User:SCGProject/Notebook/EBC 571/2021/09/08

Coding

• Each coffee sample will be identified with an specific code depending on the treatment process

Continent	Country	Region	Grounding	Brewing	SCG	SCG Aqueous Phase	SGC Organic Phase
America	Colombia	Pereira	AC	ACB	ACS	ACSAP	ACSOP
Africa	Ethiopia		AE	AEB	AES	AESAP	AESOP
Oceania	Papua New Guinea	Western Highlands	OP	OPB	OPS	OPSAP	OPSOP
Asia	Indonesia	Sumatra Mandheling	AS	ASB	ASS	ASSAP	ASSOP
America	Guatemala	Antigua Valley	AG	AGB	AGS	AGSAP	AGSOP
Europe	Italy	Naples	EI	EIB	EIS	EISAP	EISOP

Sample Preparation

1. Whole bean samples were grounded using Cuisinart DCC-450BK
   1. Each whole bean sample was grinding for 30 seconds
2. 500mL of DI water and 50g (Ohaus PA84C Analytical Balance) of the coffee sample in the machine using KitchenAid BCG211 in order to get the both SCG and the Brewing samples.
   1. Timer in the coffee maker per sample: 8 minutes
   2. Temperature of SCG after 8 minutes in the machine: 83 Celsius
3. All SCG went to the oven Heratherm OMH60 during 18h.
4. The pH of the samples was measured using XXX

Code	Filter Paper g	Extraction date	Ground g	Filter Paper + Post SCG g	Brewing pH	Oven Date
AC	3.4461	09/08/2021	53.560	55.2646		09/09/2021 16:50
AE	2.9284	09/09/202	50.0033			09/08/2021 16:50
OP	2.9123	09/13/2021	50.0028
AS	3.1020	09/08/2021	53.4950	56. 4784		09/08/2021 16:50
AG	2.7837	09/09/2021	50.0038	60.0238		09/08/2021 17:20
EI	2.8683	09/10/2021	50.0296