Crema and the laws of physics
Saturday, August 9th, 2008I am sure lots of us have noticed the way crema moves and settles as it pours, but something about it doesn’t make sense and this is just a short post with a video looking at how and why.
I am sure lots of us have noticed the way crema moves and settles as it pours, but something about it doesn’t make sense and this is just a short post with a video looking at how and why.
This article is a simplified version of what was researched and written for the attempted coffeed study group. Sadly that project didn’t take off - however I am grateful to people like Andy Schecter and Jim Schulman for publishing the papers they wrote regardless. The article doesn’t focus much on cup quality and [...]
Freshness is one of those difficult terms in coffee because it is often considered quite subjective.
However I was thinking about brewing stale coffee as espresso, and then thinking about measuring filter brewed coffee and an idea cropped up.
To me, when I brew stale coffee as espresso it seems that there are a lot less solubles [...]
Food pairing and coffee
This might be of interest to a few people, especially those looking for signature drink inspiration. Nice idea behind the site and open to ideas should you have any to throw in the pot.
FOODPAIRING
I remember reading early in my coffee days that someone had done an experiment where they had compared heat loss in porcelain espresso cups of different thicknesses and found that the heat retention of the porcelain didn’t much matter because all the heat went out of the top anyway. Like a lot of what [...]