urf
  ses
  rac
  ext
  r s
  Finer grind size increases extraction rate due to greater surface area #grind_size
  gri
  fac
  inc
  siz

c4:
  coffee/flavor-extraction/observations/technique/finer-grind-size-increases-extraction-rate-due-to-greater-surface-area-grind-size


c3: Higher water temperature increases extraction rate and solubility of compounds #temperature
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: technique
c12: {"tags": ["temperature"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c1:
  technique: Higher water temperature increases extraction rate and solubility of compounds #temperature...

c2:
  r w
  Higher water temperature increases extraction rate and solubility of compounds #temperature
  y o
   ra
  #temperature
   of
  ase
  ty 
  rea
   ex
  higher
  solubility
  te 
  ity
  bil
  com
  mpe
  omp
   #t
  nd 
  n r
  ubi
  era
  water
  of
  wat
  ion
  ncr
  mpo
  tra
  emp
  compounds
  s #
  on 
   an
   in
  s e
  tem
  e a
  extraction
  rate
  tio
  and
  ili
  increases
  es 
  eas
  higher water temperature increases extraction rate and solubility of compounds #temperature
  ghe
  atu
   wa
  cti
  her
  pou
  er 
  e i
  hig
  tur
  xtr
  temperature
  ate
  oun
   co
  of 
  ter
  cre
  ure
   te
  re 
  r t
  per
  act
  ds 
  #te
  rat
  d s
  sol
  olu
  nds
  ses
  f c
  igh
  rac
  ext
  lub
   so
  lit
  und
  inc

c4:
  coffee/flavor-extraction/observations/technique/higher-water-temperature-increases-extraction-rate-and-solubility-of-compounds-temperature


c1: technique: Longer contact time allows more complete extraction #brew_time...
c3: Longer contact time allows more complete extraction #brew_time
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: technique
c12: {"tags": ["brew_time"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  ete
  contact
  mor
  #br
  act
  t t
   mo
  #brew_time
  complete
  all
  ion
  low
  w_t
  _ti
  ple
  nta
  tra
   #b
  longer contact time allows more complete extraction #brew_time
  cti
  Longer contact time allows more complete extraction #brew_time
  ct 
  ws 
  e e
  er 
  tim
  me 
  s m
  let
  rew
  con
  longer
  ew_
  xtr
  ong
  ime
  on 
  ows
  mpl
  nge
   ex
  e c
  ore
  te 
  tac
  n #
   co
  e a
  bre
  lon
  r c
  extraction
  allows
  com
  more
  ger
  llo
  omp
  rac
  ont
  tio
  ext
   al
  time
   ti
  re 

c4:
  coffee/flavor-extraction/observations/technique/longer-contact-time-allows-more-complete-extraction-brew-time


c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: technique
c12: {"tags": ["agitation"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c1:
  technique: Agitation (stirring, turbulence) increases extraction rate by preventing saturation zones #agitation...

c2:
   ra
  ase
  tin
  one
  n (
  rea
  g s
  rin
  , t
   ex
  te 
  preventing
   zo
  by
  rev
  git
  n r
  Agitation (stirring, turbulence) increases extraction rate by preventing saturation zones #agitation
  agitation (stirring, turbulence) increases extraction rate by preventing saturation zones #agitation
  enc
  zon
  ion
  ncr
  ng 
  tra
  turbulence)
  s #
  on 
  e) 
   in
  s e
  (st
  n z
  ng,
  extraction
  agitation
  rate
  agi
  nti
  ing
  bul
  ) i
  tio
  increases
  es 
   tu
  eas
  ura
  e b
  ent
  atu
  cti
  sat
  tur
  ita
  xtr
  (stirring,
   sa
  ate
  eve
  by 
  #agitation
  ule
  ce)
  #ag
  cre
  irr
  ati
  nce
  act
  y p
  ven
  nes
   pr
  g, 
  rat
  tir
  len
  pre
  rbu
   by
  zones
   #a
  ses
  urb
   (s
  rri
  rac
  sti
  ext
  tat
  saturation
  inc

c3:
  Agitation (stirring, turbulence) increases extraction rate by preventing saturation zones #agitation

c4:
  coffee/flavor-extraction/observations/technique/agitation-stirring-turbulence-increases-extraction-rate-by-preventing-saturation-zones-agitation


c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: technique
c12: {"tags": ["pressure"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c1:
  technique: Pressure (as in espresso) can extract compounds that aren't water-soluble at atmospheric pressure #p...

c2:
  ble
  en'
  't 
  atmospheric
  at
  res
  an 
  ct 
   th
  t c
  eri
   ex
  spr
  Pressure (as in espresso) can extract compounds that aren't water-soluble at atmospheric pressure #pressure
  ic 
  sph
  com
  tha
  sur
  omp
  #pr
  in 
  s i
  le 
  s t
   #p
  ren
  sso
  o) 
  #pressure
  t a
  wat
  mpo
  tra
  compounds
   ar
   ca
  ) c
  hat
  in
  water-soluble
  ric
   in
  extract
  c p
  e a
  atm
  pressure
  at 
  (as
  as 
  r-s
  phe
  e #
  pressure (as in espresso) can extract compounds that aren't water-soluble at atmospheric pressure #pressure
   at
   wa
  her
  pou
   es
  ubl
  xtr
  er-
  t w
  ate
   co
  are
  ssu
  ter
  can
  ure
  esp
  re 
  ess
  n e
  act
  ds 
   (a
  n't
  tmo
   pr
  espresso)
  pre
  e (
  sol
  so)
  olu
  -so
  nds
  osp
  aren't
  mos
  rac
  ext
  lub
  und
  oun
  that

c3:
  Pressure (as in espresso) can extract compounds that aren't water-soluble at atmospheric pressure #pressure

c4:
  coffee/flavor-extraction/observations/technique/pressure-as-in-espresso-can-extract-compounds-that-aren-t-water-soluble-at-atmospheric-pressure-pressure


c1: factor: Grind size: Finer = faster extraction, coarser = slower extraction #grind...
c3: Grind size: Finer = faster extraction, coarser = slower extraction #grind
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: factor
c12: {"tags": ["grind"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  grind size: finer = faster extraction, coarser = slower extraction #grind
  grind
  finer
  act
  oar
   sl
  coarser
  #gr
  ion
  ize
  fas
  ars
  low
  tra
   = 
  ind
  cti
  on,
  extraction,
  er 
  Grind size: Finer = faster extraction, coarser = slower extraction #grind
  ser
  xtr
  rse
  n, 
  size:
  on 
  = f
  rin
  d s
   ex
  n #
  slo
   co
  , c
  = s
  wer
  ine
  extraction
  ze:
  : f
  fin
  ner
  =
  slower
  r =
  ast
  e: 
  ter
   #g
  rac
  r e
  tio
  ext
  coa
  faster
   fi
  nd 
  #grind
  gri
   fa
   si
  ste
  siz
  owe

c4:
  coffee/flavor-extraction/observations/factor/grind-size-finer-faster-extraction-coarser-slower-extraction-grind


c1: factor: Water temperature: Higher = faster extraction, lower = slower extraction #temperature...
c3: Water temperature: Higher = faster extraction, lower = slower extraction #temperature
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: factor
c12: {"tags": ["temperature"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  per
  re:
  ghe
  act
   sl
  era
  water
  fas
  wat
  ion
  low
  atu
  tra
  emp
  #te
   = 
  #temperature
  cti
  on,
  her
  extraction,
  er 
  rat
  tur
  hig
  xtr
  lower
  n, 
  Water temperature: Higher = faster extraction, lower = slower extraction #temperature
  on 
  = f
   hi
   ex
  higher
  ate
  n #
  slo
  tem
  = s
  wer
  temperature:
  extraction
  : h
  r =
  =
  slower
  mpe
  ter
  e: 
  igh
  ast
  ure
   lo
  rac
   te
  r e
  water temperature: higher = faster extraction, lower = slower extraction #temperature
  ext
  tio
  , l
   #t
  faster
  r t
   fa
  ste
  owe

c4:
  coffee/flavor-extraction/observations/factor/water-temperature-higher-faster-extraction-lower-slower-extraction-temperature


c1: factor: Contact time: Longer = more extraction, shorter = less extraction #time...
c3: Contact time: Longer = more extraction, shorter = less extraction #time
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: factor
c12: {"tags": ["time"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  : l
  ess
  contact
  mor
  act
  ort
  t t
   mo
  ion
  nta
  tra
   = 
   sh
  contact time: longer = more extraction, shorter = less extraction #time
  less
  cti
  on,
  = l
  shorter
  ss 
  ct 
  extraction,
  tim
  er 
  e e
  con
  longer
  me:
  xtr
  n, 
  ime
  ong
  on 
  = m
  nge
   ex
  ore
  tac
  s e
   le
  , s
  n #
  #time
  hor
  lon
  rte
  extraction
  #ti
  more
   lo
  =
  ger
  time:
  r =
  e: 
  ter
  rac
  ont
  tio
  ext
   #t
  sho
  re 
   ti
  les
  Contact time: Longer = more extraction, shorter = less extraction #time

c4:
  coffee/flavor-extraction/observations/factor/contact-time-longer-more-extraction-shorter-less-extraction-time


c1: factor: Agitation: More = faster extraction, less = slower extraction #agitation...
c3: Agitation: More = faster extraction, less = slower extraction #agitation
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: factor
c12: {"tags": ["agitation"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  agitation:
  ess
  mor
  : m
  act
   mo
   sl
  s =
  ion
  fas
  low
  tra
   = 
  less
  cti
  on,
  ss 
  extraction,
  er 
  ita
  xtr
  n, 
  on 
  Agitation: More = faster extraction, less = slower extraction #agitation
  = f
   ex
  ore
  n #
  slo
  n: 
  e =
   le
  = s
  owe
  #agitation
  wer
   #a
  extraction
  agitation: more = faster extraction, less = slower extraction #agitation
  more
  =
  slower
  agi
  ast
  ter
  #ag
  git
  rac
  tio
  r e
  ext
  , l
  on:
  faster
  re 
   fa
  les
  tat
  ste
  ati

c4:
  coffee/flavor-extraction/observations/factor/agitation-more-faster-extraction-less-slower-extraction-agitation


c1: factor: Coffee-to-water ratio: More coffee = lower extraction percentage #ratio...
c3: Coffee-to-water ratio: More coffee = lower extraction percentage #ratio
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: factor
c12: {"tags": ["ratio"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  coffee-to-water
   pe
  per
  mor
  : m
  act
   mo
  e #
  Coffee-to-water ratio: More coffee = lower extraction percentage #ratio
  ent
  ion
  ffe
  wat
  low
  ge 
  tra
   ra
  nta
  percentage
   = 
  tag
  = l
  cti
  fee
  er 
  erc
  -wa
  rat
  cen
  cof
  to-
  ratio:
  lower
  -to
  ee-
  o-w
  r r
  xtr
  on 
  rce
  #ra
  #ratio
  io:
   ex
  e-t
  e c
  ore
  ate
   co
  e =
  n p
  age
  owe
  wer
  extraction
  coffee-to-water ratio: more coffee = lower extraction percentage #ratio
  more
  o: 
  coffee
  =
  ee 
  ter
   lo
  rac
  tio
  r e
  ext
  re 
  off
   #r
  ati

c4:
  coffee/flavor-extraction/observations/factor/coffee-to-water-ratio-more-coffee-lower-extraction-percentage-ratio


c1: factor: Water quality: Mineral content affects extraction of different compounds #water...
c3: Water quality: Mineral content affects extraction of different compounds #water
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: factor
c12: {"tags": ["water"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
   af
  ral
  different
  ffe
  ten
  f d
   of
  t c
  con
  quality:
   ex
  ity
   di
  ine
  com
  min
  omp
  fec
  qua
  ren
  era
  t a
  cts
  water
  of
  wat
  ion
  mpo
  l c
  tra
  iff
  compounds
  ali
  s #
  dif
  on 
  s e
  mineral
  extraction
  ner
  water quality: mineral content affects extraction of different compounds #water
  tio
  Water quality: Mineral content affects extraction of different compounds #water
  #wa
  ent
  n o
  cti
  aff
  pou
  nte
  er 
  ere
  xtr
  ate
   co
  y: 
  #water
  of 
  ter
  affects
  ont
  ual
  r q
  : m
  act
  ds 
   mi
  nt 
  al 
  fer
   qu
  ts 
  nds
  ect
   #w
  rac
  ext
  ty:
  lit
  und
  oun
  content

c4:
  coffee/flavor-extraction/observations/factor/water-quality-mineral-content-affects-extraction-of-different-compounds-water


c1: factor: Roast level: Darker roasts extract more easily than lighter roasts #roast...
c3: Roast level: Darker roasts extract more easily than lighter roasts #roast
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: factor
c12: {"tags": ["roast"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  sts
  sil
  mor
  eas
  act
   mo
  lev
  y t
  tra
  lighter
  lig
  : d
  an 
  dar
  asi
  level:
  roasts
  ct 
  ark
  e e
  er 
  st 
   th
   li
  s #
   da
  xtr
  r r
   ea
  #roast
  roast
   ro
  t m
   ex
  darker
  extract
  t l
  l: 
  s e
  ore
  oas
   le
  eve
  than
  ts 
  ily
  tha
  el:
  more
  ast
  roast level: darker roasts extract more easily than lighter roasts #roast
  igh
  ter
  easily
  han
  rac
  ext
  hte
  vel
  re 
  ker
  ly 
  n l
  ght
  #ro
   #r
  Roast level: Darker roasts extract more easily than lighter roasts #roast
  rke
  roa

c4:
  coffee/flavor-extraction/observations/factor/roast-level-darker-roasts-extract-more-easily-than-lighter-roasts-roast


c3: Bean density: Denser beans (typically high-altitude) require more effort to extract #density
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: factor
c12: {"tags": ["density"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c1:
  factor: Bean density: Denser beans (typically high-altitude) require more effort to extract #density...

c2:
  ica
  e m
  mor
  ort
  t t
  ans
  req
  #de
   #d
  an 
  equ
  denser
  n d
   be
  ct 
  e e
  ypi
  to
  h-a
  tud
   ex
  density:
  ) r
  ity
  more
   (t
   re
  bea
  y h
  sit
  Bean density: Denser beans (typically high-altitude) require more effort to extract #density
  lti
  cal
  high-altitude)
  nsi
  ude
  all
   ef
  tra
  (ty
  r b
  nse
  pic
  to 
   hi
  de)
  e) 
  extract
  gh-
  #density
  qui
   mo
  ffo
  -al
  den
  ire
  : d
  ns 
  er 
  hig
  xtr
  for
   to
  o e
  beans
  ore
  y: 
  require
  effort
  re 
  ly 
  alt
  ean
  (typically
  act
  rt 
  eff
  lly
  t #
  typ
  s (
  ens
  uir
   de
  bean
  itu
  igh
  bean density: denser beans (typically high-altitude) require more effort to extract #density
  rac
  ext
  tit
  ty:
  ser

c4:
  coffee/flavor-extraction/observations/factor/bean-density-denser-beans-typically-high-altitude-require-more-effort-to-extract-density


c1: factor: Freshness: Freshly roasted coffee extracts differently than aged coffee #freshness...
c3: Freshness: Freshly roasted coffee extracts differently than aged coffee #freshness
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: factor
c12: {"tags": ["freshness"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  ess
  ren
  fre
  act
  e #
  tly
  ted
  differently
  cts
  ent
  y t
  ffe
  nes
  #fr
  tra
  iff
  res
  Freshness: Freshly roasted coffee extracts differently than aged coffee #freshness
  an 
  ged
   #f
  fee
  y r
  hly
  e e
   th
   ag
  dif
  ss:
  ere
  cof
  xtr
  roasted
  fer
   fr
  #freshness
   ro
   ex
  shn
  oas
   co
  extracts
  than
  ed 
  ts 
  hne
   di
  s: 
  age
  aged
  : f
  d c
  ntl
  tha
  freshly
  coffee
  ast
  ee 
  han
  n a
  freshness: freshly roasted coffee extracts differently than aged coffee #freshness
  rac
  s d
  ext
  freshness:
  off
  ly 
  shl
  esh
  ste
  roa

c4:
  coffee/flavor-extraction/observations/factor/freshness-freshly-roasted-coffee-extracts-differently-than-aged-coffee-freshness


c1: factor: Brewing method: Different methods extract different compounds at different rates #method...
c3: Brewing method: Different methods extract different compounds at different rates #method
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: factor
c12: {"tags": ["method"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  brewing method: different methods extract different compounds at different rates #method
  ren
  es 
  act
  ds 
  ent
  different
  tes
  ffe
  at
   at
  ng 
  iff
  tra
  mpo
  d: 
  : d
  method:
   ra
  compounds
  pou
  ct 
  rew
  ods
  #method
  t c
  s #
  rat
  Brewing method: Different methods extract different compounds at different rates #method
  dif
  ere
  nt 
  xtr
  #me
  fer
  t m
  met
   ex
  extract
  ate
  s e
  ewi
   co
  brewing
   di
  bre
  eth
  win
  g m
  nds
  t r
  methods
  com
  rates
  od:
  s a
   me
  tho
  omp
  ing
  rac
  t d
  ext
   #m
  hod
  und
  at 
  oun

c4:
  coffee/flavor-extraction/observations/factor/brewing-method-different-methods-extract-different-compounds-at-different-rates-method


c1: under: Sour, bright, lack of sweetness, thin body, quick finish #flavor...
c3: Sour, bright, lack of sweetness, thin body, quick finish #flavor
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: under
c12: {"tags": ["flavor"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  ess
  rig
  ick
  ht,
  #flavor
  avo
  of
   sw
  , b
  swe
  nes
  s, 
  ur,
  sou
   of
   bo
   #f
   la
   th
  f s
  sweetness,
  ini
  fla
  ody
  lac
  lav
  sour, bright, lack of sweetness, thin body, quick finish #flavor
  h #
  tne
  , t
  dy,
  #fl
  thi
  ish
  sh 
  sour,
  body,
  uic
  thin
  quick
  k o
  wee
  bod
  eet
  bri
   qu
  our
  n b
  etn
  of 
  ss,
  finish
  k f
  fin
  ck 
  y, 
  igh
  ack
   br
  lack
  Sour, bright, lack of sweetness, thin body, quick finish #flavor
  in 
  , l
  vor
  ght
  hin
  , q
  r, 
  qui
  t, 
   fi
  nis
  bright,

c4:
  coffee/flavor-extraction/observations/under/sour-bright-lack-of-sweetness-thin-body-quick-finish-flavor


c1: under: Typically from: too coarse grind, too cool water, too short brew time #causes...
c3: Typically from: too coarse grind, too cool water, too short brew time #causes
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: under
c12: {"tags": ["causes"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  ica
  Typically from: too coarse grind, too cool water, too short brew time #causes
  coarse
  ort
   gr
  d, 
  nd,
  #ca
   sh
  ypi
  ime
  rin
  from:
  , t
  coa
  cool
  cal
  e g
  all
  wat
  o s
  pic
  grind,
  rse
   #c
   fr
  om:
  hor
  oar
  w t
  water,
  cau
  too
  l w
  e #
  typically
  y f
  ars
   wa
  ind
  rew
  ol 
  coo
   to
  rom
  aus
  ate
   co
  bre
  ter
   br
  sho
   ti
  ly 
  fro
  rt 
  lly
  oo 
  ool
  se 
  typ
  tim
  me 
  o c
  use
  short
  ew 
  typically from: too coarse grind, too cool water, too short brew time #causes
  : t
  m: 
  brew
  ses
  t b
  er,
  #causes
  time
  r, 
  gri

c4:
  coffee/flavor-extraction/observations/under/typically-from-too-coarse-grind-too-cool-water-too-short-brew-time-causes


c1: balanced: Sweet, bright but not sour, rich but not bitter, pleasing finish #flavor...
c3: Sweet, bright but not sour, rich but not bitter, pleasing finish #flavor
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: balanced
c12: {"tags": ["flavor"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  ut 
  rig
  lea
  eas
  sin
   no
  h b
  #flavor
   pl
  avo
  , b
  swe
  ple
  ng 
  sweet, bright but not sour, rich but not bitter, pleasing finish #flavor
  rich
  sweet,
  sou
  ur,
  , r
  asi
   #f
  et,
  bright
  ich
   bu
  ini
  fla
  t s
  ch 
  g f
   ri
  but
  h #
  not
  #fl
  ric
  ish
  Sweet, bright but not sour, rich but not bitter, pleasing finish #flavor
  sh 
  sour,
  wee
  t n
   bi
  eet
  bri
  our
  tte
  finish
  t b
  fin
  igh
  ter
   br
  ing
  er,
  bitter,
  itt
  ht 
  vor
  bit
  ght
  ot 
   fi
   so
  r, 
  t, 
  nis
  lav
  pleasing
  , p

c4:
  coffee/flavor-extraction/observations/balanced/sweet-bright-but-not-sour-rich-but-not-bitter-pleasing-finish-flavor


c1: balanced: Achieved through proper ratio of variables for given coffee #technique...
c3: Achieved through proper ratio of variables for given coffee #technique
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: balanced
c12: {"tags": ["technique"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  ble
  oug
  ffe
   ra
  hro
   of
  ugh
   th
  que
  through
  ed 
  f v
  n c
  achieved
   #t
  ari
  h p
  les
   fo
   va
  rop
  chi
  thr
  of
  #technique
  given
  io 
  fee
  variables
  chn
  en 
  abl
  giv
  d t
  ive
  s f
  ee 
  tio
  niq
  hni
  es 
  achieved through proper ratio of variables for given coffee #technique
  e #
  o o
  er 
  pro
  proper
  cof
  for
  gh 
  eve
   co
  of 
  hie
  ope
  iqu
  off
  ved
  or 
  ati
  rou
  per
  r g
  ven
  #te
   pr
  rat
  r r
  ach
  tec
  Achieved through proper ratio of variables for given coffee #technique
   gi
  var
  iev
  coffee
  iab
  ech
  ratio
  ria

c4:
  coffee/flavor-extraction/observations/balanced/achieved-through-proper-ratio-of-variables-for-given-coffee-technique


c1: over: Bitter, hollow, astringent, dry finish, sometimes papery #flavor...
c3: Bitter, hollow, astringent, dry finish, sometimes papery #flavor
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: over
c12: {"tags": ["flavor"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
   ho
  per
  es 
  mes
  ome
  dry
  ent
  #flavor
  y f
  avo
  low
  ery
  ry 
  y #
   #f
  Bitter, hollow, astringent, dry finish, sometimes papery #flavor
  bitter, hollow, astringent, dry finish, sometimes papery #flavor
  tim
  ini
  papery
  fla
  som
  ime
  lav
  nt,
  s p
  h, 
  vor
  met
  rin
  str
  , h
  nge
  #fl
  ish
   pa
  , d
  gen
  ow,
  oll
  , a
  , s
  tte
  fin
  hol
  llo
  ast
  eti
  ter
  sometimes
  ing
  er,
  astringent,
  bitter,
  itt
   dr
  w, 
  bit
  sh,
  hollow,
  finish,
  r, 
  tri
  t, 
   fi
  nis
   as
   so
  ape
  pap

c4:
  coffee/flavor-extraction/observations/over/bitter-hollow-astringent-dry-finish-sometimes-papery-flavor


c1: over: Typically from: too fine grind, too hot water, too long brew time #causes...
c3: Typically from: too fine grind, too hot water, too long brew time #causes
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: over
c12: {"tags": ["causes"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  ica
   ho
  cal
  typically
  o l
  lly
   gr
  e #
  long
  y f
  oo 
  e g
  all
  d, 
  typ
  wat
  ng 
  nd,
   wa
  #ca
  ind
  pic
  rew
  grind,
  ypi
  tim
  me 
  use
  typically from: too fine grind, too hot water, too long brew time #causes
  ew 
   to
  ong
  ime
   #c
   fr
  rom
  : t
  rin
  from:
  , t
  t w
  aus
  ate
  om:
  g b
  m: 
  bre
  lon
  ine
  brew
  o h
  hot
  ses
  Typically from: too fine grind, too hot water, too long brew time #causes
  fin
   lo
  ter
   br
  er,
  fine
  #causes
  w t
  water,
  ot 
  time
   fi
  ly 
  gri
  fro
  o f
  ne 
  r, 
   ti
  cau
  too

c4:
  coffee/flavor-extraction/observations/over/typically-from-too-fine-grind-too-hot-water-too-long-brew-time-causes


c3: Total Dissolved Solids (TDS) meters measure concentration of coffee solution #measurement
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: method
c12: {"tags": ["measurement"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c1:
  method: Total Dissolved Solids (TDS) meters measure concentration of coffee solution #measurement...

c2:
  lid
  ffe
  measure
   of
  s m
  con
  (td
  cen
  mea
  n #
  l d
   di
  ed 
  men
   (t
  sur
  e s
  asu
  ota
  sso
  rs 
  ers
  of
  ion
  total dissolved solids (tds) meters measure concentration of coffee solution #measurement
  tra
  fee
  solution
  #me
  tds
  s) 
  on 
  met
  e c
  tot
  dissolved
  ntr
  ee 
  onc
  tio
  Total Dissolved Solids (TDS) meters measure concentration of coffee solution #measurement
  ete
  eas
  ent
  n o
  lut
  concentration
  tal
  cof
  (tds)
  eme
  solids
  rem
   co
  of 
  ter
  ure
  re 
  off
  oli
  ved
  ati
  nce
  ) m
  ds 
  s (
  dis
  ds)
  uti
  rat
  al 
  #measurement
  ids
  total
  iss
  sol
  d s
  lve
  olu
  olv
  f c
  coffee
   me
   #m
   so
  meters

c4:
  coffee/flavor-extraction/observations/method/total-dissolved-solids-tds-meters-measure-concentration-of-coffee-solution-measurement


c1: method: Extraction yield = percentage of coffee grounds dissolved in the final brew #calculation...
c3: Extraction yield = percentage of coffee grounds dissolved in the final brew #calculation
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: method
c12: {"tags": ["calculation"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
   pe
   gr
  final
  w #
  yie
  ge 
  ffe
  percentage
  #ca
   of
  the
   th
  cen
  d =
  e f
  ula
   di
  ed 
  fin
  lat
  =
  in 
  lcu
  Extraction yield = percentage of coffee grounds dissolved in the final brew #calculation
  l b
  cal
  sso
  e g
  of
  ion
  e o
  tra
  nta
  yield
  fee
   #c
  on 
  in
   in
  dissolved
  age
  extraction
  n y
  ee 
  tio
  s d
  gro
  grounds
  ent
  ina
   = 
  cti
  d i
  n t
  nal
  rew
  xtr
  cof
  rce
   co
  bre
  of 
  eld
   br
  off
  iel
  ved
  ld 
  ati
  rou
  per
  act
  ds 
  #calculation
  alc
  tag
  extraction yield = percentage of coffee grounds dissolved in the final brew #calculation
  dis
  erc
  al 
  ew 
  iss
  sol
  lve
  he 
  nds
  olv
  brew
  f c
  coffee
  = p
  rac
  ext
   fi
  cul
   yi
  und
  oun

c4:
  coffee/flavor-extraction/observations/method/extraction-yield-percentage-of-coffee-grounds-dissolved-in-the-final-brew-calculation


c1: preference: Specialty coffee typically targets 18-22% extraction yield #standards...
c3: Specialty coffee typically targets 18-22% extraction yield #standards
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: preference
c12: {"tags": ["standards"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  ica
  yie
  ffe
  ypi
  ty 
   ex
  ial
  get
  specialty
   ty
   18
  2% 
  specialty coffee typically targets 18-22% extraction yield #standards
  arg
  cal
  all
  y t
  ion
  rge
  tra
  s 1
  dar
  ard
  yield
  fee
  pic
   ta
  spe
  d #
  e t
  on 
  8-2
  -22
  extraction
  22%
  n y
  ee 
  tio
  and
  lty
  #standards
  #st
  typically
  tan
  cti
  ets
  cof
  xtr
  18-
  y c
   co
   #s
  eld
  nda
  off
  ly 
  cia
  iel
  ld 
  alt
  pec
  act
  rds
  lly
  typ
  % e
  sta
  Specialty coffee typically targets 18-22% extraction yield #standards
  tar
  ts 
  coffee
  rac
  18-22%
  ext
  targets
   yi
  eci

c4:
  coffee/flavor-extraction/observations/preference/specialty-coffee-typically-targets-18-22-extraction-yield-standards


c3: Some specialty light roasts may taste best at higher extraction percentages #speciality
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: preference
c12: {"tags": ["speciality"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c1:
  preference: Some specialty light roasts may taste best at higher extraction percentages #speciality...

c2:
  sts
   pe
  may
  at
  est
   be
  roasts
  s m
  ty 
  cen
   ex
  ial
  higher
  te 
  ity
  lit
  percentages
  bes
  specialty
  e s
  ht 
  #speciality
  t a
  best
  y t
  ion
  tra
  nta
  tas
  ali
   li
   ta
  st 
  spe
  s #
  t h
  on 
   hi
  age
  ges
  n p
  taste
  extraction
  light
  r e
  tio
  lty
  at 
  ay 
  es 
  ghe
  e b
  ent
   at
  cti
  her
  er 
  #sp
  hig
  xtr
  rce
   ro
  oas
  t r
   #s
  ast
  cia
  ste
  alt
  roa
  pec
  per
  some
  some specialty light roasts may taste best at higher extraction percentages #speciality
  act
  ome
   sp
  lig
  tag
  me 
  erc
  som
  ts 
  igh
   ma
  y l
  rac
  ext
  Some specialty light roasts may taste best at higher extraction percentages #speciality
  ght
  eci

c4:
  coffee/flavor-extraction/observations/preference/some-specialty-light-roasts-may-taste-best-at-higher-extraction-percentages-speciality


c1: technique: Adjust grind size as primary extraction control #basics...
c3: Adjust grind size as primary extraction control #basics
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: technique
c12: {"tags": ["basics"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  grind
  t g
  pri
  act
  l #
   gr
  control
  primary
  ion
  ize
  #ba
  tra
   #b
  ind
  dju
  ry 
  cti
  adjust grind size as primary extraction control #basics
  asi
  ics
  tro
  st 
   pr
  ust
  ol 
  con
  Adjust grind size as primary extraction control #basics
  ary
  xtr
  sic
  s p
  on 
  rol
  rin
  d s
   ex
  adj
  rim
   co
  ntr
  as
  e a
  extraction
  ze 
  size
  #basics
  y e
  mar
  adjust
  jus
  rac
  tio
  ext
  ima
  n c
  ont
  nd 
  gri
   si
   as
  as 
  siz
  bas

c4:
  coffee/flavor-extraction/observations/technique/adjust-grind-size-as-primary-extraction-control-basics


c1: technique: Use water temperature to fine-tune extraction #fine_tuning...
c3: Use water temperature to fine-tune extraction #fine_tuning
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: technique
c12: {"tags": ["fine_tuning"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  per
  act
  #fine_tuning
  era
  e_t
  fine-tune
  se 
  water
  e w
  wat
  ion
  uni
  atu
  tra
   wa
  emp
  cti
   #f
  ne-
  er 
  Use water temperature to fine-tune extraction #fine_tuning
  e e
  use
  to
  rat
  tur
  e t
  to 
  xtr
  une
   to
  on 
   ex
  e-t
  temperature
  ate
  tun
  n #
  -tu
  tem
  ine
  extraction
  fin
  mpe
  ter
  ure
  ing
  rac
   te
  tio
  ext
  use water temperature to fine-tune extraction #fine_tuning
  #fi
  nin
  re 
  r t
   fi
  o f
  ne 
  _tu
  ne_

c4:
  coffee/flavor-extraction/observations/technique/use-water-temperature-to-fine-tune-extraction-fine-tuning


c1: technique: Modify pour technique to control agitation level #technique...
c3: Modify pour technique to control agitation level #technique
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: technique
c12: {"tags": ["technique"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  fy 
  ur 
  modify pour technique to control agitation level #technique
  l #
  control
  y p
  lev
  ion
  modify
  ify
  #technique
  Modify pour technique to control agitation level #technique
  pour
  ue 
  level
  #te
  pou
  tro
  l a
  que
   ag
  ol 
  o c
  to
  dif
  e t
  to 
  con
  ita
   to
  chn
  on 
  technique
  rol
   po
  tec
   le
   co
  eve
  ntr
  el 
  our
  odi
  agitation
  agi
  mod
  git
  ech
   te
  ont
  iqu
  tio
   #t
  n l
  vel
  r t
  niq
  tat
  hni
  ati

c4:
  coffee/flavor-extraction/observations/technique/modify-pour-technique-to-control-agitation-level-technique


c1: technique: Adjust coffee-to-water ratio to balance strength and extraction #ratio...
c3: Adjust coffee-to-water ratio to balance strength and extraction #ratio
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: technique
c12: {"tags": ["ratio"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  nce
  coffee-to-water
  ren
  act
  bal
  o t
  gth
   #r
  ion
  ffe
  wat
  eng
  tra
   ra
  io 
  dju
  cti
  fee
  balance
  er 
  st 
  ust
  t c
  -wa
  to
  rat
  anc
  to 
  cof
  to-
  o-w
  lan
  -to
  ee-
  r r
  strength
   to
  xtr
  adjust coffee-to-water ratio to balance strength and extraction #ratio
  d e
  #ratio
  h a
  ce 
  str
   an
  e-t
   ex
  adj
  ate
  tre
  o b
  n #
   co
  Adjust coffee-to-water ratio to balance strength and extraction #ratio
  th 
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c4:
  coffee/flavor-extraction/observations/technique/adjust-coffee-to-water-ratio-to-balance-strength-and-extraction-ratio


c1: technique: Pre-infusion (blooming) helps achieve even extraction #blooming...
c3: Pre-infusion (blooming) helps achieve even extraction #blooming
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: technique
c12: {"tags": ["blooming"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
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c4:
  coffee/flavor-extraction/observations/technique/pre-infusion-blooming-helps-achieve-even-extraction-blooming


c3: Pulse pouring creates different extraction dynamics than continuous pour #pour_technique
c5: Coffee Notes/Flavor Extraction.md
c6: observation
c11: technique
c12: {"tags": ["pour_technique"]}
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c1:
  technique: Pulse pouring creates different extraction dynamics than continuous pour #pour_technique...

c2:
  uls
  lse
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c4:
  coffee/flavor-extraction/observations/technique/pulse-pouring-creates-different-extraction-dynamics-than-continuous-pour-pour-technique


c1: Flavor Extraction → Coffee Brewing Methods
c4: coffee/flavor-extraction/affected-by/coffee/coffee-brewing-methods
c5: Coffee Notes/Flavor Extraction.md
c6: relation
c9: affected_by
c12: null
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  n →
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c1: Flavor Extraction → Coffee Bean Origins
c4: coffee/flavor-extraction/influenced-by/coffee/coffee-bean-origins
c5: Coffee Notes/Flavor Extraction.md
c6: relation
c9: influenced_by
c12: null
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  n →
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c1: Flavor Extraction
c4: coffee/flavor-extraction/enhanced-by/brewing-equipment
c5: Coffee Notes/Flavor Extraction.md
c6: relation
c9: enhanced_by
c12: null
c13: 2025-03-06 14:01:23.467433
c14: 2025-03-06 13:34:48.568095
c2:
  act
  flavor extraction
  avo
  ion
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  xtr
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c1: Tasting Notes
c4: coffee/tasting-notes
c5: Coffee Notes/Tasting Notes.md
c6: entity
c12: {"entity_type": "note"}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  ast
  tasting
  tas
  Tasting Notes
  ing
  sti
  tin
  notes
  g n
   no
  ote
  tes
  tasting notes
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  # Tasting Notes

  How to taste and evaluate coffee, identify flavor characteristics, and develop a personal coffee palate.

  ## Overview

  Coffee tasting, or "cupping" in professional contexts, is the practice of observing the tastes and aromas of brewed coffee. Developing a coffee palate helps identify preferences, communicate about coffee experiences, and better understand how brewing variables affect the cup.

  ## Observations

  - [principle] Flavor perception includes taste, aroma, mouthfeel, and retronasal perception #sensory
  - [principle] Our taste buds can only perceive sweet, sour, salty, bitter, and umami #taste
  - [principle] Most of what we call "flavor" is actually aroma detected retronasally #aroma
  - [technique] Professional coffee tasting (cupping) uses a standardized protocol for consistency #cupping
  - [technique] Slurping coffee aerates it and spreads it across all taste receptors #technique
  - [technique] Allowing coffee to cool reveals different flavor notes at different temperatures #temperature

  ## Coffee Flavor Wheel

  - [tool] The SCA Coffee Flavor Wheel provides a standardized vocabulary for describing coffee #flavor_wheel
  - [category] Primary categories include: Fruity, Floral, Sweet, Nutty/Cocoa, Spice, Roasted, Other #categories
  - [subcategory] Fruity breaks down into: Berry, Dried Fruit, Citrus Fruit, Stone Fruit, Tropical Fruit, etc. #fruit_notes
  - [subcategory] Floral includes: Floral, Black Tea, Chamomile, Rose, Jasmine, etc. #floral_notes
  - [subcategory] Sweet includes: Brown Sugar, Molasses, Honey, Maple Syrup, Vanilla, etc. #sweet_notes
  - [subcategory] Nutty/Cocoa includes: Nut, Cocoa, Dark Chocolate, Chocolate, etc. #nutty_notes
  - [subcategory] Spice includes: Brown Spice, Pepper, Anise, Nutmeg, Cinnamon, etc. #spice_notes

  ## Basic Tasting Components

  - [component] Acidity: The bright, tangy quality (not sourness from under-extraction) #acidity
  - [component] Sweetness: The pleasant, sugary quality balancing other elements #sweetness
  - [component] Body: The physical mouthfeel and weight of the coffee #body
  - [component] Finish/Aftertaste: The flavor that lingers after swallowing #finish
  - [component] Balance: How well all elements work together #balance
  - [component] Complexity: The range and layers of distinct flavors #complexity
  - [component] Cleanliness: Absence of defects or off-flavors #cleanliness

  ## Common Flavor Notes by Origin

  - [ethiopia] Blueberry, jasmine, bergamot, lemon, tea-like #flavor_notes
  - [kenya] Blackcurrant, grapefruit, tomato-like acidity, winey #flavor_notes
  - [colombia] Caramel, red apple, nuts, chocolate, balanced acidity #flavor_notes
  - [guatemala] Chocolate, spice, apple, medium acidity #flavor_notes
  - [brazil] Nuts, chocolate, low-to-medium acidity, full body #flavor_notes
  - [indonesia] Earthy, herbal, spice, cedar, full body, low acidity #flavor_notes
  - [costa_rica] Clean, bright, citrus, balanced, light chocolate #flavor_notes

  ## Developing Your Palate

  - [technique] Taste coffees side-by-side to identify differences #comparison
  - [technique] Try describing flavors before looking at roaster's notes #blind_tasting
  - [technique] Keep a coffee journal with detailed notes about each coffee #journaling
  - [technique] Explore different processing methods of the same origin #processing
  - [technique] Try the same coffee brewed with different methods #brewing_comparison
  - [technique] Use reference flavors (actual fruits, chocolates, etc.) to calibrate your palate #calibration

  ## Personal Coffee Experiences

  - [experience] Ethiopian Yirgacheffe prepared as pour over: intense blueberry, jasmine aromatics, tea-like body
  - [experience] Sumatra Mandheling in French press: earthy, cedar, herbal, tobacco, full body
  - [experience] Panama Gesha as pour over: intense floral notes, jasmine, bergamot, delicate body
  - [experience] Brazil Cerrado as espresso: nutty, chocolate, caramel, low acidity, great crema
  - [experience] Kenya AA as pour over: bright blackcurrant, tomato-like acidity, winey finish

  ## Relations

  - determined_by [[Flavor Extraction]]
  - influenced_by [[Coffee Bean Origins]]
  - varies_with [[Coffee Brewing Methods]]
  - enhanced_by [[Proper Grinding Technique]]
  - documented_in [[Coffee Journal]]
  - part_of [[Coffee Knowledge Base]]
  /ta
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  # Tasting Notes

  How to taste and evaluate coffee, identify flavor characteristics, and develop a personal coffee palate.

  ## Overview

  Coffee tasting, or "cupping" in professional contexts, is the practice of observing the tastes and aromas of brewe


c3: Flavor perception includes taste, aroma, mouthfeel, and retronasal perception #sensory
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: principle
c12: {"tags": ["sensory"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c1:
  principle: Flavor perception includes taste, aroma, mouthfeel, and retronasal perception #sensory...

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c4:
  coffee/tasting-notes/observations/principle/flavor-perception-includes-taste-aroma-mouthfeel-and-retronasal-perception-sensory


c1: principle: Our taste buds can only perceive sweet, sour, salty, bitter, and umami #taste...
c3: Our taste buds can only perceive sweet, sour, salty, bitter, and umami #taste
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: principle
c12: {"tags": ["taste"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
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c4:
  coffee/tasting-notes/observations/principle/our-taste-buds-can-only-perceive-sweet-sour-salty-bitter-and-umami-taste


c1: principle: Most of what we call "flavor" is actually aroma detected retronasally #aroma...
c3: Most of what we call "flavor" is actually aroma detected retronasally #aroma
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: principle
c12: {"tags": ["aroma"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
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c4:
  coffee/tasting-notes/observations/principle/most-of-what-we-call-flavor-is-actually-aroma-detected-retronasally-aroma


c3: Professional coffee tasting (cupping) uses a standardized protocol for consistency #cupping
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: technique
c12: {"tags": ["cupping"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c1:
  technique: Professional coffee tasting (cupping) uses a standardized protocol for consistency #cupping...

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c4:
  coffee/tasting-notes/observations/technique/professional-coffee-tasting-cupping-uses-a-standardized-protocol-for-consistency-cupping


c1: technique: Slurping coffee aerates it and spreads it across all taste receptors #technique...
c3: Slurping coffee aerates it and spreads it across all taste receptors #technique
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: technique
c12: {"tags": ["technique"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
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c4:
  coffee/tasting-notes/observations/technique/slurping-coffee-aerates-it-and-spreads-it-across-all-taste-receptors-technique


c3: Allowing coffee to cool reveals different flavor notes at different temperatures #temperature
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: technique
c12: {"tags": ["temperature"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c1:
  technique: Allowing coffee to cool reveals different flavor notes at different temperatures #temperature...

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c4:
  coffee/tasting-notes/observations/technique/allowing-coffee-to-cool-reveals-different-flavor-notes-at-different-temperatures-temperature


c3: The SCA Coffee Flavor Wheel provides a standardized vocabulary for describing coffee #flavor_wheel
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: tool
c12: {"tags": ["flavor_wheel"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c1:
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c4:
  coffee/tasting-notes/observations/tool/the-sca-coffee-flavor-wheel-provides-a-standardized-vocabulary-for-describing-coffee-flavor-wheel


c3: Primary categories include: Fruity, Floral, Sweet, Nutty/Cocoa, Spice, Roasted, Other #categories
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: category
c12: {"tags": ["categories"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c1:
  category: Primary categories include: Fruity, Floral, Sweet, Nutty/Cocoa, Spice, Roasted, Other #categories...

c2:
  ral
  ted
  spi
  de:
  d, 
  swe
  r #
  #ca
  ry 
  sweet,
  oco
  the
  lor
  ity
  rim
  #categories
  : f
  coa
  s i
  fru
  pri
   ot
  clu
  fruity,
  ude
  e, 
  l, 
  cat
  gor
  et,
  pic
  spice,
   ca
  , n
  , f
  ce,
  ary
  al,
   #c
   fr
   in
  ncl
  rie
  utt
  Primary categories include: Fruity, Floral, Sweet, Nutty
  ora
  mar
  ty,
  tty
  y/c
  nutty/cocoa,
  uit
  es 
  Cocoa, Spice, Roasted, Other #categories
  include:
   sw
  oth
  teg
  primary categories include: fruity, floral, sweet, nutty/cocoa, spice, roasted, other #categories
  her
  er 
  , o
  other
  categories
  y c
   ro
  ate
  ies
  flo
  oas
  wee
  Primary categories include: Fruity, Floral, Sweet, Nutty/Cocoa, Spice, Roasted, Other #categories
  ast
  e: 
  ima
  t, 
  roasted,
  ste
  roa
  primary
   sp
  floral,
  lud
  nut
   fl
  , r
  ed,
  ice
  oa,
  coc
  rui
  ego
  , s
  eet
  a, 
  y, 
  /co
   nu
  ty/
  inc
  ori

c4:
  coffee/tasting-notes/observations/category/primary-categories-include-fruity-floral-sweet-nutty/cocoa-spice-roasted-other-categories


c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: subcategory
c12: {"tags": ["fruit_notes"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c1:
  subcategory: Fruity breaks down into: Berry, Dried Fruit, Citrus Fruit, Stone Fruit, Tropical Fruit, etc. #fruit_...

c2:
  ica
  down
  #fruit_notes
  to:
  nto
  tes
  itr
  ber
   be
  one
  ty 
  : b
  e f
  rea
  not
  , t
  breaks
  ity
  ed 
  rus
  . #
  into:
   tr
  tc.
   dr
  it,
  ne 
  fru
  etc
   et
  cal
  rop
  stone
  us 
  int
   #f
  tropical
  tro
  pic
  ied
  Fruity breaks down into: Berry, Dried Fruit, Citrus Fruit, Stone Fruit, Tropical Fruit, etc. #fruit_notes
  own
   fr
   in
  sto
  , d
  rie
  , e
  c. 
  s f
  err
  dri
  eak
  s d
  uit
  opi
  y b
   do
  fruity breaks down into: berry, dried fruit, citrus fruit, stone fruit, tropical fruit, etc. #fruit_notes
  berry,
  #fr
  fruity
  tru
  d f
  aks
  dow
  ks 
  cit
  bre
  it_
   st
  wn 
   br
  t, 
  ton
  t_n
  citrus
  _no
  fruit,
  etc.
  dried
  al 
  ry,
  n i
  , s
  rui
  , c
  o: 
  y, 
  l f
   ci
  rry
  ote

c3:
  Fruity breaks down into: Berry, Dried Fruit, Citrus Fruit, Stone Fruit, Tropical Fruit, etc. #fruit_notes

c4:
  coffee/tasting-notes/observations/subcategory/fruity-breaks-down-into-berry-dried-fruit-citrus-fruit-stone-fruit-tropical-fruit-etc


c1: subcategory: Floral includes: Floral, Black Tea, Chamomile, Rose, Jasmine, etc. #floral_notes...
c3: Floral includes: Floral, Black Tea, Chamomile, Rose, Jasmine, etc. #floral_notes
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: subcategory
c12: {"tags": ["floral_notes"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
   bl
  ral
  tes
  des
   ch
   ja
  not
  smi
  es:
  k t
  lor
  Floral includes: Floral, Black Tea, Chamomile, Rose, Jasmine, etc. #floral_notes
  . #
  ine
  : f
  tea,
  tea
  ck 
  min
  tc.
  etc
   et
  clu
  ude
  e, 
  , b
  l, 
   #f
  ham
  asm
  #floral_notes
  al,
  ros
  #fl
   in
  ncl
  , e
  c. 
  mom
  ora
  ack
  floral
  , j
  chamomile,
  ea,
  le,
  ile
   ro
  ne,
  flo
  jasmine,
  includes:
  bla
  floral includes: floral, black tea, chamomile, rose, jasmine, etc. #floral_notes
   te
  rose,
  cha
  amo
  _no
  floral,
  lud
   fl
  , r
  ose
  black
  etc.
  al 
  lac
  jas
  mil
  l i
  , c
  s: 
  a, 
  l_n
  al_
  inc
  se,
  omi
  ote

c4:
  coffee/tasting-notes/observations/subcategory/floral-includes-floral-black-tea-chamomile-rose-jasmine-etc


c3: Sweet includes: Brown Sugar, Molasses, Honey, Maple Syrup, Vanilla, etc. #sweet_notes
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: subcategory
c12: {"tags": ["sweet_notes"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c1:
  subcategory: Sweet includes: Brown Sugar, Molasses, Honey, Maple Syrup, Vanilla, etc. #sweet_notes...

c2:
  vanilla,
  tes
  swe
  des
  van
  uga
  one
  , m
  : b
  sugar,
  not
  es:
  up,
  las
  ass
  . #
  la,
  sug
  syr
  syrup,
  e s
  tc.
  sweet
  ar,
  le 
  , v
  es,
  etc
   va
   et
  clu
  ude
  t i
  own
  mol
  n s
   in
  ncl
  , e
  c. 
  yru
  #sweet_notes
  ola
  gar
  #sw
  rup
   mo
  map
  apl
  ey,
  ple
  s, 
  honey,
  et 
  nil
  sweet includes: brown sugar, molasses, honey, maple syrup, vanilla, etc. #sweet_notes
  ney
  ill
  , h
  row
  bro
  wee
   #s
  includes:
  lla
  wn 
   br
  sse
  hon
  p, 
  brown
   ho
   sy
  t_n
  et_
  _no
  molasses,
  maple
  lud
  etc.
  Sweet includes: Brown Sugar, Molasses, Honey, Maple Syrup, Vanilla, etc. #sweet_notes
   su
  eet
  s: 
  a, 
  ses
  y, 
   ma
  ani
  r, 
  inc
  ote

c4:
  coffee/tasting-notes/observations/subcategory/sweet-includes-brown-sugar-molasses-honey-maple-syrup-vanilla-etc


c1: subcategory: Nutty/Cocoa includes: Nut, Cocoa, Dark Chocolate, Chocolate, etc. #nutty_notes...
c3: Nutty/Cocoa includes: Nut, Cocoa, Dark Chocolate, Chocolate, etc. #nutty_notes
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: subcategory
c12: {"tags": ["nutty_notes"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  #nutty_notes
   et
  nut,
  clu
  col
  ude
  _no
  e, 
  tes
  te,
  chocolate,
  des
  lud
  nut
  Nutty/Cocoa includes: Nut, Cocoa, Dark Chocolate, Chocolate, etc. #nutty_notes
  dar
  oco
  hoc
  ark
  etc.
  #nu
  y_n
   da
   ch
   #n
  cocoa,
  : n
  not
  rk 
  nutty/cocoa includes: nut, cocoa, dark chocolate, chocolate, etc. #nutty_notes
  es:
   in
  oa,
  , d
  oa 
  ncl
  coc
  cho
   co
  ate
  , e
  , c
  c. 
  . #
  s: 
  utt
  a, 
  k c
  nutty/cocoa
  Cocoa includes: Nut, Cocoa, Dark Chocolate, Chocolate, etc. #nutty_notes
  includes:
  ola
  lat
  tty
  tc.
  y/c
  coa
  /co
  ut,
  Nutty
   nu
  ty_
  a i
  t, 
  dark
  ty/
  etc
  inc
  ote

c4:
  coffee/tasting-notes/observations/subcategory/nutty/cocoa-includes-nut-cocoa-dark-chocolate-chocolate-etc


c1: subcategory: Spice includes: Brown Spice, Pepper, Anise, Nutmeg, Cinnamon, etc. #spice_notes...
c3: Spice includes: Brown Spice, Pepper, Anise, Nutmeg, Cinnamon, etc. #spice_notes
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: subcategory
c12: {"tags": ["spice_notes"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
   pe
  spi
  pep
  tes
  ppe
  des
  : b
  ise
  not
  es:
  . #
  tc.
  nis
  tme
  etc
  Spice includes: Brown Spice, Pepper, Anise, Nutmeg, Cinnamon, etc. #spice_notes
  nna
   et
  clu
  ude
  e, 
  eg,
  pic
  spice,
  , n
  ce,
  own
  n, 
  ce 
   an
  n s
   in
  ncl
  , a
  , e
  c. 
  nam
  spice includes: brown spice, pepper, anise, nutmeg, cinnamon, etc. #spice_notes
  ce_
  nutmeg,
  anise,
  cin
  #spice_notes
  on,
  epp
  cinnamon,
  #sp
  e i
  row
  bro
   #s
  includes:
  e_n
  wn 
   br
  meg
  spice
  amo
  , p
  brown
  per
   sp
  _no
  mon
  pepper,
  lud
  nut
  utm
  etc.
  g, 
  ice
  inn
  , c
  s: 
  er,
  ani
   ci
   nu
  r, 
  inc
  se,
  ote

c4:
  coffee/tasting-notes/observations/subcategory/spice-includes-brown-spice-pepper-anise-nutmeg-cinnamon-etc


c1: component: Acidity: The bright, tangy quality (not sourness from under-extraction) #acidity...
c3: Acidity: The bright, tangy quality (not sourness from under-extraction) #acidity
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: component
c12: {"tags": ["acidity"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  ht,
  sou
  the
  Acidity: The bright, tangy quality (not sourness from under-extraction) #acidity
  ss 
   th
  ty 
  not
  , t
  ity
  cid
  bri
  our
  from
   (n
  acidity: the bright, tangy quality (not sourness from under-extraction) #acidity
  tangy
  qua
  ion
  under-extraction)
  tra
  ali
   ta
  n) 
  acidity:
   fr
  der
  (not
  ang
  m u
  s f
  bright,
  quality
  #acidity
  om 
  tio
  ot 
  -ex
  tan
  e b
  cti
  dit
  aci
  urn
  xtr
  er-
  rom
  y: 
  (no
  #ac
   br
  on)
  t, 
  fro
  ual
  r-e
  ess
  rig
  act
  y q
  nes
  idi
  gy 
  t s
  y (
  ngy
  : t
  nde
  he 
   qu
   #a
  sourness
  rne
   un
  igh
  ) #
  rac
  ext
  ght
  ty:
   so
  lit
  und

c4:
  coffee/tasting-notes/observations/component/acidity-the-bright-tangy-quality-not-sourness-from-under-extraction-acidity


c1: component: Sweetness: The pleasant, sugary quality balancing other elements #sweetness...
c3: Sweetness: The pleasant, sugary quality balancing other elements #sweetness
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: component
c12: {"tags": ["sweetness"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  #sw
  qua
  ess
  y b
  lea
  eas
  bal
  y q
   ot
  san
   pl
  ent
  oth
  nes
  swe
  Sweetness: The pleasant, sugary quality balancing other elements #sweetness
  sugary
  ple
  cin
  ng 
  ry 
  ant
  the
  her
  ali
  #sweetness
   th
  uga
  er 
  nci
  s #
  ty 
  ss:
  other
  ary
  lan
  anc
   el
  nt,
  elements
  eme
  nts
  : t
  tne
  pleasant,
  ity
  asa
  he 
  , s
  wee
  sweetness: the pleasant, sugary quality balancing other elements #sweetness
   su
   qu
  eet
  ts 
  s: 
  etn
   #s
  sug
  men
  quality
  e p
  g o
  ing
  gar
  ala
  r e
  lem
  sweetness:
   ba
  ele
  t, 
  lit
  balancing
  ual

c4:
  coffee/tasting-notes/observations/component/sweetness-the-pleasant-sugary-quality-balancing-other-elements-sweetness


c1: component: Body: The physical mouthfeel and weight of the coffee #body...
c3: Body: The physical mouthfeel and weight of the coffee #body
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: component
c12: {"tags": ["body"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  eig
  ica
  uth
  cal
  e #
   mo
  d w
  mou
  of
  thf
  ffe
  body:
   #b
  weight
   of
   ph
  ysi
  the
  mouthfeel
  fee
   th
  l a
  physical
  al 
  ody
  cof
  sic
  phy
  Body: The physical mouthfeel and weight of the coffee #body
  : t
   we
   an
  e c
  eel
  he 
  el 
   co
  bod
  l m
  #bo
  y: 
  dy:
  body: the physical mouthfeel and weight of the coffee #body
  hys
  t o
  of 
  e p
  coffee
  #body
  hfe
  igh
  f t
  ee 
  out
  ht 
  ght
  off
  and
  nd 
  wei

c4:
  coffee/tasting-notes/observations/component/body-the-physical-mouthfeel-and-weight-of-the-coffee-body


c1: component: Finish/Aftertaste: The flavor that lingers after swallowing #finish...
c3: Finish/Aftertaste: The flavor that lingers after swallowing #finish
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: component
c12: {"tags": ["finish"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  finish/aftertaste: the flavor that lingers after swallowing #finish
   af
  aft
  after
  rs 
  ers
  avo
  all
  low
   sw
  lingers
  ng 
  finish/aftertaste:
   fl
  Finish
  tas
   #f
  the
   li
   th
  er 
  ini
  fla
  ert
  lin
  ste
  e f
  hat
  swa
  : t
  nge
  ish
  t l
  flavor
  #finish
  he 
  swallowing
  sh/
  win
  or 
  g #
  rta
  h/a
  fin
  tha
  /af
  ast
  ger
  s a
  ter
  fte
  e: 
  llo
  ing
  owi
  te:
  Aftertaste: The flavor that lingers after swallowing #finish
  vor
  r s
  wal
  #fi
  r t
  nis
  lav
  at 
  Finish/Aftertaste: The flavor that lingers after swallowing #finish
  that

c4:
  coffee/tasting-notes/observations/component/finish/aftertaste-the-flavor-that-lingers-after-swallowing-finish


c1: component: Balance: How well all elements work together #balance...
c3: Balance: How well all elements work together #balance
c4: coffee/tasting-notes/observations/component/balance-how-well-all-elements-work-together-balance
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: component
c12: {"tags": ["balance"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  nce
   ho
  tog
  how
  bal
  ent
  all
  #balance
  #ba
   #b
  wor
  r #
  Balance: How well all elements work together #balance
  s w
  ell
  ce:
  ork
  the
  her
  l a
  er 
  ow 
  anc
  lan
   el
   to
  elements
  eme
  nts
  rk 
   wo
  w w
   we
  wel
  k t
  ll 
  together
  ts 
  get
  eth
  balance: how well all elements work together #balance
  : h
  balance:
  work
  men
  well
  e: 
  ala
  lem
   al
  ele
  oge
  l e


c1: component: Complexity: The range and layers of distinct flavors #complexity...
c3: Complexity: The range and layers of distinct flavors #complexity
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: component
c12: {"tags": ["complexity"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  flavors
  #co
  distinct
  complexity: the range and layers of distinct flavors #complexity
  rs 
  Complexity: The range and layers of distinct flavors #complexity
  ers
  e r
  of
  ge 
  aye
  avo
  ple
  f d
  ors
   ra
   fl
   of
  complexity:
  ist
  the
  dis
  ct 
   la
   th
  nct
  yer
  tin
  fla
  s #
   #c
  s o
  mpl
  : t
  #complexity
  xit
  nge
   an
  exi
  ity
  lex
  he 
  ang
   di
  e a
  ran
  y: 
  of 
  com
  range
  lay
  t f
  omp
  layers
  sti
  d l
  vor
  ty:
  and
  nd 
  lav
  inc

c4:
  coffee/tasting-notes/observations/component/complexity-the-range-and-layers-of-distinct-flavors-complexity


c1: component: Cleanliness: Absence of defects or off-flavors #cleanliness...
c3: Cleanliness: Absence of defects or off-flavors #cleanliness
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: component
c12: {"tags": ["cleanliness"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  nce
  ess
  enc
  off-flavors
  lea
  nli
  rs 
  defects
  cts
  avo
  of
  e o
  ors
  nes
  f d
  efe
  f-f
   of
   or
  r o
  fla
  ff-
  s #
  ss:
  cleanliness:
  lin
  : a
   #c
  def
  cle
  s o
  Cleanliness: Absence of defects or off-flavors #cleanliness
  ce 
   de
  abs
  or
  ts 
  #cl
  s: 
  ine
  ect
  of 
  bse
  absence
  anl
  -fl
  sen
  cleanliness: absence of defects or off-flavors #cleanliness
  #cleanliness
  vor
  off
   ab
  lav
  fec
  or 
  ean

c4:
  coffee/tasting-notes/observations/component/cleanliness-absence-of-defects-or-off-flavors-cleanliness


c1: ethiopia: Blueberry, jasmine, bergamot, lemon, tea-like #flavor_notes...
c3: Blueberry, jasmine, bergamot, lemon, tea-like #flavor_notes
c4: coffee/tasting-notes/observations/ethiopia/blueberry-jasmine-bergamot-lemon-tea-like-flavor-notes
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: ethiopia
c12: {"tags": ["flavor_notes"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  bergamot,
  lue
  e #
  rga
  , j
  ot,
  avo
  _no
  e, 
  tes
  , b
  mon
  blu
  on,
  ke 
  ber
   be
   #f
  -li
  tea-like
  r_n
  fla
  lemon,
  ebe
  jas
   ja
  asm
  n, 
  not
  blueberry, jasmine, bergamot, lemon, tea-like #flavor_notes
  erg
  smi
  gam
  , t
  #fl
  ry,
  ne,
  Blueberry, jasmine, bergamot, lemon, tea-like #flavor_notes
   le
  jasmine,
  emo
  blueberry,
  err
  ine
  ueb
  #flavor_notes
  min
  y, 
  tea
  lik
  or_
  mot
  , l
   te
  lem
  vor
  ote
  ea-
  ike
  a-l
  t, 
  lav
  rry
  amo


c1: kenya: Blackcurrant, grapefruit, tomato-like acidity, winey #flavor_notes...
c3: Blackcurrant, grapefruit, tomato-like acidity, winey #flavor_notes
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: kenya
c12: {"tags": ["flavor_notes"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
   ac
  pef
  , w
   gr
  efr
  avo
  _no
  blackcurrant, grapefruit, tomato-like acidity, winey #flavor_notes
  tes
  ey 
  tom
  mat
  idi
  ant
  ke 
  y #
   #f
  grapefruit,
  gra
  -li
  oma
  r_n
  kcu
  dit
  fla
  to-
  aci
  lac
   to
  nt,
  ney
  rra
  ato
  not
  cur
  , t
  #fl
  ckc
  ity
  rui
  rap
  e a
  ran
  , g
  cid
  win
  ine
   wi
  urr
  Blackcurrant, grapefruit, tomato-like acidity, winey #flavor_notes
  #flavor_notes
  acidity,
  bla
  lik
  y, 
  ack
  or_
  ty,
  tomato-like
  ote
  vor
  blackcurrant,
  ike
  winey
  uit
  t, 
  ape
  it,
  lav
  fru
  o-l

c4:
  coffee/tasting-notes/observations/kenya/blackcurrant-grapefruit-tomato-like-acidity-winey-flavor-notes


c1: colombia: Caramel, red apple, nuts, chocolate, balanced acidity #flavor_notes...
c3: Caramel, red apple, nuts, chocolate, balanced acidity #flavor_notes
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: colombia
c12: {"tags": ["flavor_notes"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  nce
   ac
  uts
  bal
  acidity
  ara
  col
  avo
  _no
  e, 
  tes
  te,
  ple
  , b
  l, 
  chocolate,
  ts,
  ppl
  nut
  s, 
  idi
  , r
  caramel,
  hoc
  oco
  y #
   #f
  r_n
  ced
  d a
  le,
  , n
  dit
  anc
  lan
   ch
  aci
  ty 
  Caramel, red apple, nuts, chocolate, balanced acidity #flavor_notes
  fla
  el,
  caramel, red apple, nuts, chocolate, balanced acidity #flavor_notes
   ap
  not
  #fl
  app
  ate
  ity
  car
  ed 
  apple,
  nuts,
  , c
  cid
  #flavor_notes
  mel
   re
  ola
  lat
  red
  or_
  ala
  vor
  ame
   nu
   ba
  balanced
  lav
  ram
  cho
  ote

c4:
  coffee/tasting-notes/observations/colombia/caramel-red-apple-nuts-chocolate-balanced-acidity-flavor-notes


c1: guatemala: Chocolate, spice, apple, medium acidity #flavor_notes...
c3: Chocolate, spice, apple, medium acidity #flavor_notes
c4: coffee/tasting-notes/observations/guatemala/chocolate-spice-apple-medium-acidity-flavor-notes
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: guatemala
c12: {"tags": ["flavor_notes"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
   ac
  Chocolate, spice, apple, medium acidity #flavor_notes
  acidity
  col
  spi
  avo
   sp
  e, 
  _no
  te,
  ple
  tes
  chocolate,
  idi
  ppl
  chocolate, spice, apple, medium acidity #flavor_notes
  y #
  hoc
  oco
   #f
  pic
  spice,
  r_n
  ce,
  le,
  , m
  ium
  med
  aci
  dit
  ty 
  fla
  medium
  ice
  um 
   ap
  not
  #fl
  app
  ate
  ity
  , s
  , a
  apple,
  cid
  #flavor_notes
  ola
  lat
  edi
   me
  or_
  vor
  m a
  diu
  lav
  cho
  ote


c1: brazil: Nuts, chocolate, low-to-medium acidity, full body #flavor_notes...
c3: Nuts, chocolate, low-to-medium acidity, full body #flavor_notes
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: brazil
c12: {"tags": ["flavor_notes"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  l b
  ow-
   ac
  uts
  col
  avo
  _no
  e, 
  low
  te,
  nuts, chocolate, low-to-medium acidity, full body #flavor_notes
  tes
  chocolate,
  ts,
  s, 
  nut
  idi
  y #
  hoc
  oco
   bo
   #f
  ful
  low-to-medium
  r_n
  ium
  dit
  , f
  ull
  Nuts, chocolate, low-to-medium acidity, full body #flavor_notes
   ch
  body
  to-
  med
  -to
  aci
  ody
  lav
  um 
  not
  #fl
  -me
  ll 
  ate
  ity
  o-m
  , c
  bod
  nuts,
  cid
  dy 
  #flavor_notes
  ola
  acidity,
  lat
   lo
  w-t
  edi
  y, 
  ty,
  or_
  fla
  , l
  vor
  full
  m a
  diu
   fu
  cho
  ote

c4:
  coffee/tasting-notes/observations/brazil/nuts-chocolate-low-to-medium-acidity-full-body-flavor-notes


c1: indonesia: Earthy, herbal, spice, cedar, full body, low acidity #flavor_notes...
c3: Earthy, herbal, spice, cedar, full body, low acidity #flavor_notes
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: indonesia
c12: {"tags": ["flavor_notes"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  l b
  cedar,
   ac
  eda
  bal
  acidity
  spi
  avo
   sp
  low
  e, 
  _no
  herbal,
  erb
  tes
  l, 
  idi
   ce
  rba
  dar
   bo
  y #
   #f
  earthy, herbal, spice, cedar, full body, low acidity #flavor_notes
  her
  ful
  pic
  spice,
  r_n
  ced
  ce,
  thy
  , f
  ull
  ow 
   he
  ody
  aci
  dit
  ty 
  al,
  ice
  lav
  not
  dy,
  hy,
  earthy,
  , h
  ll 
  #fl
  ity
  body,
  , s
  , c
  bod
  w a
  cid
  art
  rth
  #flavor_notes
  y, 
   lo
  ear
  or_
  Earthy, herbal, spice, cedar, full body, low acidity #flavor_notes
  ar,
  , l
  fla
  vor
  full
  r, 
   fu
  ote

c4:
  coffee/tasting-notes/observations/indonesia/earthy-herbal-spice-cedar-full-body-low-acidity-flavor-notes


c1: costa_rica: Clean, bright, citrus, balanced, light chocolate #flavor_notes...
c3: Clean, bright, citrus, balanced, light chocolate #flavor_notes
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: costa_rica
c12: {"tags": ["flavor_notes"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  nce
  rig
  lea
  e #
  bal
  col
  ht,
  clean,
  avo
  _no
  tes
  d, 
  , b
  itr
  lig
  balanced,
  chocolate
  s, 
  hoc
  oco
   #f
  tru
  an,
  ed,
   li
  r_n
  ced
  t c
  fla
  us,
  lan
  anc
   ch
  n, 
  lav
  cle
  not
  #fl
  citrus,
  ate
  te 
  cit
  , c
  rus
  bri
  clean, bright, citrus, balanced, light chocolate #flavor_notes
  #flavor_notes
  light
  ola
  lat
  igh
  or_
   br
  ala
  , l
   ci
  ht 
  vor
  ght
   ba
  Clean, bright, citrus, balanced, light chocolate #flavor_notes
  t, 
  bright,
  cho
  ean
  ote

c4:
  coffee/tasting-notes/observations/costa-rica/clean-bright-citrus-balanced-light-chocolate-flavor-notes


c1: technique: Taste coffees side-by-side to identify differences #comparison...
c3: Taste coffees side-by-side to identify differences #comparison
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: technique
c12: {"tags": ["comparison"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  nce
  tif
  fy 
  es 
  ren
  enc
  #co
  par
  ent
  differences
  ffe
  ify
  ris
  den
  iff
  taste coffees side-by-side to identify differences #comparison
  sid
  tas
  Taste coffees side-by-side to identify differences #comparison
  by-
  fee
  side-by-side
  ees
  de-
  s #
  to
  dif
  e t
  to 
  cof
  s s
  ere
  mpa
   to
   #c
  -by
  fer
  son
  de 
  identify
  e c
  te 
  ces
  iso
   co
  y-s
   di
  #comparison
   id
  y d
  taste
  e-b
  com
  ast
  ide
  omp
  coffees
  nti
  o i
  ari
  off
   si
  -si
  ste

c4:
  coffee/tasting-notes/observations/technique/taste-coffees-side-by-side-to-identify-differences-comparison


c1: technique: Try describing flavors before looking at roaster's notes #blind_tasting...
c3: Try describing flavors before looking at roaster's notes #blind_tasting
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: technique
c12: {"tags": ["blind_tasting"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  flavors
  before
  es 
  s n
  rs 
   no
  describing
  avo
  Try describing flavors before looking at roaster's notes #blind_tasting
  tes
  ors
  at
  ook
  ng 
   at
  des
   #b
  try
   fl
  ry 
  ind
  tas
   be
  rib
  r's
  d_t
  kin
  bef
  tin
  scr
  fla
  s b
  s #
  ibi
  g f
  lin
  _ta
  bli
  for
  roaster's
  's 
  at 
  not
   ro
  nd_
   de
  loo
  er'
  ore
  e l
  try describing flavors before looking at roaster's notes #blind_tasting
  notes
  oas
  #bl
  y d
  t r
   lo
  ast
  ter
  g a
  ing
  oki
  cri
  ote
  sti
  vor
  #blind_tasting
  re 
  esc
  efo
  lav
  looking
  ste
  roa
  bin

c4:
  coffee/tasting-notes/observations/technique/try-describing-flavors-before-looking-at-roaster-s-notes-blind-tasting


c1: technique: Keep a coffee journal with detailed notes about each coffee #journaling...
c3: Keep a coffee journal with detailed notes about each coffee #journaling
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: technique
c12: {"tags": ["journaling"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  eep
  ut 
  l w
  es 
  e #
  with
   no
  each
  wit
  #jo
  tes
  ffe
  det
  eta
  eac
  kee
  h d
   #j
   a 
  fee
  d n
  Keep a coffee journal with detailed notes about each coffee #journaling
  nal
  tai
  ali
  about
  jou
  al 
  cof
  urn
  ch 
  ile
  lin
   jo
  detailed
  e j
  not
   ea
  h c
  ach
   de
  keep a coffee journal with detailed notes about each coffee #journaling
  p a
  ith
  notes
  bou
   co
  journal
  th 
  ed 
  a c
  our
   wi
  rna
  coffee
  ee 
  ail
  s a
  abo
  #journaling
  ing
  t e
  out
  off
  a
  ep 
  led
   ab
  keep
  ote

c4:
  coffee/tasting-notes/observations/technique/keep-a-coffee-journal-with-detailed-notes-about-each-coffee-journaling


c1: technique: Explore different processing methods of the same origin #processing...
c3: Explore different processing methods of the same origin #processing
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: technique
c12: {"tags": ["processing"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  origin
  ess
  ren
  same
  ssi
  sin
  exp
  rig
  ds 
  Explore different processing methods of the same origin #processing
  ent
  different
  of
  ffe
  e o
  ng 
  iff
   of
  the
  t p
   th
  pro
   pr
  ods
  sam
  processing
  plo
  dif
  ere
  nt 
  me 
   or
  gin
  roc
  fer
  s o
  met
  xpl
  lor
  ore
   sa
  n #
  ces
  he 
  #processing
  explore different processing methods of the same origin #processing
   di
  eth
  g m
  explore
  e d
  methods
  of 
  f t
   me
  tho
  #pr
  ing
  e s
  in 
  oce
  ame
  hod
  re 
  igi
  ori
   #p

c4:
  coffee/tasting-notes/observations/technique/explore-different-processing-methods-of-the-same-origin-processing


c1: technique: Try the same coffee brewed with different methods #brewing_comparison...
c3: Try the same coffee brewed with different methods #brewing_comparison
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: technique
c12: {"tags": ["brewing_comparison"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  par
  ren
  same
  #br
  with
  #brewing_comparison
  d w
  ds 
  e b
  different
  y t
  wit
  ffe
  ent
  ris
  iff
   #b
  try
  wed
  h d
  ry 
  the
  fee
   th
  try the same coffee brewed with different methods #brewing_comparison
  me 
  rew
  ods
  sam
  ewe
  s #
  dif
  ere
  nt 
  cof
  _co
  mpa
  fer
  son
  t m
  met
  e c
   sa
  ith
  iso
  he 
   co
  ewi
   di
  ed 
  bre
  th 
  eth
  win
   wi
  methods
  ng_
  Try the same coffee brewed with different methods #brewing_comparison
  com
  coffee
  ee 
   me
   br
  tho
  e s
  ing
  omp
  ari
  ame
  hod
  off
  g_c
  brewed

c4:
  coffee/tasting-notes/observations/technique/try-the-same-coffee-brewed-with-different-methods-brewing-comparison


c3: Use reference flavors (actual fruits, chocolates, etc.) to calibrate your palate #calibration
c4: coffee/tasting-notes/observations/technique/use-reference-flavors-actual-fruits-chocolates-etc
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: technique
c12: {"tags": ["calibration"]}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c1:
  technique: Use reference flavors (actual fruits, chocolates, etc.) to calibrate your palate #calibration...

c2:
  bra
  flavors
  avo
  tes
  efe
  (actual
  #ca
  hoc
  oco
  lib
  to
   ch
  e f
  etc.)
  te 
  pal
  our
   re
  lat
  tc.
  you
  es,
  etc
  fru
  use reference flavors (actual fruits, chocolates, etc.) to calibrate your palate #calibration
  ren
  enc
   et
  cal
  ur 
  #calibration
  rs 
  your
  col
  e r
  ion
  ts,
  ali
   ca
  palate
  to 
  ibr
  Use reference flavors (actual fruits, chocolates, etc.) to calibrate your palate #calibration
   #c
   fr
  r p
  ce 
  ref
  , e
  ola
  tio
  uit
  chocolates,
  (ac
  e #
  c.)
  s, 
   yo
  ctu
  reference
  fla
  ere
   to
  ate
  ) t
  vor
  lav
  cho
  ual
  ati
  nce
  act
  se 
  ors
  fruits,
  calibrate
   (a
   fl
  s (
  use
  o c
  rat
  al 
  tua
  e y
  fer
   pa
  rui
  , c
  .) 
  l f
  ala
  its


c3: Ethiopian Yirgacheffe prepared as pour over: intense blueberry, jasmine aromatics, tea-like body
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: experience
c12: {"tags": null}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c1:
  experience: Ethiopian Yirgacheffe prepared as pour over: intense blueberry, jasmine aromatics, tea-like body...

c2:
   bl
  rga
  : i
  ffe
  ten
  hio
  ethiopian
  an 
  Ethiopian Yirgacheffe prepared as pour over: intense blueberry, jasmine aromatics, tea-like body
  ber
  -li
  d a
  ebe
  yirgacheffe
  body
  ver
   ja
  irg
  smi
  , t
   po
  ed 
  as
  bod
  ine
  our
  ueb
  tea
  min
  ne 
  fe 
  aro
  ethiopian yirgacheffe prepared as pour over: intense blueberry, jasmine aromatics, tea-like body
  ur 
  jasmine
  over:
  iop
  mat
  int
  nse
   ar
  tea-like
  oma
  aromatics,
  asm
  thi
   in
  che
  gac
  e a
  blueberry,
  err
  n y
  red
  epa
  hef
  er:
   ov
  opi
  a-l
  as 
  par
  r: 
  , j
  e b
  pour
  ove
  s, 
  ke 
  pou
  nte
  r o
  s p
  tic
  rom
  rep
  are
  intense
  prepared
  e p
  lik
   te
  ati
  lue
  cs,
  eff
  se 
  blu
  ics
   bo
  ian
  ens
   pr
  ody
  jas
  pre
  ach
  ry,
  eth
  pia
  y, 
  ea-
  ike
   yi
   as
  rry
  yir

c4:
  coffee/tasting-notes/observations/experience/ethiopian-yirgacheffe-prepared-as-pour-over-intense-blueberry-jasmine-aromatics-tea-like-body


c1: experience: Sumatra Mandheling in French press: earthy, cedar, herbal, tobacco, full body...
c3: Sumatra Mandheling in French press: earthy, cedar, herbal, tobacco, full body
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: experience
c12: {"tags": null}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  Sumatra Mandheling in French press: earthy, cedar, herbal, tobacco, full body
  eda
  a m
  erb
  res
  ra 
  rba
  sumatra mandheling in french press: earthy, cedar, herbal, tobacco, full body
  ss:
  body
  tob
  , t
  bod
  art
  bac
  ear
  in 
  ar,
  h p
  acc
  : e
  l b
  cedar,
  ren
  enc
  bal
  tobacco,
  hel
  ng 
  tra
  l, 
  mat
  dar
  sum
  ced
  , f
  thy
  ull
  al,
  in
   fr
   ea
  cco
  hy,
   in
  mandheling
  rth
  french
  ing
  uma
  press:
  full
  and
  fre
  co,
  ndh
  eli
  man
  her
  ch 
   he
   to
  , h
  nch
  ess
  herbal,
   ce
   bo
  atr
  ful
   pr
  dhe
  lin
  ody
  g i
  pre
  earthy,
  oba
  n f
  ll 
  o, 
  , c
  s: 
  sumatra
  y, 
   ma
  r, 
   fu

c4:
  coffee/tasting-notes/observations/experience/sumatra-mandheling-in-french-press-earthy-cedar-herbal-tobacco-full-body


c1: experience: Panama Gesha as pour over: intense floral notes, jasmine, bergamot, delicate body...
c3: Panama Gesha as pour over: intense floral notes, jasmine, bergamot, delicate body
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: experience
c12: {"tags": null}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  ica
  ral
  rga
  : i
  tes
  ten
  notes,
  ber
   be
  panama
  gesha
  body
  ver
  e f
   ja
  ama
  not
  erg
  smi
   po
  pan
  lor
  te 
  bod
  as
  ine
  our
  ha 
  min
  ana
  mot
  delicate
  es,
  sha
  bergamot,
  ur 
  e, 
  over:
  , b
  cat
  int
  nse
  a g
  asm
   in
  , d
  ma 
  ges
  nam
  ora
  floral
  lic
  er:
   ov
  esh
  as 
  r: 
  , j
   no
  e b
  pour
  ove
  s, 
  eli
  pou
  nte
  r o
  Panama Gesha as pour over: intense floral notes, jasmine, bergamot, delicate body
  l n
  s p
  ne,
  ate
  a a
  jasmine,
  flo
  intense
  t, 
   ge
  amo
  del
  ot,
  se 
   fl
   bo
  ens
  al 
  ody
  jas
  gam
   de
  panama gesha as pour over: intense floral notes, jasmine, bergamot, delicate body
   as
  ote

c4:
  coffee/tasting-notes/observations/experience/panama-gesha-as-pour-over-intense-floral-notes-jasmine-bergamot-delicate-body


c1: experience: Brazil Cerrado as espresso: nutty, chocolate, caramel, low acidity, great crema...
c3: Brazil Cerrado as espresso: nutty, chocolate, caramel, low acidity, great crema
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: experience
c12: {"tags": null}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  bra
   gr
  te,
  chocolate,
  res
  brazil cerrado as espresso: nutty, chocolate, caramel, low acidity, great crema
  hoc
  oco
  t c
  ow 
   ch
  rea
  great
  spr
  ity
  ado
  as
  cid
  , g
  lat
  do 
  , l
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   nu
   as

c4:
  coffee/tasting-notes/observations/experience/brazil-cerrado-as-espresso-nutty-chocolate-caramel-low-acidity-great-crema


c1: experience: Kenya AA as pour over: bright blackcurrant, tomato-like acidity, winey finish...
c3: Kenya AA as pour over: bright blackcurrant, tomato-like acidity, winey finish
c5: Coffee Notes/Tasting Notes.md
c6: observation
c11: experience
c12: {"tags": null}
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
   bl
  aa
  nya
  -li
  bright
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  : b
  ver
  , t
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  Kenya AA as pour over: bright blackcurrant, tomato-like acidity, winey finish
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   as

c4:
  coffee/tasting-notes/observations/experience/kenya-aa-as-pour-over-bright-blackcurrant-tomato-like-acidity-winey-finish


c1: Tasting Notes → Flavor Extraction
c4: coffee/tasting-notes/determined-by/coffee/flavor-extraction
c5: Coffee Notes/Tasting Notes.md
c6: relation
c9: determined_by
c12: null
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  es 
  act
   no
   → 
  avo
  tes
  ion
  → f
  Tasting Notes → Flavor Extraction
  ng 
  tra
   fl
  cti
  tas
  tin
  fla
  xtr
  not
  tasting notes → flavor extraction
  tasting
   ex
  s →
  g n
  notes
  flavor
  extraction
  ast
  ing
  rac
  sti
  r e
  vor
  ext
  tio
  lav
  or 
  →
  ote


c1: Tasting Notes → Coffee Bean Origins
c4: coffee/tasting-notes/influenced-by/coffee/coffee-bean-origins
c5: Coffee Notes/Tasting Notes.md
c6: relation
c9: influenced_by
c12: null
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  rig
  es 
   no
   → 
  e b
  tes
  ffe
  ng 
  an 
  n o
  tas
   be
  fee
  tin
   or
  ins
  gin
  cof
  ori
  Tasting Notes → Coffee Bean Origins
  not
  tasting
  origins
  s →
  g n
  notes
   co
  tasting notes → coffee bean origins
  bean
  coffee
  ast
  ee 
  bea
  ing
  sti
  off
  igi
  → c
  ean
  →
  ote


c1: Tasting Notes → Coffee Brewing Methods
c4: coffee/tasting-notes/varies-with/coffee/coffee-brewing-methods
c5: Coffee Notes/Tasting Notes.md
c6: relation
c9: varies_with
c12: null
c13: 2025-03-06 14:01:23.473812
c14: 2025-03-06 13:34:48.569178
c2:
  es 
   no
   → 
  e b
  tes
  ffe
  ng 
  tas
  fee
  rew
  tin
  Tasting Notes → Coffee Brewing Methods
  ods
  cof
  not
  met
  tasting
  s →
  g n
  notes
  ewi
   co
  brewing
  bre
  eth
  win
  g m
  methods
  coffee
  ast
  ee 
   me
   br
  tho
  ing
  tasting notes → coffee brewing methods
  sti
  hod
  off
  → c
  →
  ote


c1: Coffee Knowledge Base
c4: coffee/coffee-knowledge-base
c5: Coffee Notes/Coffee Knowledge Base.md
c6: entity
c12: {"entity_type": "note"}
c13: 2025-03-06 14:01:23.461059
c14: 2025-03-06 13:34:48.567359
c2:
  e b
  dge
  ffe
  ge 
  base
  ase
  fee
  cof
  now
  coffee knowledge base
  kno
  wle
  e k
  edg
  Coffee Knowledge Base
  coffee
  ee 
   kn
  knowledge
  off
  led
   ba
  owl
  bas
  # Coffee Knowledge Base

  A comprehensive collection of coffee knowledge, from bean origins to brewing methods to tasting notes. This knowledge base demonstrates Basic Memory's ability to organize and connect information in a meaningful way.

  ## Overview

  This Coffee Knowledge Base captures key information about coffee, structured with semantic observations and relations that connect different aspects of coffee knowledge. It serves as both a useful reference for coffee enthusiasts and a demonstration of how Basic Memory organizes information.

  ## Key Topics

  ### Core Coffee Knowledge

  - [[Coffee Brewing Methods]] - Different techniques for preparing coffee
  - [[Coffee Bean Origins]] - Where coffee comes from and how region affects flavor
  - [[Brewing Equipment]] - Tools and devices used to prepare coffee
  - [[Flavor Extraction]] - The science of dissolving flavor compounds from coffee
  - [[Tasting Notes]] - How to taste and describe coffee flavors

  ### Brewing Techniques

  - Proper grinding is fundamental to good extraction
  - Water quality significantly impacts flavor
  - Different brewing methods highlight different characteristics
  - Time, temperature, and grind size are the key variables to control
  - Freshness of beans dramatically affects quality

  ### Coffee Preferences

  - Light roasts preserve more origin characteristics and acidity
  - Dark roasts emphasize body and chocolatey/roasted flavors
  - Pour over methods highlight clarity and distinct flavor notes
  - Immersion methods create fuller body and rounded flavor
  - Personal preference matters more than "correctness"

  ## Using This Knowledge Base

  ### For Learning

  Use this knowledge base to:
  - Understand coffee fundamentals
  - Explore connections between brewing methods and flavor outcomes
  - Learn how different origins produce distinct flavor profiles
  - Discover how equipment affects the brewing process
  - Develop a vocabulary for describing coffee experiences

  ### As a Demo

  This knowledge base demonstrates:
  - Semantic knowledge organization with categories and relations
  - Building connections between related concepts
  - Creating a navigable knowledge graph
  - Structuring information in a way both humans and AI assistants can understand
  - How Basic Memory enables persistent knowledge across conversations

  ## Relations

  - contains [[Coffee Brewing Methods]]
  - contains [[Coffee Bean Origins]]
  - contains [[Brewing Equipment]]
  - contains [[Flavor Extraction]]
  - contains [[Tasting Notes]]
  - demonstrates [[Basic Memory Capabilities]]
  ge-
  dge
  ffe
  -kn
  ase
  fee
  e/c
  cof
  ee-
  now
  e-k
  kno
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  coffee/coffee-knowledge-base
  coffee
  ee/
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  off
  led
  owl
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  se.
  Coffee Notes/Coffee Knowledge Base.md
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  coffee notes/coffee knowledge base.md
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  Coffee Knowledge Base.md
  base.md
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  .md
  bas
  e.m
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  wle
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  edg
  coffee
  ee 
  e n
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  knowledge
  off
  led
   ba
  owl
  ote

c3:
  # Coffee Knowledge Base

  A comprehensive collection of coffee knowledge, from bean origins to brewing methods to tasting notes. This knowledge base demonstrates Basic Memory's ability to organize and connect information in a meaningful way.

  ## Overv


c1: [Coffee Brewing Methods: ] - Different techniques for preparing coffee...
c3: ] - Different techniques for preparing coffee
c5: Coffee Notes/Coffee Knowledge Base.md
c6: observation
c11: [Coffee Brewing Methods
c12: {"tags": null}
c13: 2025-03-06 14:01:23.461059
c14: 2025-03-06 13:34:48.567359
c2:
  par
  -
  ren
  es 
  t t
  ent
  different
  ffe
   - 
  iff
  ] -
  ng 
  ues
  techniques
  fee
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  ] - Different techniques for preparing coffee
   pr
  dif
  ere
  nt 
  cof
  for
  chn
  fer
  pre
  r p
  rin
  tec
  rep
   co
   di
  ] - different techniques for preparing coffee
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  s f
  coffee
  epa
  ing
  ech
  preparing
   te
  iqu
  ari
  - d
  niq
  off
  ]
  or 
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c4:
  coffee/coffee-knowledge-base/observations/coffee-brewing-methods/different-techniques-for-preparing-coffee


c1: [Coffee Bean Origins: ] - Where coffee comes from and how region affects flavor...
c3: ] - Where coffee comes from and how region affects flavor
c5: Coffee Notes/Coffee Knowledge Base.md
c6: observation
c11: [Coffee Bean Origins
c12: {"tags": null}
c13: 2025-03-06 14:01:23.461059
c14: 2025-03-06 13:34:48.567359
c2:
   af
   ho
  -
  how
  es 
  comes
  d h
   wh
  mes
  ome
  cts
  avo
  ion
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  fla
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  rom
  region
  ] - where coffee comes from and how region affects flavor
  ] - Where coffee comes from and how region affects flavor
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   an
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  n a
  affects
  om 
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  from
  re 
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  and
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  nd 
  lav
  ]
  reg

c4:
  coffee/coffee-knowledge-base/observations/coffee-bean-origins/where-coffee-comes-from-and-how-region-affects-flavor


c1: [Brewing Equipment: ] - Tools and devices used to prepare coffee...
c3: ] - Tools and devices used to prepare coffee
c5: Coffee Notes/Coffee Knowledge Base.md
c6: observation
c11: [Brewing Equipment
c12: {"tags": null}
c13: 2025-03-06 14:01:23.461059
c14: 2025-03-06 13:34:48.567359
c2:
  evi
  prepare
  par
  -
  es 
  vic
  tools
  ool
  ffe
   - 
  ] -
  ols
  sed
   us
  devices
  fee
  ] - tools and devices used to prepare coffee
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  use
   pr
  to
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  ice
  pre
  used
  ] - Tools and devices used to prepare coffee
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  o p
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  nd 
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  ]
  too

c4:
  coffee/coffee-knowledge-base/observations/brewing-equipment/tools-and-devices-used-to-prepare-coffee


c1: [Flavor Extraction: ] - The science of dissolving flavor compounds from coffee...
c3: ] - The science of dissolving flavor compounds from coffee
c5: Coffee Notes/Coffee Knowledge Base.md
c6: observation
c11: [Flavor Extraction
c12: {"tags": null}
c13: 2025-03-06 14:01:23.461059
c14: 2025-03-06 13:34:48.567359
c2:
  nce
  -
  enc
  sso
  ds 
  avo
  of
  e o
  ffe
  f d
   - 
  ] -
  ] - the science of dissolving flavor compounds from coffee
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  ] - The science of dissolving flavor compounds from coffee
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  dissolving
  omp
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  ]
  or 

c4:
  coffee/coffee-knowledge-base/observations/flavor-extraction/the-science-of-dissolving-flavor-compounds-from-coffee


c1: [Tasting Notes: ] - How to taste and describe coffee flavors...
c3: ] - How to taste and describe coffee flavors
c4: coffee/coffee-knowledge-base/observations/tasting-notes/how-to-taste-and-describe-coffee-flavors
c5: Coffee Notes/Coffee Knowledge Base.md
c6: observation
c11: [Tasting Notes
c12: {"tags": null}
c13: 2025-03-06 14:01:23.461059
c14: 2025-03-06 13:34:48.567359
c2:
   ho
  flavors
  -
  how
  - h
  describe
  o t
  avo
  ffe
  ors
  ibe
   - 
  ] -
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  ] - how to taste and describe coffee flavors
  fla
  to
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  ] - How to taste and describe coffee flavors
  taste
  coffee
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  ]
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c1: Coffee Knowledge Base → Coffee Brewing Methods
c4: coffee/coffee-knowledge-base/relates-to/coffee/coffee-brewing-methods
c5: Coffee Notes/Coffee Knowledge Base.md
c6: relation
c9: relates_to
c12: null
c13: 2025-03-06 14:01:23.461059
c14: 2025-03-06 13:34:48.567359
c2:
  Coffee Knowledge Base → Coffee Brewing Methods
   → 
  e b
  se 
  dge
  ffe
  ge 
  ng 
  coffee knowledge base → coffee brewing methods
  base
  e →
  ase
  fee
  rew
  ods
  cof
  now
  met
  ewi
   co
  brewing
  bre
  eth
  win
  g m
  kno
  wle
  e k
  methods
  edg
  coffee
  ee 
   me
   br
  tho
  ing
   kn
  knowledge
  hod
  off
  led
   ba
  owl
  → c
  →
  bas


c1: Coffee Knowledge Base → Coffee Bean Origins
c4: coffee/coffee-knowledge-base/relates-to/coffee/coffee-bean-origins
c5: Coffee Notes/Coffee Knowledge Base.md
c6: relation
c9: relates_to
c12: null
c13: 2025-03-06 14:01:23.461059
c14: 2025-03-06 13:34:48.567359
c2:
  rig
   → 
  coffee knowledge base → coffee bean origins
  e b
  se 
  dge
  ffe
  ge 
  base
  e →
  an 
  n o
  ase
   be
  fee
   or
  ins
  gin
  cof
  ori
  now
  origins
   co
  kno
  wle
  bean
  e k
  edg
  coffee
  ee 
  bea
   kn
  knowledge
  Coffee Knowledge Base → Coffee Bean Origins
  off
  led
   ba
  igi
  owl
  → c
  ean
  →
  bas


c1: Coffee Knowledge Base
c4: coffee/coffee-knowledge-base/relates-to/brewing-equipment
c5: Coffee Notes/Coffee Knowledge Base.md
c6: relation
c9: relates_to
c12: null
c13: 2025-03-06 14:01:23.461059
c14: 2025-03-06 13:34:48.567359
c2:
  e b
  dge
  ffe
  ge 
  base
  ase
  fee
  cof
  now
  coffee knowledge base
  kno
  wle
  e k
  edg
  Coffee Knowledge Base
  coffee
  ee 
   kn
  knowledge
  off
  led
   ba
  owl
  bas


c1: Coffee Knowledge Base → Flavor Extraction
c4: coffee/coffee-knowledge-base/relates-to/coffee/flavor-extraction
c5: Coffee Notes/Coffee Knowledge Base.md
c6: relation
c9: relates_to
c12: null
c13: 2025-03-06 14:01:23.461059
c14: 2025-03-06 13:34:48.567359
c2:
  act
   → 
  e b
  se 
  dge
  ffe
  ge 
  → f
  avo
  ion
  tra
  base
  e →
   fl
  cti
  ase
  fee
  fla
  cof
  xtr
  now
   ex
  flavor
  kno
  wle
  extraction
  or 
  e k
  edg
  coffee
  ee 
  rac
   kn
  r e
  vor
  ext
  knowledge
  tio
  off
  led
  coffee knowledge base → flavor extraction
   ba
  lav
  owl
  Coffee Knowledge Base → Flavor Extraction
  →
  bas


c1: Coffee Knowledge Base → Tasting Notes
c4: coffee/coffee-knowledge-base/relates-to/coffee/tasting-notes
c5: Coffee Notes/Coffee Knowledge Base.md
c6: relation
c9: relates_to
c12: null
c13: 2025-03-06 14:01:23.461059
c14: 2025-03-06 13:34:48.567359
c2:
   → 
   no
  Coffee Knowledge Base → Tasting Notes
  e b
  se 
  dge
  ffe
  ge 
  tes
  ng 
  coffee knowledge base → tasting notes
  base
  e →
  tas
  ase
  fee
   ta
  → t
  tin
  cof
  now
  not
  tasting
  g n
  notes
  kno
  wle
  e k
  edg
  coffee
  ee 
  ast
  ing
   kn
  sti
  ote
  knowledge
  off
  led
   ba
  owl
  →
  bas


c1: Brewing Equipment
c4: coffee/brewing-equipment
c5: Coffee Notes/Brewing Equipment.md
c6: entity
c12: {"entity_type": "note"}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
   eq
  ent
  ng 
  equ
  brewing equipment
  rew
  equipment
  Brewing Equipment
  ewi
  brewing
  bre
  ipm
  win
  pme
  men
  ing
  g e
  uip
  qui
  # Brewing Equipment

  Essential tools and equipment for brewing coffee, their characteristics, and how they affect the brewing process.

  ## Overview

  The equipment used to brew coffee plays a crucial role in determining the final cup quality. From grinders to brewers to kettles, each piece of equipment contributes to different aspects of the brewing process.

  ## Observations

  - [principle] Equipment quality often has a bigger impact on consistency than on absolute quality potential #quality
  - [principle] Good grind consistency is the most important technical factor in extraction quality #grind
  - [investment] A good burr grinder is often the most important investment for improving home coffee #gear
  - [technique] Equipment maintenance and cleaning significantly impact flavor consistency over time #maintenance

  ## Grinders

  - [equipment] Burr grinders crush beans between two abrasive surfaces for more consistent particle size #grinders
  - [equipment] Blade grinders chop beans unevenly, leading to inconsistent extraction #grinders
  - [equipment] Flat burr grinders produce very consistent particle size but generate more heat #burrs
  - [equipment] Conical burr grinders create slightly less uniform grounds but with less heat and noise #burrs
  - [feature] Grind adjustment mechanisms range from stepped to stepless for different precision levels #adjustment
  - [feature] Retention (grounds trapped in grinder) affects dose consistency and freshness #retention
  - [price] Hand grinders offer excellent value, with models like Timemore C2 and 1Zpresso JX providing excellent results around $100-150 #budget
  - [price] Entry-level electric burr grinders like Baratza Encore start around $170 but provide significant improvement over blade grinders #value

  ## Brewers

  ### Pour Over Brewers
  - [equipment] Hario V60 uses a conical design with spiral ridges to control flow rate #pourover
  - [equipment] Kalita Wave has a flat bottom with three small holes for more consistent extraction #pourover
  - [equipment] Chemex combines brewer and server with thick proprietary filters for ultra-clean cup #pourover
  - [material] Ceramic brewers retain heat better than plastic but are more fragile #materials
  - [material] Glass brewers provide neutral flavor but less heat retention #materials
  - [material] Plastic brewers are inexpensive, durable, and surprisingly good for heat retention #materials

  ### Immersion Brewers
  - [equipment] French Press uses a metal mesh to separate grounds, allowing oils and fine particles to pass #immersion
  - [equipment] AeroPress uses pressure and paper filter for clean, versatile brewing #immersion
  - [equipment] Clever Dripper combines immersion and drip methods with a valve mechanism #hybrid
  - [material] Glass French presses look elegant but break easily and have poor heat retention #materials
  - [material] Stainless steel or ceramic French presses offer better durability and heat retention #materials

  ### Pressure Brewers
  - [equipment] Espresso machines use 9 bars of pressure, requiring significant investment for good results #espresso
  - [equipment] Moka pot uses steam pressure for strong, concentrated coffee at affordable price #moka
  - [equipment] Manual lever machines like Flair or Robot provide espresso-style coffee with manual control #manual_espresso

  ## Kettles

  - [equipment] Gooseneck kettles provide precision pouring control essential for pour over methods #kettles
  - [feature] Variable temperature kettles allow precise temperature control for different roast levels #temp_control
  - [feature] Flow restrictors can help beginners maintain consistent pour rates #pour_control
  - [material] Electric kettles offer convenience and temperature stability #convenience
  - [material] Stovetop kettles may be more durable but offer less temperature control #durability

  ## Accessories

  - [equipment] Coffee scale with 0.1g precision helps maintain consistent ratios #measurement
  - [equipment] Timer ensures consistent extraction times #consistency
  - [equipment] Quality filters significantly impact flavor clarity and body #filters
  - [equipment] Storage containers with one-way valves help preserve bean freshness #storage
  - [equipment] Blind shaker or dosing cup reduces grinder mess and improves workflow #workflow

  ## Relations

  - improves [[Coffee Brewing Methods]]
  - affects [[Flavor Extraction]]
  - requires [[Proper Maintenance]]
  - enhances [[Home Coffee Setup]]
  - part_of [[Coffee Knowledge Base]]
  brewing-equipment
  ent
  ffe
  g-e
  equ
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  e/b
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  /br
  ewi
  bre
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  coffee
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  Brewing Equipment.md
  coffee notes/brewing equipment.md
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  es/
  cof
  Coffee Notes/Brewing Equipment.md
  /br
  not
  .md
  ewi
  bre
  ipm
  win
  pme
  Coffee Notes
  men
  equipment.md
  coffee
  ee 
  e n
  ing
  g e
  uip
  qui
  off
  ote

c3:
  # Brewing Equipment

  Essential tools and equipment for brewing coffee, their characteristics, and how they affect the brewing process.

  ## Overview

  The equipment used to brew coffee plays a crucial role in determining the final cup quality. From gri


c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: principle
c12: {"tags": ["quality"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  principle: Equipment quality often has a bigger impact on consistency than on absolute quality potential #quali...

c2:
  impact
  big
  ute
  y o
  pac
  ten
  Equipment quality often has a bigger impact on consistency than on absolute quality potential #quality
  absolute
  equ
  an 
   of
  ist
  ct 
   th
  ty 
  con
  imp
   po
  ial
  gge
  ity
  te 
  pme
  t o
  tha
  men
  ger
  n c
  uip
  ncy
  potential
  cy 
  qua
  enc
  nsi
  y t
  oft
   a 
  ali
   on
  mpa
  on 
  en 
  ipm
  quality
  nti
  n a
  qui
   ab
  as 
  bso
  ent
  n o
  lut
  a b
  r i
  er 
  equipment
  e q
   #q
   co
  pot
  has
  fte
  often
  a
  ste
  ual
   im
  act
  l #
  ons
  #qu
  y p
  bigger
  consistency
  sis
  #quality
  n h
  nt 
  al 
  equipment quality often has a bigger impact on consistency than on absolute quality potential #quality
  sol
  abs
  igg
  olu
   qu
  than
   bi
  t q
  s a
  han
  tia
  on
  lit
   ha
  ote

c3:
  Equipment quality often has a bigger impact on consistency than on absolute quality potential #quality

c4:
  coffee/brewing-equipment/observations/principle/equipment-quality-often-has-a-bigger-impact-on-consistency-than-on-absolute-quality-potential-quality


c3: Good grind consistency is the most important technical factor in extraction quality #grind
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: principle
c12: {"tags": ["grind"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  principle: Good grind consistency is the most important technical factor in extraction quality #grind...

c2:
  grind
  e m
  important
  y i
  ica
  ort
  t t
   gr
  ten
  y #
  ist
  the
   th
  ty 
  con
  Good grind consistency is the most important technical factor in extraction quality #grind
  imp
  rin
   ex
  goo
  ity
  lit
  d c
  rta
  ood
  in 
  cto
  ncy
  nd 
   fa
  s t
  cy 
  por
  qua
  enc
  cal
  nsi
  ion
  mpo
  tra
  t i
  ali
  st 
  is 
  most
  chn
  on 
  in
  factor
   in
  extraction
  quality
  tor
  tio
  #grind
  hni
   mo
  tan
  #gr
  is
  ind
  cti
  r i
  ost
  xtr
  technical
   co
   #g
  d g
   te
  or 
  nic
  ste
  ual
  n e
   im
  act
  ons
  consistency
  ant
  sis
  nt 
  al 
  good grind consistency is the most important technical factor in extraction quality #grind
  n q
  tec
   is
  he 
   qu
  l f
  mos
  ech
  od 
  rac
  good
  ext
  gri
  fac

c4:
  coffee/brewing-equipment/observations/principle/good-grind-consistency-is-the-most-important-technical-factor-in-extraction-quality-grind


c3: A good burr grinder is often the most important investment for improving home coffee #gear
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: investment
c12: {"tags": ["gear"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  investment: A good burr grinder is often the most important investment for improving home coffee #gear...

c2:
  e m
  important
  ort
   gr
  ffe
  ten
  est
   of
  the
   th
  imp
  vin
  burr
  rin
  goo
  ves
  rta
  men
  ood
  t f
  ear
  tme
  inv
  investment
   fo
  por
  a good burr grinder is often the most important investment for improving home coffee #gear
  bur
  improving
  oft
  mpo
  ovi
  ng 
  t i
  rr 
  fee
  hom
  st 
  d b
   bu
  is 
  a g
  most
  grinder
  gea
  en 
  der
  e c
   in
  g h
  ee 
  ing
  #gear
  e #
  nve
   mo
  tan
   go
  ent
  is
  ind
  n t
  r i
  er 
  pro
  ost
  cof
  for
   co
  urr
   #g
  fte
  often
  home
  off
  a
  #ge
  or 
   ho
  r g
   im
  ome
  A good burr grinder is often the most important investment for improving home coffee #gear
  rov
  ant
  me 
  nt 
  s o
  nde
  stm
   is
  he 
  coffee
  mos
  mpr
  od 
  good
  gri

c4:
  coffee/brewing-equipment/observations/investment/a-good-burr-grinder-is-often-the-most-important-investment-for-improving-home-coffee-gear


c3: Equipment maintenance and cleaning significantly impact flavor consistency over time #maintenance
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: technique
c12: {"tags": ["maintenance"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  technique: Equipment maintenance and cleaning significantly impact flavor consistency over time #maintenance...

c2:
  impact
  ica
  y i
  avo
  nan
  pac
  y o
  gni
  ten
  equ
  ist
  ct 
  con
  ver
  imp
  ime
  g s
  pme
  ena
  d c
  men
  t f
  uip
  ncy
  nd 
  cy 
  enc
  lea
  over
  nsi
  ng 
  int
  mpa
  equipment maintenance and cleaning significantly impact flavor consistency over time #maintenance
  #ma
  ce 
   an
  flavor
  maintenance
  e a
  ipm
  ing
   ov
  qui
  and
   si
  e #
  ent
  ove
  #maintenance
  nte
  er 
  fla
  anc
  equipment
  ain
  sig
  t m
  nif
   co
  r c
  ntl
  can
  mai
  vor
  r t
   cl
  ly 
   ti
  lav
  or 
  ean
  ste
  nce
   im
  act
  ons
  tly
  consistency
   fl
  ant
  ign
  sis
  tim
  me 
  nt 
  significantly
  cle
  fic
  cleaning
  ifi
  Equipment maintenance and cleaning significantly impact flavor consistency over time #maintenance
   ma
  ani
  nin
   #m
  time

c4:
  coffee/brewing-equipment/observations/technique/equipment-maintenance-and-cleaning-significantly-impact-flavor-consistency-over-time-maintenance


c3: Burr grinders crush beans between two abrasive surfaces for more consistent particle size #grinders
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["grinders"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  equipment: Burr grinders crush beans between two abrasive surfaces for more consistent particle size #grinders...

c2:
  bra
  mor
   gr
  ans
  ten
  crush
   be
  ist
  surfaces
  cru
  s b
  con
  burr
  rin
  rus
  ace
  art
  more
  sur
  bea
  e s
  icl
  le 
  twe
   fo
  grinders
  burr grinders crush beans between two abrasive surfaces for more consistent particle size #grinders
  bur
  rs 
  nsi
  ers
  particle
  rfa
  asi
  rr 
  o a
  ve 
  two
  s c
  rti
  etw
   tw
  between
  en 
  siv
  der
  e c
  ces
  ive
  s f
  r m
  consistent
   ab
  bet
   si
  par
  es 
  e #
   mo
  #gr
  ent
  wo 
  #grinders
  ind
  ns 
  n t
  t p
  for
  een
  tic
  beans
  ore
  sh 
   co
  wee
  ze 
  urr
  size
   #g
   cr
  Burr grinders crush beans between two abrasive surfaces for more consistent particle size #grinders
  re 
  or 
  ean
  abrasive
  ste
  r g
  ons
  h b
  ize
  abr
  sis
  nt 
  ras
  cle
  nde
   pa
   su
  urf
  ush
  gri
  fac
  siz

c4:
  coffee/brewing-equipment/observations/equipment/burr-grinders-crush-beans-between-two-abrasive-surfaces-for-more-consistent-particle-size-grinders


c1: equipment: Blade grinders chop beans unevenly, leading to inconsistent extraction #grinders...
c3: Blade grinders chop beans unevenly, leading to inconsistent extraction #grinders
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["grinders"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
  lad
  nco
   gr
  ans
  ten
   be
  ist
  to
  con
   ch
  rin
   ex
  Blade grinders chop beans unevenly, leading to inconsistent extraction #grinders
  n #
  bea
  , l
  grinders
  lea
  rs 
  nsi
  ers
  e g
  ion
  ng 
  tra
  ade
  s c
  unevenly,
  to 
  on 
  der
   in
  s u
  extraction
  ing
  t e
  tio
  nev
  #gr
  ent
  inconsistent
  ind
  ns 
  cti
  p b
  xtr
  une
  ead
   to
  beans
  eve
   le
  din
  bla
   #g
  o i
  leading
  ste
  cho
  ean
  ly,
  act
  ons
  ven
  sis
  g t
  nt 
  hop
  chop
  enl
  nly
  de 
  op 
  nde
  blade
  blade grinders chop beans unevenly, leading to inconsistent extraction #grinders
  y, 
   un
  adi
  rac
  ext
  gri
  #grinders
  inc

c4:
  coffee/brewing-equipment/observations/equipment/blade-grinders-chop-beans-unevenly-leading-to-inconsistent-extraction-grinders


c3: Flat burr grinders produce very consistent particle size but generate more heat #burrs
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["burrs"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  equipment: Flat burr grinders produce very consistent particle size but generate more heat #burrs...

c2:
  ut 
  t g
  e m
  mor
  flat
  generate
   gr
  ten
  ry 
  ist
  con
  ver
  burr
  rin
  te 
  gen
  #bu
  #burrs
  art
  more
  lat
  rod
  e s
  icl
  hea
  le 
  grinders
  bur
  rs 
  nsi
  ers
  era
  particle
  rr 
  rti
   bu
  but
  ce 
  der
  e v
  ner
  consistent
  Flat burr grinders produce very consistent particle size but generate more heat #burrs
  duc
   si
  at 
  e h
  par
   mo
  ent
  e b
   #b
  ind
  produce
  t p
  pro
  fla
  heat
   he
  s p
  y c
  ore
  ate
  rrs
   co
  ze 
  size
  urr
  eat
  re 
  ene
   ge
  ste
  r g
  ons
   ve
  t #
  ize
  ery
  odu
  sis
   pr
  rat
  nt 
  cle
  nde
  very
   pa
  flat burr grinders produce very consistent particle size but generate more heat #burrs
  t b
  gri
  tic
  uce
  siz

c4:
  coffee/brewing-equipment/observations/equipment/flat-burr-grinders-produce-very-consistent-particle-size-but-generate-more-heat-burrs


c3: Conical burr grinders create slightly less uniform grounds but with less heat and noise #burrs
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["burrs"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  equipment: Conical burr grinders create slightly less uniform grounds but with less heat and noise #burrs...

c2:
  ut 
  ica
  with
   gr
  wit
  rm 
  oni
  ifo
  ss 
  m g
  s b
  con
  ise
  burr
  rea
  rin
  te 
  ith
  #bu
  th 
  #burrs
  e s
  nd 
  hea
  les
  grinders
  noi
  l b
  cal
  bur
  rs 
  h l
  ers
  t a
  rr 
  s c
   bu
  but
  Conical burr grinders create slightly less uniform grounds but with less heat and noise #burrs
   an
  der
  s u
   wi
  and
  at 
  e #
  gro
  grounds
  uniform
   no
  conical burr grinders create slightly less uniform grounds but with less heat and noise #burrs
  uni
   #b
  ind
  d n
  heat
  htl
   he
  for
  t w
  nif
  ate
  rrs
   le
  slightly
  urr
  cre
  conical
   cr
  eat
  ly 
  nic
  orm
  rou
  ess
  create
  r g
   sl
  tly
  ds 
  se 
  lig
  less
  sli
  s h
  al 
  noise
  nde
  nds
   un
  igh
  y l
  ois
  ght
  gri
  und
  oun

c4:
  coffee/brewing-equipment/observations/equipment/conical-burr-grinders-create-slightly-less-uniform-grounds-but-with-less-heat-and-noise-burrs


c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: feature
c12: {"tags": ["adjustment"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  feature: Grind adjustment mechanisms range from stepped to stepless for different precision levels #adjustmen...

c2:
  grind
  epl
  different
  ge 
  ffe
  ppe
   ra
  els
  mechanisms
  ss 
  d a
  to
   ad
  e f
  ism
  rin
  s r
   di
  ed 
  mec
  men
  cis
  ls 
  from
  vel
  nd 
  tme
  nis
  les
  grind adjustment mechanisms range from stepped to stepless for different precision levels #adjustment
   fo
  ren
  sio
  lev
  ion
  #adjustment
  iff
  dju
  o s
  s #
  dif
  to 
  on 
   fr
  d t
  ang
  ran
  s f
  ped
  isi
  om 
  ent
  rec
  ple
  ind
  t p
  epp
  stepless
  ere
  precision
  for
   to
  t m
  rom
  #ad
  adj
   le
  eve
  range
  tep
   st
  jus
  Grind adjustment mechanisms range from stepped to stepless for different precision levels #adjustment
  n l
  fro
  ms 
  ste
  or 
  cha
  ess
  sms
  stepped
  m s
  r d
   pr
  ust
  nt 
  fer
  pre
  nge
  stm
  adjustment
   #a
   me
  han
  levels
  ech
  ani
  gri
  eci

c3:
  Grind adjustment mechanisms range from stepped to stepless for different precision levels #adjustment

c4:
  coffee/brewing-equipment/observations/feature/grind-adjustment-mechanisms-range-from-stepped-to-stepless-for-different-precision-levels-adjustment


c3: Retention (grounds trapped in grinder) affects dose consistency and freshness #retention
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: feature
c12: {"tags": ["retention"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  feature: Retention (grounds trapped in grinder) affects dose consistency and freshness #retention...

c2:
   af
   gr
  ret
  ffe
  ppe
  ten
  res
  #retention
  ist
  ss 
  con
  n (
  retention (grounds trapped in grinder) affects dose consistency and freshness #retention
  rin
  app
  ed 
   tr
  in 
  n g
  dos
  ncy
  y a
  nd 
  fec
  s t
  cy 
  enc
  nsi
  cts
  ion
  tra
  r) 
  s #
   (g
  on 
  in
   fr
  dose
   an
  der
  e c
   in
  rap
  grinder)
  ped
  nti
  tio
  s d
  and
   #r
  esh
  ete
   do
  fre
  gro
  ent
  (gr
  Retention (grounds trapped in grinder) affects dose consistency and freshness #retention
  ind
  d i
  trapped
  aff
  er)
  d f
  retention
  shn
   co
  ) a
  hne
  #re
  affects
  ste
  rou
  ess
  ons
  ds 
  consistency
  se 
  nes
  (grounds
  ose
  sis
  nde
  ts 
  nds
  ect
  freshness
  gri
  und
  oun

c4:
  coffee/brewing-equipment/observations/feature/retention-grounds-trapped-in-grinder-affects-dose-consistency-and-freshness-retention


c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: price
c12: {"tags": ["budget"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  price: Hand grinders offer excellent value, with models like Timemore C2 and 1Zpresso JX providing excellen...

c2:
  mor
  zpr
  so 
  with
   gr
  $10
  wit
  ffe
  models
  like
  exc
  res
   of
  els
  esu
  results
  ime
  rin
   ex
  ith
  lts
  #bu
  th 
  1zpresso
  get
  00-
   re
  ls 
  cel
  $100-150
  nd 
  100
  aro
  grinders
   va
  sso
  mem
  rs 
  bud
  ers
  providing
   jx
  e, 
  excellent
  ult
  ng 
  ovi
  0 #
  d $
  150
  t v
   li
   ar
  e t
  Hand grinders offer excellent value, with models like Timemore C2 and 1Zpresso JX providing excellent results around $100-150 #budget
   $1
  2 a
  s l
   an
  der
  e c
  hand
  jx 
   wi
  ing
  around
  r e
  -15
  udg
  and
  alu
   mo
  ent
  ue,
  dge
  lle
   #b
  ind
  hand grinders offer excellent value, with models like timemore c2 and 1zpresso jx providing excellent results around $100-150 #budget
  ell
  ke 
  er 
  o j
  pro
  ode
   1z
  c2
  ore
  value,
  emo
  t r
  din
  lik
  mod
  und
  d g
  g e
  c2 
  re 
  off
   ti
  0-1
  xce
  rou
  ess
  lue
  , w
  sul
  del
  idi
  rov
   c2
  jx
  tim
   pr
  nt 
  50 
  len
  vid
  fer
  1zp
  pre
  s o
  x p
  nde
  #budget
  offer
  ts 
  h m
  d 1
  s a
  han
  val
  ike
  gri
  timemore
  oun

c3:
  Hand grinders offer excellent value, with models like Timemore C2 and 1Zpresso JX providing excellent results around $100-150 #budget

c4:
  coffee/brewing-equipment/observations/price/hand-grinders-offer-excellent-value-with-models-like-timemore-c2-and-1-zpresso-jx-providing-excellent-results-around-100-150-budget


c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: price
c12: {"tags": ["value"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  price: Entry-level electric burr grinders like Baratza Encore start around $170 but provide significant imp...

c2:
  lad
  nco
  atz
  ut 
  ica
   bl
   gr
  $17
  entry-level electric burr grinders like baratza encore start around $170 but provide significant improvement over blade grinders #value
  gni
  like
   en
  cor
  ver
  imp
   el
  burr
  rin
  ry-
  ctr
  0 b
  ic 
  #value
  art
  t o
  men
  bar
  e s
  vel
  nd 
  improvement
  y-l
  aro
  l e
  grinders
  vem
  enc
  over
  electric
  bur
  rs 
  ers
  lev
  t a
  e g
  ovi
  d $
  r b
  t i
  rr 
   li
   ar
  ade
  lec
   bu
  s #
   #v
   $1
  but
  s l
  der
  ric
  el 
  ntr
  significant
  ide
  around
   ov
  c b
   ba
  za 
   si
  alu
  ent
  e b
  170
  encore
  ove
  ind
  ke 
  t p
  er 
  pro
  sig
  eme
  nif
  -le
  ore
  eve
  start
  urr
  Entry-level electric burr grinders like Baratza Encore start around $170 but provide significant improvement over blade grinders #value
  lik
   st
  bla
  can
  re 
  entry-level
  #va
  rou
  r g
  lue
   im
  rt 
  ara
  try
  rov
  ant
  ign
  tza
  sta
  baratza
   pr
  rat
  nt 
  vid
  fic
  de 
  nde
  tar
  70 
  ifi
  ect
  blade
  mpr
  val
  a e
  ike
  $170
  tri
  ele
  gri
  provide
  und
  oun

c3:
  Entry-level electric burr grinders like Baratza Encore start around $170 but provide significant improvement over blade grinders #value

c4:
  coffee/brewing-equipment/observations/price/entry-level-electric-burr-grinders-like-baratza-encore-start-around-170-but-provide-significant-improvement-over-blade-grinders-value


c1: equipment: Hario V60 uses a conical design with spiral ridges to control flow rate #pourover...
c3: Hario V60 uses a conical design with spiral ridges to control flow rate #pourover
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["pourover"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
  ica
  ral
  with
  wit
  gn 
  spi
  des
   ra
  oni
   us
  h s
  to
  con
  ow 
  ver
  ith
  te 
  l d
  #po
  th 
  n w
  our
  ari
  s t
  l r
   #p
  cal
  uses
  v60
  rid
  low
  io 
   a 
  tro
  to 
  ges
  ntr
  a c
   wi
  hario v60 uses a conical design with spiral ridges to control flow rate #pourover
  rate
  idg
  uro
  es 
  o v
  e #
  control
  dge
  w r
  design
  spiral
  ove
  pou
  ol 
  har
  ridges
   ri
   to
  sig
  rol
  ate
  ira
  flo
   co
  ont
  conical
   v6
  a
  esi
  nic
  60 
   sp
  rov
   fl
  ign
  flow
  use
  o c
  rat
  al 
  0 u
  pir
   de
  ses
  hario
  s a
  l f
  Hario V60 uses a conical design with spiral ridges to control flow rate #pourover
  rio
  #pourover

c4:
  coffee/brewing-equipment/observations/equipment/hario-v60-uses-a-conical-design-with-spiral-ridges-to-control-flow-rate-pourover


c3: Kalita Wave has a flat bottom with three small holes for more consistent extraction #pourover
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["pourover"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  equipment: Kalita Wave has a flat bottom with three small holes for more consistent extraction #pourover...

c2:
  Kalita Wave has a flat bottom with three small holes for more consistent extraction #pourover
  wav
  flat
  bot
  mor
  with
  wit
  a f
  ten
  holes
  ist
   th
  con
  ver
  m w
   ex
  ith
  n #
  #po
  th 
  h t
  our
  more
  lat
  e s
  ott
  sma
  les
   fo
  kal
   #p
  ta 
  tto
  thr
  nsi
  kalita
  all
  ion
  tra
  tom
   a 
  ali
  ve 
  small
  three
  ree
  on 
  e c
  s f
  extraction
   wi
  r m
  ee 
  consistent
  t e
  om 
  tio
  uro
  at 
  as 
  e h
  es 
  mal
   mo
  ent
  ove
   wa
  kalita wave has a flat bottom with three small holes for more consistent extraction #pourover
  cti
  a w
  pou
   sm
  fla
  ita
  xtr
  ole
  for
  bottom
  ore
   co
  has
  ave
  re 
  a
  or 
  ste
   ho
  act
  ons
  rov
   fl
   bo
  sis
  wave
  nt 
  l h
  ll 
  hre
  t b
  hol
  s a
  rac
  ext
  lit
   ha
  #pourover

c4:
  coffee/brewing-equipment/observations/equipment/kalita-wave-has-a-flat-bottom-with-three-small-holes-for-more-consistent-extraction-pourover


c3: Chemex combines brewer and server with thick proprietary filters for ultra-clean cup #pourover
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["pourover"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  equipment: Chemex combines brewer and server with thick proprietary filters for ultra-clean cup #pourover...

c2:
  ick
  with
  r w
  wit
  eta
  ex 
  an 
  ry 
   th
  ilt
  r a
  hem
  filters
  ewe
  s b
  omb
  ver
  cup
   ul
  ith
  iet
  #po
  th 
  wer
  ine
  h t
  our
  com
  ck 
  chemex combines brewer and server with thick proprietary filters for ultra-clean cup #pourover
  opr
  n c
  nd 
   fo
  bin
   #p
  pri
  lea
  rop
  rs 
  ers
  r u
  ult
  tra
  Chemex combines brewer and server with thick proprietary filters for ultra-clean cup #pourover
   se
  ary
  rve
  thick
   an
  proprietary
  thi
  che
  rie
  k p
  s f
  x c
   wi
  chemex
  p #
  and
  uro
  es 
  y f
  combines
  ove
  erv
  pou
  rew
  er 
  pro
  for
  eme
   co
  bre
  fil
  ter
  ultra-clean
   br
  ra-
  mbi
  or 
  ean
  -cl
  server
  ltr
   cu
  up 
  brewer
  lte
  nes
  rov
   pr
  hic
  cle
  d s
  tar
  a-c
   fi
  ser
  mex
  #pourover

c4:
  coffee/brewing-equipment/observations/equipment/chemex-combines-brewer-and-server-with-thick-proprietary-filters-for-ultra-clean-cup-pourover


c1: material: Ceramic brewers retain heat better than plastic but are more fragile #materials...
c3: Ceramic brewers retain heat better than plastic but are more fragile #materials
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: material
c12: {"tags": ["materials"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
  ut 
  e m
  retain
  mor
  ret
  eta
  an 
  fragile
   be
   th
  tai
  ett
  ewe
  eri
  e f
  ial
  s r
  Ceramic brewers retain heat better than plastic but are more fragile #materials
  las
  #materials
  ic 
  wer
  tte
  plastic
  tha
  more
   re
  brewers
  in 
  hea
  le 
  era
  rs 
  ers
  t a
  mat
  mic
   ar
   bu
  but
   fr
  #ma
  n p
  agi
  c b
  bet
  at 
  ram
  rag
  e #
   mo
  rew
  er 
  heat
  ain
   he
  ile
  ami
  ore
  ate
  bre
  are
  ast
  ter
   br
  gil
  pla
  eat
  re 
  r t
  ceramic brewers retain heat better than plastic but are more fragile #materials
  cer
   pl
  fra
  als
  n h
  ceramic
  than
  better
  t b
  han
  sti
   #m
  tic
  ria

c4:
  coffee/brewing-equipment/observations/material/ceramic-brewers-retain-heat-better-than-plastic-but-are-more-fragile-materials


c1: material: Glass brewers provide neutral flavor but less heat retention #materials...
c3: Glass brewers provide neutral flavor but less heat retention #materials
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: material
c12: {"tags": ["materials"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
  ut 
  ral
  ret
  avo
  ten
  ss 
  ewe
  s b
  eri
  ial
  n #
  las
  #materials
  ass
  wer
   re
  brewers
  utr
  hea
  les
   ne
  rs 
  ers
  ion
  ovi
  tra
  r b
  mat
   bu
  but
  on 
  #ma
  t l
  flavor
  ide
  nti
  tio
  gla
  at 
  ete
  ent
  rew
  pro
  fla
  glass
  heat
   he
  neutral
  neu
  s p
  glass brewers provide neutral flavor but less heat retention #materials
  retention
  ate
   le
  bre
  eut
  t r
  ter
   br
  vor
  eat
  lav
  or 
  Glass brewers provide neutral flavor but less heat retention #materials
  ess
  rov
   fl
  less
  als
  s h
   pr
  al 
  vid
  de 
  e n
  l f
   #m
  provide
  ria

c4:
  coffee/brewing-equipment/observations/material/glass-brewers-provide-neutral-flavor-but-less-heat-retention-materials


c3: Plastic brewers are inexpensive, durable, and surprisingly good for heat retention #materials
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: material
c12: {"tags": ["materials"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  material: Plastic brewers are inexpensive, durable, and surprisingly good for heat retention #materials...

c2:
  ble
  ret
  ten
  ewe
  eri
  xpe
  goo
  durable,
  ial
  n #
  las
  #materials
  ic 
  wer
  ine
  urp
  plastic
  ood
   re
  sur
  brewers
  ve,
  nd 
  hea
   fo
  pri
  r h
  rs 
  nsi
  ers
  ion
  e, 
  mat
   ar
  on 
  siv
  abl
  #ma
   an
   in
  , d
  , a
  ive
  gly
  nti
  ing
  isi
  tio
  c b
  and
  at 
  ete
  inexpensive,
  ura
   go
  ent
  rew
  e i
  le,
  heat
   he
  for
  d f
  retention
  ngl
  rab
  ate
  bre
  are
  t r
  dur
  ast
  ter
   br
  pla
  eat
  re 
  ly 
  or 
  rpr
  sin
  exp
   du
  ris
  Plastic brewers are inexpensive, durable, and surprisingly good for heat retention #materials
  plastic brewers are inexpensive, durable, and surprisingly good for heat retention #materials
  als
  ens
  d s
  y g
  nex
   su
  s a
  od 
  sti
  good
   #m
  pen
  tic
  surprisingly
  ria

c4:
  coffee/brewing-equipment/observations/material/plastic-brewers-are-inexpensive-durable-and-surprisingly-good-for-heat-retention-materials


c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["immersion"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  equipment: French Press uses a metal mesh to separate grounds, allowing oils and fine particles to pass #immers...

c2:
  mesh
  a m
  pass
  mes
   gr
  eta
  res
  ds,
  oil
   us
  ss 
  to
  rsi
  te 
  l m
  ass
  win
  ine
  h t
  art
  fin
  owi
  ls 
  icl
  h p
   al
  nd 
  ne 
  les
  imm
  s t
  ren
  enc
  sio
  uses
  ers
  e g
  all
  ion
  low
  oils
  ng 
   a 
  o s
   se
  ils
  rti
  mme
  s #
  to 
  met
   an
  s u
  , a
  #im
  o p
  #immersion
  allowing
  french
  epa
  ing
   #i
  and
  esh
  par
  es 
  fre
  gro
  press
  particles
  s, 
  tal
  ch 
   to
  d f
  sh 
  ate
  mer
  e p
  g o
  french press uses a metal mesh to separate grounds, allowing oils and fine particles to pass #immersion
  a
  metal
  nch
  rou
  ess
  ara
   oi
  pas
   pr
  use
  rat
  French Press uses a metal mesh to separate grounds, allowing oils and fine particles to pass #immersion
  al 
  pre
  cle
  sep
   pa
  grounds,
  nds
  separate
  ses
  llo
  s a
   me
  fine
   fi
  tic
  und
  oun

c3:
  French Press uses a metal mesh to separate grounds, allowing oils and fine particles to pass #immersion

c4:
  coffee/brewing-equipment/observations/equipment/french-press-uses-a-metal-mesh-to-separate-grounds-allowing-oils-and-fine-particles-to-pass-immersion


c1: equipment: AeroPress uses pressure and paper filter for clean, versatile brewing #immersion...
c3: AeroPress uses pressure and paper filter for clean, versatile brewing #immersion
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["immersion"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
  res
  AeroPress uses pressure and paper filter for clean, versatile brewing #immersion
   us
  ss 
  ilt
  ver
  rsi
  versatile
  ewi
  brewing
  win
  sur
  opr
  nd 
  , v
  le 
  imm
  pap
   fo
  lea
  sio
  uses
  rop
  ers
  clean,
  aeropress
  ion
  ng 
  aer
  an,
  mme
  n, 
   an
  s u
  e a
  #im
  #immersion
  pressure
   #i
  ing
  aeropress uses pressure and paper filter for clean, versatile brewing #immersion
  and
  es 
  e b
  til
  rew
  er 
  sat
  ile
  for
  s p
  mer
  bre
  r c
  g #
  paper
  ssu
  fil
  filter
  ter
   br
  ure
  re 
   cl
  or 
  ean
  ati
  ess
  per
  ero
   ve
  r f
  lte
   pr
  use
  pre
  cle
   pa
  rsa
  ses
  d p
   fi
  ape

c4:
  coffee/brewing-equipment/observations/equipment/aero-press-uses-pressure-and-paper-filter-for-clean-versatile-brewing-immersion


c1: equipment: Clever Dripper combines immersion and drip methods with a valve mechanism #hybrid...
c3: Clever Dripper combines immersion and drip methods with a valve mechanism #hybrid
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["hybrid"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
  e m
  with
  wit
  ppe
  omb
  ver
  ism
  rsi
  dripper
  ith
  drip
  th 
  bri
  ine
  ip 
  mec
  sm 
  com
  s i
   dr
  hod
  nd 
  nis
  imm
  bin
  clever dripper combines immersion and drip methods with a valve mechanism #hybrid
   va
  sio
  ers
  lev
  rip
  ion
  rid
  ipp
   a 
  mme
  ods
  d d
  ve 
  on 
  met
  h a
   an
   wi
  dri
  p m
  n a
  immersion
  and
  a v
  es 
  combines
  #hy
  mechanism
  alv
  ybr
  er 
  clever
  eve
   co
  mer
  r c
  a
  mbi
   #h
  cha
  per
   im
  ds 
  nes
  m #
  s w
  hyb
  r d
  valve
  cle
  lve
  #hybrid
  eth
  methods
  Clever Dripper combines immersion and drip methods with a valve mechanism #hybrid
   me
  tho
  han
  ech
  val
  ani

c4:
  coffee/brewing-equipment/observations/equipment/clever-dripper-combines-immersion-and-drip-methods-with-a-valve-mechanism-hybrid


c3: Glass French presses look elegant but break easily and have poor heat retention #materials
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: material
c12: {"tags": ["materials"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  material: Glass French presses look elegant but break easily and have poor heat retention #materials...

c2:
  ut 
  glass french presses look elegant but break easily and have poor heat retention #materials
  presses
  ret
  ten
  res
  poo
  ss 
  eri
   el
  rea
   po
  loo
  ial
  n #
  las
  #materials
  ass
   re
  easily
  k e
  oor
  h p
  y a
  nd 
  hav
  hea
  ren
  enc
  r h
  ion
  ook
  mat
  asi
  ve 
   bu
  but
  on 
   fr
   ea
  #ma
  s l
   an
  look
  s f
   lo
  eak
  french
  nti
  tio
  gla
  and
  at 
  sil
  ete
  es 
  eas
  fre
  d h
  ent
  glass
  heat
  ch 
   he
  retention
  have
  ate
  bre
  t r
  poor
  e p
  ter
   br
  sse
  eat
  ave
  ly 
  or 
  nch
  ess
  leg
  gan
  ant
  als
  Glass French presses look elegant but break easily and have poor heat retention #materials
   pr
  ok 
  nt 
  pre
  break
  ily
  ses
  ega
  t b
  elegant
   #m
  ak 
  ele
   ha
  ria

c4:
  coffee/brewing-equipment/observations/material/glass-french-presses-look-elegant-but-break-easily-and-have-poor-heat-retention-materials


c3: Stainless steel or ceramic French presses offer better durability and heat retention #materials
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: material
c12: {"tags": ["materials"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  material: Stainless steel or ceramic French presses offer better durability and heat retention #materials...

c2:
  stainless steel or ceramic french presses offer better durability and heat retention #materials
  presses
  ret
  ffe
  ten
  res
   of
   be
  ss 
  tai
  ett
  ty 
  eri
  s s
  ial
  ity
  n #
  bil
  #materials
  ic 
  abi
  tte
   re
  h p
  y a
  nle
  nd 
  hea
  les
  c f
  ren
  enc
  era
  ion
  r b
  mat
  mic
   or
  on 
   fr
  #ma
   an
  eel
  el 
  french
  nti
  tio
  and
  ili
  bet
  ram
  at 
  ete
  es 
  fre
  d h
  ura
  ent
  inl
  Stainless steel or ceramic French presses offer better durability and heat retention #materials
  er 
  heat
  ch 
  ain
  l o
   he
  retention
  ami
  rab
  ate
  r c
  t r
  dur
   st
  ter
  sse
  eat
  off
  or 
  ste
  nch
  ess
  cer
   du
  steel
   ce
  als
  sta
  r d
   pr
  ceramic
  fer
  pre
  s o
  or
  offer
  ses
  better
  stainless
  durability
   #m
  tee
  lit
  ria

c4:
  coffee/brewing-equipment/observations/material/stainless-steel-or-ceramic-french-presses-offer-better-durability-and-heat-retention-materials


c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["espresso"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  equipment: Espresso machines use 9 bars of pressure, requiring significant investment for good results #espress...

c2:
  e 9
  ica
  so 
  req
  gni
  res
  est
  equ
   of
   us
  #es
  esu
  results
  pressure,
  g s
  rin
  goo
  spr
  ves
  lts
  ine
  f p
  men
  t f
   re
  sur
  ood
  bar
  tme
  inv
  investment
   fo
  sso
  chi
  rs 
  espresso machines use 9 bars of pressure, requiring significant investment for good results #espresso
  of
  e, 
  ult
  ng 
  re,
  t i
  o m
  s #
  iri
   in
  s u
  significant
  requiring
  ing
  qui
  hin
   ba
   si
  9 b
  bars
  es 
  nve
   go
  ent
  ars
  Espresso machines use 9 bars of pressure, requiring significant investment for good results #espresso
  for
  sig
  nif
  d r
   9 
  of 
  ssu
  can
  ure
  esp
  or 
  ess
  r g
  sul
  se 
  nes
  , r
  ign
  ant
   pr
  use
  9
  nt 
  uir
  pre
  s o
  fic
  ach
  stm
  machines
  ts 
  ifi
   #e
   ma
  od 
  good
  mac
  #espresso
  espresso

c3:
  Espresso machines use 9 bars of pressure, requiring significant investment for good results #espresso

c4:
  coffee/brewing-equipment/observations/equipment/espresso-machines-use-9-bars-of-pressure-requiring-significant-investment-for-good-results-espresso


c3: Moka pot uses steam pressure for strong, concentrated coffee at affordable price #moka
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["moka"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  equipment: Moka pot uses steam pressure for strong, concentrated coffee at affordable price #moka...

c2:
   af
  ble
  m p
  ted
  ffe
  at
  res
   us
  con
  cen
  s s
  e f
   po
  ed 
  d c
  tea
  sur
  steam
  moka
  le 
   fo
  pri
  uses
  t a
  am 
  tra
  ord
  #moka
  eam
  fee
  tro
  rda
  abl
  ce 
  ric
  Moka pot uses steam pressure for strong, concentrated coffee at affordable price #moka
  ntr
  e a
  ng,
  #mo
  ee 
  pressure
  onc
  ot 
  strong,
  at 
  es 
  dab
  e #
  ffo
  ent
   at
  ron
  aff
  oka
  cof
  for
  ate
  pot
   co
  ssu
  e p
   st
  a p
  ure
  ka 
  re 
  off
  or 
  ste
  nce
  ess
  concentrated
  mok
   pr
  use
  moka pot uses steam pressure for strong, concentrated coffee at affordable price #moka
  g, 
  rat
  ong
  ice
  pre
  price
  str
  affordable
  , c
  ses
  coffee
  t u
   #m
  r s

c4:
  coffee/brewing-equipment/observations/equipment/moka-pot-uses-steam-pressure-for-strong-concentrated-coffee-at-affordable-price-moka


c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["manual_espresso"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  equipment: Manual lever machines like Flair or Robot provide espresso-style coffee with manual control #manual_...

c2:
  bot
  with
  wit
  ffe
  yle
  like
  res
  l l
  #manual_espresso
  e e
  con
  ver
  so-
  e f
  spr
  ith
  lai
  th 
  ine
  manual
  le 
  chi
  sso
  lev
  ovi
  l c
  obo
  fee
  tro
   li
  robot
   or
  lever
  ir 
  #ma
  s l
  e c
  ntr
  rob
   wi
  r m
  ee 
  ide
  ot 
  hin
  -st
  es 
  o-s
  control
  e w
  tyl
  manual lever machines like flair or robot provide espresso-style coffee with manual control #manual_espresso
  anu
  ke 
  man
  air
  t p
   es
  er 
  pro
  ol 
  r o
  fla
  cof
  Manual lever machines like Flair or Robot provide espresso-style coffee with manual control #manual_espresso
  flair
   ro
  rol
   le
  eve
   co
  lik
  esp
  ont
  off
  or 
  ual
  ess
  l #
  nes
  _es
  rov
   fl
   pr
  al 
  nua
  l_e
  r r
  vid
  pre
  espresso-style
  de 
  ach
  machines
  or
  sty
  h m
  coffee
  al_
   ma
   #m
  ike
  mac
  provide

c3:
  Manual lever machines like Flair or Robot provide espresso-style coffee with manual control #manual_espresso

c4:
  coffee/brewing-equipment/observations/equipment/manual-lever-machines-like-flair-or-robot-provide-espresso-style-coffee-with-manual-control-manual-espresso


c3: Gooseneck kettles provide precision pouring control essential for pour over methods #kettles
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["kettles"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  equipment: Gooseneck kettles provide precision pouring control essential for pour over methods #kettles...

c2:
  essential
  ett
  g c
  con
  ver
  rin
  goo
   po
  ial
  our
  tle
  k k
  cis
  ck 
  pouring
  gooseneck
  hod
  ttl
  les
   fo
  l e
  eck
  over
  sio
  ur 
  ion
  ng 
  ovi
  ket
  tro
  ods
  s #
  on 
  met
  r p
  n p
  ntr
  uri
  kettles
  r m
  ide
  nti
  ing
  isi
   ov
  es 
  control
  ent
  rec
  pour
   ke
  ove
  pou
   es
  er 
  pro
  ol 
  r o
  precision
  for
  s p
  rol
   #k
   co
  e p
  #kettles
  oos
  nec
  ont
  sse
  ene
  or 
  ess
  ds 
  gooseneck kettles provide precision pouring control essential for pour over methods #kettles
  rov
  ose
   pr
  Gooseneck kettles provide precision pouring control essential for pour over methods #kettles
  al 
  vid
  pre
  de 
  eth
  methods
   me
  l f
  sen
  tho
  tia
  #ke
  provide
  eci

c4:
  coffee/brewing-equipment/observations/equipment/gooseneck-kettles-provide-precision-pouring-control-essential-for-pour-over-methods-kettles


c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: feature
c12: {"tags": ["temp_control"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c1:
  feature: Variable temperature kettles allow precise temperature control for different roast levels #temp_cont...

c2:
  ble
  different
  ffe
  variable temperature kettles allow precise temperature control for different roast levels #temp_control
  els
  ett
  ow 
  con
  ise
  precise
   di
  tle
  cis
  mpe
  ls 
  allow
  ari
   #t
   al
  vel
  ttl
  le 
  les
   fo
  ren
  era
  lev
  all
  low
  iff
  emp
  ket
  tro
  st 
  _co
  s #
  dif
  e t
  abl
  e c
  t l
  ntr
  tem
  kettles
  es 
  control
  ent
  rec
   ke
  atu
  variable
  ol 
  tur
  ere
  for
  roast
  rol
   ro
  temperature
  oas
   co
   le
  eve
  t r
  p_c
  ast
  ure
   te
  ont
  re 
  or 
  roa
  per
  se 
  #temp_control
  #te
  Variable temperature kettles allow precise temperature control for different roast levels #temp_control
  r d
   pr
  mp_
  rat
  nt 
  fer
  pre
  var
  e k
  llo
  s a
  l f
  levels
  iab
  w p
  eci
  ria

c3:
  Variable temperature kettles allow precise temperature control for different roast levels #temp_control

c4:
  coffee/brewing-equipment/observations/feature/variable-temperature-kettles-allow-precise-temperature-control-for-different-roast-levels-temp-control


c1: feature: Flow restrictors can help beginners maintain consistent pour rates #pour_control...
c3: Flow restrictors can help beginners maintain consistent pour rates #pour_control
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: feature
c12: {"tags": ["pour_control"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
  tes
  ten
   ra
  res
  est
  an 
  ur_
   be
  ist
  tai
  s m
  ow 
  con
   po
  #po
  ict
  our
   re
  help
  in 
  cto
  n c
  lp 
   #p
  ur 
  rs 
  nsi
  ers
  low
  hel
  nta
  int
  tro
  s c
   ca
  _co
  s #
  ric
  ntr
  rates
  ner
  consistent
  tor
  flow restrictors can help beginners maintain consistent pour rates #pour_control
  beg
  es 
  ent
  w r
  pour
  egi
  p b
  t p
  pou
  elp
  gin
  nne
   he
  ain
  r_c
  rol
  beginners
  #pour_control
  ate
  flo
   co
  Flow restrictors can help beginners maintain consistent pour rates #pour_control
  can
  mai
  ont
  ste
  restrictors
  ons
  ors
  flow
  sis
  n h
  rat
  nt 
  maintain
  r r
  str
  inn
   ma
  tri

c4:
  coffee/brewing-equipment/observations/feature/flow-restrictors-can-help-beginners-maintain-consistent-pour-rates-pour-control


c1: material: Electric kettles offer convenience and temperature stability #convenience...
c3: Electric kettles offer convenience and temperature stability #convenience
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: material
c12: {"tags": ["convenience"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
  nce
  per
  es 
  enc
  #co
  electric
  nve
  era
  ven
  ffe
  tab
   ke
  atu
  #convenience
  emp
   of
  y #
  nie
  ket
  sta
  er 
  ett
  les
  lec
  rat
  con
  tur
  Electric kettles offer convenience and temperature stability #convenience
  ty 
   #c
  fer
  s o
  ce 
   an
  ili
  ric
  temperature
  d t
  c k
  ity
  ien
  lit
  bil
   co
  offer
  ctr
  ic 
  e a
  convenience
  tem
  kettles
  electric kettles offer convenience and temperature stability #convenience
  ect
  tle
  r c
  abi
  eni
  mpe
   st
  ure
  e s
   te
  re 
  off
  and
  ele
  tri
  stability
  ttl
  nd 
  onv

c4:
  coffee/brewing-equipment/observations/material/electric-kettles-offer-convenience-and-temperature-stability-convenience


c1: material: Stovetop kettles may be more durable but offer less temperature control #durability...
c3: Stovetop kettles may be more durable but offer less temperature control #durability
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: material
c12: {"tags": ["durability"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
  p k
  ble
  e m
  ut 
  mor
  be
  durable
  may
  tov
  ffe
  stovetop
   #d
   of
   be
  ss 
  ett
  s m
  con
  #durability
  ity
  bil
  abi
  tle
  t o
  more
  mpe
  ttl
  le 
  les
  s t
  #du
  era
  stovetop kettles may be more durable but offer less temperature control #durability
  emp
  be 
  ket
  tro
   bu
  but
  abl
  e c
  sto
  ntr
  tem
  kettles
  e d
  r l
  ili
  ay 
  y b
  es 
   mo
  ura
  control
  e b
   ke
  atu
  ove
  vet
  er 
  ol 
  tur
  eto
  rol
  rab
  temperature
  ore
   le
   co
  top
  dur
  ure
   te
  ont
  re 
  off
  ess
  per
  l #
   du
  less
  rat
  fer
  op 
  offer
  Stovetop kettles may be more durable but offer less temperature control #durability
   ma
  lit

c4:
  coffee/brewing-equipment/observations/material/stovetop-kettles-may-be-more-durable-but-offer-less-temperature-control-durability


c1: equipment: Coffee scale with 0.1g precision helps maintain consistent ratios #measurement...
c3: Coffee scale with 0.1g precision helps maintain consistent ratios #measurement
c4: coffee/brewing-equipment/observations/equipment/coffee-scale-with-0
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["measurement"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
  ratios
  with
  wit
  ffe
  ten
   0.
   ra
  ist
   sc
  tai
  s m
  con
  mea
  0.1g
  ith
  th 
  men
  cis
  sur
  ios
  e s
  in 
  n c
  le 
  asu
  cal
  sio
  nsi
  ion
  hel
  ale
  nta
  int
  fee
  coffee scale with 0.1g precision helps maintain consistent ratios #measurement
  s #
  helps
  #me
  on 
  os 
   wi
  0.1
  ee 
  .1g
  consistent
  isi
  tio
  eas
  ent
  rec
  e w
  elp
  cof
   he
  ain
  precision
  1g 
  eme
  g p
  rem
   co
  ps 
  h 0
  t r
  ure
  mai
  off
  ste
  ati
  ons
  Coffee scale with 0.1g precision helps maintain consistent ratios #measurement
  lps
  sca
  sis
   pr
  n h
  rat
  nt 
  maintain
  #measurement
  pre
  coffee
   ma
   #m
  scale
  eci


c1: equipment: Timer ensures consistent extraction times #consistency...
c3: Timer ensures consistent extraction times #consistency
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["consistency"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
  es 
  #co
  enc
  act
  ons
  mes
  nsi
  Timer ensures consistent extraction times #consistency
  times
  ent
  ion
  ten
  tra
  ensures
  res
   en
  cti
  n t
  ist
  sis
  tim
  er 
  ens
  s c
  s #
  con
  nt 
  xtr
  nsu
  ime
   #c
  on 
  timer ensures consistent extraction times #consistency
   ex
  mer
   co
  extraction
  sur
  consistent
  ure
  t e
  rac
  r e
  tio
  ext
  ncy
   ti
  timer
  #consistency
  ste

c4:
  coffee/brewing-equipment/observations/equipment/timer-ensures-consistent-extraction-times-consistency


c1: equipment: Quality filters significantly impact flavor clarity and body #filters...
c3: Quality filters significantly impact flavor clarity and body #filters
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["filters"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
  impact
  qua
  ica
  y i
  rit
   im
  act
  rs 
  tly
  y f
  ers
  avo
  pac
  lte
  gni
  quality filters significantly impact flavor clarity and body #filters
   fl
  ant
  ign
   bo
  y #
   #f
  ali
  ct 
  ilt
  d b
  filters
  fla
  ty 
  mpa
  ody
  body
  significantly
  s s
  imp
  lav
  sig
  cla
  fic
  nif
   an
  #filters
  ity
  flavor
  lar
  ifi
  bod
  Quality filters significantly impact flavor clarity and body #filters
  r c
  clarity
  ntl
  dy 
  quality
  t f
  fil
  ter
  can
  #fi
  vor
  ari
   fi
  and
  ly 
   cl
  y a
   si
  lit
  nd 
  or 
  ual

c4:
  coffee/brewing-equipment/observations/equipment/quality-filters-significantly-impact-flavor-clarity-and-body-filters


c1: equipment: Storage containers with one-way valves help preserve bean freshness #storage...
c3: Storage containers with one-way valves help preserve bean freshness #storage
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["storage"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
  with
  wit
  ge 
  res
  an 
   be
  ss 
  ne-
  tai
  one
  con
  ves
  ith
  th 
  ine
  preserve
  help
  #storage
  bea
  lp 
  storage containers with one-way valves help preserve bean freshness #storage
   va
  rs 
  ers
  way
  hel
  nta
  ve 
   on
  s #
  rve
  containers
   fr
  Storage containers with one-way valves help preserve bean freshness #storage
  e c
  sto
  age
   wi
  ora
  ner
  tor
  e-w
  y v
  esh
  one-way
  ay 
  rag
  es 
  #st
  fre
  e b
  erv
  alv
  elp
  p p
  valves
  ain
   he
  shn
   co
  hne
   #s
  ont
  ean
  ess
  storage
  nes
  s w
  h o
  s h
   pr
  -wa
  pre
  n f
  lve
  bean
  freshness
  val
  ese
  ser

c4:
  coffee/brewing-equipment/observations/equipment/storage-containers-with-one-way-valves-help-preserve-bean-freshness-storage


c1: equipment: Blind shaker or dosing cup reduces grinder mess and improves workflow #workflow...
c3: Blind shaker or dosing cup reduces grinder mess and improves workflow #workflow
c5: Coffee Notes/Brewing Equipment.md
c6: observation
c11: equipment
c12: {"tags": ["workflow"]}
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
   gr
  mes
  w #
   sh
  ss 
  g c
  mess
  ow 
  imp
  blind shaker or dosing cup reduces grinder mess and improves workflow #workflow
  cup
  rin
  ves
  osi
   re
  blind
  dos
  nd 
  sha
  low
  ng 
  s g
  dosing
   or
  grinder
  bli
  edu
   an
  der
  Blind shaker or dosing cup reduces grinder mess and improves workflow #workflow
  ces
  hak
  r m
  red
  ing
  duc
  ker
  and
   do
  es 
  ove
  ind
  d i
  ork
  er 
  pro
  r o
  #wo
  ake
  flo
  workflow
  improves
  reduces
  or 
  shaker
  ess
  sin
   im
  p r
   cu
  up 
  rov
  s w
  r d
  lin
   wo
  d s
  nde
  or
  #workflow
  kfl
   #w
  s a
   me
  mpr
  gri
  uce
  rkf
  wor

c4:
  coffee/brewing-equipment/observations/equipment/blind-shaker-or-dosing-cup-reduces-grinder-mess-and-improves-workflow-workflow


c1: Brewing Equipment → Coffee Brewing Methods
c4: coffee/brewing-equipment/improves/coffee/coffee-brewing-methods
c5: Coffee Notes/Brewing Equipment.md
c6: relation
c9: improves
c12: null
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
   eq
   → 
  ent
  e b
  ffe
  ng 
  t →
  equ
  fee
  rew
  ods
  Brewing Equipment → Coffee Brewing Methods
  nt 
  equipment
  cof
  brewing equipment → coffee brewing methods
  met
  ewi
   co
  brewing
  bre
  ipm
  win
  pme
  g m
  eth
  methods
  men
  coffee
  ee 
   me
   br
  tho
  ing
  g e
  uip
  hod
  qui
  off
  → c
  →


c1: Brewing Equipment → Flavor Extraction
c4: coffee/brewing-equipment/affects/coffee/flavor-extraction
c5: Coffee Notes/Brewing Equipment.md
c6: relation
c9: affects
c12: null
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
   eq
  act
   → 
  ent
  avo
  ion
  → f
  ng 
  t →
  tra
  equ
   fl
  cti
  rew
  fla
  nt 
  equipment
  xtr
   ex
  flavor
  ewi
  brewing
  bre
  ipm
  win
  pme
  extraction
  men
  ing
  g e
  Brewing Equipment → Flavor Extraction
  uip
  vor
  r e
  ext
  rac
  qui
  tio
  lav
  brewing equipment → flavor extraction
  or 
  →


c1: Brewing Equipment
c4: coffee/brewing-equipment/requires/proper-maintenance
c5: Coffee Notes/Brewing Equipment.md
c6: relation
c9: requires
c12: null
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
   eq
  ent
  ng 
  equ
  brewing equipment
  rew
  equipment
  Brewing Equipment
  ewi
  brewing
  bre
  ipm
  win
  pme
  men
  ing
  g e
  uip
  qui


c1: Brewing Equipment → Coffee Knowledge Base
c4: coffee/brewing-equipment/part-of/coffee/coffee-knowledge-base
c5: Coffee Notes/Brewing Equipment.md
c6: relation
c9: part_of
c12: null
c13: 2025-03-06 14:01:23.407991
c14: 2025-03-06 13:34:48.560684
c2:
   eq
   → 
  ent
  e b
  dge
  ffe
  ge 
  ng 
  t →
  base
  equ
  ase
  fee
  rew
  Brewing Equipment → Coffee Knowledge Base
  brewing equipment → coffee knowledge base
  nt 
  equipment
  cof
  now
  ewi
   co
  brewing
  bre
  ipm
  win
  pme
  kno
  wle
  e k
  men
  edg
  coffee
  ee 
  ing
  g e
  uip
   kn
  knowledge
  qui
  off
  led
   ba
  owl
  → c
  →
  bas


