In this post, I discuss the physics of kettle stream and how we can maximize extraction evenness by changing pour rate and height.
The Physics of Kettle Streams
Why Can’t we Grind Coffee Finer for Pour Over ?
In this post, I discuss issues and possible avenues for grinding finer for filter coffee
The Physics of Fines Migration
In this post, I explore the details of physical phenomena that can cause fines to migrate and clog coffee filters.
The Struggle for a Steady Kettle Flow
In this post I discuss recent developments in my efforts to stabilize my kettle flow rate.
What Affects Brew Time
In this post I discuss the variables that affect brew time in detail
An Investigation of Kettle Temperature Stability
In this post I investigate the stability of my Brewista kettle with the Brewcoat insulation and an additional layer of aerogel.
Why do Percolation and Immersion Coffee Taste so Different ?
In this post, I discuss the physics of extraction by percolation and immersion and how they lead to very different taste profiles.
A V60 Pour Over Video
Today I decided to release publicly one of the V60 videos from my Patreon. I plan to make a better quality video eventually for my blog, but in the meantime I thought this would be interesting to a wider audience. Please view this recent post I made about what is going on with Patreon if …
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 …
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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 …
