Journal

Pour-over vs drip, minus the snobbery: what the research says separates them, and the five habits that make a drip...

Water Temperature Matters Less Than You Think

Trained tasters could barely tell 87°C coffee from 93°C at equal strength. What brew temperature does and does not control,...

Cold Brew Ratios, and the Acidity Myth

Cold brew ratios for concentrate and ready-to-drink, why 8 hours of steeping is enough, and what the chemistry says about...

Coffee-to-Water Ratios Without the Dogma

The 1:16 starting point, what 1:15 vs 1:17 changes in the cup, and why UC Davis found there is no...

Coffee Extraction vs. Strength: The Two Dials Behind Every Cup

Strength is how concentrated your cup is. Extraction is what water pulled from the grounds. Master these two dials and...