I realize I haven't talked a lot about my Patreon page on this blog yet, so I thought I'd update you all about it in a short blog post. I might remove it later, if it becomes irrelevant, and because I am trying to make this blog a repository of useful resources rather than updates …

## Seasoning Grinder Burrs and Grind Quality

This post is a detailed discussion of the effects of coffee grinder seasoning on particle size distributions.

## Grind Quality and the Popcorning Effect

I often heard worries in the coffee community about a difference of quality in the coffee grind size distribution when grinding with a full hopper versus a single dose of coffee in an otherwise empty hopper. The idea behind this is that coffee beans forced through the rotating grinder burrs have no choice but to …

## Some Strategies to Keep your Coffee Fresh

There are few things more annoying than discovering some of your favorite coffee beans are getting stale and taste much worse than when you first opened the bag. I experimented with various methods to keep coffee beans fresher in the last six months, and I would like to share some of my findings in the …

## A Recipe to Brew High Extraction Coffee with the Siphon

Today I am finally sharing a recipe for the siphon brewer. I will use a bit of technical jargon at times in this blog post. If you encounter a word you're not familiar with, I recommend you consult Mitch Hale's glossary. The siphon method is far from being appropriate for most people's daily routines, as …

## Testing a Model of Extraction Dynamics

In a recent post, I presented a mathematical model for the dynamics of coffee extraction that is based on a few simple hypotheses. One of these is that the rate of extraction decreases exponentially. The rate at which it decreases can depend on many things: the type of coffee, the roast, the amount of agitation …

## A More Accurate Way to Calculate Average Extraction Yield

I recently wrote about the detailed explanations and calculations behind the equations we use to estimate average extraction yield from coffee concentration (often called TDS) measured with refractometers. If you have not seen this discussion, I highly recommend reading it before you start reading this blog post, as it introduces a lot of the concepts …

## Measuring and Reporting Extraction Yield

Since I received the VST Coffee Lab III refractometer thanks to Vince Fedele's generosity, I started logging the concentration (in % TDS) of every coffee I brew. This allows you to calculate the average extraction yield of your brew, which represents the fraction of your coffee beans by mass that was dissolved in your brew …