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
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”