Reference
Master Index
The complete map of the knowledge base: every note, grouped by its domain and listed in reading order. Use this as the table of contents for the whole vault: skim a domain heading, then jump straight to the note you need. Each domain also has its own hub note (the first link under each heading) that introduces and connects the rest. New here? Start with Home and How to Use This Knowledge Base.
How this index is organized
The twelve domains mirror the folders on disk. Within each, notes appear in the intended front-to-back reading order. Hub notes (e.g. Equipment and Drippers) sit first and link the rest of their domain.
#01 · Introduction
#02 · History & Origins
- History of Pour Over Coffee
- Origins of Filter Coffee
- Melitta Bentz and the Paper Filter
- The Rise of Drip Coffee
- Chemex and Peter Schlumbohm
- Japanese Coffee Culture and the Kissaten
- The Siphon and Nel Drip Tradition
- Hario and the V60
- The Specialty Coffee Movement
- First, Second, and Third Wave Coffee
- The Modern Pour Over Renaissance
- The Future of Pour Over
#03 · Equipment & Drippers
- Equipment and Drippers
- The Dripper Explained
- Conical vs Flat Bottom Drippers
- Dripper Materials and Heat Retention
- Hario V60
- Kalita Wave
- Chemex
- Origami Dripper
- April and Orea Drippers
- Melitta and Wedge Drippers
- The Clever Dripper
- AeroPress
- OXO Rapid Brewer
- French Press
- Coffee Filters
- Gooseneck Kettles
- Scales, Timers, and Servers
#04 · Coffee Beans & Roast
- Coffee Beans and Roast
- The Coffee Plant
- Coffee Varietals
- Coffee Growing Regions and Terroir
- Coffee Processing Methods
- Washed Process
- Natural Process
- Honey and Experimental Processing
- Coffee Roasting Explained
- Roast Levels for Pour Over
- Light Roast and Specialty Coffee
- Coffee Freshness and Degassing
- Reading a Coffee Bag Label
- Single Origin vs Blends
#05 · Grinding
- Grinding
- Why Grind Size Matters
- Burr Grinders vs Blade Grinders
- Conical vs Flat Burrs
- Grind Size for Pour Over
- Particle Distribution and Uniformity
- Fines and Boulders
- Dialing In Grind Size
- Hand Grinders vs Electric Grinders
#06 · Water
- Water for Coffee
- Why Water Matters
- Water Hardness and Alkalinity
- TDS and Mineral Content
- The SCA Water Standard
- Water Temperature for Brewing
- Building Brew Water
- Filtered, Bottled, and Tap Water
#07 · Brewing Technique
- Brewing Technique
- The Anatomy of a Pour Over
- The Brew Ratio
- The Bloom
- Pouring Technique
- Pulse vs Continuous Pouring
- Agitation and Turbulence
- The Drawdown
- Bypass and Channeling
- Pre-Wetting the Filter
- Brew Time and Total Contact Time
- Single Cup vs Batch Pour Over
- Common Pour Over Mistakes
#08 · Recipes & Methods
- Recipes and Methods
- How to Read a Coffee Recipe
- Recipe Variables and Cup Outcomes
- Official Brewer Recipes
- Hario V60 Official Recipe
- Kalita Wave Official Recipe
- Chemex Official Recipe
- AeroPress Official Recipe
- Clever Dripper Official Recipe
- OXO Rapid Brewer Recipe
- Origami Dripper Recipe
- Competition Recipes
- Tetsu Kasuya 4:6 Method
- Matt Winton Triangulation Method
- Stefanos Domatiotis Brewers Cup Recipe
- Emi Fukahori Brewers Cup Recipe
- Community Recipes
- James Hoffmann V60 Technique
- James Hoffmann Ultimate AeroPress
- The Rao Spin
- Lance Hedrick Pour Over Technique
- The Hario Switch Hybrid Method
- Onyx Coffee Lab V60 Recipe
- The Standard V60 Recipe
- Iced and Cold Pour Over
- Batch Pour Over Recipe
- The SOUP Method
- AeroPress SOUP Recipe
- OXO Rapid Brewer SOUP Recipe
#09 · Science & Extraction
- Science and Extraction
- The Science of Extraction
- Solubility and What Dissolves
- Extraction Yield and Strength
- Total Dissolved Solids (TDS)
- The Coffee Brewing Control Chart
- Refractometers and Measuring Extraction
- Under-Extraction and Over-Extraction
- Channeling and Uneven Extraction
- The Role of Temperature in Extraction
- Grind Size and Surface Area
- CO2, Degassing, and the Bloom Science
#10 · Tasting & Sensory
- Tasting and Sensory
- How to Taste Coffee
- Cupping
- The Coffee Flavor Wheel
- Acidity in Coffee
- Sweetness and Body
- Aroma and Flavor Compounds
- Identifying Defects and Off-Flavors
- Building Your Palate
- Describing Coffee
#11 · Culture & Industry
- Culture and Industry
- The Specialty Coffee Industry
- Notable Roasters
- Coffee Shops and Cafe Culture
- The World Brewers Cup
- Coffee Gear Brands
- Baristas and Home Brewers
- Direct Trade and Coffee Sourcing
- Sustainability in Coffee
- Online Coffee Communities and Content
#12 · Reference
- Reference
- Glossary of Coffee Terms
- Pour Over Troubleshooting Guide
- Master Index
- Brew Method Comparison Table
- Coffee Measurement and Conversion Tables
- Recommended Reading and Resources
- Frequently Asked Questions
- Pour Over Quick Start Checklist
#Continue Reading
- Home: the front door of the knowledge base
- How to Use This Knowledge Base: how the domains fit together
- Reference: the quick-lookup toolkit this index belongs to
- Glossary of Coffee Terms: definitions for anything unfamiliar here