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Toxigenic fungi can grow both in the field during harvesting and storage, due to several factors inherent in the substrate and factors inherent in conditions involving the substrate (Scussel, 1998).Coffee shall exhibit a brew strength, measured in Total Dissolved Solids, of 11.5 to 13.5 grams per liter, corresponding to 1.15 to 1.35 "percent" on the SCA Brewing Control Chart, resulting from a solubles extraction yield of 18 to 22 percent*.The Specialty Coffee Association is a nonprofit, membership-based organization that represents thousands of coffee professionals, from producers to baristas all over the world.Cupping water temperature shall be 200°F ± 2°F (92.2 – 94.4°C) when poured on grounds.A 350 gram sample of coffee is necessary to grade green coffee.Green grading shall be done on a table at least two (2) feet long and two (2) feet wide (0.6096 meters by 0.6096 meters), on a black grading mat of at least the same size.The Target is the most desirable point in the Acceptable Range, although falling within the range is considered meeting the standard. At an industry level, these experiments can lead to broad shifts in the practice of coffee preparation, and result in measurable changes in what happens at the espresso machine.Before exploring the results of the study, it is essential to have a frame of reference. All cups used shall be of identical volume, dimensions and material of manufacture, and have lids.Cupping spoons shall hold 0.135 – 0.169 fluid ounces (4-5 ml) of coffee sample and should be of non-reactive metal.The SCA is a nonprofit organization, exempt from tax under IRC 501(c)(6), and organized under the laws of California as a mutual benefit corporation.Caveat 1: Any analytical determination is at most as good as the sampling step that precedes it.The most common mycotoxin related to coffee is ochratoxin A: there are three major ochratoxin A-producing fungi that are associated with coffee: Aspergillus carbonarius, Aspergillus ochraceus and, rarely, Aspergillus niger (Silva et al., 2008).Caveat 2: aw determinations cannot assure that previous infection and spoilage did not occur on the green coffee in the past. More specifically, we wanted to gain a better understanding of input doses, output weights, brew ratios, extraction times, pressure, temperature, use of pre-infusion, and basket size – which are important variables in espresso preparation.Turning our attention to extraction time, 51% of respondents’ average extraction time was between 25 and 30 seconds, well within the window of existing espresso standards. In subsequent discussions about the results at a recent Barista Camp in the US interesting conversations about this terminology emerged: several baristas noted that single/double measures are no longer valid and a number of respondents refer to any espresso extraction as a shot, no matter the volume or mass. It is a quantifiable and qualifiable measure, based upon scientific testing, which set values and/or ranges of values for coffee. If two or more tables are in the cupping room, a 60-inch radius shall be required between tables.The fungus Aspergillus ochraceus is the leading producer of ochratoxin A in coffee. See the SCA green grading handbook for more information on these defects.Water activity (aw) is a measurement of the availability of water for survival and growth of microorganisms on nutritious substrates, including green coffee.Cupping room minimum dimensions (for exactly one cupping table) shall be no smaller than 110 square feet (10.22 m2). An overwhelming 82% used weight to measure espresso yield. Coffee shall exhibit a brew strength, measured in Total Dissolved Solids, of 11.5 to 13.5 grams per liter, corresponding to 1.15 to 1.35 "percent" on the SCAA Brewing Control Chart, resulting from a solubles extraction yield of 18 to 22 percent*.