A Scientific Approach to Coffee Brewing
[Edit January 30, 2019: After receiving some feedback about this post, I would like to address a few things that I think were not clear enough. I’d like to thank Scott Rao for his comments. First, when I use language such as “over-extraction”, and “under-extraction”, I don’t mean that the associated extraction numbers are necessarily …
A friend recently asked me a really interesting question about the statistical significance of blind tasting. He asked: "How many times should I successfully identify an intruder coffee by blind tasting among a set of three cups, in order for my experiment to be statistically significant ?" As you might imagine, I really like this …
Recently, Barista Hustle posted a very interesting video on YouTube. I am embedding it to this blog post to make sure that you view it before reading more. https://www.youtube.com/watch?v=kI3zOwFG9mg I found this video rather illuminating, but at first the last minute or so was a bit confusing to me, so I decided it may be …
Today I'm excited to release a joint blog post with Scott Rao, the one who helped me so much understand the basics of brewing, and also helped me to improve my cups of coffee significantly. I was never really proud to serve my friends a cup of V60 coffee that I made, and this is …
[Edit August 23, 2019: Please have a look at this new blog post if you are interested to craft your own brew water recipes ! ] Introduction In my first post, I mentioned how the water you use to extract coffee has a significant impact on the taste profile of your cup, in a way that does …
Thanks to some research done recently by Matt Perger & friends at Barista Hustle, a nice improvement to preparing V60 coffee just came to my attention (see my first blog post for the full details on preparing V60 coffee). In my previous post, I indicated that one of the steps in preparing the coffee bed …
Table of Contents Introduction Percolation and Immersion Why use a V60 ? The Brew Variables Coffee to Water Ratio Coffee Beans Quality and Roast Profile Grind Size and Uniformity Coffee Freshness Filter quality Brew temperature Water Agitation Uniformity of Extraction and Repeatability Water quality Contact Time Determining Grind Size Practicing the Rao Spin How To …
