In this post, I discuss the physics of kettle stream and how we can maximize extraction evenness by changing pour rate and height.
The Physics of Kettle Streams
Why Can’t we Grind Coffee Finer for Pour Over ?
In this post, I discuss issues and possible avenues for grinding finer for filter coffee
The Struggle for a Steady Kettle Flow
In this post I discuss recent developments in my efforts to stabilize my kettle flow rate.
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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