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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.

Thanks to @pullandpourcoffee for making a very nice and simple schematic that explains the long-steep @aeropress recipe that I prefer !

I have recently stumbled on @quantitativecafe, a new coffee blog written by Michael Cooper that presents and carefully interprets amazing data from various coffee experiments focused on espresso but also useful for filter coffee. I know good data collection when I see it, and this is a case of great data collection. I was so excited when I found this page that I read all of Michael's posts in one go, and I loved it.

If you want to learn a ton about coffee processing, the coffee supply chain or green coffee in general, @christopherferan is another person you absolutely must follow. I continue learning a tremendous amount every time he posts something new, and his latest piece on why Kenyan coffee quality has been steadily decreasing in the past 2-3 years is enlightening, and I hope this information reaches as many as possible.

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