Articles on coffee
It blows my mind how everyone is trying to extract coffee without first measuring how hard it’s going to be, and then not using the full range of all their tools. Avoid bitter over extraction, and sour under extraction, by measuring the density.
This post has nothing to do with coffee. It is here after I read a wonderful article on How Coffee Varietals and Processing Affect Taste. It reminded me of a similar, somewhat simpler piece of work I did on Whisky Flavours to Distilleries. Flavour to Whisky Distillery This has been created by using a word …
The size of the roasted coffee bean can affect extraction, learn how. Effect of roasted coffee seed sizes on extraction Coffee seeds increase in size throughout the roast, expanding to about 1.5 times the size of the original green bean. Seed size affects the degree of roasting and can offset the density indicator. Very small …
There have been several requests for SSDI to include grind settings for each density. There are several problems with this. Different espresso basket diameters have different coffee bed depths, which requires different grind settings. For example a standard 58mm basket will require a much finer grind than a 45mm holding the same amount of coffee. …
Excuse the terrible pun. I want to thank Logan Collinge of Mojo The Beanery for spending several weekends roasting to order for me, and being such a mine of information. The first experiment was to take one single origin green bean, and have Logan roast it to common roast levels across the roast spectrum. The selected Green …
I caught up with my original Coffee Sensai one day and enquired what great Single Origin coffee he was currently drinking. I was shocked when he sheepishly confessed, he had ‘given up’ trying Single Origins, because it took him most of the bag to dial it in. Whereas with his preferred routine Blend, at least …
Tools needed: Graduated cylinder 100ml Class A Tolerance ±0.05ml($10 on Amazon, or in NZ) Scales, accurate to at least +- 0.1gms. (Acaia Lunar are awesome) An optional extra is a funnel to help you pour the beans into the cylinder – or you can use a barista jug. An optional extra is a short piece …
https://youtu.be/fadBOSUw4eAhttps://youtu.be/d-vtknnBq8g Under-extracted coffee is sour, over-extracted coffee is bitter, and in the middle is the sweet spot. It is easy to over-extract a dark roast, it is also easy to under-extract a light roast. By measuring the density to determine the Roast Level, you get the correct level of extraction required for every roast level. …