Filter paper properties and effects
How filter paper properties—thickness, porosity, material, and treatments—affect flow, clarity, and flavor in brewed coffee.
Heavier body
Body, viscosity, and colloids
How body in coffee is perceived, the role of viscosity and colloidal particles, and how processing and brewing influence tactile sensations.
Filtration and clarity at cold temps
Why filtration is especially important in cold coffee methods, how cold temperatures affect clarity, and which filtration techniques work best.
Cold drip towers and flow control
How cold drip towers work, the role of flow control in extraction, and how they differ from immersion cold brew methods.
Immersion cold brew variables
The key variables that affect immersion cold brew—grind, ratio, time, and temperature—and how they influence flavor and strength.
Sediment management methods
How to control and reduce sediment in immersion and hybrid brews to achieve the desired balance of clarity and body.