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Why Does Cold Brew Taste Different?

Why Does Cold Brew Taste Different? Cold brewed coffee tastes quite different to the same coffee brewed hot, then chilled. It tastes considerably less acidic, with more ‘brown’ flavours (on the spectrum from chocolate to rubber), and generally few of the complex aromas that distinguish the coffee’s origin, variety, and process. For this reason we […]

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Do you Have any Recommendations for the Maintenance of Cloth Filters?

Do you have any recommendations for the maintenance of cloth filters? If you’ve ever used cloth filters, then you’ve probably experienced this: your first few brews are fantastic – full bodied, with a distinctive silky mouthfeel, but great clarity. The next day, the coffee is perhaps still good, but perhaps you feel like you’ve lost […]

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How is it that coffee still tastes sweet, even though in scientific literature we’re told all — or almost all — the sugars have been caramelised.

How is it that coffee still tastes sweet, even though in scientific literature we’re told all — or almost all — the sugars have been caramelised.

How is it that coffee still tastes sweet, even though in scientific literature we’re told all — or almost all — the sugars have been caramelised. Is the literature wrong?   Green coffee contains as much as 9% sucrose (A. Farah) as well as numerous polysaccharides (multiple sugars joined in long chains). However, only the […]

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Why can Coffee Dry Your Mouth?

Why can coffee dry your mouth? Does it have anything to do with over extraction?   Dryness – or astringency? The dry feeling in the mouth that you can sometimes get after drinking coffee is properly called ‘astringency’. This is a dry, sandy feeling on the tongue — the same feeling that you get from […]

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Which Material for Filter Cones is Best at Keeping the Heat in Your Brew?

Glass, Steel, Ceramic?   The short answer is: plastic cones are best. They absorb heat from the brew water less quickly, absorb less heat overall, and lose that heat to the air more slowly.    But to really understand why, we need to delve into a little physics.   There are three things that affect […]

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A BH Protocol for Measuring Grind Retention

Measuring Grind Retention   All grinder designs take a little time to dispense the coffee they have ground. In lesson B1 2.04 of the Barista One course and certification, we suggested a protocol for measuring grind retention. We liked it so much that we decided to produce a film with Matt, detailing the process.   Here is a […]

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