Coffee Brewing with a Scientific Focus – Jonathan Gagné
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 …
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 …
A pdf version of this blog post is available here.IntroductionIn 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 not necessarily depend on the taste of the water by itself. If you were using water …
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 …
A pdf version of this blog post is available here.Table of ContentsIntroductionPercolation and ImmersionWhy use a V60 ?The Brew VariablesCoffee to Water RatioCoffee Beans Quality and Roast ProfileGrind Size and UniformityCoffee FreshnessFilter qualityBrew temperature Water AgitationUniformity of Extraction and RepeatabilityWater qualityContact TimeDetermining Grind SizePracticing the Rao SpinHow To Actually Make a Better V60The Gear I …
