補助資料：発表！新コーヒー抽出コントロールチャートで広がるコーヒーの世界 #9

参考文献:
Frost, S. C., Ristenpart, W. D., & Guinard, J. X. (2020). Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee. Journal of Food Science, 85(8), 2530-2543.

Batali, M. E., Ristenpart, W. D., & Guinard, J. X. (2020). Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee. Scientific reports, 10(1), 16450.

Cotter, A. R., Batali, M. E., Ristenpart, W. D., & Guinard, J. X. (2021). Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields. Journal of Food Science, 86(1), 194-205.

Guinard, J. X., Frost, S., Batali, M., Cotter, A., Lim, L. X., & Ristenpart, W. D. (2023). A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio. Journal of Food Science, 88(5), 2168-2177.

https://sca.coffee/sca-news/25/issue-13/towards-a-new-brewing-chart