Category: Extraction
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Life with Timemore 064s (and an unauthorized alignment guide)
This post is intended for folks intending to use aftermarket burrs in an 064s. If you’re happy with the taste results of stock burrs or are intending to purchase an 064s and never intend to swap burrs, this post isn’t for you, and I’d recommend not reading beyond this point. It’s truly a great grinder…
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The Problem With Ultralight Roasts (and other myths)
Despite its primary purpose (as seen by the consuming world) as the cheapest available drug, coffee consumers have strong opinions on how it should taste. Specialty coffee especially prides itself on showcasing how different coffee can taste like, well, not coffee. A change in style About decade and a half-ago, a certain spice grinder began…
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Espresso Water Flow Part 1: Dispersion, Puck Screens and Baskets
Truth be told, this post was going to be split into three parts, one each for the namesake accessories in the title. But before I went about making plots, I reached out to Jonathan Gagné to check if I could trouble him to take a look at my data and find any shortcomings with it.…
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Espresso water flow Part 0: Workflow
Skepticism is a weird deal. Too much can stunt innovation and too little can, well, lead to too many pocket theories. Lance Hedrick is among the few who seems to take a balanced approach based on both data and experience. So when I claimed in my debut post that Decent’s new dispersion block design was…
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Superjolly bearing replacement Part 2: Alignment
Note: This post is intended to serve as a somewhat generic reference for different ways to both fix and check alignment on flat burr grinders, but may not apply to all grinder designs. If my Frankenjolly were just a filter grinder, this story would probably have ended at Part 1. But I got Franken first…
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My Current Refractometry Workflow
It’s an exciting time to be data driven in coffee. A little more than a decade ago a coffee refractometer would set you back 700 USD and here we are where devices are entering the market at a quarter of that price. Price had always been a barrier to entry in coffee refractometry but now…
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Wet-WDT (WWDT) for Coarse-grind Percolation
Note that Lance Hedrick gets credit for recommending this technique. Lance was doing WWDT almost a year before this technique started getting talked about by other coffee content creators. This post also leans heavily on the concept of fines migration as described by Jonathan Gagné in his book “The Physics of Filter Coffee”. Some of…
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Temperature gradient across an espresso puck
I sometimes think the concept of espresso exists to trick us into thinking that perfection can exist, only to have reality handed to us on a plate to humble us. That’s the best way I can summarize the events that led to this post. As the photo above might tell you, I stuck a temperature…
Pocket Science Coffee 