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Category Archives: Tasting Notes

What is Astringency ?

In this post I describe what causes astringency, and talk about ideas how we could potentially measure it or remove it post brewing.

Posted byjgagneastroNovember 12, 2019November 13, 2019Posted inChemistry, Perception of Taste, Tasting Notes, ToolsTags:Coffee brewing, Coffee geeks, Coffee science45 Comments on What is Astringency ?

How Coffee Varietals and Processing Affect Taste

In this post, I used tasting notes from 1500 bags of coffee too bring out how perceived flavor is affected by coffee varietal and processing

Posted byjgagneastroJuly 23, 2019September 2, 2019Posted inCoffee Processing, Coffee Varietals, Data Analysis, Tasting Notes25 Comments on How Coffee Varietals and Processing Affect Taste

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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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