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Category Archives: Chemistry

The Mechanism Behind Astringency in Coffee

In this post, I discuss my updated understanding of the mechanism by which astringent compounds can be extracted from coffee.

Posted byjgagneastroAugust 1, 2022Posted inChemistry, Extraction, Perception of Taste2 Comments on The Mechanism Behind Astringency in Coffee

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.

Posted byjgagneastroSeptember 7, 2021September 8, 2021Posted inAeroPress brews, Brew Methods, Chemistry, Cupping, Extraction, Perception of Taste, RecipesTags:AeroPress14 Comments on Reaching Fuller Flavor Profiles with the AeroPress

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.

Posted byjgagneastroFebruary 25, 2020Posted inChemistry, Tools, Water for CoffeeTags:Water Chemistry, Water for Coffee3 Comments on Measuring Brew Water Properties

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.

Posted byjgagneastroNovember 12, 2019November 13, 2019Posted inChemistry, Perception of Taste, Tasting Notes, ToolsTags:Coffee brewing, Coffee geeks, Coffee science45 Comments on What is Astringency ?

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I'm happy to announce I have teamed up with @flairespressomaker and @weberworkshops for a nice giveaway this week; you can win a Flair 58 + Weber Workshops Unifilter along with my book :) follow the link in my bio to enter the giveaway !
I just published a new blog post on my Patreon (link in bio) about particle size distributions, with a discussion of how burr spacing, rpm, burr geometry affects them, and how to characterize different styles of particle size distributions. This is one of my most data heavy posts so far, thanks a ton to @weberworkshops for sharing their data.
I just posted a new blog post on my Patreon (link in bio) about my updated understanding of the mechanisms that I believe cause astringency in coffee, with hints about avenues we might use to reduce it. The post is immediately available on Patreon and will become publicly available in about 2 weeks !
@pullandpourcoffee created yet another awesome visual to convey some of my recent understandings of espresso physics ! I think this phenomenon has often been misconstrued as puck erosion or degradation, whereas this will happen in even the most well behaved espresso shots !
I will be teaching my second class on the physics of coffee during WOC Milan this summer ! The class will be on June 24, 8-11 AM in a beautiful room owned by @bwtglobal.
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