In this post I discuss recent developments in my efforts to stabilize my kettle flow rate.
This is a short post just to let you know that my blog Coffee Ad Astra was nominated for a 2019 Sprudgie Award for best coffee writing ! I am super excited about it ! 😊 An online voting poll was just started by Sprudge to determine the winner, any help either from voting or spreading the …
Hey all, this is just a small update to let you know that I will now be making efforts to move a lot of my content away from Instagram, and instead post an increasingly large fraction of my updates and smaller Instagram-type posts on Telegram instead. Matt Perger and Decent Espresso did the same lately, …
In this post, I show that surface hardness might vary more than mass density across different green coffees.
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.