Coffee brewing methods - scientific analysis?
Could this help: http://www.goodfood-project.org/www/Links/Hashimoto.pdf?

I had a quick flick and it basically uses infrared analysis to work out the quality and underlying flavor of the beans.

Other sites I found (though less of what you asked) are http://www.web-books.com/Classics/ON/B0/B701/22MB701.html which is just a general look at the science behind coffee and http://www.marco.ie/other_pdfs/070516_SCAE_Gold_Cup_Filter_Presentations.pdf which looks at the methods behind brewing.

Anyway, hope this helps.