In this post, I present an experiment showing that deep WDT helps improve repeatability, and I discuss how to improve espresso preinfusion.
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.
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 explore the details of physical phenomena that can cause fines to migrate and clog coffee filters.
In this post, I show that surface hardness might vary more than mass density across different green coffees.
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”
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 isContinue reading “Why Spin the Slurry ?”