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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.

I'm excited to announce I will give a 3-hours live class on the Physics of Coffee during the 2022 Specialty Coffee Expo in Boston !

Here is yet another beautiful infographic created by @pullandpourcoffee, based on a graph from my book The Physics of Filter Coffee. This graph shows how the height of your kettle, and the pour rate affect agitation, which in turn affects extraction, clogging and flow evenness in pour over coffee. My personal preference is to generally stay just below the breakup height (the height at which you start hear splatter sounds) to maximize turbulence which can be seen as random small-scale motions in the slurry. This encourages each coffee particle to encounter water, but can also cause filter clogging with some grinders or coffees that produce more fines. My strategy when that happens is to pour a bit slower and still stay just below the breakup height. If you still experience clogging issues, it can be worth exploring pouring from much lower than the breakup length.

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