In this post, I explore the details of physical phenomena that can cause fines to migrate and clog coffee filters.
In this post, I show that surface hardness might vary more than mass density across different green coffees.
In this post I describe what causes astringency, and talk about ideas how we could potentially measure it or remove it post brewing.
In this post I discuss the variables that affect brew time in detail
For a while now I’ve been trying to understand the details of channeling in pour over coffee, and I found it very difficult to find a convincing description of why channeling (and thus astringency) happens suddenly when we grind a bit too fine, even if the surface of the coffee bed looks flat at theContinue reading “Extraction Uniformity and Channeling”
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.
In this longer than usual post, I do a very detailed microscope analysis of various V60, chemex and siphon paper and cloth filters.