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.
Archive for the 'Food Chemistry' Category
Introduction to the chemistry of the wet process (part 1)
Thursday, December 6th, 2007This 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 [...]
An experiment to determine freshness
Friday, November 23rd, 2007Freshness 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 website
Thursday, November 22nd, 2007Food 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
Brew Temperature and the Chemex
Friday, November 9th, 2007I 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 [...]
