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 instinctive

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 and methods as well as present the results. If you've not read the first part, I encourage you to read that first.

LIPID RESISTANCE PART I: HYPOTHESIS

Espresso is something you never really understand. Like almost anything in coffee, all the knowledge available merely scratches the surface. But sometimes you stumble upon an idea you think you can prove. 

The sensory impact of colour and roasting time

Colour and time are the most important roasting factors in creating coffee flavour. But there has been little research done on that. The opinions of the roasting community vary. Morten Münchow, Jesper Alstrup, Ida Steen and Davide Giacalone published a new paper which can change that.

Curve explained: Normal

In the era of tracking software, there is a curve paradigm. "It's gotta be instagrammable". While a bit exaggerated, you get the point. Roasters are obsessed to make their RoRs straight.

Peak Water Jug Review

The magnificent Peak Water Jug. Aiming to revolutionise the quality of water for home users. Starting as a Kickstarter project in 2018 it's gotten a lot of attention from the industry. Does it live up to the expectations?

Roast phases explained

Good roaster understands their craft beyond the curve and approaches it based on bean changes. Following the reference is simple, but roasting is more complex than that. There's a lot to be aware of.

Roasting curve design

The biggest innovation in roasting was a roast tracking software. A continuous real-time data collection and roast curves make it much easier.

Create your coffee network

The coffee industry has an amazing community. There are lots of driven, curious, passionate people that propel it forward. It's certainly one of the reasons I love it so much.

How to grow being off work

If you're reading this, the chances are you have some free time. Whether you are furloughed, in between jobs or work reduced hours you could use this time to learn a new skill or plan your career. I also recommend staying in touch with the industry and catch up with recent developments.

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 easy to predict how the balance will shift when changing your recipe. However, it's not that simple with tactile.