Blooming and degassing strategy
Why blooming and degassing are essential in filter brewing, and how to optimize this step for better extraction and flavor.
Uneven extraction
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.
Grind size effects on flow
How grind particle size influences water flow, extraction efficiency, and flavor balance in brewed coffee.
Agitation, turbulence, and channeling
How movement of water through coffee grounds affects extraction uniformity, flavor, and potential defects.
Static, clumping, and RDT
How static and clumping affect grind consistency and how the Ross Droplet Technique (RDT) can mitigate these issues.
Cupping feedback loop
How to use cupping sessions to inform roast adjustments and improve coffee consistency.