In this post, I present an experiment showing that deep WDT helps improve repeatability, and I discuss how to improve espresso preinfusion.
In this post, I discuss the physics of kettle stream and how we can maximize extraction evenness by changing pour rate and height.
In this post, I discuss issues and possible avenues for grinding finer for filter coffee
In this post I discuss recent developments in my efforts to stabilize my kettle flow rate.
In this post, I show that surface hardness might vary more than mass density across different green coffees.
In this post I investigate the stability of my Brewista kettle with the Brewcoat insulation and an additional layer of aerogel.
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 roasterContinue reading “The Repeatability of Manual V60 Pour Overs”
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,Continue reading “Measuring the Concentration of Espresso Shots”