Brewing is one of the most complex yet under-researched topics in coffee. Coffee literature is sparse, much of the science is ancient, and our industry assumptions have been vast. In our SCAA education, we have always stressed the three stages of brewing to be wetting, extraction, and hydrolysis (Lingle 2011). These terms have always seemed simple, vague, and mildly scientific, but have not yet been well defined and often leave us with more questions than answers. This free paper explores the elements of coffee brewing in detail.