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Professional Spotlight
Coffee Made Well

The three main components we BSA Member
will extract from ground coffee
are acidity, sweetness (good
solubles), and bitterness (not-
so-good solubles).

We will extract 100% of the
acidity, no matter the length
of extraction.

We will extract up to 100% of
the good soluble with many
factors impacting the result.

We will continuously extract

bitter compounds to the point
of dominance of flavours if we
do not stop extraction at the
correct point.

The best coffee is coffee made
well. When it is not made well,
say something.

Tim has been ‘teaching’ about
the coffee journey since
basically day one….but only
from the perspective of what he
has learned through courses,
teaching, reading and reading
some more.

Thank you to Tim Sturk for
writing this article and he can
be contacted at Aimers Coffee
& Tea either by email at
tim.sturk@aimers.co.uk or call
him on 07736 345600. JANUARY/FEBRUARY. 2025 | ISSUE 40

Aimers Coffee & Tea

7 Faraday Street,
Dundee, DD2 3QQ
sales@aimers.co.uk

www.beveragestandardsassociation.co.uk