Month: November 2021

In the academic literature, several models have been proposed for extraction of soluble components from solid coffee. Some of these models are very detailed. Some use computational fluid dynamics (CFD) to model fluid flow through the packed bed in three dimensions. One of my favourite models was described by Moroney et al. in their 2019… Continue reading Modeling Extraction

I’ve watched a lot of YouTube videos on dialing in espresso. Most of them follow the same basic approach: You choose your dose based on the portafilter basket you’re using, then you adjust your grind setting so that you’re hitting a brew ratio of 1:2 in 25 to 30 seconds. For me, it always felt… Continue reading The Brewing Control Chart

There is a lot of information already out there about measuring total dissolved solids (TDS) for espresso, but I think it’s worth summarizing some of it here, to lay the groundwork for a couple of upcoming posts. When we pass water through an espresso puck, some of the coffee material is dissolved into the passing… Continue reading Measuring Total Dissolved Solids