In this post, I discuss my updated understanding of the mechanism by which astringent compounds can be extracted from coffee.
Category Archives: Extraction
More Even Espresso Extractions
In this post, I talk about ways in which I have recently improved my puck preparation for espresso.
Reaching Fuller Flavor Profiles with the AeroPress
In this post, I discuss the AeroPress and how it can be used to reach flavor profiles similar to cuppings and high-EY pour overs.
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.
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.
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.
The Physics of Kettle Streams
In this post, I discuss the physics of kettle stream and how we can maximize extraction evenness by changing pour rate and height.
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 Physics of Fines Migration
In this post, I explore the details of physical phenomena that can cause fines to migrate and clog coffee filters.
What Affects Brew Time
In this post I discuss the variables that affect brew time in detail