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Category Archives: Physics

More Even Espresso Extractions

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

Posted byjgagneastroJuly 16, 2022Posted inEspresso, Extraction, PhysicsTags:Coffee brewing, Coffee geeks, Espresso1 Comment on More Even Espresso Extractions

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.

Posted byjgagneastroJuly 12, 2021Posted inData Analysis, Espresso, Experiments, Extraction, Maths, Physics2 Comments on On Gravimetric Measurements of Total Dissolved Solids

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.

Posted byjgagneastroMay 10, 2021Posted inCoffee Grinders, Data Analysis, Espresso, Experiments, Extraction, Particle Size Distribution, Physics1 Comment on A Comparison between Standard and Low-Fines Espresso Shots

The Four Rules of Optimal Coffee Percolation

In this post, I lay down four rules for optimal percolation that follow some of my most recent understanding about percolation physics.

Posted byjgagneastroMarch 4, 2021Posted inPhysics, Recipes14 Comments on The Four Rules of Optimal Coffee Percolation

A Study of Espresso Puck Resistance and How Puck Preparation Affects it

In this post, I present an experiment showing that deep WDT helps improve repeatability, and I discuss how to improve espresso preinfusion.

Posted byjgagneastroJanuary 16, 2021February 7, 2021Posted inData Analysis, Espresso, Experiments, Physics5 Comments on A Study of Espresso Puck Resistance and How Puck Preparation Affects it

An Espresso Profile that Adapts to your Grind Size

In this blog post, I explore the possibility of a different way to profile espresso shots with the Decent machine to help dialing in faster.

Posted byjgagneastroDecember 31, 2020Posted inEspresso, Physics, Recipes9 Comments on An Espresso Profile that Adapts to your Grind Size

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.

Posted byjgagneastroMay 23, 2020Posted inBrew Methods, Experiments, Extraction, Kettles, Physics8 Comments on The Physics of Kettle Streams

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.

Posted byjgagneastroFebruary 1, 2020January 31, 2020Posted inExtraction, Particle Size Distribution, Physics, V60 BrewsTags:Coffee brewing, Coffee Filters, Coffee geeks, Coffee science, Fines Migration3 Comments on The Physics of Fines Migration

The Hardness of Green Coffee

In this post, I show that surface hardness might vary more than mass density across different green coffees.

Posted byjgagneastroNovember 23, 2019Posted inCoffee Processing, Coffee Varietals, Experiments, Physics, ToolsTags:Coffee roasting, Coffee science2 Comments on The Hardness of Green Coffee

What Affects Brew Time

In this post I discuss the variables that affect brew time in detail

Posted byjgagneastroOctober 20, 2019October 23, 2019Posted inBrew Methods, Coffee Processing, Coffee Varietals, Extraction, Maths, PhysicsTags:Coffee brewing, Coffee science20 Comments on What Affects Brew Time

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I'm happy to announce I have teamed up with @flairespressomaker and @weberworkshops for a nice giveaway this week; you can win a Flair 58 + Weber Workshops Unifilter along with my book :) follow the link in my bio to enter the giveaway !
I just published a new blog post on my Patreon (link in bio) about particle size distributions, with a discussion of how burr spacing, rpm, burr geometry affects them, and how to characterize different styles of particle size distributions. This is one of my most data heavy posts so far, thanks a ton to @weberworkshops for sharing their data.
I just posted a new blog post on my Patreon (link in bio) about my updated understanding of the mechanisms that I believe cause astringency in coffee, with hints about avenues we might use to reduce it. The post is immediately available on Patreon and will become publicly available in about 2 weeks !
@pullandpourcoffee created yet another awesome visual to convey some of my recent understandings of espresso physics ! I think this phenomenon has often been misconstrued as puck erosion or degradation, whereas this will happen in even the most well behaved espresso shots !
I will be teaching my second class on the physics of coffee during WOC Milan this summer ! The class will be on June 24, 8-11 AM in a beautiful room owned by @bwtglobal.
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