In this post I discuss recent developments in my efforts to stabilize my kettle flow rate.
The Struggle for a Steady Kettle Flow
The Hardness of Green Coffee
In this post, I show that surface hardness might vary more than mass density across different green coffees.
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.
The Repeatability of Manual V60 Pour Overs
Today I decided to measure how repeatable and consistent my manual V60 pour overs are. My expectations were very low, given how variable an average extraction yield I often get when I brew the same coffee a few days apart. To do this, I used some older coffee I had left from a local roaster …
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Measuring the Concentration of Espresso Shots
If you are wondering why it is widely recommended to use syringe filters when you measure the concentration of espresso shots with a refractometer, or how bad exactly a measurement would be if you don't use such a filter, I highly recommend this recent blog post by my friend Mitch Hale. And while you're there, …
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