P 3.06 – Glossary and Recap

Recap and Glossary   Recap   Darcy’s law describes the decrease in flow rate as the coffee bed depths increase, For this reason, we tend to grind coarser for larger…

P 3.05 – Channelling

Channelling Side-Channelling In physics, there is a saying that water follows the path of least resistance. And if the forces governing a brew method create easy paths for water to…

P 3.04 – Turbulence

Turbulence In the Coffee Brewing Handbook, Ted Lingle comments: ‘For uniform wetting and extraction of the coffee flavouring material to occur, the brewing water must lift and separate each coffee…

P 3.03 – Temperature Profile

Temperature Profile The temperature profile for all percolation brew methods tends to increase to a maximum during the dilution phase and then, at the moment the slurry is at its…