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The Coffee Matrix
Coffee cherries, green beans, roast, and a V60 pour

From Seed to Sip

The Coffee Matrix

From Seed to Sip

A sensory atlas of agronomy, roast thermodynamics, and extraction physics.

Begin the journeyOpen the flavor wheelFind your method

Agronomy & terroir

Arabica, Canephora, Liberica. Altitude, volcanic soil, and why a washed Geisha at 1,800 m tastes like jasmine.

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Roast thermodynamics

Drying, Maillard, first crack, DTR, pyrolysis. Chlorogenic acids becoming quinic bitterness in real time.

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Extraction physics

The SCA control chart, 18–22% EY, water as a reagent. Plot your brew before you drink it.

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SCA flavor wheel

A zoomable sunburst of the 2016 taster's wheel, wired to WCR reference compounds and the beans that carry them.

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Lab

Extraction calculator

Dose, yield, TDS — live Gold Cup plot.

Timer

Brew recipes

Hoffmann, Kasuya 4:6, AeroPress, espresso.

Atlas

Knowledge graph

Bean → process → roast → brew → note.