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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 refractometer10 Comments on Measuring Coffee Concentration with a 0.0110 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 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.
I'm excited to announce I will give a 3-hours live class on the Physics of Coffee during the 2022 Specialty Coffee Expo in Boston !
Here is yet another beautiful infographic created by @pullandpourcoffee, based on a graph from my book The Physics of Filter Coffee. This graph shows how the height of your kettle, and the pour rate affect agitation, which in turn affects extraction, clogging and flow evenness in pour over coffee. My personal preference is to generally stay just below the breakup height (the height at which you start hear splatter sounds) to maximize turbulence which can be seen as random small-scale motions in the slurry. This encourages each coffee particle to encounter water, but can also cause filter clogging with some grinders or coffees that produce more fines. My strategy when that happens is to pour a bit slower and still stay just below the breakup height. If you still experience clogging issues, it can be worth exploring pouring from much lower than the breakup length.
Thanks to @pullandpourcoffee for making a very nice and simple schematic that explains the long-steep @aeropress recipe that I prefer !
I have recently stumbled on @quantitativecafe, a new coffee blog written by Michael Cooper that presents and carefully interprets amazing data from various coffee experiments focused on espresso but also useful for filter coffee. I know good data collection when I see it, and this is a case of great data collection. I was so excited when I found this page that I read all of Michael's posts in one go, and I loved it.
If you want to learn a ton about coffee processing, the coffee supply chain or green coffee in general, @christopherferan is another person you absolutely must follow. I continue learning a tremendous amount every time he posts something new, and his latest piece on why Kenyan coffee quality has been steadily decreasing in the past 2-3 years is enlightening, and I hope this information reaches as many as possible.
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