In this post, I discuss my updated understanding of the mechanism by which astringent compounds can be extracted from coffee.
Category Archives: Chemistry
Reaching Fuller Flavor Profiles with the AeroPress
In this post, I discuss the AeroPress and how it can be used to reach flavor profiles similar to cuppings and high-EY pour overs.
Measuring Brew Water Properties
This post describes some available tools for measuring water properties relevant to coffee and presents ways and a web tool to hack aquarium kits for a better precision.
What is Astringency ?
In this post I describe what causes astringency, and talk about ideas how we could potentially measure it or remove it post brewing.
Coffee ad Astra 