preloder
What’s the Best Sprayhead Design?

What’s the Best Sprayhead Design?

Photo: A UFO Sprayhead   Is it better to have as many holes as possible in your spray head; hardly any to make more agitation; or somewhere in between?   To achieve even extraction in batch brewing, it’s important to get all the grounds evenly wetted —...

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DIY Water Recipes Redux

DIY Water Recipes Redux

A couple of years ago, we published a method for making your own water recipes, using concentrated mineral solutions, diluted with deionised water, to make a range of waters with different hardness and alkalinity. This post updates this, with new recipes that allow...

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If not Channelling, Then What?

If not Channelling, Then What?

"Professor Abbott told us he doesn’t really believe channelling occurs in espresso (except in drastic cases). So if not channelling, then what?" Only a few weeks ago we were telling you that over-extraction isn’t really a thing, and that it’s all caused by...

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Fines Migration

Fines Migration

You asked us to look into this topic, “In espresso, fines migration may not be as much of a thing as we thought.” Here’s what we found.  Fines are the smallest particles created when you grind coffee. Depending on who you’re talking to, they might be defined as any...

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Is it Better to Sieve out Particles Smaller than 400μm?

Is it Better to Sieve out Particles Smaller than 400μm?

Or is it better just to leave them in, when brewing filter coffee? Back in 2012, our very own Matt Perger won the World Brewers Cup, using a 250μm sieve to remove fines. This created a more even extraction, which allowed him to extract higher without getting dry and...

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Celebrity Deathmatch: Forchheimer vs Darcy

Celebrity Deathmatch: Forchheimer vs Darcy

Decades of trial and error have shown that most people prefer espresso extracted between 85-95°C (A Illy and R Viana, 1995). For lighter roasted, special coffee, the range typically used is rather narrower - 90-95°C. Within that small range though, there are still...

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“Can You Please Summarise Cafe Imports’ Water Activity Paper?”

“Can You Please Summarise Cafe Imports’ Water Activity Paper?”

A science professor told BH that with espresso, “in technical terms you have Forchheimer flows instead of good old Darcy flows”. What’s that? Keen readers of this series will remember Darcy’s law from our discussion of bed depth in espresso. Darcy’s law is an equation...

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In our bi-weekly poll on the BH Facebook-group you asked us, "Can you please summarise Cafe Imports’ Water Activity Paper?", which is based on years of cupping and data logging by the influential green coffee importers. And we said, "Yes we can." Here is this week's...

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How to Read Chemical Equations

How to Read Chemical Equations

Dose is one of the fundamental variables of any brew recipe, yet probably the one that is most often overlooked. Most of us probably tweak the grind size or yield very regularly, but always use the same dose. In fairness, this is often for a good reason — it makes...

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What is the Maillard Reaction and Why is it Important?

What is the Maillard Reaction and Why is it Important?

Any time you’re reading about chemistry, you’re going to come across chemical formulae and equations. You might well remember these from high school chemistry, but if it feels like a distant memory then this refresher might be useful. This post goes out to the BH...

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Water Science FAQ

Water Science FAQ

The short answer is: no. Flow and pressure are linked, so all other things being equal, increasing the pressure will increase the flow out of a restrictor. However, the physics around flow is complicated, especially when you start to factor in a coffee puck. First, we...

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‘Seasoning’ group heads. Useful or nonsense?

Geisha, or Gesha, is a highly prized variety, with a distinctive jasmine aroma, and bright fruity acidity. These distinctive characteristics mean it has dominated coffee competitions, and become infamously expensive as a result. Geisha beans are often quite large and...

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The Great Distribution Debate: Results

The Great Distribution Debate: Results

This week, Scott Rao made espresso with filter papers above and below the coffee bed yielding over 25%. What's he playing at? If you follow Scott Rao’s series of daily coffee tips on Instagram, you’ll have seen one recent post where he describes using paper filters...

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2017 Predictions and Promises Report

You asked us to look into this topic, “In espresso, fines migration may not be as much of a thing as we thought.” Here’s what we found.  Fines are the smallest particles created when you grind coffee. Depending on who you’re talking to, they might be defined as any...

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2018 Promises

A couple of years ago, we published a method for making your own water recipes, using concentrated mineral solutions, diluted with deionised water, to make a range of waters with different hardness and alkalinity. This post updates this, with new recipes that allow...

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August Survey Results 2017

August Survey Results 2017

Dose is one of the fundamental variables of any brew recipe, yet probably the one that is most often overlooked. Most of us probably tweak the grind size or yield very regularly, but always use the same dose. In fairness, this is often for a good reason — it makes...

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Keep it Simple

Keep it Simple

This week, Scott Rao made espresso with filter papers above and below the coffee bed yielding over 25%. What's he playing at? If you follow Scott Rao’s series of daily coffee tips on Instagram, you’ll have seen one recent post where he describes using paper filters...

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Barista Hustle Community Guidelines

Barista Hustle Community Guidelines

Tldr: we found a statistical difference between using the OCD and finger distribution, and between palm tapping and finger distribution — but no significant difference between palm tapping and OCD. But we’re going to continue researching and have some cool ideas for the next experiment.

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