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コーヒーグラインダーRPM

Coffee Grinder RPM

How does it change the performance? In the last few years, a small number of grinders have hit the market that boast an adjustable grinding speed. The best known of these are Lynn Weber’s EG-1, Victoria Arduino’s Mythos 2, and most recently Ceado’s Hero E37Z. The...

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グラインダーのバリの交換

Changing Grinder Burrs

How can I tell when it's time? If you’re looking at your grinder, asking yourself this question, then it’s probably time to change them. While grinder manufacturers may claim that their burrs can grind hundreds and sometimes thousands of kilos of coffee, the truth is...

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シナモンガテ

Cinnamongate

“It tastes exactly like a cinnamon bun. You have to try it.” Coffees often don’t entirely live up to their description, but this was different — a coffee with an instantly recognisable flavour of warm, sweet, cinnamon, like nothing I’d tasted before. I had joined the...

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エスプレッソショットの実行速度が速いのはなぜですか?

Why do espresso shots run faster?

When I use super fresh coffee... It is a truth universally acknowledged that the gases trapped in fresh coffee create bubbles in espresso, which slows down the flow and reduces extraction. This explains why shots from older coffee run faster, or need a finer grind...

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水を再石灰化するために何を使用できますか?

What can we use to remineralise water?

Apart from bicarb and epsom salts... A few months ago we released an updated version of our water recipes designed to allow you to easily target any hardness and alkalinity level you want, using two simple solutions  — without having to do any complex maths. Since...

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コーヒーがカッピングでクラストを形成しない場合...

If a coffee doesn’t form a crust in a cupping…

Does this mean it’s underdeveloped? Anyone who’s cupped very light roasted coffee, whether from a Nordic-style roaster, or perhaps from a sample roast, will have experienced this: it sometimes doesn’t form a crust in a cupping. When this happens on the cupping table,...

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自然な処理の砂糖

Sugars in Natural Processing

In natural processing, do sugars travel from the mucilage into the bean? Naturally processed coffees are typically sweeter and more full-bodied than washed coffees, and often have distinctive fruity flavours. It seems intuitive that the sweetness, body, and...

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流動床

Fluidised Beds

In our latest poll on the BH Facebook Group, you asked us to check this out: 'If flow goes in much faster than it comes out, then you have the potential to create a fluidised bed. Where does that leave espresso?' Here's what we found out ... This question follows on...

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スチール、ガラス、セラミック?

Steel, Glass, Ceramic?

What's the most temperature-stable material to use when brewing? The short answer is: plastic cones are best. They absorb heat from the brew water less quickly, absorb less heat overall, and lose that heat to the air more slowly. This conclusion may seem disturbing to...

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最高のスプレーヘッド設計とは?

What’s the Best Sprayhead Design?

Is it better to have as many holes as possible in your spray head; hardly any to make more agitation; or somewhere in between? To achieve even extraction in batch brewing, it’s important to get all the grounds evenly wetted — meaning exposed to the same amount of...

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DIY水レシピRedux

DIY Water Recipes Redux

A couple of years ago, we published a method for making your own water recipes, using concentrated mineral solutions, diluted with deionised water, to make a range of waters with different hardness and alkalinity. This post updates this, with new recipes that allow...

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チャネリングでない場合、それから何ですか?

If not Channelling, Then What?

"Professor Abbott told us he doesn’t really believe channelling occurs in espresso (except in drastic cases). So if not channelling, then what?" Only a few weeks ago we were telling you that over-extraction isn’t really a thing, and that it’s all caused by...

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罰金の移行

Fines Migration

You asked us to look into this topic, “In espresso, fines migration may not be as much of a thing as we thought.” Here’s what we found.  Fines are the smallest particles created when you grind coffee. Depending on who you’re talking to, they might be defined as any...

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400μmよりも小さい粒子をふるいにかける方が良いですか?

Is it Better to Sieve out Particles Smaller than 400μm?

Or is it better just to leave them in, when brewing filter coffee? Back in 2012, our very own Matt Perger won the World Brewers Cup, using a 250μm sieve to remove fines. This created a more even extraction, which allowed him to extract higher without getting dry and...

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Aeropressろ紙を使用したエスプレッソ

Espresso with Aeropress Filter Papers

Above and Below the Coffee Bed. This week, Scott Rao made espresso with filter papers above and below the coffee bed yielding over 25%. What's he playing at? If you follow Scott Rao’s series of daily coffee tips on Instagram, you’ll have seen one recent post where he...

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エスプレッソにどのような違いをもたらすか

What Difference Will it Make to an Espresso

If I Raise the Temperature of my Machine by One Degree? Decades of trial and error have shown that most people prefer espresso extracted between 85-95°C (A Illy and R Viana, 1995). For lighter roasted, special coffee, the range typically used is rather narrower -...

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有名人のデスマッチ:Forchheimer vs Darcy

Celebrity Deathmatch: Forchheimer vs Darcy

A science professor told BH that with espresso, “in technical terms you have Forchheimer flows instead of good old Darcy flows”. What’s that? Keen readers of this series will remember Darcy’s law from our discussion of bed depth in espresso. Darcy’s law is an equation...

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Can You Please Summarise Cafe Imports’ Water Activity Paper   In our bi-weekly poll on the BH Facebook-group you asked us, "Can you please summarise this impressive research paper", which is based on a huge amount of cupping and data logging by influential green...

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化学式の読み方

How to Read Chemical Equations

Any time you’re reading about chemistry, you’re going to come across chemical formulae and equations. You might well remember these from high school chemistry, but if it feels like a distant memory then this refresher might be useful. This post goes out to the BH...

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メイラード反応とは何ですか、なぜそれが重要なのですか?

What is the Maillard Reaction and Why is it Important?

The Maillard ‘reaction’ is actually a whole series of chemical reactions that are crucial to creating the characteristic flavours and brown colour of roasted coffee and many other foods - including chocolate, toast, and grilled steak. The reactions are named after...

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水科学に関するFAQ

Water Science FAQ

      What is the difference (if any) between a mineral salt, a dissolved mineral, and a mineral ion? A salt, in chemistry, refers to any ionic compound (IUPAC, 1990). For example, table salt, sodium chloride, is an ionic compound composed of sodium...

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