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A Scientific Approach to Coffee Brewing

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Tag: Water for Coffee

Posted on August 23, 2019November 28, 2019

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.

Resources

  • Grind Size Application
  • Current V60 Recipe
  • A V60 Pour Over Video
  • Current Siphon Recipe
  • Flavor Wheels
  • Brew Water Crafter Tool
  • Water Recipes Spreadsheet
  • Bottled Water Spreadsheet
  • Coffee Filters Analysis
  • Cupping Statistics Widget
  • Extraction yield equations
  • Coffee control chart (percolation)
  • Coffee control chart (immersion)
  • Coffee Glossary by Mitch Hale
  • Specialty Coffee Association Standards
  • Barista Hustle
  • Scott Rao’s Blog
  • Mitch Hale’s blog
  • Christopher Feran’s blog
  • David Seng’s Water Crafter
  • EY Web Tool by Roman Shamin

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Instagram

I'm happy to announce I'll be giving a ~1 hour-long talk about the physics of coffee percolation in Portland, April 23 during the SCA event ! This will be part of @mattperger and @whereisscottrao’s "coffee palooza" event, for which there will be a ticketed entry for the full day. Tickets are available in @whereisscottrao ‘s bio ! #coffeegeeks #coffeescience #coffeeadastra
I just publicly released my latest blog post about getting a more consistent kettle flow for pour over coffee (link in bio) ! In that post, I discuss a weird flow valve called the Mandritech Hand Drip Water Valve and a flow restrictor only available in Asia that fitted my @mybrewista artisan 0.6L kettle. I also just released the next post on Patreon (link also in bio) which discusses the physics of fines migration. I discuss some physics papers that detail some very counter-intuitive ways in which fines and boulders flow around in the presence of vibrations. These papers blew my mind and changed how I view fines migration ! By the way, if you enjoy my blog don’t forget to vote on my Sprudgie Award nomination before January 3, 2020 ! The link to the voting page is in my bio. 
#coffeegeeks #coffeescience #finesmigration #pourover #coffee #coffeeadastra #brazilnuteffect
I just put a Q&A page online on my website ! You'll find in it several questions I receive often by DM, email or in various chatrooms. They are mostly about filter brewing and brew water crafting. See the link in my bio for more. Also, if you haven’t voted yet there are only 4 days left to vote on my Sprudgie award nomination for best coffee writing ! Link is also in bio, any help is super appreciated ! #coffeegeeks #coffeescience #pourover #coffee #coffeeadastra #waterforcoffee #sprudgie
Ok, this is something else entirely. I just received some of the latest air roasted batches from @heartroasters, and I am almost lost trying to interpret what I’m drinking. I first tried the Ethiopia Worka with my usual recipe, and it feels like I am drinking grapefruit juice, with a ton of floral aromas on top of it. It barely registers as coffee in my brain, and I am enjoying it so much. I probably never drank a 320 mL of coffee so fast. The head roaster at Heart was telling me that when they cupped their air roasts next to their drum roasts they found new taste defects they had just never noticed in their drum roasts because they were always there, and I must say my experience fits this. The taste feels a lot more even, with much less noise to appreciate the subtle origin characteristics. I’m now really excited to taste more of these batches. I’m really hopeful this could be the first glimpse of a new standard in roasting. The extraction yield was pretty normal on this coffee, 1.44% TDS for 319g with a 22g dose so 20.8% EY, about the average I get for washed ethiopians. I’ll try grinding finer and see what happens, I’m curious to figure out if astringency kicks in slower with these more even roasts ! Disclaimer: While I paid for a Heart order, they sent me several extra bags for free, including this Worka (batch 48270, roasted on Dec 10) #coffeegeeks #coffeescience #coffeeadastra #coffee #pourover
I’m super excited to announce that my blog Coffee Ad Astra was nominated for a 2019 Sprudgie Award for best coffee writing ! An online voting poll was just started by @sprudge to determine the winner (link in bio), any help is appreciated 😊 The poll closes at midnight PST on January 3 ! #coffeeadastra #coffeegeeks #coffeescience #sprudgie #sprudge #sprudgieawards #sprudgieawards2019 #sprudgies
My friend @apaxos is doing a coffee giveaway in collaboration with @kaffebox, have a look at his latest post to participate ! #coffee #coffeegeeks
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Credits

Website logo by Daniel Demay

All the better-looking photos on this website are by Noé Aubin-Cadot

Most Amazon links on this website are "affiliate", which means I get a small commission if you buy through them, at no cost to you.

Resources

  • Grind Size Application
  • Current V60 Recipe
  • A V60 Pour Over Video
  • Current Siphon Recipe
  • Flavor Wheels
  • Brew Water Crafter Tool
  • Water Recipes Spreadsheet
  • Bottled Water Spreadsheet
  • Coffee Filters Analysis
  • Cupping Statistics Widget
  • Extraction yield equations
  • Coffee control chart (percolation)
  • Coffee control chart (immersion)
  • Coffee Glossary by Mitch Hale
  • Specialty Coffee Association Standards
  • Barista Hustle
  • Scott Rao’s Blog
  • Mitch Hale’s blog
  • Christopher Feran’s blog
  • David Seng’s Water Crafter
  • EY Web Tool by Roman Shamin
  • RSS - Posts

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 302 other followers

Blog Stats

  • 183,709 hits

Category Cloud

Announcements Blind Tasting Brew Methods Brew Temperature Chemistry Coffee Filters Coffee Grinders Coffee Processing Coffee Varietals Collaborative Posts Cupping Data Analysis Espresso Experiments Extraction Maths Particle Size Distribution Perception of Taste Physics Recipes Siphon Brews Storage and Maintenance Tasting Notes Tools V60 Brews Water for Coffee
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