Cup & RatioSources and further reading
Go to the source when the exact product, procedure or edition matters.
This library separates practical primary-source starting points from the references inherited with individual technical manuscripts. A source’s presence is not an endorsement of this website or verification of every statement on it.
Specialty Coffee Association: standards
The association’s current standards directory. Read the applicable document and edition before calling a value a standard.
Barista Hustle: extraction and taste
A brewing-education explanation of extraction and sensory interpretation. An educational model is not a unique diagnosis of every cup.
Barista Hustle: coffee water recipes
A reference for understanding concentrate-based brewing water. Equipment requirements and the exact salt form still matter.
SCAA: two-cup pour-over brewing guidance
A historical 2016 brewing guide. Treat the recipe as a documented starting point, not a current universal equipment standard.
How to evaluate a technical reference
- Check whether it addresses the same material, product, method and conditions.
- Prefer a specific document, experiment or product instruction over a journal or agency homepage.
- Check the date and edition. Historical standards can explain context without defining current requirements.
- Separate the source’s reported result from an interpretation or estimate added by the writer.
What remains under review
The original guide manuscripts include numerical ranges and citations that still need a claim-by-claim specialist check. This preview does not describe them as fully validated. An incomplete citation, including a journal homepage without the specific article, should not be relied on as support for a precise figure.
Our verification status and correction contact status make that distinction explicit.