loader image

Æ 5.06 Solubility

It’s well known that raising the brewing temperature increases extraction. There are two reasons for this: the first is that the molecules in hotter water are moving faster. This means…

CQC 5.05 Recap and Glossary

Recap The Cup of Excellence (COE) started in 1999 in Brazil. COE scoresheet evaluates each scoring element out of a possible 8 instead of 10.  The subtotal of the eight…

Æ 5.05 Controlling Temperature in the Puck

While modern espresso machine designs are able to precisely control the temperature of the water leaving the group, this sadly doesn’t guarantee that all extractions take place at the same…

You have Successfully Subscribed!