In this post, I discuss the physics of kettle stream and how we can maximize extraction evenness by changing pour rate and height.
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.
The Hardness of Green Coffee
In this post, I show that surface hardness might vary more than mass density across different green coffees.
What Affects Brew Time
In this post I discuss the variables that affect brew time in detail
Extraction Uniformity and Channeling
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 the …
Why Spin the Slurry ?
Today I'm excited to release a joint blog post with Scott Rao, the one who helped me so much understand the basics of brewing, and also helped me to improve my cups of coffee significantly. I was never really proud to serve my friends a cup of V60 coffee that I made, and this is …
