In this post I describe what causes astringency, and talk about ideas how we could potentially measure it or remove it post brewing.
In this post I discuss the variables that affect brew time in detail
For a while now I’ve been trying to understand the details of channeling in pour over coffee, and I found it very difficult to find a convincing description of why channeling (and thus astringency) happens suddenly when we grind a bit too fine, even if the surface of the coffee bed looks flat at the …
In this post I present an updated methodology to measure TDS with a 0.01% precision using a refractometer.
In this post I investigate the stability of my Brewista kettle with the Brewcoat insulation and an additional layer of aerogel.
In this post, I present a new tool to create custom brew water recipes, which can be built from any soft water rather than distilled water.
In this longer than usual post, I do a very detailed microscope analysis of various V60, chemex and siphon paper and cloth filters.
In this post, I used tasting notes from 1500 bags of coffee too bring out how perceived flavor is affected by coffee varietal and processing
In this post, I discuss the physics of extraction by percolation and immersion and how they lead to very different taste profiles.
Today I decided to measure how repeatable and consistent my manual V60 pour overs are. My expectations were very low, given how variable an average extraction yield I often get when I brew the same coffee a few days apart. To do this, I used some older coffee I had left from a local roaster …