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Reference · bibliography

Sources: the lab’s standards and studies

Every figure on pourxlab links to the page it came from. This bibliography gathers the standards, studies, official guidance, maker documents and reference records cited across the lab and shows which pages cite each one — the most-cited, the SCA’s Protocols & Best Practices page, is cited on 30 pages.

Updated 2026-11-03 · links checked 2026-11-03 · sources for this page listed at the end

At a glance

The lab’s 50 sourced pages carry 655 citations to 416 distinct sources (a publication cited under two web addresses counts once). This page lists the 277 that are standards, studies, official guidance, maker documents or reference records (277 documents in 168 entries; makers and Wikipedia are grouped). The other 139 — mostly trade press, café and roaster brew guides, retailer listings, competition news and backcountry camping guidance — stay in the Sources lists of the pages that cite them.

GroupEntriesDocumentsPages citing
Standards, rules and official measurement303039
Peer-reviewed studies, theses and datasets404026
University and industry research summaries333327
Public-health, food-safety and extension guidance191911
Manufacturer documents177428
Reference: museums, patents and encyclopedias298149
Where the lab's sources are usedSchematic: six groups of sources on the left, the seven sections of the site on the right; each band joins a source group to a section that cites it, thicker bands meaning more citations.1Standards & rules302Studies403Research summaries334Official guidance195Maker documents176Reference29ABrew methodsBRatios & recipesCBrewing variablesDBeans & storageEGearFToolsGHistory & glossarySOURCE GROUP · entriesSITE SECTION
  1. Standards & rules — 30 entries (list)
  2. Studies — 40 entries (list)
  3. Research summaries — 33 entries (list)
  4. Official guidance — 19 entries (list)
  5. Maker documents — 17 entries (list)
  6. Reference — 29 entries (list)

Site sections: A Brew methods · B Ratios & recipes · C Brewing variables · D Beans & storage · E Gear · F Tools · G History & glossary.

Schematic drawn by pourxlab from the tallies on this page (counts in the table above); band width is proportional to the number of citations from a group to a section. Not to scale.

Standard, study, guide: how to read each

The groups are not equal in what they can tell you. A standard says what a device or method must meet under its own test conditions; a study reports what happened under the conditions it tested; guidance tells the public what an agency advises. The table shows how the lab reads each type.

TypeWhat it isHow to read a number from it
StandardSCA Standard 310-2021 “covers the specifications and test methods for filter coffee electrical brewers designed for home use”; its requirements are the statements that use “shall”. NIST Handbook 44 is subtitled “Specifications, Tolerances, and Other Technical Requirements for Weighing and Measuring Devices”; the 2026 edition is the one adopted by the 109th National Conference on Weights and Measures.A pass/fail target under stated test conditions — for 310-2021, a brew strength of 1.15–1.55% at its standard brew ratio of 55 g of coffee per 1.000 kg of water. It is not a taste verdict.
RegulationUS rules such as 21 CFR 173.255 are read on the eCFR, which the Office of the Federal Register calls “not an official legal edition of the CFR”, updated daily.Good for the current wording; the official edition, the Federal Register and the List of CFR Sections Affected are on govinfo.gov.
Peer-reviewed studyUtah State University’s library defines peer-reviewed articles as “papers that describe original research studies that have been reviewed by experts before they are accepted for publication.”The result holds for what was tested. Batali, Ristenpart and Guinard (2020) used 12 trained panellists, brews at 87, 90 and 93 °C and nine strength/extraction targets (270 brews) to find that brew temperature, at fixed strength and extraction, had little impact on drip-coffee flavor.
PreprintarXiv states that “Material is not peer-reviewed by arXiv”; submissions pass a moderation check only. One preprint is cited here (Lee, Smith and Arshad on uneven extraction).Treat as a model or argument still open to review.
Research summaryMagazine features and news releases that explain a paper, such as “Towards a New Brewing Chart” in SCA 25 Magazine by the UC Davis researchers behind the work.Readable and usually accurate to the paper, but the methods and limits are in the paper itself.
GuidanceConsumer advice from FDA, CDC, USDA, EFSA and extension services.Read as the agency’s advice for the public; the lab links it rather than restating it as its own.
Maker documentA manufacturer’s instructions or product page.The company’s own statement about its product (capacity, setting, launch date), not an independent test.

The same number can also differ by unit between documents: the SCA’s Protocols & Best Practices page gives its brewing ratio as 55 g/L ± 10% with water at 200°F ± 5° (93.0°C ± 3°), while Standard 310-2021 states its test ratio per kilogram of water.

Before you reuse a figure: a checklist

  1. Find the entry below and note its group — standard, study, guidance, maker or reference.
  2. Open the source and find the number itself; check the unit (g/L or g/kg, °F or °C, ml or fl oz).
  3. Check the conditions: method, temperature, roast, grind, sample size. A study’s finding is tied to them.
  4. Check the edition or date: Handbook 44 and the competition rules are cited in their 2026 editions; older or newer editions can differ.
  5. Go from summary to paper when a magazine article or news release is the only link, and from Wikipedia to the source it cites.

Standards, rules and official measurement

Documents that set a requirement, a test method or an official unit: SCA brewing standards, World Coffee Championships rules, NIST and OIML weights-and-measures documents, US regulations and water-quality guidance.

  1. Specialty Coffee Association — Protocols & Best PracticesCited on 30 pages: Coffee-to-water ratio calculator · Printable coffee ratio chart · How much coffee per cup · Tablespoons & scoops to grams · Coffee TDS + refractometers · Coffee brewing glossary · Grind size chart · Coffee roast levels · Pour-over: bloom, pulses, drippers · Chemex recipe + history · Hario V60 recipe guide · Kalita Wave guide · Drip coffee makers + SCA certification · Brewing decaf · Pour-over ratio + pulse calculator · Water temperature & chemistry · DIY coffee water recipes · Temperature converter + altitude boiling point · Brew log template · Moka pot guide · Camping coffee · Stovetop percolator guide · French press guide · French press ratio by press size · Iced pour-over calculator · AeroPress recipes · Coffee scales explained · Coffee scale calibration · Measured coffee recipes · Hello: what happened to pourxlab.com
  2. SCA Standard 310-2021, Home Coffee Brewers: Specifications and Test MethodsCited on 13 pages: Coffee-to-water ratio calculator · Printable coffee ratio chart · Extraction yield calculator · Brewing control chart explained · Coffee TDS + refractometers · Coffee brewing glossary · Coffee roast levels · Drip coffee makers + SCA certification · Water temperature & chemistry · DIY coffee water recipes · Water hardness converter · Brew log template · Stovetop percolator guide
  3. NIST Office of Weights and Measures — Approximate ConversionsCited on 8 pages: Printable coffee ratio chart · How much coffee per cup · Tablespoons & scoops to grams · Chemex recipe + history · Moka pot ratio by pot size · French press ratio by press size · Iced pour-over calculator · AeroPress ratio + dilution calculator
  4. NIST — Metric Kitchen: Cooking Measurement EquivalenciesCited on 2 pages: Printable coffee ratio chart · How much coffee per cup
  5. U.S. FDA — Guidelines for Determining Metric Equivalents of Household Measures, October 1993Cited on 2 pages: How much coffee per cup · Tablespoons & scoops to grams
  6. USGS Water Science School — Hardness of WaterCited on 2 pages: Water temperature & chemistry · Water hardness converter
  7. 21 CFR 184.1443 — Magnesium sulfate (GRAS; Food Chemicals Codex specification), via Cornell LIICited on 1 page: DIY coffee water recipes
  8. 21 CFR 184.1736 — Sodium bicarbonate (GRAS; Food Chemicals Codex specification), via Cornell LIICited on 1 page: DIY coffee water recipes
  9. Directive 1999/4/EC on coffee extracts and chicory extracts, Article 2(b)Cited on 1 page: Brewing decaf
  10. eCFR — 21 CFR 173.228 Ethyl acetateCited on 1 page: Brewing decaf
  11. eCFR — 21 CFR 173.255 Methylene chlorideCited on 1 page: Brewing decaf
  12. National Weather Service (El Paso WFO) — Pressure altitude formula (145366.45 × [1 − (Psta/1013.25)^0.190284] ft)Cited on 1 page: Temperature converter + altitude boiling point
  13. NIST Chemistry WebBook — Water, phase change data: Antoine equation parametersCited on 1 page: Temperature converter + altitude boiling point
  14. NIST Guide to the SI (SP 811), Appendix B.8 — Factors for units listed alphabetically (t/°C = (t/°F − 32)/1.8; T/K = (t/°F + 459.67)/1.8)Cited on 1 page: Temperature converter + altitude boiling point
  15. NIST Handbook 44 (2026), Section 2.20 Scales: Table 3 accuracy classes, e = d rule, test procedures N.1, field standards N.2, Table 4 test loadsCited on 1 page: Coffee scale calibration
  16. NIST Office of Weights and Measures — SI units: massCited on 1 page: Coffee scales explained
  17. NIST Office of Weights and Measures: Precision scales overview, CWMA annual meeting, May 2024Cited on 1 page: Coffee scale calibration
  18. NIST Office of Weights and Measures: What is the difference between the scale division, d, and the verification scale division, e?Cited on 1 page: Coffee scale calibration
  19. NIST — Guide for the Use of the SI (SP 811), Appendix B.9: factors for units listed by kind of quantity (tablespoon 14.786 76 mL, teaspoon 4.928 922 mL, cup (U.S.) 236.588 2 mL, fluid ounce (U.S.) 29.573 53 mL, ounce 28.349 52 g)Cited on 1 page: Tablespoons & scoops to grams
  20. NIST: Handbook 44, current editionCited on 1 page: Coffee scale calibration
  21. OIML R 111-1:2004, Weights of classes E1, E2, F1, F2, M1, M1-2, M2, M2-3 and M3Cited on 1 page: Coffee scale calibration
  22. Specialty Coffee Association — Certified Home Equipment program page and listCited on 1 page: Drip coffee makers + SCA certification
  23. U.S. EPA — Consumer Confidence ReportsCited on 1 page: Water temperature & chemistry
  24. U.S. EPA — Secondary Drinking Water Standards: Guidance for Nuisance ChemicalsCited on 1 page: Water hardness converter
  25. U.S. FDA — Food additive petition from Environmental Defense Fund et al.; reopening of the comment period, Docket FDA-2023-F-5684Cited on 1 page: Brewing decaf
  26. U.S. Food and Drug Administration — Federal Register 59(70), April 12, 1994, Docket 93N-0352: dioxins and furans in bleached food-contact paperCited on 1 page: Coffee filters: paper vs metal vs cloth
  27. United States Mint: Coin specificationsCited on 1 page: Coffee scale calibration
  28. World Coffee Championships — 2026 Cezve/Ibrik Championship Rules and RegulationsCited on 1 page: Turkish coffee
  29. World Coffee Championships — 2026 World Barista Championship Official Rules and RegulationsCited on 1 page: Espresso ratio + yield calculator
  30. World Coffee Championships — 2026 World Brewers Cup Rules and RegulationsCited on 1 page: World Brewers Cup champion recipes

Peer-reviewed studies, theses and datasets

Original research: journal papers, university theses and dissertations, a conference poster, a dataset and one preprint. Each is cited for a finding under its own test conditions.

  1. 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, 16450Cited on 7 pages: Extraction yield calculator · Brewing control chart explained · Coffee TDS + refractometers · Drip coffee makers + SCA certification · Brew log template · Camping coffee · Stovetop percolator guide
  2. Liang J., Chan K.C., Ristenpart W.D. (2021) An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee. Scientific Reports 11Cited on 5 pages: Extraction yield calculator · Coffee TDS + refractometers · Coffee grinders explained · Coffee roast levels · Stovetop percolator guide
  3. Corrêa P.C. et al. (2016) Preservation of roasted and ground coffee during storage. Part 2: Bulk density and intergranular porosity. Revista Brasileira de Engenharia Agrícola e Ambiental 20Cited on 3 pages: How much coffee per cup · Tablespoons & scoops to grams · Coffee roast levels
  4. Rendón M.Y., dos Santos Scholz M.B., Bragagnolo N. (2017) Is cafestol retained on the paper filter in the preparation of filter coffee? Food Research International 100:798–803Cited on 3 pages: Coffee filters: paper vs metal vs cloth · Chemex recipe + history · French press guide
  5. Zhang C., Linforth R.S.T., Fisk I.D. (2012) Cafestol extraction yield from different coffee brew mechanisms. Food Research International 49(1):27–31Cited on 3 pages: Coffee filters: paper vs metal vs cloth · French press guide · Turkish coffee
  6. Cameron M.I., Morisco D., Hofstetter D. et al. (2020) Systematically improving espresso: insights from mathematical modeling and experiment. Matter 2(3):631–648Cited on 2 pages: Espresso ratio + yield calculator · Coffee grinders explained
  7. Cotter A.R., Hopfer H. (2018) The effects of storage temperature on the aroma of whole bean Arabica coffee evaluated by coffee consumers and HS-SPME-GC-MS. Beverages 4(3):68Cited on 2 pages: Coffee freshness · How to store coffee beans
  8. Glöss A.N., Schönbächler B., Rast M., Deuber L., Yeretzian C. (2014) Freshness indices of roasted coffee: monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging. CHIMIA 68(3):179–182Cited on 2 pages: Coffee freshness · How to store coffee beans
  9. Liang J. (2023) The Extraction Dynamics and Sensory Quality of Full Immersion Brewed Coffee. PhD dissertation, UC Davis (TDS as mass fraction of solubles; E as dissolved mass per mass of grounds; immersion E = TDS/(1 − TDS) × brew ratio)Cited on 2 pages: Extraction yield calculator · Brew log template
  10. Orrje E., Fristedt R., Rosqvist F., Landberg R., Iggman D. (2025) Cafestol and kahweol concentrations in workplace machine coffee compared with conventional brewing methods. Nutrition, Metabolism and Cardiovascular Diseases 35:103933Cited on 2 pages: Coffee filters: paper vs metal vs cloth · Stovetop percolator guide
  11. Rao N.Z., Fuller M. (2018) Acidity and antioxidant activity of cold brew coffee. Scientific Reports 8:16030Cited on 2 pages: Cold brew guide · Iced pour-over calculator
  12. Smrke S., Eiermann A., Yeretzian C. (2024) The role of fines in espresso extraction dynamics. Scientific Reports 14:5612Cited on 2 pages: Coffee brewing glossary · Coffee grinders explained
  13. Smrke S., Wellinger M., Suzuki T., Balsiger F., Opitz S.E.W., Yeretzian C. (2018) Time-resolved gravimetric method to assess degassing of roasted coffee. Journal of Agricultural and Food Chemistry 66:5293–5300Cited on 2 pages: Coffee bloom explained · Coffee freshness
  14. Urgert R. et al. (1996) Comparison of effect of cafetière and filtered coffee on serum concentrations of liver aminotransferases and lipids: six month randomised controlled trial. BMJ 313:1362–1366 †Cited on 2 pages: Coffee filters: paper vs metal vs cloth · French press guide
  15. Baggenstoss J., Poisson L., Luethi R., Perren R., Escher F. (2007) Influence of water quench cooling on degassing and aroma stability of roasted coffee. Journal of Agricultural and Food Chemistry, doi:10.1021/jf070338dCited on 1 page: Coffee bloom explained
  16. Cotter A., Batali M., Ristenpart W., Guinard J.-X. — Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields. ASIC 2021 e-posterCited on 1 page: Brewing control chart explained
  17. Crozier T.W.M., Stalmach A., Lean M.E.J., Crozier A. (2012) Espresso coffees, caffeine and chlorogenic acid intake: potential health implications. Food & Function 3:30–33Cited on 1 page: Caffeine by brew method
  18. Fellner M. (2010) Migration from coffee filter papers. Diploma thesis, TU WienCited on 1 page: Coffee filters: paper vs metal vs cloth
  19. Frost S.C., Ristenpart W.D., Guinard J.-X. (2019) Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee. Journal of Food Science, doi:10.1111/1750-3841.14696Cited on 1 page: Kalita Wave guide
  20. Fuller M., Rao N.Z. (2017) The effect of time, roasting temperature, and grind size on caffeine and chlorogenic acid concentrations in cold brew coffee. Scientific Reports 7:17979Cited on 1 page: Caffeine by brew method
  21. Gloess A.N. et al. (2013) Comparison of nine common coffee extraction methods: instrumental and sensory analysis. European Food Research and Technology 236:607–627Cited on 1 page: Caffeine by brew method
  22. Griffiths C., Adams G.C., Rees A. (2018) Wear monitoring of coffee grind-on-demand burrs using precision sieving and laser diffraction. International Journal of Food and Bioscience 1(1):34–41Cited on 1 page: Coffee grinders explained
  23. 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, 2168–2177, doi:10.1111/1750-3841.16531Cited on 1 page: Brewing control chart explained
  24. Hammad S., Tayyem R., Musaiger A.O. (2015) Caffeine content in beverages commonly consumed in Jordan. Pakistan Journal of Nutrition 14Cited on 1 page: Turkish coffee
  25. Hendon C., Colonna-Dashwood L., Colonna-Dashwood M. (2014) The Role of Dissolved Cations in Coffee Extraction. J. Agric. Food Chem. 62(21), 4947–4950Cited on 1 page: DIY coffee water recipes
  26. Kreuml M.T.L., Majchrzak D., Ploederl B., Koenig J. (2013) Changes in sensory quality characteristics of coffee during storage. Food Science & Nutrition 1(4):267–272Cited on 1 page: Coffee freshness
  27. Lee W.T., Smith A., Arshad A. — Uneven Extraction in Coffee Brewing. arXiv:2206.12373Cited on 1 page: Coffee brewing glossary
  28. Liang J., Batali M.E., Routt C., Ristenpart W.D., Guinard J.-X. et al. (2024) Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time. Scientific Reports 14:19298 †Cited on 1 page: Cold brew guide
  29. Lindsey Z.R., Williams J.R., Burgess J.S., Moore N.T., Splichal P.M. (2024) Caffeine content in filter coffee brews as a function of degree of roast and extraction yield. Scientific Reports 14:29126Cited on 1 page: Coffee roast levels
  30. Mystkowska I., Dmitrowicz A., Sijko-Szpańska M. (2024) Quantitative analysis of caffeine in roasted coffee: a comparison of brewing methods. Applied Sciences 14(23):11395, doi:10.3390/app142311395Cited on 1 page: Caffeine by brew method
  31. Nakilcioğlu-Taş E., Ötleş S. (2019) Physical characterization of Arabica ground coffee with different roasting degrees. Anais da Academia Brasileira de Ciências 91(2): e20180191Cited on 1 page: Tablespoons & scoops to grams
  32. Olechno E., Puścion-Jakubik A., Zujko M.E., Socha K. (2021) Influence of various factors on caffeine content in coffee brews. Foods 10(6):1208Cited on 1 page: Caffeine by brew method
  33. Ristenpart W., Cotter A.R., Guinard J.-X. (2023) Consumer preference data for black coffee. Dryad datasetCited on 1 page: Brewing control chart explained
  34. Smrke S., Adam J., Mühlemann S., Lantz I., Yeretzian C. (2022) Effects of different coffee storage methods on coffee freshness after opening of packages. Food Packaging and Shelf Life 33:100893, doi:10.1016/j.fpsl.2022.100893Cited on 1 page: How to store coffee beans
  35. Toci A., Farah A., Trugo L.C. (2006) Effect of decaffeination using dichloromethane on the chemical composition of Arabica and Robusta raw and roasted coffees. Química Nova 29(5): 965–971Cited on 1 page: Brewing decaf
  36. Uman E., Colonna-Dashwood M., Colonna-Dashwood L. et al. (2016) The effect of bean origin and temperature on grinding roasted coffee. Scientific Reports 6:24483Cited on 1 page: Coffee grinders explained
  37. Urgert R., Essed N., van der Weg G., Kosmeijer-Schuil T.G., Katan M.B. (1997) Separate effects of the coffee diterpenes cafestol and kahweol on serum lipids and liver aminotransferases. American Journal of Clinical Nutrition 65(2):519–524Cited on 1 page: Coffee filters: paper vs metal vs cloth
  38. Vanegas J.D.B., Corrêa P.C. et al. (2018) Developing predictive models for determining physical properties of coffee beans during the roasting process. Industrial Crops and ProductsCited on 1 page: Tablespoons & scoops to grams
  39. Vargas Elías G.A. (2011) Avaliação das propriedades físicas e qualidade do café em diferentes condições de torrefação. MSc dissertation, Universidade Federal de ViçosaCited on 1 page: Tablespoons & scoops to grams
  40. Wuerges K.L., Dias R.C.E., Viegas M.C., Benassi M.T. (2020) Kahweol and cafestol in coffee brews: comparison of preparation methods. Revista Ciência Agronômica 51(1)Cited on 1 page: Coffee filters: paper vs metal vs cloth

University and industry research summaries

Articles that explain research to brewers: SCA 25 Magazine features (several written by the researchers themselves), Coffee Science Foundation and university news releases, SCA handbooks and National Coffee Association guides.

  1. Frost S., Batali M., Guinard J.-X., Ristenpart W.D. — Towards a New Brewing Chart. SCA 25 Magazine, Issue 13Cited on 6 pages: Coffee-to-water ratio calculator · Extraction yield calculator · Brewing control chart explained · Coffee TDS + refractometers · Coffee brewing glossary · Coffee roast levels
  2. National Coffee Association — About Coffee: Drip coffeeCited on 5 pages: How much coffee per cup · Tablespoons & scoops to grams · Drip coffee makers + SCA certification · DIY coffee water recipes · Camping coffee
  3. Specialty Coffee Association — Coffee Decoded: What is "fresh" coffee?Cited on 4 pages: Coffee brewing glossary · Coffee bloom explained · Coffee freshness · How to store coffee beans
  4. UC Davis Coffee Center — UC Davis Coffee Center contributes research to new brewing control chartCited on 4 pages: Printable coffee ratio chart · Extraction yield calculator · Brewing control chart explained · Brew log template
  5. SCA / Coffee Science Foundation — Brewing researchCited on 3 pages: Coffee-to-water ratio calculator · Brewing control chart explained · Water temperature & chemistry
  6. SCA 25 Magazine, Issue 9 — Water and Coffee AcidityCited on 3 pages: Water temperature & chemistry · DIY coffee water recipes · Water hardness converter
  7. University of Bath (2016) — Scientists say chill coffee beans for a more flavoursome brewCited on 3 pages: Coffee grinders explained · Coffee freshness · How to store coffee beans
  8. National Coffee Association (NCA) — Coffee bean storage and shelf lifeCited on 2 pages: Coffee freshness · How to store coffee beans
  9. National Coffee Association — About Coffee: French press coffeeCited on 2 pages: Temperature converter + altitude boiling point · French press ratio by press size
  10. National Coffee Association — Pour-over coffeeCited on 2 pages: How much coffee per cup · Temperature converter + altitude boiling point
  11. Penn State News (15 Jan 2019) — research shows freezing beans can preserve aromaCited on 2 pages: Coffee freshness · How to store coffee beans
  12. Ristenpart W.D. — Worth the Wait: How Cold Brew Differs from Chilled Hot Brew. SCA 25 Magazine, Issue 22Cited on 2 pages: Cold brew guide · Iced pour-over calculator
  13. Sage E. (2012) What is the shelf life of roasted coffee? A literature review on coffee staling. SCAACited on 2 pages: Coffee freshness · How to store coffee beans
  14. SCA 25 Magazine, Issue 17 — How strong is the coffee you're cupping?Cited on 2 pages: Extraction yield calculator · Coffee grinders explained
  15. SCA 25 Magazine, Issue 8 — Flat vs. Cone: Basket Shape is as Important as Grind Size in Drip Brew CoffeeCited on 2 pages: Kalita Wave guide · Drip coffee makers + SCA certification
  16. SCA — Just Published: Brewing Temperature and the Sensory Profile of Brewed CoffeeCited on 2 pages: Coffee roast levels · Water temperature & chemistry
  17. University of Oregon — UO chemist helps find path to consistently good espressoCited on 2 pages: Extraction yield calculator · Espresso ratio + yield calculator
  18. AIP Publishing via EurekAlert! (2026) — news release on Waszkiewicz R. et al., "Under pressure: Poroelastic regulation of flow in espresso brewing", Physics of FluidsCited on 1 page: Coffee brewing glossary
  19. Anokye-Bempah L., Donis-González I.R., Ristenpart W.D. — What Color is Your Coffee? SCA 25 Magazine, Issue 21Cited on 1 page: Coffee roast levels
  20. Batali M., Cotter A.R., Frost S.C., Ristenpart W.D., Guinard J.-X. — Manipulating and Measuring a Key Attribute in Drip Brew Coffee. SCA 25 Magazine, Issue 15Cited on 1 page: Coffee TDS + refractometers
  21. Fasman D. — Defining the Ever-Changing Espresso. SCA 25 Magazine, Issue 3Cited on 1 page: Espresso ratio + yield calculator
  22. National Coffee Association (NCA) — Coffee roasts guideCited on 1 page: Coffee roast levels
  23. PACE-CME (2020) Drinking filtered coffee associated with lower mortality — report on Tverdal A., Selmer R., Cohen J.M. et al., European Journal of Preventive Cardiology 2020, doi:10.1177/2047487320914443Cited on 1 page: Coffee filters: paper vs metal vs cloth
  24. Phys.org — The science behind the perfect coffeeCited on 1 page: DIY coffee water recipes
  25. SCA / Coffee Science Foundation — Cold brew extraction research: sensory analysis of full immersion coffeeCited on 1 page: Cold brew guide
  26. SCA 25 Magazine, Issue 21 — Méndez Harper J., Hendon C.H.: It's electric: understanding and reducing static electricity during grindingCited on 1 page: Coffee grinders explained
  27. Smrke S., Sage E., Wellinger M., Yeretzian C. (2018) The Coffee Freshness Handbook, 1st ed. Santa Ana: SCA — ZHAW catalogue recordCited on 1 page: Coffee bloom explained
  28. Specialty Coffee Association — How to Use the Coffee Taster’s Flavor Wheel in Eight StepsCited on 1 page: Brew log template
  29. UC Davis Coffee Center — PublicationsCited on 1 page: Brewing control chart explained
  30. UC Davis College of Engineering — New research challenges conventional wisdom on cold brew coffee timingCited on 1 page: Cold brew guide
  31. UF Health (2003) — UF study finds specialty coffee's caffeine content capriciousCited on 1 page: Caffeine by brew method
  32. ZHAW Coffee Excellence Center — Smrke S., The role of fines, World of Coffee Copenhagen 2024 slidesCited on 1 page: Coffee grinders explained
  33. ZHAW Digital Collection — The SCA Water Quality HandbookCited on 1 page: DIY coffee water recipes

Public-health, food-safety and extension guidance

Consumer guidance from federal agencies, a European food-safety authority, medical and public-health schools and university extension services. Pages that cite them summarise and link the guidance; they give no dosing or medical advice of their own.

  1. Harvard T.H. Chan School of Public Health — The Nutrition Source: CoffeeCited on 3 pages: Coffee filters: paper vs metal vs cloth · French press guide · Turkish coffee
  2. U.S. FDA — Spilling the Beans: How Much Caffeine Is Too Much?Cited on 2 pages: Caffeine by brew method · Brewing decaf
  3. CDC — About Water Treatment Options When Hiking, Camping, or TravelingCited on 1 page: Camping coffee
  4. CDC, MMWR 48(32) (1999) — Carbon Monoxide Poisoning Deaths Associated with Camping — Georgia, March 1999Cited on 1 page: Camping coffee
  5. Colorado State University Extension — Guide to Treating Water in the BackcountryCited on 1 page: Camping coffee
  6. European Food Safety Authority (EFSA) — Caffeine topic pageCited on 1 page: Caffeine by brew method
  7. Mayo Clinic — Caffeine content for coffee, tea, soda and moreCited on 1 page: Caffeine by brew method
  8. NC State Extension — Low-Acid Canned Foods (21 CFR 113)Cited on 1 page: Cold brew guide
  9. NDSU Extension — BAC Down! Keep Cold Foods Cold (FN612)Cited on 1 page: Cold brew guide
  10. Penn State Extension — Water SofteningCited on 1 page: Water hardness converter
  11. Skipton S.O., Dvorak B.I. — Hard Water (Calcium and Magnesium), NebGuide G1274, Nebraska ExtensionCited on 1 page: Water hardness converter
  12. Texas A&M AgriLife Extension (S. Stephens, Yoakum County) — Freezer burn: causes and packaging tipsCited on 1 page: How to store coffee beans
  13. U.S. FDA — Snapchill LLC recalls canned coffee products due to potential Clostridium botulinumCited on 1 page: Cold brew guide
  14. U.S. Food and Drug Administration — Refrigerator Thermometers: Cold Facts about Food SafetyCited on 1 page: Cold brew guide
  15. UF/IFAS Extension Marion County — Is Your Water Hard?Cited on 1 page: Water hardness converter
  16. University of Georgia CAES Field Report — Can cold brew coffee make you sick?Cited on 1 page: Cold brew guide
  17. University of Queensland School of Public Health — How is decaf coffee made? And is it really caffeine-free?Cited on 1 page: Brewing decaf
  18. USDA Food Safety and Inspection Service — Food product datingCited on 1 page: Coffee freshness
  19. USDA Food Safety and Inspection Service — High Altitude CookingCited on 1 page: Temperature converter + altitude boiling point

Manufacturer documents

Instructions, product pages and company histories published by the makers of the gear the lab covers. They are cited for what a company says about its own product (capacities, settings, dates), not as independent tests. One entry per maker; the link goes to its most-cited document.

  1. HARIO — 22 documents; linked: HARIO Europe — Tetsu Kasuya, V60 AmbassadorCited on 18 pages: Tablespoons & scoops to grams · Coffee brewing glossary · Grind size chart · Pour-over: bloom, pulses, drippers · Hario V60 recipe guide · Coffee bloom explained · Pour-over ratio + pulse calculator · Pour schedule generator · Coffee scales explained · Measured coffee recipes · World Brewers Cup champion recipes · Coffee filters: paper vs metal vs cloth · Brewing device history: percolator to AeroPress · Siphon (vacuum) coffee · Brew log template · Camping coffee · Coffee scale calibration · Smart scales history
  2. AeroPress — 11 documents; linked: AeroPress — How to use AeroPressCited on 4 pages: Tablespoons & scoops to grams · AeroPress ratio + dilution calculator · Camping coffee · Brewing device history: percolator to AeroPress
  3. Chemex — 8 documents; linked: Chemex Corporation — About usCited on 3 pages: Brewing device history: percolator to AeroPress · Chemex recipe + history · Grind size chart
  4. Technivorm Moccamaster — 5 documents; linked: Moccamaster — Coffee measuring spoonCited on 3 pages: How much coffee per cup · Tablespoons & scoops to grams · Drip coffee makers + SCA certification
  5. Acaia — 2 documents; linked: Acaia Help Center: How to calibrate your Lunar, Pearl or Pyxis scaleCited on 2 pages: Coffee scale calibration · Smart scales history
  6. Kalita — 10 documents; linked: Kalita Co., Ltd. — Kalita style (カリタ式): the Wave series lets water through quickly and suits a short bloom; no gram or time schedule givenCited on 2 pages: Kalita Wave guide · Pour schedule generator
  7. Swiss Water — 1 document; linked: Swiss Water Decaffeinated Coffee — The Art of Brewing DecafCited on 2 pages: Grind size chart · Brewing decaf
  8. ATAGO — 1 document; linked: ATAGO — PAL-COFFEE catalogCited on 1 page: Coffee TDS + refractometers
  9. BUNN — 1 document; linked: BUNN — Speed Brew Owner’s Manual (4 to 10 (5) oz cups per batch; tablespoons per batch chart)Cited on 1 page: How much coffee per cup
  10. Bialetti — 3 documents; linked: Bialetti (US) — Moka pot product page, sizing guideCited on 1 page: Moka pot ratio by pot size
  11. Bodum — 1 document; linked: BODUM — Chambord coffee maker instructionsCited on 1 page: French press ratio by press size
  12. Decent Espresso — 3 documents; linked: Decent Espresso — Video: intro to the Decent ScaleCited on 1 page: Smart scales history
  13. ESPRO — 1 document; linked: ESPRO — 18 oz French press coffee brewing guideCited on 1 page: French press ratio by press size
  14. Escali — 1 document; linked: Escali Primo digital scale instructionsCited on 1 page: Coffee scale calibration
  15. Melitta — 1 document; linked: Melitta — Journey through TimeCited on 1 page: Coffee filter history: Melitta Bentz, 1908
  16. Mr. Coffee — 2 documents; linked: Mr. Coffee — The Best Way to Make CoffeeCited on 1 page: How much coffee per cup
  17. VST — 1 document; linked: VST, Inc. — LAB Coffee III Digital Refractometer User Manual, Rev GCited on 1 page: Coffee TDS + refractometers

Reference: museums, patents and encyclopedias

Museum collection records, patent documents, heritage lists and encyclopedias, used mainly for dates and names on the history pages. Wikipedia is cited only as a secondary source.

  1. German Patent and Trade Mark Office (DPMA) — The invention of the coffee filterCited on 4 pages: Coffee filters: paper vs metal vs cloth · Coffee filter history: Melitta Bentz, 1908 · Brewing device history: percolator to AeroPress · Pour-over: bloom, pulses, drippers
  2. Google Patents — US 2,241,368, Filtering device, P. SchlumbohmCited on 2 pages: Brewing device history: percolator to AeroPress · Chemex recipe + history
  3. Google Patents — US 408,707, Coffee-pot, Hanson Goodrich (13 August 1889): tube, perforated cup and “continuous circulation”Cited on 2 pages: Brewing device history: percolator to AeroPress · Stovetop percolator guide
  4. The Museum of Modern Art — Peter Schlumbohm, Chemex Coffee Maker, 1941Cited on 2 pages: Brewing device history: percolator to AeroPress · Chemex recipe + history
  5. US Patent 5,515,994 (1996) — Degassing valve for aromatic products, such as coffee and similar productsCited on 2 pages: Coffee freshness · How to store coffee beans
  6. Brian A. Harris — The Historical Development of the Vacuum Coffee PotCited on 1 page: Siphon (vacuum) coffee
  7. Corning Museum of Glass — 3-part Vacuum Coffee Maker, Silex Company, about 1950Cited on 1 page: Siphon (vacuum) coffee
  8. Corning Museum of Glass — Coffee Maker, designed 1941Cited on 1 page: Chemex recipe + history
  9. Encyclopaedia Britannica — DecaffeinationCited on 1 page: Brewing decaf
  10. Encyclopedia of Cleveland History (Case Western Reserve University) — North American Systems Inc.Cited on 1 page: Drip coffee makers + SCA certification
  11. European Route of Industrial Heritage (ERIH) — Melitta BentzCited on 1 page: Coffee filter history: Melitta Bentz, 1908
  12. German Patent and Trade Mark Office (DPMA) — Ingenious women: Melitta BentzCited on 1 page: Coffee filter history: Melitta Bentz, 1908
  13. German Patent and Trade Mark Office (DPMA) — poster "Kaffeefilter" (2021; Gebrauchsmuster Nr. 343556, Patentschrift Nr. 652 010), PDF, GermanCited on 1 page: Coffee filter history: Melitta Bentz, 1908
  14. Google Patents — US 1,797,672, Apparatus for preparing infusions, particularly for preparing coffee, U. Paolini, assignor to A. Calimani and G. MonetaCited on 1 page: Brewing device history: percolator to AeroPress
  15. Google Patents — US 2,411,340, Decanter flask, P. Schlumbohm †Cited on 1 page: Chemex recipe + history
  16. Google Patents — US 51,741, Coffee-Percolator, J. H. NasonCited on 1 page: Brewing device history: percolator to AeroPress
  17. Google Patents — US 7,849,784, Coffee or tea filtering press, A. J. AdlerCited on 1 page: Brewing device history: percolator to AeroPress
  18. Heimatmuseum Altes Rathaus Loßburg — Kaffeefilter "Original Melitta No 1", c. 1920Cited on 1 page: Coffee filter history: Melitta Bentz, 1908
  19. Kreismuseum Finsterwalde — Werbung für Melittapapier (advertising for Melitta paper), c. 1930Cited on 1 page: Coffee filter history: Melitta Bentz, 1908
  20. Lemelson-MIT Program — Peter SchlumbohmCited on 1 page: Chemex recipe + history
  21. Lombardia Beni Culturali (SIRBeC) — inventory record SWDI1-00269, Bialetti Moka Express coffee maker, compiled by FAI 2024Cited on 1 page: Brewing device history: percolator to AeroPress
  22. Smithsonian National Museum of American History — Coffee Maker (Percolator), ca. 1928–1939, patent date 1924Cited on 1 page: Brewing device history: percolator to AeroPress
  23. Smithsonian National Museum of American History — Sunbeam Electric Percolator, 1950sCited on 1 page: Brewing device history: percolator to AeroPress
  24. Stiftung Domäne Dahlem, Berlin — coffee filter, aluminium and steel, 1930sCited on 1 page: Coffee filter history: Melitta Bentz, 1908
  25. The Museum of Modern Art — Alfonso Bialetti, Moka Express, designed 1933Cited on 1 page: Brewing device history: percolator to AeroPress
  26. The Museum of Modern Art — Gerhard Marcks, Wilhelm Wagenfeld: Sintrax Coffee Machine, c. 1925 †Cited on 1 page: Siphon (vacuum) coffee
  27. UNESCO Intangible Cultural Heritage — Turkish coffee culture and traditionCited on 1 page: Turkish coffee
  28. US Patent 7,952,697 — Coffee refractometer method and apparatusCited on 1 page: Coffee TDS + refractometers
  29. Wikipedia — 53 articles, secondary source on 49 pages; not listed one by one. Most cited (pages): Coffee preparation (12), French press (9), AeroPress (9), Moka pot (8), Coffee extraction (6), World Brewers Cup (6).

How this list was built and checked

  • Extracted on 2026-11-03 from the Sources list at the end of every lab page; a page counts as citing a source only if the source appears in that list.
  • Where one publication is cited under two web addresses (for example a magazine article and its mirror), it appears once, with every citing page.
  • Every link in the lists above was opened on 2026-11-03. Links marked † (4) could not be opened by the automated check that day (a bot check, a site error or a refused request); they are not confirmed dead and stay listed until the next check.
  • Pages are updated over time; the Sources list on each page is the authority for that page.

Sources

  1. SCA Standard 310-2021, Home Coffee Brewers: Specifications and Test Methods (scope, "shall" requirements, brew strength 1.15–1.55%, standard brew ratio 55 g per 1.000 kg water)
  2. Specialty Coffee Association — Protocols & Best Practices (55 g/L ± 10%; 200°F ± 5° / 93.0°C ± 3°)
  3. NIST — Handbook 44, current edition (2026; "Specifications, Tolerances, and Other Technical Requirements for Weighing and Measuring Devices"; adopted by the 109th NCWM)
  4. Office of the Federal Register — About the eCFR ("not an official legal edition of the CFR"; updated daily; official edition on govinfo.gov)
  5. Utah State University Libraries — Peer-Review: What is it? (definition of peer-reviewed articles)
  6. arXiv — About arXiv ("Material is not peer-reviewed by arXiv"; moderation process)
  7. 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 10:16450 (12 panellists; 87, 90, 93 °C; 270 brews)
  8. Frost S., Batali M., Guinard J.-X., Ristenpart W.D. — Towards a New Brewing Chart. SCA 25 Magazine, Issue 13