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Tag Archives: Coffee brewing

The Physics of Fines Migration

In this post, I explore the details of physical phenomena that can cause fines to migrate and clog coffee filters.

Posted byjgagneastroFebruary 1, 2020January 31, 2020Posted inExtraction, Particle Size Distribution, Physics, V60 BrewsTags:Coffee brewing, Coffee Filters, Coffee geeks, Coffee science, Fines Migration3 Comments on The Physics of Fines Migration

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 science44 Comments on What is Astringency ?

What Affects Brew Time

In this post I discuss the variables that affect brew time in detail

Posted byjgagneastroOctober 20, 2019October 23, 2019Posted inBrew Methods, Coffee Processing, Coffee Varietals, Extraction, Maths, PhysicsTags:Coffee brewing, Coffee science20 Comments on What Affects Brew Time

A Tool and Videos for Crafting Custom Brew Water

In this post, I present a new tool to create custom brew water recipes, which can be built from any soft water rather than distilled water.

Posted byjgagneastroAugust 23, 2019November 28, 2019Posted inTools, Water for CoffeeTags:Coffee brewing, Coffee geeks, Coffee science, Water for Coffee21 Comments on A Tool and Videos for Crafting Custom Brew Water

An In-Depth Analysis of Coffee Filters

In this longer than usual post, I do a very detailed microscope analysis of various V60, chemex and siphon paper and cloth filters.

Posted byjgagneastroAugust 4, 2019September 2, 2019Posted inCoffee Filters, Data Analysis, MathsTags:Coffee brewing, Coffee Filters, Coffee geeks, Coffee science66 Comments on An In-Depth Analysis of Coffee Filters

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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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