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 longer than usual post, I do a very detailed microscope analysis of various V60, chemex and siphon paper and cloth filters.
In this post, I discuss the physics of extraction by percolation and immersion and how they lead to very different taste profiles.
[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”
I recently wrote about the detailed explanations and calculations behind the equations we use to estimate average extraction yield from coffee concentration (often called TDS) measured with refractometers. If you have not seen this discussion, I highly recommend reading it before you start reading this blog post, as it introduces a lot of the conceptsContinue reading “A More Accurate Way to Calculate Average Extraction Yield”
Since I received the VST Coffee Lab III refractometer thanks to Vince Fedele’s generosity, I started logging the concentration (in % TDS) of every coffee I brew. This allows you to calculate the average extraction yield of your brew, which represents the fraction of your coffee beans by mass that was dissolved in your brewContinue reading “Measuring and Reporting Extraction Yield”
[Edit January 30, 2019: After receiving some feedback about this post, I would like to address a few things that I think were not clear enough. I’d like to thank Scott Rao for his comments. First, when I use language such as “over-extraction”, and “under-extraction”, I don’t mean that the associated extraction numbers are necessarilyContinue reading “The Dynamics of Coffee Extraction”
A friend recently asked me a really interesting question about the statistical significance of blind tasting. He asked: “How many times should I successfully identify an intruder coffee by blind tasting among a set of three cups, in order for my experiment to be statistically significant ?“ As you might imagine, I really like thisContinue reading “Statistics and Blind Tasting”
Recently, Barista Hustle posted a very interesting video on YouTube. I am embedding it to this blog post to make sure that you view it before reading more. I found this video rather illuminating, but at first the last minute or so was a bit confusing to me, so I decided it may be worthContinue reading “Extracting Shells of Coffee”