Iterative dialing-in workflow
A systematic approach to refining brew parameters step by step until the desired flavor balance is achieved.
Brewing physics & extraction theory
Optimizing for clarity vs body
How brewing variables can be adjusted to emphasize clarity or body in the cup, depending on desired flavor expression.
Modeling puck resistance over time
How the resistance of a coffee puck evolves during the brewing process, influencing flow rate and extraction dynamics.
Darcy-style intuition for flow in beds
How to conceptualize water flow through coffee grounds using principles inspired by Darcy’s Law, connecting pressure, resistance, and flow rate.
Filter permeability and resistance
How the physical properties of coffee filters affect water flow, extraction, and cup quality.
Grind size effects on flow
How grind particle size influences water flow, extraction efficiency, and flavor balance in brewed coffee.