The Mechanism Behind Astringency in Coffee
In this post, I discuss my updated understanding of the mechanism by which astringent compounds can be extracted from coffee.
More Even Espresso Extractions
In this post, I talk about ways in which I have recently improved my puck preparation for espresso.
Restraining Flow to Mitigate Channels
In the past weeks, I have been experimenting with the AeroPress combined with the Prismo attachment, and I tried one small hack that produced a surprising result. I inserted a pasta strainer mesh like the one I described in my Stagg [X] recipe to increase the total open surface area under the AeroPress filter. As…
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About Me
I’m a researcher in astrophysics at the Montreal Rio Tinto Alcan Planetarium, and an adjunct professor at Université de Montréal – I write about my science projects here. I love to think about coffee brewing and use the tools of science to learn how to brew better coffee. Hopefully, you will find on my blog some things that are also useful to you.
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Coffee ad Astra 