# AeroPress Wheel Reference

Canonical page: https://brew.supply/aeropress-wheel
Glossary: https://brew.supply/aeropress-wheel/glossary

The Brew Supply AeroPress Wheel maps the variables that shape an AeroPress brew. It separates what you can control, what changes during the brew, and what you can observe in the final cup.

## Method sources
- SCA brewing standards and Brewing Control Chart concepts
- SCA grinder and brewer standards
- SCA Coffee Value Assessment concepts
- World Brewers Cup rules and score-sheet logic
- ECBC brewer standards
- AeroPress official guidance
- Coffee extraction science
- Competition AeroPress practice

## Domains
### Coffee Material
Domain page: https://brew.supply/aeropress-wheel/domain/coffee-material

Coffee Material covers the raw coffee before brewing starts: what the coffee is, how it was processed, how it was roasted, how rested it is, and how it has been stored.

Why it matters: Two coffees can react very differently under the same AeroPress recipe. This domain defines the material you are extracting from before any brewing action happens.

Controls:
- Origin — The geographic and agricultural source of the coffee. (https://brew.supply/aeropress-wheel/variable/coffee-origin)
- Variety — The genetic variety or cultivar of the coffee plant. (https://brew.supply/aeropress-wheel/variable/coffee-variety)
- Process — How the coffee was processed after harvest. (https://brew.supply/aeropress-wheel/variable/coffee-process)
- Roast level — How light or dark the coffee was roasted. (https://brew.supply/aeropress-wheel/variable/coffee-roast-level)
- Roast development — The internal development of the roast, not just the color. (https://brew.supply/aeropress-wheel/variable/coffee-roast-development)
- Roast date — The date the coffee was roasted. (https://brew.supply/aeropress-wheel/variable/coffee-roast-date)
- Rest time — The time between roasting and brewing. (https://brew.supply/aeropress-wheel/variable/coffee-rest-time)
- Storage condition — How the coffee was stored before brewing. (https://brew.supply/aeropress-wheel/variable/coffee-storage-condition)
- Bean temperature before grinding — The temperature of the beans when they enter the grinder. (https://brew.supply/aeropress-wheel/variable/coffee-bean-temperature)

States, metrics, and risks:
- Degassing — CO2 release from roasted coffee. (https://brew.supply/aeropress-wheel/variable/coffee-degassing)
- Solubility potential — How readily the coffee’s compounds can dissolve. (https://brew.supply/aeropress-wheel/variable/coffee-solubility-potential)
- Aroma condition — The current aromatic condition of the coffee material. (https://brew.supply/aeropress-wheel/variable/coffee-aroma-potential)
- Bean fragility — How easily the beans fracture during grinding. (https://brew.supply/aeropress-wheel/variable/coffee-bean-fragility)
- Chaff load — How much chaff is present with the beans or grounds. (https://brew.supply/aeropress-wheel/variable/coffee-chaff-load)
- Defect risk — The likelihood that the coffee carries roast, green, storage, or process defects. (https://brew.supply/aeropress-wheel/variable/coffee-defect-risk)

### Water Chemistry
Domain page: https://brew.supply/aeropress-wheel/domain/water-chemistry

Water Chemistry describes the mineral and chemical composition of the brewing water and the solvent environment it creates.

Why it matters: Water changes extraction efficiency, buffering, clarity, sweetness, acidity perception, and mouthfeel. It is one of the strongest controllable variables in advanced brewing.

Controls:
- Water source — The base water used for brewing. (https://brew.supply/aeropress-wheel/variable/water-source)
- Water recipe — A deliberate mineral recipe added to low-mineral water. (https://brew.supply/aeropress-wheel/variable/water-recipe)
- Water TDS — The total dissolved solids of the brew water. (https://brew.supply/aeropress-wheel/variable/water-tds)
- Hardness — The calcium and magnesium load that drives brewing hardness. (https://brew.supply/aeropress-wheel/variable/water-hardness)
- Alkalinity — The water’s buffering capacity, often driven by bicarbonate. (https://brew.supply/aeropress-wheel/variable/water-alkalinity)
- Calcium — A hardness ion commonly present in brewing water. (https://brew.supply/aeropress-wheel/variable/water-calcium)
- Magnesium — A hardness ion commonly used in custom brew-water recipes. (https://brew.supply/aeropress-wheel/variable/water-magnesium)
- Sodium — A mineral ion that can change taste and water balance. (https://brew.supply/aeropress-wheel/variable/water-sodium)
- Bicarbonate — The main alkalinity contributor in many brew-water recipes. (https://brew.supply/aeropress-wheel/variable/water-bicarbonate)
- pH — The acidity or basicity of the water. (https://brew.supply/aeropress-wheel/variable/water-ph)
- Chlorine / chloramine removal — Filtration or treatment that removes disinfectants from water. (https://brew.supply/aeropress-wheel/variable/water-chlorine-removal)

States, metrics, and risks:
- Buffer capacity — How strongly the water resists pH change. (https://brew.supply/aeropress-wheel/variable/water-buffer-capacity)
- Mineral balance — The relationship between hardness, alkalinity, and specific ions. (https://brew.supply/aeropress-wheel/variable/water-mineral-balance)
- Acidity modulation — How the water changes perceived acidity. (https://brew.supply/aeropress-wheel/variable/water-acidity-modulation)
- Flavor clarity — How distinctly the coffee’s flavors are separated. (https://brew.supply/aeropress-wheel/variable/water-flavor-clarity)
- Extraction efficiency — How effectively the water extracts soluble material. (https://brew.supply/aeropress-wheel/variable/water-extraction-efficiency)
- Water cleanliness — The absence of off-flavors from the water itself. (https://brew.supply/aeropress-wheel/variable/water-cleanliness)

### Grind & Particles
Domain page: https://brew.supply/aeropress-wheel/domain/grind-particles

Grind & Particles covers how whole beans become particles and how that particle system behaves before and during brewing.

Why it matters: Particle size distribution affects extraction speed, flow resistance, fines migration, permeability, clogging risk, and brew-to-brew consistency.

Controls:
- Grinder model — The grinder used to prepare the coffee. (https://brew.supply/aeropress-wheel/variable/grind-grinder-model)
- Burr set — The burr geometry installed in the grinder. (https://brew.supply/aeropress-wheel/variable/grind-burr-set)
- Burr alignment — How evenly the burrs are aligned. (https://brew.supply/aeropress-wheel/variable/grind-burr-alignment)
- Grind setting — The selected grind size setting. (https://brew.supply/aeropress-wheel/variable/grind-setting)
- Grind speed / RPM — The speed at which the grinder is operated. (https://brew.supply/aeropress-wheel/variable/grind-rpm)
- Sieving — Separating grounds by particle size after grinding. (https://brew.supply/aeropress-wheel/variable/grind-sieving)
- Fines removal — Removing very small particles from the grounds. (https://brew.supply/aeropress-wheel/variable/grind-fines-removal)
- Chaff removal — Removing chaff from beans or grounds. (https://brew.supply/aeropress-wheel/variable/grind-chaff-removal)
- Reintroduced fines — Adding a removed fines fraction back into the brew deliberately. (https://brew.supply/aeropress-wheel/variable/grind-reintroduced-fines)

States, metrics, and risks:
- Median particle size — The middle of the particle size distribution. (https://brew.supply/aeropress-wheel/variable/grind-median-particle-size)
- PSD width — How wide the particle size distribution is. (https://brew.supply/aeropress-wheel/variable/grind-psd-width)
- Fines share — The proportion of very small particles. (https://brew.supply/aeropress-wheel/variable/grind-fines-share)
- Boulder share — The proportion of very large particles. (https://brew.supply/aeropress-wheel/variable/grind-boulder-share)
- Ground temp rise — The temperature increase caused by grinding. (https://brew.supply/aeropress-wheel/variable/grind-ground-temp-rise)
- Grinder retention / loss — Coffee retained in the grinder or lost during transfer. (https://brew.supply/aeropress-wheel/variable/grind-retention-loss)
- Static / clumping — Electrostatic charge and clump formation after grinding. (https://brew.supply/aeropress-wheel/variable/grind-static-clumping)
- Bed permeability — How easily liquid can move through the grounds. (https://brew.supply/aeropress-wheel/variable/grind-bed-permeability)
- Uniformity — How even the grounds are as a brewing particle system. (https://brew.supply/aeropress-wheel/variable/grind-uniformity)

### Recipe & Mass Balance
Domain page: https://brew.supply/aeropress-wheel/domain/recipe-mass

Recipe & Mass Balance covers the quantitative extraction recipe before post-brew dilution: coffee mass, brew water mass, stage water masses, ratio, and target concentrate output.

Why it matters: This domain defines the numerical architecture of the extraction itself and separates pre-dilution concentrate design from finish-and-service dilution choices.

Controls:
- Coffee dose — The mass of coffee used in the recipe. (https://brew.supply/aeropress-wheel/variable/mass-coffee-dose)
- Dose into grinder — The mass of whole-bean coffee placed into the grinder. (https://brew.supply/aeropress-wheel/variable/mass-dose-into-grinder)
- Dose into brewer — The actual ground coffee mass placed in the AeroPress. (https://brew.supply/aeropress-wheel/variable/mass-dose-into-brewer)
- Brew water mass — The total water mass that contacts the coffee during extraction. (https://brew.supply/aeropress-wheel/variable/mass-brew-water)
- Stage water masses — How brew water is split across recipe phases. (https://brew.supply/aeropress-wheel/variable/mass-stage-water)
- Bloom water — The initial water used for wetting and gas release. (https://brew.supply/aeropress-wheel/variable/mass-bloom-water)
- Main pour water — The primary water addition after initial wetting. (https://brew.supply/aeropress-wheel/variable/mass-main-pour-water)
- In-brewer ratio — Coffee dose relative to brew water inside the brewer. (https://brew.supply/aeropress-wheel/variable/mass-in-brewer-ratio)
- Target output mass — The pre-dilution liquid mass you want to collect before stopping the press. (https://brew.supply/aeropress-wheel/variable/mass-target-output)
- Target concentrate mass — The intended mass of the undiluted concentrate before bypass. (https://brew.supply/aeropress-wheel/variable/mass-target-concentrate)

States, metrics, and risks:
- Actual pre-dilution yield — The liquid mass collected before post-brew dilution. (https://brew.supply/aeropress-wheel/variable/mass-pre-dilution-yield)
- Concentrate TDS — The TDS of the undiluted brew. (https://brew.supply/aeropress-wheel/variable/mass-concentrate-tds)
- Extraction Yield — The percentage of coffee mass extracted into the beverage. (https://brew.supply/aeropress-wheel/variable/mass-extraction-yield)
- Concentrate strength — How intense the undiluted brew is before bypass. (https://brew.supply/aeropress-wheel/variable/mass-concentrate-strength)
- Retained liquid — Water trapped in the bed or left in the brewer. (https://brew.supply/aeropress-wheel/variable/mass-retained-liquid)
- Brew loss — The difference between brew water in and beverage out before dilution. (https://brew.supply/aeropress-wheel/variable/mass-brew-loss)
- Mass consistency — How repeatably the same masses are achieved across brews. (https://brew.supply/aeropress-wheel/variable/mass-consistency)

### Thermal Profile
Domain page: https://brew.supply/aeropress-wheel/domain/thermal-profile

Thermal Profile covers the temperatures applied to and observed in the brewing system, from kettle to serving cup.

Why it matters: Temperature changes extraction rate, volatility, slurry behavior, and serving perception. A kettle setpoint is not the same thing as the temperature the coffee actually experiences.

Controls:
- Kettle temperature — The temperature set on the kettle. (https://brew.supply/aeropress-wheel/variable/thermal-kettle-temp)
- Brew water temperature — The temperature of water when it contacts the coffee. (https://brew.supply/aeropress-wheel/variable/thermal-brew-temp)
- Pour temperature — The actual temperature of the water as it is poured. (https://brew.supply/aeropress-wheel/variable/thermal-pour-temp)
- Brewer preheat — Heating the AeroPress before brewing. (https://brew.supply/aeropress-wheel/variable/thermal-brewer-preheat)
- Filter rinse temperature — The temperature of the rinse water used on the filter. (https://brew.supply/aeropress-wheel/variable/thermal-rinse-temp)
- Server / cup preheat — Heating the receiving vessel before brewing or serving. (https://brew.supply/aeropress-wheel/variable/thermal-cup-preheat)
- Target serving temperature — The temperature at which the beverage should be served or tasted. (https://brew.supply/aeropress-wheel/variable/thermal-serve-temp-target)
- Ambient temperature — The temperature of the brewing environment. (https://brew.supply/aeropress-wheel/variable/thermal-ambient-temp)

States, metrics, and risks:
- Peak slurry temperature — The maximum temperature reached in the slurry. (https://brew.supply/aeropress-wheel/variable/thermal-slurry-temp)
- Slurry temperature curve — How slurry temperature changes over time. (https://brew.supply/aeropress-wheel/variable/thermal-slurry-curve)
- Heat loss — Thermal energy lost to the brewer and environment. (https://brew.supply/aeropress-wheel/variable/thermal-heat-loss)
- Thermal stability — How stable the brew temperature remains during extraction. (https://brew.supply/aeropress-wheel/variable/thermal-stability)
- Extraction rate — How quickly the coffee extracts under the thermal conditions. (https://brew.supply/aeropress-wheel/variable/thermal-extraction-rate)
- Cooling curve — How quickly the beverage cools after brewing. (https://brew.supply/aeropress-wheel/variable/thermal-cooling-curve)
- Final serving temperature — The temperature when the beverage is served or consumed. (https://brew.supply/aeropress-wheel/variable/thermal-final-serving-temp)

### Brewer & Filter Setup
Domain page: https://brew.supply/aeropress-wheel/domain/brewer-filter

Brewer & Filter Setup covers the static physical configuration of the AeroPress and filtration path before and during extraction.

Why it matters: Small setup differences can change drip-through, leakage, air behavior, filter resistance, clarity, and press consistency.

Controls:
- Upright / inverted orientation — Whether the AeroPress is brewed upright or inverted. (https://brew.supply/aeropress-wheel/variable/setup-orientation)
- Chamber fill level — How full the chamber is during brewing. (https://brew.supply/aeropress-wheel/variable/setup-chamber-fill-level)
- Plunger insertion depth — How far the plunger is inserted before brewing. (https://brew.supply/aeropress-wheel/variable/setup-plunger-depth)
- Air gap — The volume of trapped air in the brewer. (https://brew.supply/aeropress-wheel/variable/setup-air-gap)
- Air expulsion — Deliberately pushing out excess air before pressing. (https://brew.supply/aeropress-wheel/variable/setup-air-expulsion)
- Seal quality — How well the plunger and chamber seal together. (https://brew.supply/aeropress-wheel/variable/setup-seal)
- Cap type — The cap used on the AeroPress. (https://brew.supply/aeropress-wheel/variable/setup-cap-type)
- Filter medium / grade — The filtration medium used in the cap. (https://brew.supply/aeropress-wheel/variable/setup-filter-material)
- Filter count — The number of filters in the stack. (https://brew.supply/aeropress-wheel/variable/setup-filter-count)
- Filter rinse — Whether and how the filter is rinsed before brewing. (https://brew.supply/aeropress-wheel/variable/setup-filter-rinse)
- Filter seating — How evenly and securely the filter sits in the cap. (https://brew.supply/aeropress-wheel/variable/setup-filter-seating)
- Press support / stand — A stabilizing tool used during pressing. (https://brew.supply/aeropress-wheel/variable/setup-support)
- Bed preparation — The deliberate arrangement of the grounds before water addition. (https://brew.supply/aeropress-wheel/variable/setup-bed-prep)

States, metrics, and risks:
- Early drip-through — Liquid that passes through before intended pressing. (https://brew.supply/aeropress-wheel/variable/setup-drip-through)
- Bypass leakage — Liquid escaping around the intended filter path. (https://brew.supply/aeropress-wheel/variable/setup-leakage)
- Filter adhesion — How well the filter sticks and sits in the cap. (https://brew.supply/aeropress-wheel/variable/setup-filter-adhesion)
- Filter loading — How heavily fines and oils load the filter stack during the brew. (https://brew.supply/aeropress-wheel/variable/setup-filter-loading)
- Filter resistance — The resistance created by the filter stack. (https://brew.supply/aeropress-wheel/variable/setup-filter-resistance)
- Clogging risk — The likelihood the filter or bed blocks flow. (https://brew.supply/aeropress-wheel/variable/setup-clogging-risk)
- Air retention — Air trapped in the brewer after setup. (https://brew.supply/aeropress-wheel/variable/setup-air-retention)
- Sediment level — How much solid material reaches the final beverage. (https://brew.supply/aeropress-wheel/variable/setup-sediment)
- Oil retention — How much coffee oil the filter setup retains. (https://brew.supply/aeropress-wheel/variable/setup-oil-retention)
- Cup clarity — How clean and separated the final cup feels. (https://brew.supply/aeropress-wheel/variable/setup-clarity)

### Time & Sequencing
Domain page: https://brew.supply/aeropress-wheel/domain/time-sequence

Time & Sequencing covers when each phase of the brew happens: blooming, pouring, stirring, flipping, settling, pressing, cooling, and serving.

Why it matters: Timing defines the structure of extraction. Two recipes can have the same total brew time and still behave very differently because the actions happen in a different order.

Controls:
- Timer start rule — The event that starts the timer. (https://brew.supply/aeropress-wheel/variable/time-start-rule)
- Grind-by time — The target time by which grinding should be complete. (https://brew.supply/aeropress-wheel/variable/time-grind-by)
- Bloom time — The time between initial wetting and the next major action. (https://brew.supply/aeropress-wheel/variable/time-bloom)
- Pour timing — When staged pours start and end. (https://brew.supply/aeropress-wheel/variable/time-pour-timing)
- Cap-on timing — When the filter cap is attached. (https://brew.supply/aeropress-wheel/variable/time-cap-on)
- Stir timing — When stirring happens in the brew. (https://brew.supply/aeropress-wheel/variable/time-stir-timing)
- Flip timing — When an inverted brewer is flipped. (https://brew.supply/aeropress-wheel/variable/time-flip)
- Settling time — The pause that allows grounds to settle before pressing. (https://brew.supply/aeropress-wheel/variable/time-settle)
- Press start time — When pressing begins. (https://brew.supply/aeropress-wheel/variable/time-press-start)
- Press duration — How long the pressing phase takes. (https://brew.supply/aeropress-wheel/variable/time-press-duration)
- Serve timing — When the beverage is served after brewing. (https://brew.supply/aeropress-wheel/variable/time-serve)
- Cooling / rest time — The time intentionally allowed for the beverage to cool before service. (https://brew.supply/aeropress-wheel/variable/time-cooling-rest)

States, metrics, and risks:
- Contact time — The total time water and coffee are in contact. (https://brew.supply/aeropress-wheel/variable/time-contact-time)
- Phase timing — How the total brew time is distributed across phases. (https://brew.supply/aeropress-wheel/variable/time-phase-timing)
- Bloom gas release — Gas release during early wetting. (https://brew.supply/aeropress-wheel/variable/time-bloom-gas-release)
- Settling state — How settled the grounds are before pressing. (https://brew.supply/aeropress-wheel/variable/time-settling-state)
- Separation endpoint — The point where extraction is stopped by separation. (https://brew.supply/aeropress-wheel/variable/time-separation-endpoint)
- Extraction progression — How extraction advances across the brew timeline. (https://brew.supply/aeropress-wheel/variable/time-extraction-progression)
- Timing consistency — How repeatably the timing sequence is executed. (https://brew.supply/aeropress-wheel/variable/time-consistency)

### Delivery & Mixing
Domain page: https://brew.supply/aeropress-wheel/domain/delivery-mixing

Delivery & Mixing covers how water and coffee are physically moved, wetted, stirred, swirled, shaken, or otherwise disturbed during brewing.

Why it matters: This is where vague recipe language often lives. The wheel should turn words like “stir gently” or “wet all grounds” into specific, repeatable actions.

Controls:
- Pour rate — The speed at which water is poured. (https://brew.supply/aeropress-wheel/variable/mix-pour-rate)
- Pour intensity — How forceful the pour is. (https://brew.supply/aeropress-wheel/variable/mix-pour-intensity)
- Pour pattern — The spatial path of the pour. (https://brew.supply/aeropress-wheel/variable/mix-pour-pattern)
- Pour stages — The number and structure of pours. (https://brew.supply/aeropress-wheel/variable/mix-pour-stages)
- Saturation method — How the brewer ensures all grounds are wetted. (https://brew.supply/aeropress-wheel/variable/mix-saturation-method)
- Exact stir count — The exact number of stir motions. (https://brew.supply/aeropress-wheel/variable/mix-stir-count)
- Stir direction / pattern — The directional path of the stir. (https://brew.supply/aeropress-wheel/variable/mix-stir-direction)
- Stir depth — How deep the stir tool goes into the slurry. (https://brew.supply/aeropress-wheel/variable/mix-stir-depth)
- Stir intensity — How forceful or fast the stir is. (https://brew.supply/aeropress-wheel/variable/mix-stir-intensity)
- Swirl count — The number of swirl motions. (https://brew.supply/aeropress-wheel/variable/mix-swirl-count)
- Swirl intensity — How forceful the swirl is. (https://brew.supply/aeropress-wheel/variable/mix-swirl-intensity)
- Shake — A stronger agitation move than a swirl. (https://brew.supply/aeropress-wheel/variable/mix-shake)
- Tap-down — Tapping the brewer to settle grounds or dislodge wall grounds. (https://brew.supply/aeropress-wheel/variable/mix-tap-down)
- Agitation tool — The tool used to stir or otherwise agitate the slurry. (https://brew.supply/aeropress-wheel/variable/mix-agitation-tool)
- Bed-release swirl — A swirl specifically meant to detach the bed before pressing. (https://brew.supply/aeropress-wheel/variable/mix-bed-release-swirl)

States, metrics, and risks:
- Saturation uniformity — How evenly the grounds are wetted. (https://brew.supply/aeropress-wheel/variable/mix-saturation)
- Slurry homogeneity — How evenly the water and grounds are mixed. (https://brew.supply/aeropress-wheel/variable/mix-homogeneity)
- Turbulence — Fluid motion caused by pouring and agitation. (https://brew.supply/aeropress-wheel/variable/mix-turbulence)
- Dry-pocket risk — The risk that some grounds remain insufficiently wetted. (https://brew.supply/aeropress-wheel/variable/mix-dry-pocket-risk)
- Fines migration — Movement of fines through the slurry toward the filter. (https://brew.supply/aeropress-wheel/variable/mix-fines-migration)
- Bed flatness — How even the coffee bed is before pressing. (https://brew.supply/aeropress-wheel/variable/mix-bed-flatness)
- Bed detachment — Whether grounds release from the chamber wall or top before pressing. (https://brew.supply/aeropress-wheel/variable/mix-bed-release)
- Over-agitation risk — The risk that too much movement harms the cup. (https://brew.supply/aeropress-wheel/variable/mix-over-agitation-risk)
- Repeatable slurry state — How consistently the same slurry condition is reproduced before pressing. (https://brew.supply/aeropress-wheel/variable/mix-repeatable-slurry-state)

### Flow, Pressure & Separation
Domain page: https://brew.supply/aeropress-wheel/domain/flow-separation

Flow, Pressure & Separation covers how liquid leaves the AeroPress and how extraction is terminated during the press phase.

Why it matters: AeroPress is not only immersion. Pressing changes yield, pressure, bed compression, last-liquid extraction, and endpoint repeatability.

Controls:
- Press force — The physical force applied to the plunger. (https://brew.supply/aeropress-wheel/variable/flow-press-force)
- Plunger speed — How quickly the plunger moves downward. (https://brew.supply/aeropress-wheel/variable/flow-plunger-speed)
- Output flow rate target — The desired liquid output speed during pressing. (https://brew.supply/aeropress-wheel/variable/flow-output-target)
- Press duration — How long the active press phase takes. (https://brew.supply/aeropress-wheel/variable/flow-press-duration)
- Pressure ramp — How pressure builds during the press. (https://brew.supply/aeropress-wheel/variable/flow-pressure-ramp)
- Stop depth — The physical plunger position where pressing stops. (https://brew.supply/aeropress-wheel/variable/flow-stop-depth)
- Target output mass stop — Stopping the press at a specific collected beverage mass. (https://brew.supply/aeropress-wheel/variable/flow-stop-point)
- Hiss decision — Whether to stop before hiss, at hiss, or after hiss. (https://brew.supply/aeropress-wheel/variable/flow-hiss-decision)
- Final squeeze — Pressing through the last liquid at the end of the brew. (https://brew.supply/aeropress-wheel/variable/flow-final-squeeze)
- Brewer tilt control — Keeping the brewer aligned during the press. (https://brew.supply/aeropress-wheel/variable/flow-brewer-tilt)
- Flow cut-off — Deliberately stopping liquid flow. (https://brew.supply/aeropress-wheel/variable/flow-cutoff)

States, metrics, and risks:
- Flow rate — The rate at which liquid exits the brewer. (https://brew.supply/aeropress-wheel/variable/flow-rate)
- Pressure profile — How pressure changes over the course of the press. (https://brew.supply/aeropress-wheel/variable/flow-pressure-profile)
- Bed compression — Compression of the coffee bed during pressing. (https://brew.supply/aeropress-wheel/variable/flow-bed-compression)
- Permeability change — How the bed’s flow openness changes during pressing. (https://brew.supply/aeropress-wheel/variable/flow-permeability-change)
- Residual slurry — Liquid and slurry left behind after pressing stops. (https://brew.supply/aeropress-wheel/variable/flow-residual-slurry)
- Last-liquid extraction — The extraction contribution of the final liquid pushed through the bed. (https://brew.supply/aeropress-wheel/variable/flow-last-liquid-extraction)
- Air-through-bed exposure — Air being pushed through the coffee bed near the end of the press. (https://brew.supply/aeropress-wheel/variable/flow-air-through-bed)
- Clogging — Flow restriction caused by fines, filter loading, or bed compression. (https://brew.supply/aeropress-wheel/variable/flow-clogging)
- Astringency risk — The risk of a drying, harsh tactile finish. (https://brew.supply/aeropress-wheel/variable/flow-astringency-risk)
- Separation consistency — How repeatably the brewer separates liquid from grounds. (https://brew.supply/aeropress-wheel/variable/flow-separation-consistency)

### Finish & Service
Domain page: https://brew.supply/aeropress-wheel/domain/finish-service

Finish & Service covers everything after extraction: bypass, dilution, mixing, cooling, decanting, cup choice, and service timing.

Why it matters: AeroPress recipes often brew as concentrates and only become the final beverage after finish-stage decisions. This domain controls the served experience, not just the extraction.

Controls:
- Server swirl — Swirling the receiving vessel after brewing. (https://brew.supply/aeropress-wheel/variable/finish-server-swirl)
- Server stir — Stirring the receiving vessel after brewing. (https://brew.supply/aeropress-wheel/variable/finish-server-stir)
- Decanting — Pouring the beverage into another vessel. (https://brew.supply/aeropress-wheel/variable/finish-decanting)
- Bypass water mass — The amount of water added after extraction. (https://brew.supply/aeropress-wheel/variable/finish-bypass-mass)
- Bypass timing — When bypass water is added. (https://brew.supply/aeropress-wheel/variable/finish-bypass-timing)
- Bypass temperature — The temperature of the dilution water. (https://brew.supply/aeropress-wheel/variable/finish-bypass-temp)
- Dilution method — How bypass water is introduced and mixed. (https://brew.supply/aeropress-wheel/variable/finish-dilution-method)
- Final beverage mass — The intended final drink mass after dilution. (https://brew.supply/aeropress-wheel/variable/finish-final-mass)
- Final ratio — Coffee dose relative to final beverage mass. (https://brew.supply/aeropress-wheel/variable/finish-final-ratio)
- Aeration — Introducing air or surface exposure deliberately. (https://brew.supply/aeropress-wheel/variable/finish-aeration)
- Cooling method — The active method used to lower beverage temperature. (https://brew.supply/aeropress-wheel/variable/finish-cooling-method)
- Blowing / cooling protocol — A specific named cooling routine used before service. (https://brew.supply/aeropress-wheel/variable/finish-cooling-protocol)
- Service vessel — The cup or serving vessel used for presentation. (https://brew.supply/aeropress-wheel/variable/finish-service-vessel)
- Cup shape — The bowl and rim geometry of the serving cup. (https://brew.supply/aeropress-wheel/variable/finish-cup-shape)
- Serve order — The order in which cups are served. (https://brew.supply/aeropress-wheel/variable/finish-serve-order)
- Serve temperature target — The desired temperature at the point of drinking or judging. (https://brew.supply/aeropress-wheel/variable/finish-serve-temp-target)

States, metrics, and risks:
- Homogenization — How evenly the final beverage is mixed. (https://brew.supply/aeropress-wheel/variable/finish-homogenization)
- Stratification — Layering of temperature or concentration in the beverage. (https://brew.supply/aeropress-wheel/variable/finish-stratification)
- Final beverage TDS — The TDS of the served beverage after dilution. (https://brew.supply/aeropress-wheel/variable/finish-final-tds)
- Final beverage strength — The perceived and measured strength after dilution. (https://brew.supply/aeropress-wheel/variable/finish-final-strength)
- Final beverage temperature — The temperature of the served coffee. (https://brew.supply/aeropress-wheel/variable/finish-final-temp)
- Aroma release — How aroma is released from the final beverage. (https://brew.supply/aeropress-wheel/variable/finish-aroma-release)
- Cooling rate — How quickly the beverage cools during finish and service. (https://brew.supply/aeropress-wheel/variable/finish-cooling-rate)
- Mouthfeel perception — The tactile impression of the final beverage. (https://brew.supply/aeropress-wheel/variable/finish-mouthfeel)
- Descriptor accuracy — How closely the served beverage matches the intended sensory description. (https://brew.supply/aeropress-wheel/variable/finish-descriptor-accuracy)
- Served consistency — How similar repeated servings or multiple cups are. (https://brew.supply/aeropress-wheel/variable/finish-consistency)

## Variables
### Acidity
Variable page: https://brew.supply/aeropress-wheel/variable/outcome-acidity
Domain: Cup Outcome
Type: cup outcome
Visibility: wheel face

Acidity here means the sensory shape of brightness, fruitiness, or sparkle rather than the water’s pH alone.

Why it matters: Acidity is strongly modulated by coffee material, water alkalinity, thermal profile, and serving temperature.

### Acidity modulation
Variable page: https://brew.supply/aeropress-wheel/variable/water-acidity-modulation
Domain: Water Chemistry
Type: direct observation
Visibility: wheel face

Acidity modulation is the practical taste effect of the water making acidity feel sharper, softer, brighter, or more muted.

Why it matters: This is one of the fastest ways water changes a competition coffee’s presentation without changing the recipe mechanics.

### Actual pre-dilution yield
Variable page: https://brew.supply/aeropress-wheel/variable/mass-pre-dilution-yield
Domain: Recipe & Mass Balance
Type: measured metric
Visibility: wheel face

This is the beverage yield of the brewed concentrate before any finish-and-service water is added.

Why it matters: It sets concentrate strength and determines how much bypass is still needed.

### Aeration
Variable page: https://brew.supply/aeropress-wheel/variable/finish-aeration
Domain: Finish & Service
Type: input
Visibility: detail panel

Aeration includes motions or service choices that increase oxygen exposure or aroma release.

Why it matters: Aeration can brighten the perceived cup, change aroma release, and affect cooling speed.

### Aftertaste
Variable page: https://brew.supply/aeropress-wheel/variable/outcome-aftertaste
Domain: Cup Outcome
Type: cup outcome
Visibility: wheel face

Aftertaste is the persistence and quality of the coffee’s finish once the sip has passed.

Why it matters: It often reveals separation endpoint, astringency, clarity, and finish-stage decisions clearly.

### Agitation tool
Variable page: https://brew.supply/aeropress-wheel/variable/mix-agitation-tool
Domain: Delivery & Mixing
Type: input
Visibility: wheel face

Agitation tool specifies the spoon, paddle, chopstick, or other instrument used to move the slurry.

Why it matters: Tool shape changes depth, turbulence, and repeatability even when count and direction stay the same.

Example recipe language:
- Stir with a paddle.
- Use a chopstick for bed prep and stirring.

### Air expulsion
Variable page: https://brew.supply/aeropress-wheel/variable/setup-air-expulsion
Domain: Brewer & Filter Setup
Type: input
Visibility: detail panel

Air expulsion is the deliberate removal of trapped air before flipping or pressing to reduce variability.

Why it matters: It changes pressure onset and makes some inverted workflows more repeatable.

Example recipe language:
- Gently push to expel air.

### Air gap
Variable page: https://brew.supply/aeropress-wheel/variable/setup-air-gap
Domain: Brewer & Filter Setup
Type: input
Visibility: wheel face

Air gap is the intentional or unintentional volume of air left in the AeroPress before pressing.

Why it matters: Air changes pressure behavior, flip handling, and the consistency of separation.

### Air retention
Variable page: https://brew.supply/aeropress-wheel/variable/setup-air-retention
Domain: Brewer & Filter Setup
Type: process state
Visibility: detail panel

Air retention describes how much air remains in the brewer once the setup is complete and pressing begins.

Why it matters: Retained air changes feel, hiss timing, and liquid displacement.

### Air-through-bed exposure
Variable page: https://brew.supply/aeropress-wheel/variable/flow-air-through-bed
Domain: Flow, Pressure & Separation
Type: direct observation
Visibility: detail panel

Air-through-bed exposure is the late-stage condition usually associated with the AeroPress hiss.

Why it matters: Some brewers avoid it to limit harshness risk, while others tolerate or use it deliberately.

### Alkalinity
Variable page: https://brew.supply/aeropress-wheel/variable/water-alkalinity
Domain: Water Chemistry
Type: input
Visibility: wheel face

Alkalinity describes how strongly the water resists pH change and therefore softens or mutes perceived acidity.

Why it matters: High alkalinity can flatten acidity and reduce clarity, while lower alkalinity can preserve brightness.

### Ambient temperature
Variable page: https://brew.supply/aeropress-wheel/variable/thermal-ambient-temp
Domain: Thermal Profile
Type: input
Visibility: advanced detail

Ambient temperature is the room or competition environment temperature surrounding the whole brew workflow.

Why it matters: It affects heat loss, especially in long steeps, travel brewing, and stage service conditions.

### Aroma
Variable page: https://brew.supply/aeropress-wheel/variable/outcome-aroma
Domain: Cup Outcome
Type: cup outcome
Visibility: wheel face

Aroma is the volatile sensory impression of the final beverage and one of the first cup outcomes the drinker experiences.

Why it matters: Aroma is shaped by coffee material, thermal handling, dilution, and service choices across the whole wheel.

### Aroma condition
Variable page: https://brew.supply/aeropress-wheel/variable/coffee-aroma-potential
Domain: Coffee Material
Type: direct observation
Visibility: wheel face

Aroma condition is the practical aromatic state of the coffee material after roast age, storage, and handling have already shaped what is available.

Why it matters: Aromatic condition gives the brewer a more usable read on whether the coffee is presenting as vivid, faded, muted, or especially expressive before the brew begins.

How to observe:
- Compare dry aroma, wet aroma, and brewed aroma at a controlled temperature.

### Aroma release
Variable page: https://brew.supply/aeropress-wheel/variable/finish-aroma-release
Domain: Finish & Service
Type: direct observation
Visibility: wheel face

Aroma release describes the practical sensory presentation of the coffee after dilution, vessel choice, and cooling.

Why it matters: Finish-stage choices can either preserve or flatten the aromatic presentation of the cup.

### Astringency risk
Variable page: https://brew.supply/aeropress-wheel/variable/flow-astringency-risk
Domain: Flow, Pressure & Separation
Type: risk flag
Visibility: wheel face

Astringency risk is the likelihood that the press behavior drives an unpleasant drying sensation in the cup.

Why it matters: Late-stage pressure, fines, and overextended separation can all push the cup in this direction.

### Balance
Variable page: https://brew.supply/aeropress-wheel/variable/outcome-balance
Domain: Cup Outcome
Type: cup outcome
Visibility: detail panel

Balance is the integration of aroma, flavor, acidity, sweetness, bitterness, strength, and mouthfeel into a coherent whole.

Why it matters: Many recipe decisions are tradeoffs, and balance is where those tradeoffs become obvious.

### Bean fragility
Variable page: https://brew.supply/aeropress-wheel/variable/coffee-bean-fragility
Domain: Coffee Material
Type: process state
Visibility: advanced detail

Fragility describes how prone the coffee is to cracking into fines or uneven fragments under grinder stress.

Why it matters: Fragility influences fines production, PSD width, and sometimes static behavior.

### Bean temperature before grinding
Variable page: https://brew.supply/aeropress-wheel/variable/coffee-bean-temperature
Domain: Coffee Material
Type: input
Visibility: advanced detail

Bean temperature is an advanced context variable that becomes especially relevant with frozen coffee or controlled thawing workflows.

Why it matters: Bean temperature can change brittleness, static, and particle distribution before the brew even starts.

### Bed compression
Variable page: https://brew.supply/aeropress-wheel/variable/flow-bed-compression
Domain: Flow, Pressure & Separation
Type: process state
Visibility: wheel face

Bed compression is the physical packing of the slurry bed as pressure and flow reduce the water content of the puck.

Why it matters: Compression changes permeability, flow resistance, and the quality of the last liquid.

### Bed detachment
Variable page: https://brew.supply/aeropress-wheel/variable/mix-bed-release
Domain: Delivery & Mixing
Type: process state
Visibility: detail panel

Bed detachment describes whether the coffee bed fully releases into a stable brewing mass after motion such as swirling or flipping.

Why it matters: This is especially relevant in inverted AeroPress workflows where the bed can cling to the upper chamber.

### Bed flatness
Variable page: https://brew.supply/aeropress-wheel/variable/mix-bed-flatness
Domain: Delivery & Mixing
Type: process state
Visibility: wheel face

Bed flatness describes the geometry of the settled bed just before separation.

Why it matters: Uneven beds can create uneven flow paths or localized pressure behavior.

### Bed permeability
Variable page: https://brew.supply/aeropress-wheel/variable/grind-bed-permeability
Domain: Grind & Particles
Type: process state
Visibility: wheel face

Permeability is the coffee bed’s openness to liquid flow once the grounds are wetted and compressed into a brewing bed.

Why it matters: Permeability strongly affects press resistance, clogging, and the viability of slow-flow recipes.

### Bed preparation
Variable page: https://brew.supply/aeropress-wheel/variable/setup-bed-prep
Domain: Brewer & Filter Setup
Type: input
Visibility: detail panel

Bed preparation includes leveling, central depressions, or other intentional changes to the dry coffee bed before pouring.

Why it matters: Bed shape can affect wetting paths and early extraction distribution.

Example recipe language:
- Create a depression in the center of the grounds.

### Bed-release swirl
Variable page: https://brew.supply/aeropress-wheel/variable/mix-bed-release-swirl
Domain: Delivery & Mixing
Type: input
Visibility: advanced detail

Bed-release swirl is an explicit swirl intended to pull the coffee bed off the chamber wall or top before flipping or settling.

Why it matters: It is a specific AeroPress motion that can change how evenly the bed reforms before pressing.

Example recipe language:
- 4–5 aggressive swirls to detach the coffee bed.

### Beverage TDS
Variable page: https://brew.supply/aeropress-wheel/variable/outcome-beverage-tds
Domain: Cup Outcome
Type: measured metric
Visibility: wheel face

Beverage TDS is the final refractometer reading of the coffee as served after all dilution and finishing actions.

Why it matters: It is the cleanest analytical shorthand for served strength, but it must stay distinct from water TDS and concentrate TDS.

### Beverage Yield
Variable page: https://brew.supply/aeropress-wheel/variable/outcome-beverage-yield
Domain: Cup Outcome
Type: measured metric
Visibility: wheel face

Beverage Yield is the actual liquid mass of the finished coffee in the cup or server.

Why it matters: It connects the recipe’s mass-balance choices to what was physically delivered as beverage.

### Bicarbonate
Variable page: https://brew.supply/aeropress-wheel/variable/water-bicarbonate
Domain: Water Chemistry
Type: input
Visibility: advanced detail

Bicarbonate is the working ion that usually drives alkalinity and therefore acidity buffering in coffee brewing water.

Why it matters: Adjusting bicarbonate changes how vivid or muted acidity feels in the cup.

### Bloom gas release
Variable page: https://brew.supply/aeropress-wheel/variable/time-bloom-gas-release
Domain: Time & Sequencing
Type: process state
Visibility: detail panel

Bloom gas release is the CO2 escape behavior during the first phase of brewing.

Why it matters: It affects how quickly the grounds saturate and how the slurry behaves after the bloom.

### Bloom time
Variable page: https://brew.supply/aeropress-wheel/variable/time-bloom
Domain: Time & Sequencing
Type: input
Visibility: wheel face

Bloom time is the pause window that allows gas release and early saturation before further brewing actions.

Why it matters: It changes early wetting, bloom behavior, and extraction progression.

### Bloom water
Variable page: https://brew.supply/aeropress-wheel/variable/mass-bloom-water
Domain: Recipe & Mass Balance
Type: input
Visibility: detail panel

Bloom water is the first staged water that starts saturation and degassing before the main extraction load is added.

Why it matters: Bloom size can change wetting completeness, heat retention, and early extraction progression.

### Blowing / cooling protocol
Variable page: https://brew.supply/aeropress-wheel/variable/finish-cooling-protocol
Domain: Finish & Service
Type: input
Visibility: advanced detail

Cooling protocol turns ad hoc cooling into a repeatable sequence with timing and motion.

Why it matters: It makes serve temperature control more reproducible.

### Boulder share
Variable page: https://brew.supply/aeropress-wheel/variable/grind-boulder-share
Domain: Grind & Particles
Type: process state
Visibility: detail panel

Boulder share is the portion of the grind that extracts more slowly than the bulk of the coffee.

Why it matters: Too many boulders can reduce total extraction or make the coffee feel simultaneously thin and harsh.

### Brew loss
Variable page: https://brew.supply/aeropress-wheel/variable/mass-brew-loss
Domain: Recipe & Mass Balance
Type: calculated metric
Visibility: detail panel

Brew loss captures retained liquid plus handling loss before the finish-and-service phase begins.

Why it matters: It is useful when recipes look similar on paper but deliver different beverage masses.

### Brew water mass
Variable page: https://brew.supply/aeropress-wheel/variable/mass-brew-water
Domain: Recipe & Mass Balance
Type: input
Visibility: wheel face

Brew water mass is the in-brewer water load before any post-brew bypass or dilution.

Why it matters: It defines the extraction environment and the in-brewer ratio.

### Brew water temperature
Variable page: https://brew.supply/aeropress-wheel/variable/thermal-brew-temp
Domain: Thermal Profile
Type: input
Visibility: wheel face

Brew water temperature is the thermal value that matters for extraction, whether or not it exactly matches the kettle setpoint.

Why it matters: It strongly affects extraction kinetics and the shape of the cup.

### Brewer preheat
Variable page: https://brew.supply/aeropress-wheel/variable/thermal-brewer-preheat
Domain: Thermal Profile
Type: input
Visibility: wheel face

Brewer preheat is the deliberate warming of the chamber or accessories before the brew begins.

Why it matters: Preheat can reduce early heat loss and stabilize slurry temperature.

### Brewer tilt control
Variable page: https://brew.supply/aeropress-wheel/variable/flow-brewer-tilt
Domain: Flow, Pressure & Separation
Type: input
Visibility: advanced detail

Tilt control is the consistency of brewer alignment during the press phase.

Why it matters: Tilt can change flow paths and stability, especially when using support tools or long slow presses.

### Buffer capacity
Variable page: https://brew.supply/aeropress-wheel/variable/water-buffer-capacity
Domain: Water Chemistry
Type: process state
Visibility: wheel face

Buffer capacity describes the working strength of the water’s acid-buffering behavior during extraction and tasting.

Why it matters: Strong buffering can soften or mute acidity and change how balance presents in the final cup.

### Burr alignment
Variable page: https://brew.supply/aeropress-wheel/variable/grind-burr-alignment
Domain: Grind & Particles
Type: input
Visibility: advanced detail

Burr alignment describes the mechanical alignment condition of the burrs relative to each other.

Why it matters: Misalignment can widen the particle distribution and make click settings less comparable across setups.

### Burr set
Variable page: https://brew.supply/aeropress-wheel/variable/grind-burr-set
Domain: Grind & Particles
Type: input
Visibility: wheel face

Burr set covers the actual burr geometry or aftermarket burr system used in the grinder.

Why it matters: Burrs shape PSD, fines tendency, and flavor presentation, so they belong in the recipe record.

Example recipe language:
- Tigershark burrs
- Comandante standard burrs
- Red Clix adjustment system

### Bypass leakage
Variable page: https://brew.supply/aeropress-wheel/variable/setup-leakage
Domain: Brewer & Filter Setup
Type: direct observation
Visibility: wheel face

Bypass leakage is liquid that avoids the planned bed-and-filter path because of poor seating, seal, or hardware fit.

Why it matters: Leakage makes clarity and brew yield inconsistent.

### Bypass temperature
Variable page: https://brew.supply/aeropress-wheel/variable/finish-bypass-temp
Domain: Finish & Service
Type: input
Visibility: wheel face

Bypass temperature is the thermal state of the water used for post-brew dilution.

Why it matters: It can cool or preserve heat while changing the final beverage strength.

Example recipe language:
- Bypass water at 50°C.

### Bypass timing
Variable page: https://brew.supply/aeropress-wheel/variable/finish-bypass-timing
Domain: Finish & Service
Type: input
Visibility: detail panel

Bypass timing defines whether dilution water is added before brewing into the carafe, immediately after pressing, or later during service.

Why it matters: Timing changes mixing, temperature, and sometimes aroma behavior.

Example recipe language:
- Pour 70 g bypass water into the carafe before brewing.

### Bypass water mass
Variable page: https://brew.supply/aeropress-wheel/variable/finish-bypass-mass
Domain: Finish & Service
Type: input
Visibility: wheel face

Bypass water mass is the post-extraction dilution water used to build the final beverage from a concentrate.

Why it matters: Bypass changes final beverage concentration without changing extraction itself.

Example recipe language:
- Dilute the concentrate to 152 g.
- Add 12 ml room-temp water.

### Calcium
Variable page: https://brew.supply/aeropress-wheel/variable/water-calcium
Domain: Water Chemistry
Type: input
Visibility: advanced detail

Calcium is one component of water hardness and is sometimes tuned directly in custom water recipes.

Why it matters: Calcium contributes to extraction structure and can shape the feel of the water differently from magnesium.

### Cap type
Variable page: https://brew.supply/aeropress-wheel/variable/setup-cap-type
Domain: Brewer & Filter Setup
Type: input
Visibility: wheel face

Cap type identifies whether the brew uses the standard cap, flow-control cap, or another valve-based design.

Why it matters: Cap type changes drip-through, pressure behavior, and sometimes filtration mechanics.

Example recipe language:
- Flow Control Filter Cap
- Classic cap

### Cap-on timing
Variable page: https://brew.supply/aeropress-wheel/variable/time-cap-on
Domain: Time & Sequencing
Type: input
Visibility: detail panel

Cap-on timing specifies the moment the cap is attached in an inverted workflow or another staged sequence.

Why it matters: It affects heat, aroma retention, trapped air, and prep flow.

### Chaff load
Variable page: https://brew.supply/aeropress-wheel/variable/coffee-chaff-load
Domain: Coffee Material
Type: direct observation
Visibility: wheel face

Chaff load describes the amount of light papery material that remains with the coffee before or after grinding.

Why it matters: Chaff can influence texture, dryness, and flow behavior, especially in competition workflows that aim for clarity.

### Chaff removal
Variable page: https://brew.supply/aeropress-wheel/variable/grind-chaff-removal
Domain: Grind & Particles
Type: input
Visibility: wheel face

Chaff removal is a preparation step that removes papery material before or after grinding.

Why it matters: Chaff can contribute dryness, papery notes, or handling inconsistency, especially in competition prep.

Example recipe language:
- Blow chaff out before brewing.

### Chamber fill level
Variable page: https://brew.supply/aeropress-wheel/variable/setup-chamber-fill-level
Domain: Brewer & Filter Setup
Type: input
Visibility: detail panel

Chamber fill level sets headroom, air space, and the physical handling constraints of the brew.

Why it matters: It affects air volume, thermal behavior, and how easy it is to stir or flip safely.

### Chlorine / chloramine removal
Variable page: https://brew.supply/aeropress-wheel/variable/water-chlorine-removal
Domain: Water Chemistry
Type: input
Visibility: detail panel

This setup variable covers whether the water was filtered or treated to remove chlorine and chloramine before brewing.

Why it matters: Water off-flavors contaminate every brew, so water cleanliness is foundational.

### Clogging
Variable page: https://brew.supply/aeropress-wheel/variable/flow-clogging
Domain: Flow, Pressure & Separation
Type: direct observation
Visibility: wheel face

Clogging is the practical restriction of flow that makes the press slow, uneven, or unexpectedly forceful.

Why it matters: Clogging distorts timing, pressure, and the reproducibility of the recipe.

### Clogging risk
Variable page: https://brew.supply/aeropress-wheel/variable/setup-clogging-risk
Domain: Brewer & Filter Setup
Type: risk flag
Visibility: detail panel

Clogging risk is the chance that the filter path becomes restrictive enough to distort timing and pressure.

Why it matters: High clogging risk creates inconsistent press behavior and can raise harshness risk.

### Coffee dose
Variable page: https://brew.supply/aeropress-wheel/variable/mass-coffee-dose
Domain: Recipe & Mass Balance
Type: input
Visibility: wheel face

Coffee dose is the intended extraction dose and the starting mass anchor for the brew.

Why it matters: Dose changes concentration, bed depth, ratio, and the whole extraction geometry.

### Concentrate strength
Variable page: https://brew.supply/aeropress-wheel/variable/mass-concentrate-strength
Domain: Recipe & Mass Balance
Type: direct observation
Visibility: detail panel

Concentrate strength is the practical taste and measurement intensity of the brewed coffee before dilution.

Why it matters: It determines whether the finish-and-service phase is building from a light or dense concentrate.

### Concentrate TDS
Variable page: https://brew.supply/aeropress-wheel/variable/mass-concentrate-tds
Domain: Recipe & Mass Balance
Type: measured metric
Visibility: wheel face

Concentrate TDS is the refractometer reading of the brew before bypass or dilution changes the final beverage strength.

Why it matters: It must not be confused with final beverage TDS or water TDS.

### Contact time
Variable page: https://brew.supply/aeropress-wheel/variable/time-contact-time
Domain: Time & Sequencing
Type: process state
Visibility: wheel face

Contact time is the full water-coffee contact window across bloom, steep, and separation.

Why it matters: It is one of the broadest extraction variables but still needs phase detail to be fully useful.

### Cooling / rest time
Variable page: https://brew.supply/aeropress-wheel/variable/time-cooling-rest
Domain: Time & Sequencing
Type: input
Visibility: detail panel

Cooling or rest time is the delay between finishing and serving that deliberately aims for a tasting temperature window.

Why it matters: Many cups present better after controlled cooling rather than immediate service.

### Cooling curve
Variable page: https://brew.supply/aeropress-wheel/variable/thermal-cooling-curve
Domain: Thermal Profile
Type: process state
Visibility: detail panel

Cooling curve describes the temperature path of the beverage after extraction, including active cooling actions.

Why it matters: Cooling rate shapes when the cup hits its intended presentation window.

### Cooling method
Variable page: https://brew.supply/aeropress-wheel/variable/finish-cooling-method
Domain: Finish & Service
Type: input
Visibility: wheel face

Cooling method includes swirling, decanting, blowing, resting, or chilled bypass as deliberate ways to hit a target serving temperature.

Why it matters: Cooling strategy changes the tasting window and how aroma and sweetness present at service.

Example recipe language:
- Swirl carafe with open lid and gently blow for 0:30.

### Cooling rate
Variable page: https://brew.supply/aeropress-wheel/variable/finish-cooling-rate
Domain: Finish & Service
Type: process state
Visibility: detail panel

Cooling rate is the speed at which the beverage moves toward the target serve window after brewing.

Why it matters: It determines whether judges or drinkers encounter the cup in the intended condition.

### Cup clarity
Variable page: https://brew.supply/aeropress-wheel/variable/setup-clarity
Domain: Brewer & Filter Setup
Type: direct observation
Visibility: detail panel

Cup clarity is the practical result of the setup choices affecting sediment, oils, and bypass behavior.

Why it matters: Clarity is a major outcome target in many AeroPress recipes.

### Cup shape
Variable page: https://brew.supply/aeropress-wheel/variable/finish-cup-shape
Domain: Finish & Service
Type: input
Visibility: detail panel

Cup shape is the geometry of the final vessel, including opening width and rim shape.

Why it matters: Geometry changes aroma release and how the beverage reaches the palate.

### Decanting
Variable page: https://brew.supply/aeropress-wheel/variable/finish-decanting
Domain: Finish & Service
Type: input
Visibility: detail panel

Decanting changes vessel geometry and can cool, aerate, or homogenize the beverage as part of service.

Why it matters: It affects aroma concentration, sediment separation, and cooling rate.

### Defect risk
Variable page: https://brew.supply/aeropress-wheel/variable/coffee-defect-risk
Domain: Coffee Material
Type: risk flag
Visibility: detail panel

Defect risk summarizes the chance that the raw coffee material contains off-notes or structural problems that brewing cannot solve.

Why it matters: A recipe can only control brewing variables; it cannot fully repair defective material.

How to observe:
- Cup the coffee and watch for phenolic, moldy, flat, baggy, or harsh notes.

### Degassing
Variable page: https://brew.supply/aeropress-wheel/variable/coffee-degassing
Domain: Coffee Material
Type: process state
Visibility: wheel face

Degassing is the release of trapped gas from roasted coffee during resting and brewing, especially visible during bloom.

Why it matters: Gas release affects wetting, crust behavior, bubbling, aroma lift, and initial resistance to saturation.

How to observe:
- Watch bloom intensity and bubbling.
- Note whether the slurry resists even wetting.

### Descriptor accuracy
Variable page: https://brew.supply/aeropress-wheel/variable/finish-descriptor-accuracy
Domain: Finish & Service
Type: judging metric
Visibility: detail panel

Descriptor accuracy describes whether the served coffee actually presents the notes or structure the brewer is trying to communicate.

Why it matters: This matters especially in judged service where the cup must deliver on the description, not just on technical quality.

### Descriptor accuracy
Variable page: https://brew.supply/aeropress-wheel/variable/outcome-descriptor-accuracy
Domain: Cup Outcome
Type: judging metric
Visibility: detail panel

Descriptor accuracy captures whether the served beverage actually presents the notes, structure, and experience the brewer described in judged service.

Why it matters: Competition-facing recipes often succeed or fail on whether the cup delivers what the brewer promised, not only on beverage quality in isolation.

### Dilution method
Variable page: https://brew.supply/aeropress-wheel/variable/finish-dilution-method
Domain: Finish & Service
Type: input
Visibility: wheel face

Dilution method describes whether bypass is direct, staged, preloaded, or otherwise structured.

Why it matters: Method changes mixing, thermal behavior, and the feel of the final beverage construction.

### Dose into brewer
Variable page: https://brew.supply/aeropress-wheel/variable/mass-dose-into-brewer
Domain: Recipe & Mass Balance
Type: input
Visibility: detail panel

Dose into brewer is the real extraction dose after grinder and preparation losses are accounted for.

Why it matters: This is the dose the extraction actually sees, so it belongs in serious mass-balance tracking.

### Dose into grinder
Variable page: https://brew.supply/aeropress-wheel/variable/mass-dose-into-grinder
Domain: Recipe & Mass Balance
Type: input
Visibility: detail panel

Dose into grinder is the bean mass before grinder retention, chaff removal, sifting, or transfer loss changes the brew dose.

Why it matters: It can differ from the actual extraction dose and is useful when dose precision is part of the experiment.

### Dry-pocket risk
Variable page: https://brew.supply/aeropress-wheel/variable/mix-dry-pocket-risk
Domain: Delivery & Mixing
Type: risk flag
Visibility: detail panel

Dry-pocket risk is the chance that parts of the bed stay under-saturated after the intended wetting phase.

Why it matters: Dry pockets cause uneven extraction and make otherwise precise recipes behave unpredictably.

### Early drip-through
Variable page: https://brew.supply/aeropress-wheel/variable/setup-drip-through
Domain: Brewer & Filter Setup
Type: direct observation
Visibility: wheel face

Early drip-through is the liquid that escapes the brewer before the intended press phase begins.

Why it matters: It changes contact time, concentration, and extraction uniformity, especially in upright recipes.

### Exact stir count
Variable page: https://brew.supply/aeropress-wheel/variable/mix-stir-count
Domain: Delivery & Mixing
Type: input
Visibility: wheel face

Exact stir count turns vague agitation language into a repeatable control lever, especially when paired with timing and direction.

Why it matters: Small changes in stir count can change homogeneity, extraction progression, fines migration, and bed state.

Example recipe language:
- Stir 5 times.

### Extraction efficiency
Variable page: https://brew.supply/aeropress-wheel/variable/water-extraction-efficiency
Domain: Water Chemistry
Type: process state
Visibility: detail panel

Extraction efficiency is the practical extraction response of a given water under a specific brewing recipe.

Why it matters: Water chemistry changes how much grind, heat, and agitation are needed to reach a target result.

### Extraction progression
Variable page: https://brew.supply/aeropress-wheel/variable/time-extraction-progression
Domain: Time & Sequencing
Type: process state
Visibility: advanced detail

Extraction progression is the time-structured path of the brew rather than a single final extraction number.

Why it matters: It helps explain why late agitation or delayed pressing tastes different from early intervention.

### Extraction rate
Variable page: https://brew.supply/aeropress-wheel/variable/thermal-extraction-rate
Domain: Thermal Profile
Type: process state
Visibility: wheel face

Extraction rate is the practical speed of solute extraction as shaped by the brew temperature and cooling profile.

Why it matters: Higher temperature usually increases extraction rate, but the whole thermal path matters.

### Extraction Yield
Variable page: https://brew.supply/aeropress-wheel/variable/mass-extraction-yield
Domain: Recipe & Mass Balance
Type: calculated metric
Visibility: wheel face

Extraction Yield expresses how much soluble material moved from coffee into the beverage, independent of concentration alone.

Why it matters: It helps separate extraction from strength and is central to technical recipe analysis.

### Extraction Yield
Variable page: https://brew.supply/aeropress-wheel/variable/outcome-extraction-yield
Domain: Cup Outcome
Type: calculated metric
Visibility: wheel face

Extraction Yield expresses how much soluble material moved from the coffee into the beverage relative to the dose.

Why it matters: It helps separate concentration from extraction and is one of the core analytical outcome dimensions in brewing science.

### Filter adhesion
Variable page: https://brew.supply/aeropress-wheel/variable/setup-filter-adhesion
Domain: Brewer & Filter Setup
Type: process state
Visibility: detail panel

Filter adhesion is the physical contact quality between the filter and the cap surface.

Why it matters: Better adhesion reduces wrinkles and edge bypass.

### Filter count
Variable page: https://brew.supply/aeropress-wheel/variable/setup-filter-count
Domain: Brewer & Filter Setup
Type: input
Visibility: detail panel

Filter count is the explicit number of papers or screens used together in the cap.

Why it matters: More filters often increase resistance and clarity while reducing oils or body.

Example recipe language:
- 2x paper filters

### Filter loading
Variable page: https://brew.supply/aeropress-wheel/variable/setup-filter-loading
Domain: Brewer & Filter Setup
Type: process state
Visibility: wheel face

Filter loading describes how the brew progressively deposits fines and oils into the filter stack, changing how it behaves under pressure.

Why it matters: Loading changes flow resistance, clarity, and whether a filter stack stays stable across the press.

### Filter medium / grade
Variable page: https://brew.supply/aeropress-wheel/variable/setup-filter-material
Domain: Brewer & Filter Setup
Type: input
Visibility: wheel face

Filter material can be paper, metal, cloth, or a composite stack depending on the intended cup profile.

Why it matters: Filter material changes oils, sediment, flow resistance, and final clarity.

### Filter resistance
Variable page: https://brew.supply/aeropress-wheel/variable/setup-filter-resistance
Domain: Brewer & Filter Setup
Type: process state
Visibility: wheel face

Filter resistance is the portion of the brew’s flow resistance that comes from the filter arrangement itself rather than the coffee bed alone.

Why it matters: It affects press force, flow rate, and the texture-clarity tradeoff.

### Filter rinse
Variable page: https://brew.supply/aeropress-wheel/variable/setup-filter-rinse
Domain: Brewer & Filter Setup
Type: input
Visibility: detail panel

Filter rinse covers the pre-wetting of the paper or filter stack before the brew starts.

Why it matters: Rinsing can remove paper taste and improve adhesion or seating consistency.

### Filter rinse temperature
Variable page: https://brew.supply/aeropress-wheel/variable/thermal-rinse-temp
Domain: Thermal Profile
Type: input
Visibility: wheel face

Filter rinse temperature is the thermal condition of the water used to wet and seat the filter before brewing.

Why it matters: It affects paper taste removal, filter seating, and local thermal conditions at the cap.

### Filter seating
Variable page: https://brew.supply/aeropress-wheel/variable/setup-filter-seating
Domain: Brewer & Filter Setup
Type: input
Visibility: wheel face

Filter seating is the consistency of the filter’s physical placement and adhesion inside the cap.

Why it matters: Poor seating can create wrinkles, edge bypass, and clarity drift.

### Final beverage mass
Variable page: https://brew.supply/aeropress-wheel/variable/finish-final-mass
Domain: Finish & Service
Type: input
Visibility: wheel face

Final beverage mass is the total served mass after the finish-and-service phase is complete.

Why it matters: It defines the final beverage ratio and is the clearest served-strength anchor.

Example recipe language:
- Final beverage weight 152 g.

### Final beverage strength
Variable page: https://brew.supply/aeropress-wheel/variable/finish-final-strength
Domain: Finish & Service
Type: direct observation
Visibility: detail panel

Final beverage strength is the practical intensity of the served coffee after all finish-stage dilution is complete.

Why it matters: It helps describe whether the final beverage feels weak, balanced, or intense in the cup.

### Final beverage TDS
Variable page: https://brew.supply/aeropress-wheel/variable/finish-final-tds
Domain: Finish & Service
Type: measured metric
Visibility: wheel face

Final beverage TDS is the refractometer reading of the coffee as actually served.

Why it matters: It is distinct from concentrate TDS and often more relevant to served strength perception.

### Final beverage temperature
Variable page: https://brew.supply/aeropress-wheel/variable/finish-final-temp
Domain: Finish & Service
Type: measured metric
Visibility: wheel face

Final beverage temperature is the actual thermal state of the coffee at the moment of service.

Why it matters: It shapes aroma, sweetness, acidity, bitterness, and mouthfeel immediately.

### Final ratio
Variable page: https://brew.supply/aeropress-wheel/variable/finish-final-ratio
Domain: Finish & Service
Type: calculated metric
Visibility: detail panel

Final ratio is the served ratio after all dilution and finishing actions are complete.

Why it matters: It makes concentrate-style recipes comparable after service rather than only at the brew stage.

### Final serving temperature
Variable page: https://brew.supply/aeropress-wheel/variable/thermal-final-serving-temp
Domain: Thermal Profile
Type: measured metric
Visibility: detail panel

Final serving temperature is the thermal state at the moment the drinker or judge experiences the coffee.

Why it matters: It directly changes perceived sweetness, acidity, aroma, bitterness, and mouthfeel.

### Final squeeze
Variable page: https://brew.supply/aeropress-wheel/variable/flow-final-squeeze
Domain: Flow, Pressure & Separation
Type: input
Visibility: wheel face

Final squeeze is the deliberate decision to keep pressing through the last liquid and into deeper bed compression.

Why it matters: It can increase yield and strength but may also increase harshness or astringency risk.

### Fines migration
Variable page: https://brew.supply/aeropress-wheel/variable/mix-fines-migration
Domain: Delivery & Mixing
Type: process state
Visibility: wheel face

Fines migration is the redistribution of the smallest particles as motion and settling push them through the slurry.

Why it matters: It changes clogging risk, filter loading, and cup texture.

### Fines removal
Variable page: https://brew.supply/aeropress-wheel/variable/grind-fines-removal
Domain: Grind & Particles
Type: input
Visibility: detail panel

Fines removal is the deliberate exclusion of the smallest particle fraction from the brew dose.

Why it matters: Removing fines can improve clarity and flow predictability, but it may also reduce body and change extraction behavior.

### Fines share
Variable page: https://brew.supply/aeropress-wheel/variable/grind-fines-share
Domain: Grind & Particles
Type: process state
Visibility: wheel face

Fines share is the amount of the smallest fraction in the grounds and one of the biggest drivers of flow and clogging behavior.

Why it matters: Fines extract quickly, migrate easily, and can sharply change pressure and texture.

### Flavor
Variable page: https://brew.supply/aeropress-wheel/variable/outcome-flavor
Domain: Cup Outcome
Type: cup outcome
Visibility: wheel face

Flavor is the combined taste experience of the coffee once aroma, strength, extraction, and serving conditions meet in the cup.

Why it matters: It is the core sensory result the entire wheel is trying to shape more repeatably.

### Flavor clarity
Variable page: https://brew.supply/aeropress-wheel/variable/water-flavor-clarity
Domain: Water Chemistry
Type: direct observation
Visibility: detail panel

Flavor clarity describes whether the water lets flavors stay distinct and transparent or blurs them together.

Why it matters: Water can clarify a coffee’s profile or make it taste muddy even when extraction is similar.

### Flip timing
Variable page: https://brew.supply/aeropress-wheel/variable/time-flip
Domain: Time & Sequencing
Type: input
Visibility: wheel face

Flip timing is the moment the inverted AeroPress is turned upright to begin the press phase setup.

Why it matters: It changes immersion time, agitation from movement, and press start timing.

Example recipe language:
- At 1:30 flip.

### Flow cut-off
Variable page: https://brew.supply/aeropress-wheel/variable/flow-cutoff
Domain: Flow, Pressure & Separation
Type: input
Visibility: detail panel

Flow cut-off is the deliberate act of ending separation, whether by removing the brewer, stopping the press, or another explicit action.

Why it matters: It defines the extraction endpoint and what becomes beverage.

### Flow rate
Variable page: https://brew.supply/aeropress-wheel/variable/flow-rate
Domain: Flow, Pressure & Separation
Type: measured metric
Visibility: wheel face

Flow rate is the actual output speed of the beverage during pressing.

Why it matters: It reflects the combined effect of pressure, permeability, clogging, and endpoint choice.

### Grind setting
Variable page: https://brew.supply/aeropress-wheel/variable/grind-setting
Domain: Grind & Particles
Type: input
Visibility: wheel face

Grind setting is the explicit mechanical setting used on the grinder, such as clicks or microns depending on the system.

Why it matters: It is one of the strongest levers over extraction rate and flow, but it only has meaning alongside the grinder and burr context.

### Grind speed / RPM
Variable page: https://brew.supply/aeropress-wheel/variable/grind-rpm
Domain: Grind & Particles
Type: input
Visibility: wheel face

RPM is the operating speed of the grinder, whether controlled electronically or by technique.

Why it matters: RPM can change fines, static, heat rise, and therefore the practical PSD of the coffee.

### Grind-by time
Variable page: https://brew.supply/aeropress-wheel/variable/time-grind-by
Domain: Time & Sequencing
Type: input
Visibility: advanced detail

Grind-by time is a workflow timing variable rather than a direct cup variable, but it can still matter in staged competition routines.

Why it matters: It helps coordinate prep consistency when the full service sequence matters.

### Grinder model
Variable page: https://brew.supply/aeropress-wheel/variable/grind-grinder-model
Domain: Grind & Particles
Type: input
Visibility: wheel face

Grinder model identifies the platform that creates the particle system and often sets the baseline PSD character.

Why it matters: Grinder design affects fines, retention, heat, and repeatability even when the nominal setting looks similar.

### Grinder retention / loss
Variable page: https://brew.supply/aeropress-wheel/variable/grind-retention-loss
Domain: Grind & Particles
Type: measured metric
Visibility: wheel face

Retention and transfer loss describe coffee that does not make it from bean dose to brewer dose because it stays in the grinder or is lost in handling.

Why it matters: It changes the actual dose into the brewer and can silently break mass consistency.

### Ground temp rise
Variable page: https://brew.supply/aeropress-wheel/variable/grind-ground-temp-rise
Domain: Grind & Particles
Type: process state
Visibility: advanced detail

Ground temperature rise is the heat introduced by grinding due to friction and operating speed.

Why it matters: Higher grind heat can shift aroma retention and can signal a different grinding condition than intended.

### Hardness
Variable page: https://brew.supply/aeropress-wheel/variable/water-hardness
Domain: Water Chemistry
Type: input
Visibility: wheel face

Hardness mainly reflects calcium and magnesium ions that influence extraction behavior, structure, and mouthfeel.

Why it matters: Hardness is one of the strongest water controls affecting extraction strength and cup structure.

### Heat loss
Variable page: https://brew.supply/aeropress-wheel/variable/thermal-heat-loss
Domain: Thermal Profile
Type: process state
Visibility: wheel face

Heat loss describes energy leaving the brew system through air, brewer walls, cap, filter, server, and cup.

Why it matters: Heat loss explains why seemingly identical brew temperatures may not behave the same.

### Hiss decision
Variable page: https://brew.supply/aeropress-wheel/variable/flow-hiss-decision
Domain: Flow, Pressure & Separation
Type: input
Visibility: wheel face

Hiss decision makes the end-of-press air-through-bed choice explicit instead of leaving it implied.

Why it matters: Recipes differ on whether late-stage air and last-liquid extraction are desirable, so the decision must be named clearly.

Example recipe language:
- Stop before hiss.

### Homogenization
Variable page: https://brew.supply/aeropress-wheel/variable/finish-homogenization
Domain: Finish & Service
Type: process state
Visibility: detail panel

Homogenization describes whether the served beverage is evenly mixed after pressing, bypass, and cooling actions.

Why it matters: Poor mixing can make the first sip taste different from the last sip.

### In-brewer ratio
Variable page: https://brew.supply/aeropress-wheel/variable/mass-in-brewer-ratio
Domain: Recipe & Mass Balance
Type: input
Visibility: wheel face

In-brewer ratio is the extraction ratio before post-brew dilution changes the final beverage.

Why it matters: AeroPress recipes often brew as concentrates, so this must stay distinct from the final beverage ratio.

### Kettle temperature
Variable page: https://brew.supply/aeropress-wheel/variable/thermal-kettle-temp
Domain: Thermal Profile
Type: input
Visibility: wheel face

Kettle temperature is the easiest thermal input to set, but it is not always the exact temperature the water has when it reaches the coffee.

Why it matters: It anchors the thermal workflow, even though later losses may change the actual brew temperature.

### Last-liquid extraction
Variable page: https://brew.supply/aeropress-wheel/variable/flow-last-liquid-extraction
Domain: Flow, Pressure & Separation
Type: direct observation
Visibility: detail panel

Last-liquid extraction describes the sensory and analytical contribution of the final fraction of liquid during the press.

Why it matters: This fraction often determines whether extending the press improves the cup or adds harshness.

### Magnesium
Variable page: https://brew.supply/aeropress-wheel/variable/water-magnesium
Domain: Water Chemistry
Type: input
Visibility: advanced detail

Magnesium is often used as a deliberate extraction and flavor-shaping ion in advanced brew-water formulation.

Why it matters: Many brewers associate magnesium-heavy waters with stronger extraction intensity and pronounced flavor expression.

### Main pour water
Variable page: https://brew.supply/aeropress-wheel/variable/mass-main-pour-water
Domain: Recipe & Mass Balance
Type: input
Visibility: detail panel

Main pour water is the dominant extraction water load after bloom or early staged pours.

Why it matters: It controls the main extraction concentration and total brewing mass.

### Mass consistency
Variable page: https://brew.supply/aeropress-wheel/variable/mass-consistency
Domain: Recipe & Mass Balance
Type: measured metric
Visibility: detail panel

Mass consistency describes whether the intended numeric recipe is actually being executed the same way each brew.

Why it matters: Without mass consistency, recipe comparisons become noisy even when the instructions look precise.

### Median particle size
Variable page: https://brew.supply/aeropress-wheel/variable/grind-median-particle-size
Domain: Grind & Particles
Type: process state
Visibility: advanced detail

Median particle size is the central tendency of the ground coffee distribution and is more precise than simply calling the coffee fine or coarse.

Why it matters: It influences baseline extraction speed, but it is only part of the PSD story.

### Mineral balance
Variable page: https://brew.supply/aeropress-wheel/variable/water-mineral-balance
Domain: Water Chemistry
Type: process state
Visibility: advanced detail

Mineral balance describes how the water’s components work together rather than viewing each ion in isolation.

Why it matters: Two waters with the same TDS can taste very different because their mineral balance differs.

### Mouthfeel
Variable page: https://brew.supply/aeropress-wheel/variable/outcome-mouthfeel
Domain: Cup Outcome
Type: cup outcome
Visibility: wheel face

Mouthfeel covers texture, weight, dryness, oiliness, and viscosity in the finished cup.

Why it matters: It is influenced by grind, filtration, extraction, dilution, and serving temperature together.

### Mouthfeel perception
Variable page: https://brew.supply/aeropress-wheel/variable/finish-mouthfeel
Domain: Finish & Service
Type: direct observation
Visibility: detail panel

Mouthfeel perception is the body, texture, viscosity, dryness, and weight of the served coffee.

Why it matters: Finish-stage choices interact with extraction and filtration to shape how the cup feels, not just how it tastes.

### Oil retention
Variable page: https://brew.supply/aeropress-wheel/variable/setup-oil-retention
Domain: Brewer & Filter Setup
Type: process state
Visibility: detail panel

Oil retention is the fraction of coffee oils removed by the filtration setup rather than delivered into the beverage.

Why it matters: Oils change body and aroma texture, so filter setup changes the style of the cup.

### Origin
Variable page: https://brew.supply/aeropress-wheel/variable/coffee-origin
Domain: Coffee Material
Type: input
Visibility: wheel face

Origin is the geographic context for the coffee and often correlates with altitude, density, processing tradition, and baseline flavor expectations.

Why it matters: Origin is useful context for setting expectations, but it is not precise enough to stand in for the other coffee-material variables.

Example recipe language:
- Ethiopia washed, high altitude
- Brazil natural, lower altitude

### Output flow rate target
Variable page: https://brew.supply/aeropress-wheel/variable/flow-output-target
Domain: Flow, Pressure & Separation
Type: input
Visibility: wheel face

Output flow rate target is the intended beverage mass flow rate, usually expressed in grams per second.

Why it matters: It is one of the clearest ways to make the press phase measurable and repeatable.

Example recipe language:
- Press at 1.0–2.0 g/s.

### Over-agitation risk
Variable page: https://brew.supply/aeropress-wheel/variable/mix-over-agitation-risk
Domain: Delivery & Mixing
Type: risk flag
Visibility: detail panel

Over-agitation risk is the chance that aggressive mixing drives harshness, muddiness, or unstable flow instead of improvement.

Why it matters: More agitation is not automatically better, especially with high fines or sensitive coffees.

### Overall
Variable page: https://brew.supply/aeropress-wheel/variable/outcome-overall
Domain: Cup Outcome
Type: cup outcome
Visibility: wheel face

Overall is the broad, integrated judgment of the served beverage after all analytical and sensory dimensions are considered together.

Why it matters: It is the final check that a technically repeatable brew still delivers a compelling coffee experience.

### Peak slurry temperature
Variable page: https://brew.supply/aeropress-wheel/variable/thermal-slurry-temp
Domain: Thermal Profile
Type: process state
Visibility: wheel face

Peak slurry temperature is the highest thermal state the grounds and water actually reach after contact.

Why it matters: This is often more meaningful than kettle temperature for actual extraction.

### Permeability change
Variable page: https://brew.supply/aeropress-wheel/variable/flow-permeability-change
Domain: Flow, Pressure & Separation
Type: process state
Visibility: advanced detail

Permeability change captures the dynamic way the bed becomes more or less restrictive as the press progresses.

Why it matters: It explains why pressing often slows down even under similar applied force.

### pH
Variable page: https://brew.supply/aeropress-wheel/variable/water-ph
Domain: Water Chemistry
Type: input
Visibility: detail panel

Water pH is a useful context value, but it is usually less explanatory than hardness and alkalinity for actual brew behavior.

Why it matters: pH can still indicate extreme water conditions or recipe mistakes, especially when building custom waters.

### Phase timing
Variable page: https://brew.supply/aeropress-wheel/variable/time-phase-timing
Domain: Time & Sequencing
Type: process state
Visibility: wheel face

Phase timing describes the relative timing of bloom, pour, stir, settle, press, and serve instead of just the total brew duration.

Why it matters: Two brews with the same total time can still taste very different if phase timing differs.

### Plunger insertion depth
Variable page: https://brew.supply/aeropress-wheel/variable/setup-plunger-depth
Domain: Brewer & Filter Setup
Type: input
Visibility: detail panel

Plunger insertion depth is the setup position of the plunger before the brew begins, especially relevant in inverted recipes.

Why it matters: It affects seal behavior, chamber volume, and air gap size.

### Plunger speed
Variable page: https://brew.supply/aeropress-wheel/variable/flow-plunger-speed
Domain: Flow, Pressure & Separation
Type: input
Visibility: wheel face

Plunger speed is the physical movement speed of the plunger and a more precise framing than “press gently.”

Why it matters: Consistent plunger speed helps stabilize flow and makes press duration meaningful.

### Pour intensity
Variable page: https://brew.supply/aeropress-wheel/variable/mix-pour-intensity
Domain: Delivery & Mixing
Type: input
Visibility: detail panel

Pour intensity is the practical aggressiveness of the pour independent of the total water mass delivered.

Why it matters: A heavy center pour can create much more agitation than a gentle low-turbulence pour even with the same water dose.

Example recipe language:
- Heavy center pour

### Pour pattern
Variable page: https://brew.supply/aeropress-wheel/variable/mix-pour-pattern
Domain: Delivery & Mixing
Type: input
Visibility: wheel face

Pour pattern describes whether the water is delivered to the center, in circles, spirals, or another repeated path.

Why it matters: Pattern changes saturation uniformity, agitation distribution, and bed disturbance.

Example recipe language:
- Circular motion
- Spiral inward to outward

### Pour rate
Variable page: https://brew.supply/aeropress-wheel/variable/mix-pour-rate
Domain: Delivery & Mixing
Type: input
Visibility: wheel face

Pour rate describes the mass flow of brewing water into the brewer during a pour stage.

Why it matters: Pour rate affects turbulence, wetting, temperature retention, and early extraction progression.

### Pour stages
Variable page: https://brew.supply/aeropress-wheel/variable/mix-pour-stages
Domain: Delivery & Mixing
Type: input
Visibility: detail panel

Pour stages describe how the water delivery is broken into phases rather than delivered as one undifferentiated pour.

Why it matters: Staged pouring controls wetting, concentration gradients, and thermal retention.

### Pour temperature
Variable page: https://brew.supply/aeropress-wheel/variable/thermal-pour-temp
Domain: Thermal Profile
Type: input
Visibility: advanced detail

Pour temperature reflects kettle, transfer, and ambient heat loss at the moment the water enters the brewer.

Why it matters: It helps explain why identical kettle settings can produce different slurry conditions.

### Pour timing
Variable page: https://brew.supply/aeropress-wheel/variable/time-pour-timing
Domain: Time & Sequencing
Type: input
Visibility: wheel face

Pour timing describes when each water addition occurs and how long each addition takes.

Why it matters: Timing of pours affects concentration gradients, heat retention, and agitation timing.

### Press duration
Variable page: https://brew.supply/aeropress-wheel/variable/time-press-duration
Domain: Time & Sequencing
Type: input
Visibility: detail panel

Press duration describes the full time span of active plunger movement during separation.

Why it matters: It affects flow, pressure, extraction contribution from the last liquid, and consistency.

Example recipe language:
- Press gently for 20 s.
- Plunge consistently over 1:00.

### Press duration
Variable page: https://brew.supply/aeropress-wheel/variable/flow-press-duration
Domain: Flow, Pressure & Separation
Type: input
Visibility: wheel face

Press duration is the full time span of plunger movement during separation.

Why it matters: Duration is one of the most repeatable ways to describe the press phase when paired with output mass or flow target.

Example recipe language:
- Press gently for 20 s.
- Plunge consistently over 1:00.

### Press force
Variable page: https://brew.supply/aeropress-wheel/variable/flow-press-force
Domain: Flow, Pressure & Separation
Type: input
Visibility: detail panel

Press force is the hand or tool force applied to move the plunger during the separation phase.

Why it matters: It affects pressure, flow, bed compression, and how the final liquid is extracted.

### Press start time
Variable page: https://brew.supply/aeropress-wheel/variable/time-press-start
Domain: Time & Sequencing
Type: input
Visibility: wheel face

Press start time is the explicit transition from immersion and staging into active separation.

Why it matters: It defines the end of steep and start of the press phase.

### Press support / stand
Variable page: https://brew.supply/aeropress-wheel/variable/setup-support
Domain: Brewer & Filter Setup
Type: input
Visibility: wheel face

Press support covers stands or fixtures that stabilize the brewer or make flow and endpoint control more repeatable.

Why it matters: Support tools can improve alignment and make slow, controlled pressing easier to repeat.

Example recipe language:
- Set on press stand.

### Pressure profile
Variable page: https://brew.supply/aeropress-wheel/variable/flow-pressure-profile
Domain: Flow, Pressure & Separation
Type: process state
Visibility: advanced detail

Pressure profile describes the evolving pressure behavior inside the brewer as the bed compacts and flow changes.

Why it matters: It helps explain why two presses with the same total time can feel and taste different.

### Pressure ramp
Variable page: https://brew.supply/aeropress-wheel/variable/flow-pressure-ramp
Domain: Flow, Pressure & Separation
Type: input
Visibility: advanced detail

Pressure ramp describes whether pressure rises gradually, abruptly, or in stages during separation.

Why it matters: Different ramps can compress the bed differently and change how the last liquid moves.

### Process
Variable page: https://brew.supply/aeropress-wheel/variable/coffee-process
Domain: Coffee Material
Type: input
Visibility: wheel face

Process includes washed, natural, honey, anaerobic, thermal-shock, and other post-harvest methods that change flavor and extraction behavior.

Why it matters: Process strongly affects aroma intensity, fermentation character, sweetness perception, body, and sometimes solubility.

How to control:
- Use it as a contextual variable when choosing agitation, filtration, and dilution strategies.

Example recipe language:
- Washed
- Natural
- Anaerobic natural

### PSD width
Variable page: https://brew.supply/aeropress-wheel/variable/grind-psd-width
Domain: Grind & Particles
Type: process state
Visibility: wheel face

PSD width describes how broad the distribution is between small, medium, and large particles.

Why it matters: A wider distribution can create more uneven extraction and more variable flow behavior.

### Reintroduced fines
Variable page: https://brew.supply/aeropress-wheel/variable/grind-reintroduced-fines
Domain: Grind & Particles
Type: input
Visibility: advanced detail

This advanced technique removes fines, then reintroduces some or all of them later as an intentional experimental variable.

Why it matters: Reintroduced fines can change body, extraction, and flow, but only if the amount and timing are controlled carefully.

### Repeatable slurry state
Variable page: https://brew.supply/aeropress-wheel/variable/mix-repeatable-slurry-state
Domain: Delivery & Mixing
Type: direct observation
Visibility: detail panel

Repeatable slurry state summarizes whether the combined wetting and agitation actions create the same brew condition each time.

Why it matters: This is the operational goal of turning vague mixing language into a controlled recipe.

### Residual slurry
Variable page: https://brew.supply/aeropress-wheel/variable/flow-residual-slurry
Domain: Flow, Pressure & Separation
Type: direct observation
Visibility: wheel face

Residual slurry is the material left in the brewer at the chosen endpoint instead of entering the beverage.

Why it matters: Residual slurry shape and quantity affect yield, strength, and repeatability.

### Rest time
Variable page: https://brew.supply/aeropress-wheel/variable/coffee-rest-time
Domain: Coffee Material
Type: input
Visibility: wheel face

Rest time is the working freshness window of the coffee and is often one of the most important hidden variables in competition prep.

Why it matters: Rest time changes degassing, bloom behavior, aroma availability, and saturation behavior, so recipe results can drift even when brewing mechanics stay constant.

### Retained liquid
Variable page: https://brew.supply/aeropress-wheel/variable/mass-retained-liquid
Domain: Recipe & Mass Balance
Type: process state
Visibility: wheel face

Retained liquid is the portion of brew water that remains with the puck or brewing hardware instead of entering the beverage.

Why it matters: It changes beverage yield, extraction math, and how comparable two recipes really are.

### Roast date
Variable page: https://brew.supply/aeropress-wheel/variable/coffee-roast-date
Domain: Coffee Material
Type: input
Visibility: detail panel

Roast date anchors every rest-time and freshness comparison and should be logged directly rather than inferred later.

Why it matters: Very fresh coffee can release more CO2 and resist even wetting, while older coffee may lose volatile intensity.

### Roast development
Variable page: https://brew.supply/aeropress-wheel/variable/coffee-roast-development
Domain: Coffee Material
Type: input
Visibility: detail panel

Roast development describes how fully the coffee developed during roasting, including whether it trends underdeveloped, well-developed, or overdeveloped.

Why it matters: Development changes how far you should push extraction and whether the coffee tends toward grassy, sharp, flat, or roasty notes.

### Roast level
Variable page: https://brew.supply/aeropress-wheel/variable/coffee-roast-level
Domain: Coffee Material
Type: input
Visibility: wheel face

Roast level describes external roast color and broad solubility direction, not the full internal development story.

Why it matters: Roast level affects brittleness, bitterness risk, aroma volatility, and how much extraction help the coffee may need.

### Saturation method
Variable page: https://brew.supply/aeropress-wheel/variable/mix-saturation-method
Domain: Delivery & Mixing
Type: input
Visibility: detail panel

Saturation method describes the deliberate approach used to fully wet the coffee bed early in the brew.

Why it matters: Dry pockets create uneven extraction and false variability.

Example recipe language:
- Wet all grounds.

### Saturation uniformity
Variable page: https://brew.supply/aeropress-wheel/variable/mix-saturation
Domain: Delivery & Mixing
Type: process state
Visibility: wheel face

Saturation uniformity is the degree to which the brew water reaches all parts of the coffee bed evenly.

Why it matters: Uneven saturation is one of the fastest ways to create inconsistent extraction.

### Seal quality
Variable page: https://brew.supply/aeropress-wheel/variable/setup-seal
Domain: Brewer & Filter Setup
Type: input
Visibility: wheel face

Seal quality is the effectiveness of the brewer seal before and during pressing.

Why it matters: A poor seal creates leakage and inconsistent pressure even when the rest of the recipe is unchanged.

### Sediment level
Variable page: https://brew.supply/aeropress-wheel/variable/setup-sediment
Domain: Brewer & Filter Setup
Type: direct observation
Visibility: wheel face

Sediment level is the amount of fine particulate carried into the cup after brewing.

Why it matters: It changes texture, clarity, and mouthfeel perception immediately.

### Separation consistency
Variable page: https://brew.supply/aeropress-wheel/variable/flow-separation-consistency
Domain: Flow, Pressure & Separation
Type: direct observation
Visibility: detail panel

Separation consistency describes whether the same endpoint and press behavior are actually achieved from brew to brew.

Why it matters: A consistent separation endpoint is essential if recipes are supposed to be comparable.

### Separation endpoint
Variable page: https://brew.supply/aeropress-wheel/variable/time-separation-endpoint
Domain: Time & Sequencing
Type: direct observation
Visibility: detail panel

Separation endpoint is the practical stop condition reached through depth, mass, hiss, or cutoff.

Why it matters: It defines what part of the slurry becomes beverage and what stays behind.

### Serve order
Variable page: https://brew.supply/aeropress-wheel/variable/finish-serve-order
Domain: Finish & Service
Type: input
Visibility: detail panel

Serve order is relevant when multiple portions are poured and timing drift between them could matter.

Why it matters: It changes whether the first and last cup reach judges or drinkers in the same condition.

### Serve temperature target
Variable page: https://brew.supply/aeropress-wheel/variable/finish-serve-temp-target
Domain: Finish & Service
Type: input
Visibility: detail panel

Serve temperature target is the intended final thermal presentation point after all cooling or dilution actions are complete.

Why it matters: This is often where a competition coffee finally reveals its intended balance.

Example recipe language:
- Cool to ~54°C.

### Serve timing
Variable page: https://brew.supply/aeropress-wheel/variable/time-serve
Domain: Time & Sequencing
Type: input
Visibility: detail panel

Serve timing defines the handoff moment into the tasting experience after extraction and finishing actions.

Why it matters: Coffee flavor continues to change during cooling, so service timing is part of the recipe.

### Served consistency
Variable page: https://brew.supply/aeropress-wheel/variable/finish-consistency
Domain: Finish & Service
Type: direct observation
Visibility: wheel face

Served consistency describes whether different portions of the beverage are effectively the same cup.

Why it matters: It is critical when pouring for multiple judges or comparing repeats back to back.

### Server / cup preheat
Variable page: https://brew.supply/aeropress-wheel/variable/thermal-cup-preheat
Domain: Thermal Profile
Type: input
Visibility: detail panel

Cup preheat and server preheat determine whether the finished beverage loses heat immediately when transferred.

Why it matters: They affect final beverage temperature and the stability of service timing.

### Server stir
Variable page: https://brew.supply/aeropress-wheel/variable/finish-server-stir
Domain: Finish & Service
Type: input
Visibility: detail panel

Server stir is a more direct homogenization action used after brewing or dilution.

Why it matters: It helps ensure the cup tastes the same from first sip to last sip.

### Server swirl
Variable page: https://brew.supply/aeropress-wheel/variable/finish-server-swirl
Domain: Finish & Service
Type: input
Visibility: wheel face

Server swirl is the deliberate motion used to homogenize the beverage and sometimes accelerate cooling after extraction.

Why it matters: It can improve consistency between pours and change aroma release before service.

### Service vessel
Variable page: https://brew.supply/aeropress-wheel/variable/finish-service-vessel
Domain: Finish & Service
Type: input
Visibility: wheel face

Service vessel is the final cup, glass, or bowl that frames aroma concentration, heat retention, and perceived formality.

Why it matters: Cup choice changes aroma delivery and the overall sensory experience.

### Settling state
Variable page: https://brew.supply/aeropress-wheel/variable/time-settling-state
Domain: Time & Sequencing
Type: process state
Visibility: detail panel

Settling state describes whether the slurry is still highly suspended or has formed a calmer bed structure before pressing.

Why it matters: Settling changes flow paths, bed resistance, and clarity.

### Settling time
Variable page: https://brew.supply/aeropress-wheel/variable/time-settle
Domain: Time & Sequencing
Type: input
Visibility: wheel face

Settling time is the rest window after agitation or flipping that lets the slurry calm before separation.

Why it matters: It affects bed formation, clarity, and flow resistance.

### Shake
Variable page: https://brew.supply/aeropress-wheel/variable/mix-shake
Domain: Delivery & Mixing
Type: input
Visibility: advanced detail

Shake is a forceful agitation action that moves the full brewer more aggressively than a normal swirl.

Why it matters: It can increase mixing dramatically but also raises clogging and harshness risk.

### Sieving
Variable page: https://brew.supply/aeropress-wheel/variable/grind-sieving
Domain: Grind & Particles
Type: input
Visibility: wheel face

Sieving means screening grounds through a defined aperture to remove or isolate specific particle fractions.

Why it matters: Sieving can narrow PSD, reduce fines, and change flow or clarity, but only if the removed fraction is defined and tracked.

Example recipe language:
- Sifted at 200 µm

### Slurry homogeneity
Variable page: https://brew.supply/aeropress-wheel/variable/mix-homogeneity
Domain: Delivery & Mixing
Type: process state
Visibility: wheel face

Slurry homogeneity describes whether the brew behaves like a well-mixed suspension or a layered system with uneven extraction zones.

Why it matters: Better homogeneity usually improves repeatability when the goal is controlled extraction.

### Slurry temperature curve
Variable page: https://brew.supply/aeropress-wheel/variable/thermal-slurry-curve
Domain: Thermal Profile
Type: process state
Visibility: advanced detail

The slurry temperature curve tracks thermal decay or stability across bloom, steep, and pressing phases.

Why it matters: Long AeroPress immersions can cool significantly, changing extraction rate mid-brew.

### Sodium
Variable page: https://brew.supply/aeropress-wheel/variable/water-sodium
Domain: Water Chemistry
Type: input
Visibility: advanced detail

Sodium can influence roundness and sweetness perception in small amounts, but too much can make the cup feel dull or salty.

Why it matters: It is usually a secondary advanced water variable, but it still contributes to the whole water profile.

### Solubility potential
Variable page: https://brew.supply/aeropress-wheel/variable/coffee-solubility-potential
Domain: Coffee Material
Type: process state
Visibility: advanced detail

Solubility potential is the coffee’s tendency to give up soluble material under a given set of brewing conditions.

Why it matters: It helps explain why one coffee needs more grind, time, temperature, or agitation help than another.

How to observe:
- Infer it from dial-in behavior, not by direct visual inspection.

### Stage water masses
Variable page: https://brew.supply/aeropress-wheel/variable/mass-stage-water
Domain: Recipe & Mass Balance
Type: input
Visibility: wheel face

Stage water masses define bloom pours, main pours, and any other staged water additions during extraction.

Why it matters: Water staging changes saturation, concentration gradients, and thermal behavior.

### Static / clumping
Variable page: https://brew.supply/aeropress-wheel/variable/grind-static-clumping
Domain: Grind & Particles
Type: direct observation
Visibility: detail panel

Static and clumping describe the way grounds cling, spray, or stick together after grinding.

Why it matters: Static affects transfer loss and clumping affects how evenly the grounds wet in the brewer.

### Stir depth
Variable page: https://brew.supply/aeropress-wheel/variable/mix-stir-depth
Domain: Delivery & Mixing
Type: input
Visibility: detail panel

Stir depth distinguishes shallow surface agitation from deep full-bed agitation.

Why it matters: The same count and direction can behave differently when the stir reaches a different depth.

### Stir direction / pattern
Variable page: https://brew.supply/aeropress-wheel/variable/mix-stir-direction
Domain: Delivery & Mixing
Type: input
Visibility: wheel face

Stir direction names the movement notation of the stir, such as NSWE or another explicit pattern.

Why it matters: Direction gives repeatable structure to agitation and often matters in high-precision AeroPress recipes.

Example recipe language:
- NSWE
- NSNS-WEWE

### Stir intensity
Variable page: https://brew.supply/aeropress-wheel/variable/mix-stir-intensity
Domain: Delivery & Mixing
Type: input
Visibility: detail panel

Stir intensity describes the vigor of the motion rather than the count or direction alone.

Why it matters: Intensity changes turbulence, fines migration, and over-agitation risk.

### Stir timing
Variable page: https://brew.supply/aeropress-wheel/variable/time-stir-timing
Domain: Time & Sequencing
Type: input
Visibility: wheel face

Stir timing defines the moment a stir is performed relative to the rest of the brew phases.

Why it matters: The same stir pattern can produce a different result depending on whether it happens early, mid-steep, or late.

Example recipe language:
- At 25 s, stir NSNS-WEWE.

### Stop depth
Variable page: https://brew.supply/aeropress-wheel/variable/flow-stop-depth
Domain: Flow, Pressure & Separation
Type: input
Visibility: detail panel

Stop depth is a physical endpoint defined by plunger position rather than taste feel or sound alone.

Why it matters: A physical stop can be easier to repeat than a purely sensory endpoint.

### Storage condition
Variable page: https://brew.supply/aeropress-wheel/variable/coffee-storage-condition
Domain: Coffee Material
Type: input
Visibility: wheel face

Storage condition covers oxygen exposure, freezing, humidity, sealing, and temperature control between roasting and brewing.

Why it matters: Storage affects staling, aroma retention, moisture, and consistency across a testing period.

### Stratification
Variable page: https://brew.supply/aeropress-wheel/variable/finish-stratification
Domain: Finish & Service
Type: process state
Visibility: detail panel

Stratification is the separation of the final beverage into hotter, cooler, stronger, or weaker layers.

Why it matters: It creates inconsistency even when the total beverage mass is correct.

### Sweetness
Variable page: https://brew.supply/aeropress-wheel/variable/outcome-sweetness
Domain: Cup Outcome
Type: cup outcome
Visibility: wheel face

Sweetness is the sensory impression of pleasant sweetness and balance rather than sugar content as a standalone metric.

Why it matters: It is often one of the clearest signs that the overall brew system is aligned well.

### Swirl count
Variable page: https://brew.supply/aeropress-wheel/variable/mix-swirl-count
Domain: Delivery & Mixing
Type: input
Visibility: wheel face

Swirl count turns a vague swirl instruction into a countable movement variable.

Why it matters: Swirling can change bed release, homogeneity, and fines movement, so count matters if the action is intentional.

Example recipe language:
- Give one controlled swirl.
- 4–5 aggressive swirls.

### Swirl intensity
Variable page: https://brew.supply/aeropress-wheel/variable/mix-swirl-intensity
Domain: Delivery & Mixing
Type: input
Visibility: wheel face

Swirl intensity differentiates gentle homogenizing motion from aggressive bed-release motion.

Why it matters: Intensity changes whether the swirl simply mixes the slurry or actively detaches and redistributes the bed.

### Tap-down
Variable page: https://brew.supply/aeropress-wheel/variable/mix-tap-down
Domain: Delivery & Mixing
Type: input
Visibility: detail panel

Tap-down is a physical settling or redistribution action that uses taps instead of stirring or swirling.

Why it matters: It changes bed formation and where the grounds sit before pressing.

### Target concentrate mass
Variable page: https://brew.supply/aeropress-wheel/variable/mass-target-concentrate
Domain: Recipe & Mass Balance
Type: input
Visibility: detail panel

Target concentrate mass is the pre-dilution beverage target when the recipe is designed as a concentrate.

Why it matters: It keeps concentrate design separate from dilution design and helps interpret TDS correctly.

### Target output mass
Variable page: https://brew.supply/aeropress-wheel/variable/mass-target-output
Domain: Recipe & Mass Balance
Type: input
Visibility: wheel face

Target output mass is the collection endpoint for the undiluted brew, often measured on a scale while pressing.

Why it matters: It is one of the clearest ways to define an AeroPress separation endpoint repeatably.

Example recipe language:
- Stop at 66 g output.

### Target output mass stop
Variable page: https://brew.supply/aeropress-wheel/variable/flow-stop-point
Domain: Flow, Pressure & Separation
Type: input
Visibility: wheel face

This endpoint uses the scale reading of the output beverage to decide when pressing ends.

Why it matters: It creates a concrete, competition-friendly separation rule that is easier to audit than feel-based pressing.

Example recipe language:
- Stop when output reaches 66 g.

### Target serving temperature
Variable page: https://brew.supply/aeropress-wheel/variable/thermal-serve-temp-target
Domain: Thermal Profile
Type: input
Visibility: detail panel

Serving temperature target is the intended drinking or judging temperature rather than the brewing temperature.

Why it matters: Acidity, sweetness, aroma, and mouthfeel all shift with temperature, so the same beverage can taste like a different cup when served too hot or too cool.

Example recipe language:
- Cool to ~54°C.

### Thermal stability
Variable page: https://brew.supply/aeropress-wheel/variable/thermal-stability
Domain: Thermal Profile
Type: process state
Visibility: detail panel

Thermal stability describes how much the extraction environment drifts once brewing begins.

Why it matters: More stable thermal conditions usually improve repeatability and make other variables easier to test.

### Timer start rule
Variable page: https://brew.supply/aeropress-wheel/variable/time-start-rule
Domain: Time & Sequencing
Type: input
Visibility: wheel face

Timer start rule defines whether timing begins at first water contact, at the start of the pour, after the pour, or another explicit event.

Why it matters: Recipes are not comparable if they use different hidden timing anchors.

### Timing consistency
Variable page: https://brew.supply/aeropress-wheel/variable/time-consistency
Domain: Time & Sequencing
Type: direct observation
Visibility: wheel face

Timing consistency describes whether the brew phases happen at the same intended moments across repeats.

Why it matters: Timing drift undermines recipe comparison even when all numbers look the same on paper.

### Turbulence
Variable page: https://brew.supply/aeropress-wheel/variable/mix-turbulence
Domain: Delivery & Mixing
Type: process state
Visibility: wheel face

Turbulence is the moving energy inside the slurry created by pours, stirs, swirls, shakes, and eventually pressing.

Why it matters: Turbulence can improve mixing and extraction, but too much can also move fines and destabilize the bed.

### Uniformity
Variable page: https://brew.supply/aeropress-wheel/variable/grind-uniformity
Domain: Grind & Particles
Type: process state
Visibility: detail panel

Uniformity summarizes whether the grind behaves like a narrow, controlled particle system or a wide, uneven one.

Why it matters: Uniformity shapes the cleanliness and stability of the extraction more than the click setting alone.

### Upright / inverted orientation
Variable page: https://brew.supply/aeropress-wheel/variable/setup-orientation
Domain: Brewer & Filter Setup
Type: input
Visibility: wheel face

Orientation defines the base geometry of the brew and changes drip-through, flipping, and separation workflow.

Why it matters: Orientation affects immersion behavior, risk profile, and how other variables such as cap timing or air expulsion matter.

### Variety
Variable page: https://brew.supply/aeropress-wheel/variable/coffee-variety
Domain: Coffee Material
Type: input
Visibility: detail panel

Variety describes the plant genetics behind the coffee, such as Gesha, Bourbon, SL28, or Caturra.

Why it matters: Variety can influence density, sweetness, acidity shape, and aroma potential, so it is useful to log when comparing lots.

### Water cleanliness
Variable page: https://brew.supply/aeropress-wheel/variable/water-cleanliness
Domain: Water Chemistry
Type: direct observation
Visibility: wheel face

Water cleanliness means the brew water contributes no chlorine, staleness, plastic, or otherwise distracting flavor.

Why it matters: Clean water is the baseline condition that makes every other recipe variable meaningful.

### Water recipe
Variable page: https://brew.supply/aeropress-wheel/variable/water-recipe
Domain: Water Chemistry
Type: input
Visibility: wheel face

A water recipe is a defined remineralization formula used to build the brewing water from distilled, deionized, or reverse-osmosis water.

Why it matters: A recipe lets you tune hardness, alkalinity, and ion balance directly rather than inheriting them from the source water.

Example recipe language:
- Apax-style concentrates
- Custom magnesium/bicarbonate recipe

### Water source
Variable page: https://brew.supply/aeropress-wheel/variable/water-source
Domain: Water Chemistry
Type: input
Visibility: detail panel

Water source is the starting water before any filtering or remineralization, such as tap, RO, distilled, or bottled water.

Why it matters: Different sources can have very different mineral content, cleanliness, and flavor impact.

### Water TDS
Variable page: https://brew.supply/aeropress-wheel/variable/water-tds
Domain: Water Chemistry
Type: input
Visibility: wheel face

Water TDS is the total mineral load in the water, but it does not say how that mineral load is composed.

Why it matters: Water TDS is useful context, but two waters with the same TDS can extract and taste very differently.