In this post, I discuss my updated understanding of the mechanism by which astringent compounds can be extracted from coffee.
In this post, I talk about ways in which I have recently improved my puck preparation for espresso.
Announcing a coffee class during the Boston SCA expo
In the past weeks, I have been experimenting with the AeroPress combined with the Prismo attachment, and I tried one small hack that produced a surprising result. I inserted a pasta strainer mesh like the one I described in my Stagg [X] recipe to increase the total open surface area under the AeroPress filter. AsContinue reading “Restraining Flow to Mitigate Channels”
In this post, I discuss the AeroPress and how it can be used to reach flavor profiles similar to cuppings and high-EY pour overs.
I come back to my last experiment and explore whether the difference in gravimetric vs volumetric flow could be due to changing shot TDS.
In this post, I compare several shots pulled with the Niche to others pulled with the EG-1 and SSP ultra-low-fines burrs.
In this post, I discuss how I pull espresso shots with the EG-1 grinder and SSP’s ultra-low-fines burrs. These shots have a high average extraction yield, high clarity and low mouthfeel.
In one of my latest posts, I investigated the effect of puck preparation, and in particular the addition of a dry paper filter above the espresso puck, affects the hydraulic resistance of the system during an espresso shot. While I have not yet tested its effect on average extraction yield, I did not see anContinue reading “How a Paper Filter Below an Espresso Puck Affects Hydraulic Resistance”
In this post, I lay down four rules for optimal percolation that follow some of my most recent understanding about percolation physics.