What does “untitled” mean in specialty coffee? In the context of Liberty Beans Coffee, “untitled” refers to the uncharted, unbranded pursuit of pure extraction science — where flavor is dictated not by marketing or origin clichés, but by roast thermodynamics, grind geometry, water ion ratios, and the organic chemistry of chlorogenic acid degradation. It’s coffee stripped of pretense, optimized for sensory truth.
The Untitled Extraction Yield Curve: Beyond TDS Myths
Most home brewers obsess over Total Dissolved Solids (TDS) without understanding its relationship to extraction yield. TDS measures concentration — how much coffee is in your cup. Extraction yield measures how much soluble material you pulled from the grounds. The ideal range? 18–22% extraction yield with 1.15–1.35% TDS for filter brews.
“Chasing TDS without controlling yield is like tuning an engine by only watching the speedometer. You’ll miss the knock, the ping, the impending failure.” — Jim Morton, Liberty Beans Head Roastmaster
Extraction follows a non-linear curve. The first 30 seconds pull sugars and acids. Minutes 1–3 extract complex melanoidins and caramelized compounds. After 3:30, you’re pulling bitter quinic acids — degradation products of chlorogenic acid hydrolysis. Over-extract just 15 seconds, and your “bright Ethiopian” becomes astringent medicine.
- Under 18% extraction: Sour, thin, tea-like — underdeveloped sucrose and citric acid dominate.
- 18–22%: Balanced — malic, tartaric, and lactic acids harmonize with caramelized sucrose and lipid-derived aromatics.
- Over 22%: Bitter, dry — quinic and caffeic acids overwhelm, tannins polymerize.
Why “Untitled” Demands Precision Timing
Untitled doesn’t mean random. It means unbranded purity — letting the bean’s inherent chemistry dictate the profile. A washed Colombian Geisha at 20.5% extraction sings with jasmine and bergamot. That same bean at 23% tastes like burnt grapefruit pith. Precision timing, not origin hype, unlocks truth.
Water as Flavor Conductor: Magnesium, Calcium & Bicarbonate Ratios
Your water is not neutral. It’s an active participant in extraction chemistry. Magnesium ions (Mg²⁺) aggressively chelate acidic compounds — enhancing brightness. Calcium ions (Ca²⁺) bind to larger polyphenols — rounding mouthfeel. Bicarbonate (HCO₃⁻) buffers pH — muting acidity if too high.
| Mineral | Ideal Range (ppm) | Flavor Impact |
|---|---|---|
| Magnesium (Mg²⁺) | 10–30 ppm | Enhances acidity, floral notes, enzymatic brightness |
| Calcium (Ca²⁺) | 30–60 ppm | Adds body, sweetness, rounds sharp edges |
| Bicarbonate (HCO₃⁻) | 30–70 ppm | Buffers acidity — too high mutes fruit, too low causes sourness |
“Distilled water makes flat coffee. Tap water makes inconsistent coffee. Untitled demands engineered water — calibrated to the bean’s acid profile and roast depth.” — Jim Morton
DIY Water Recipe for Untitled Precision
- Start with distilled or reverse osmosis water (0 ppm TDS).
- Add 0.5g magnesium sulfate (Epsom salt) per liter → ~25 ppm Mg²⁺.
- Add 0.7g calcium chloride per liter → ~50 ppm Ca²⁺.
- Add 0.4g potassium bicarbonate per liter → ~60 ppm HCO₃⁻.
- Stir, rest 1 hour, test with TDS meter (target: 80–120 ppm).
Roast Profiling Thermodynamics: From Maillard to First Crack
Untitled beans aren’t roasted to color. They’re roasted to chemical transformation milestones. The Maillard reaction begins around 140°C — amino acids and reducing sugars form melanoidins (color, body, savory notes). Caramelization kicks in at 170°C — sucrose breaks into furans and aldehydes (caramel, nutty tones). First crack occurs at 196–205°C — cellulose fractures, CO₂ bursts, bean expands.
Liberty Beans’ Untitled Roast Profile Framework
- Drying Phase (0–5 min): Ramp to 160°C at 15°C/min — drive off surface moisture without scorching.
- Maillard Phase (5–9 min): Hold 160–180°C — develop base complexity, avoid runaway exothermic reactions.
- Development Phase (9–12 min): Slow ramp to 205°C — stretch post-crack time to 15% of total roast for balanced acidity/sweetness.
Grind Geometry & Burr Alignment: Particle Distribution Matters
A “medium grind” is meaningless without particle distribution analysis. Misaligned burrs create boulders (underextracted) and fines (overextracted) — causing channeling and muddy cups. Untitled demands geometric consistency.
| Brew Method | Target Mean Particle Size | Acceptable Spread (μm) |
|---|---|---|
| V60 / Pour Over | 400–500 μm | ±75 μm |
| AeroPress | 300–400 μm | ±50 μm |
| French Press | 700–900 μm | ±150 μm |
How to Test Your Grinder’s True Performance
- Weigh 20g of ground coffee.
- Sift through 300μm, 500μm, and 800μm screens.
- Ideal V60 distribution: 15% below 300μm, 70% between 300–500μm, 15% above 500μm.
- If >25% fines, recalibrate burr alignment or upgrade grinder.
Interactive Brewing Ratio Panel: Dialing In Your Untitled Cup
Step-by-Step Ratio Calibration
- Start Standard: 1:16 coffee-to-water (e.g., 18g coffee : 288g water).
- Taste & Adjust:
- Too weak? → Try 1:15 next brew.
- Too strong? → Try 1:17.
- Adjust Grind If Needed:
- Sour? → Grind finer, extend contact time 10 sec.
- Bitter? → Grind coarser, shorten contact time 15 sec.
- Lock In & Repeat: Once dialed, document time, temp, ratio, grind setting.
Direct Trade Logistics: How Untitled Becomes Traceable
“Untitled” doesn’t mean anonymous. It means the story isn’t told through marketing fluff — it’s embedded in QC data sheets, moisture content logs, and roast batch curves. Liberty Beans sources direct from 3 farms: Finca El Paraiso (Colombia), Gatomboya (Kenya), and Finca San Jeronimo (Guatemala). Each lot arrives with:
- Moisture content (<12%)
- Water activity (<0.60 aw)
- Screen size uniformity (≥80% within 1 screen grade)
- Defect count (<3 per 300g sample)
Only then does Jim Morton begin profiling. No branding. No storytelling. Just chemistry, thermodynamics, and craft.