User:SCGProject/Notebook/EBC 571/2021/09/07

Coffee Selection

1. This project will be performed using arabica coffee from each continent (origin: Ethiopia, Papua New Guinea, Indonesia, Guatemala and Italy).
2. The samples from Oceania, Asia, America and Europe were bought from Amazon, while the sample from Ethiopia was provided by Mrs. Rahmah Alessa

Continent	Country	Region	Altitude ft	Composition	Roasting	Production Date	Brand	Grind Type
* Africa	Ethiopia		4232-9843	100% Arabica	Light	10/06/2021	Al Rifai	Ground Bean
* Oceania	Papua New Guinea	Western Highlands	5502	100% Arabica	Light	NA	Raggiana	Ground Bean
* Asia	Indonesia	Sumatra Mandheling	2500-5000	100% Arabica	Light	NA	The Organic Coffee CO.	Whole Bean
* America	Guatemala	Antigua Valley	4600-5600	100% Arabica	Light	NA	Copper Moon	Whole Bean
* Europe	Italy	Naples	115	100% Arabica	Light	NA	Piazza Mercanti	Whole Bean

Africa	Oceania	Asia	America	Europe
	[[Image: | Papua New Guinea Coffee | 200 px]]		[[Image: | Guatemala Coffee | 200 px]]

Materials and equipment

1. 50 g of each type of coffee sample listed above.
2. 250 ml DI water for each 50 g of the ground coffee sample
3. Coffee grinder
4. Coffee brewing machine
5. Dryer oven or desiccator

Methods

1. The samples from Asia, America and Europe will be grounded using a home coffee grinder: KitchenAid BCG211
2. The extraction of each sample will be performed 5 times, and each SCG will be quantified.
   1. Statistical analysis was performed to confirm the reproducibility
3. The bags from Oceania, Asia, America and Europe wont be opened until grounding .
4. The extract of each sample will be gotten using a home coffee maker: Cuisinart DCC-450BK
5. Gravimetric analysis of Dry matter can be performed to calculate the extraction yield