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The sensory impact of colour and roasting time
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by
Kas Orzol
on
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Colour and time are the most important roasting factors in creating coffee flavour. But there has been little research done on that. ...
Curve explained: Normal
—
by
Kas Orzol
on
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In the era of tracking software, there is a curve paradigm. "It's gotta be instagrammable". While a bit exaggerated, you ge...
Peak Water Jug Review
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by
Kas Orzol
on
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The magnificent Peak Water Jug. Aiming to revolutionise the quality of water for home users. Starting as a Kickstarter project in 2018 it...
Roast phases explained
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by
Kas Orzol
on
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Good roaster understands their craft beyond the curve and approaches it based on bean changes. Following the reference is simple, but ...
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15 vs 18
Let me take you on a journey. The journey of sweet espresso, reliable grinders and cost efficiency. With one piece of equipment: A filter ...
Does temperature matter in batch brewing?
The temperature has always been a major variable in extraction. It's one of the first taught to trainee baristas. It's also very ins...
What changes the tactile of espresso?
There's little research on tactile in coffee. It's been a bit neglected compared to attributes like a flavour or taste. It's ...
LIPID RESISTANCE PART II: TESTING
After coming up with a hypothesis on heat resistance, I needed to find if and how it changes. In this post, I will describe the details a...
Curve explained: Normal
In the era of tracking software, there is a curve paradigm. "It's gotta be instagrammable". While a bit exaggerated, you ge...
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The sensory impact of colour and roasting time
Curve explained: Normal
Peak Water Jug Review
Roast phases explained
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