Extraction – Coffee ad Astra

The Mechanism Behind Astringency in Coffee

In this post, I discuss my updated understanding of the mechanism by which astringent compounds can be extracted from coffee.

In this post, I talk about ways in which I have recently improved my puck preparation for espresso.

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.

I come back to my last experiment and explore whether the difference in gravimetric vs volumetric flow could be due to changing shot TDS.

In this post, I compare several shots pulled with the Niche to others pulled with the EG-1 and SSP ultra-low-fines burrs.

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