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Category Archives: Data Analysis

On Gravimetric Measurements of Total Dissolved Solids

I come back to my last experiment and explore whether the difference in gravimetric vs volumetric flow could be due to changing shot TDS.

Posted byjgagneastroJuly 12, 2021Posted inData Analysis, Espresso, Experiments, Extraction, Maths, Physics2 Comments on On Gravimetric Measurements of Total Dissolved Solids

A Comparison between Standard and Low-Fines Espresso Shots

In this post, I compare several shots pulled with the Niche to others pulled with the EG-1 and SSP ultra-low-fines burrs.

Posted byjgagneastroMay 10, 2021Posted inCoffee Grinders, Data Analysis, Espresso, Experiments, Extraction, Particle Size Distribution, Physics1 Comment on A Comparison between Standard and Low-Fines Espresso Shots

A Study of Espresso Puck Resistance and How Puck Preparation Affects it

In this post, I present an experiment showing that deep WDT helps improve repeatability, and I discuss how to improve espresso preinfusion.

Posted byjgagneastroJanuary 16, 2021February 7, 2021Posted inData Analysis, Espresso, Experiments, Physics5 Comments on A Study of Espresso Puck Resistance and How Puck Preparation Affects it

The Effects of Varieties, Origin and Processing

In this post I discuss the effects of coffee varieties, origin and processing on average extraction yield and brew time.

Posted byjgagneastroSeptember 5, 2020Posted inCoffee Processing, Coffee Varietals, Data Analysis, Extraction9 Comments on The Effects of Varieties, Origin and Processing

Measuring Coffee Concentration with a 0.01% Precision

In this post I present an updated methodology to measure TDS with a 0.01% precision using a refractometer.

Posted byjgagneastroSeptember 21, 2019October 14, 2019Posted inData Analysis, ToolsTags:Coffee geeks, Coffee refractometer12 Comments on Measuring Coffee Concentration with a 0.0112 Precision

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.

Posted byjgagneastroSeptember 6, 2019September 6, 2019Posted inBrew Methods, Brew Temperature, Data Analysis, Experiments10 Comments on An Investigation of Kettle Temperature Stability

An In-Depth Analysis of Coffee Filters

In this longer than usual post, I do a very detailed microscope analysis of various V60, chemex and siphon paper and cloth filters.

Posted byjgagneastroAugust 4, 2019September 2, 2019Posted inCoffee Filters, Data Analysis, MathsTags:Coffee brewing, Coffee Filters, Coffee geeks, Coffee science66 Comments on An In-Depth Analysis of Coffee Filters

How Coffee Varietals and Processing Affect Taste

In this post, I used tasting notes from 1500 bags of coffee too bring out how perceived flavor is affected by coffee varietal and processing

Posted byjgagneastroJuly 23, 2019September 2, 2019Posted inCoffee Processing, Coffee Varietals, Data Analysis, Tasting Notes25 Comments on How Coffee Varietals and Processing Affect Taste

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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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