In this post I discuss the effects of coffee varieties, origin and processing on average extraction yield and brew time.
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 explore the details of physical phenomena that can cause fines to migrate and clog coffee filters.
In this post I discuss the variables that affect brew time in detail
For a while now I’ve been trying to understand the details of channeling in pour over coffee, and I found it very difficult to find a convincing description of why channeling (and thus astringency) happens suddenly when we grind a bit too fine, even if the surface of the coffee bed looks flat at theContinue reading “Extraction Uniformity and Channeling”
In this post, I discuss the physics of extraction by percolation and immersion and how they lead to very different taste profiles.
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”
[Edit April 25 2019: Please note this is not an iPhone or Android app, and I have no plans to release it as such. You can use your phone or any other camera to take pictures of your ground coffee, but then you need to install the application on either OS X or through PythonContinue reading “An App to Measure your Coffee Grind Size Distribution”
Today I am finally sharing a recipe for the siphon brewer. I will use a bit of technical jargon at times in this blog post. If you encounter a word you’re not familiar with, I recommend you consult Mitch Hale’s glossary. The siphon method is far from being appropriate for most people’s daily routines, asContinue reading “A Recipe to Brew High Extraction Coffee with the Siphon”