In this post I discuss recent developments in my efforts to stabilize my kettle flow rate.
The Struggle for a Steady Kettle Flow
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 …
Why Spin the Slurry ?
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 …
Water for Coffee Extraction
[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 …
Improving the Bloom of your V60 Coffee
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 …
