obrázek zavaděče
Výměna otřepů brusky

Changing Grinder Burrs

How can I tell when it's time? If you’re looking at your grinder, asking yourself this question, then it’s probably time to change them. While grinder manufacturers may claim that their burrs can grind hundreds and sometimes thousands of kilos of coffee, the truth is...

read more
Cinnamongate

Cinnamongate

“It tastes exactly like a cinnamon bun. You have to try it.” Coffees often don’t entirely live up to their description, but this was different — a coffee with an instantly recognisable flavour of warm, sweet, cinnamon, like nothing I’d tasted before. I had joined the...

read more
Proč espresso záběry běží rychleji?

Why do espresso shots run faster?

When I use super fresh coffee... It is a truth universally acknowledged that the gases trapped in fresh coffee create bubbles in espresso, which slows down the flow and reduces extraction. This explains why shots from older coffee run faster, or need a finer grind...

read more
Co můžeme použít k remineralizaci vody?

What can we use to remineralise water?

Apart from bicarb and epsom salts... A few months ago we released an updated version of our water recipes designed to allow you to easily target any hardness and alkalinity level you want, using two simple solutions  — without having to do any complex maths. Since...

read more
Pokud káva netvoří kůru při baňkování…

If a coffee doesn’t form a crust in a cupping…

Does this mean it’s underdeveloped? Anyone who’s cupped very light roasted coffee, whether from a Nordic-style roaster, or perhaps from a sample roast, will have experienced this: it sometimes doesn’t form a crust in a cupping. When this happens on the cupping table,...

read more
Cukry v přirozeném zpracování

Sugars in Natural Processing

In natural processing, do sugars travel from the mucilage into the bean? Naturally processed coffees are typically sweeter and more full-bodied than washed coffees, and often have distinctive fruity flavours. It seems intuitive that the sweetness, body, and...

read more
Fluidizovaná lůžka

Fluidised Beds

In our latest poll on the BH Facebook Group, you asked us to check this out: 'If flow goes in much faster than it comes out, then you have the potential to create a fluidised bed. Where does that leave espresso?' Here's what we found out ... This question follows on...

read more
Ocel, sklo, keramika?

Steel, Glass, Ceramic?

What's the most temperature-stable material to use when brewing? The short answer is: plastic cones are best. They absorb heat from the brew water less quickly, absorb less heat overall, and lose that heat to the air more slowly. This conclusion may seem disturbing to...

read more
Jaký je nejlepší design postřikovače?

What’s the Best Sprayhead Design?

Is it better to have as many holes as possible in your spray head; hardly any to make more agitation; or somewhere in between? To achieve even extraction in batch brewing, it’s important to get all the grounds evenly wetted — meaning exposed to the same amount of...

read more
DIY vodní recepty Redux

DIY Water Recipes Redux

A couple of years ago, we published a method for making your own water recipes, using concentrated mineral solutions, diluted with deionised water, to make a range of waters with different hardness and alkalinity. This post updates this, with new recipes that allow...

read more
Pokud ne kanály, tak co?

If not Channelling, Then What?

"Professor Abbott told us he doesn’t really believe channelling occurs in espresso (except in drastic cases). So if not channelling, then what?" Only a few weeks ago we were telling you that over-extraction isn’t really a thing, and that it’s all caused by...

read more
Pokuty migrace

Fines Migration

You asked us to look into this topic, “In espresso, fines migration may not be as much of a thing as we thought.” Here’s what we found.  Fines are the smallest particles created when you grind coffee. Depending on who you’re talking to, they might be defined as any...

read more
Je lepší vysát částice menší než 400μm?

Is it Better to Sieve out Particles Smaller than 400μm?

Or is it better just to leave them in, when brewing filter coffee? Back in 2012, our very own Matt Perger won the World Brewers Cup, using a 250μm sieve to remove fines. This created a more even extraction, which allowed him to extract higher without getting dry and...

read more
Espresso s Aeropress filtračními papíry

Espresso with Aeropress Filter Papers

Above and Below the Coffee Bed. This week, Scott Rao made espresso with filter papers above and below the coffee bed yielding over 25%. What's he playing at? If you follow Scott Rao’s series of daily coffee tips on Instagram, you’ll have seen one recent post where he...

read more
Jaký rozdíl to přinese espressu

What Difference Will it Make to an Espresso

If I Raise the Temperature of my Machine by One Degree? Decades of trial and error have shown that most people prefer espresso extracted between 85-95°C (A Illy and R Viana, 1995). For lighter roasted, special coffee, the range typically used is rather narrower -...

read more
Deathmatch celebrit: Forchheimer vs Darcy

Celebrity Deathmatch: Forchheimer vs Darcy

A science professor told BH that with espresso, “in technical terms you have Forchheimer flows instead of good old Darcy flows”. What’s that? Keen readers of this series will remember Darcy’s law from our discussion of bed depth in espresso. Darcy’s law is an equation...

read more

Can You Please Summarise Cafe Imports’ Water Activity Paper   In our bi-weekly poll on the BH Facebook-group you asked us, "Can you please summarise this impressive research paper", which is based on a huge amount of cupping and data logging by influential green...

read more
Jak číst chemické rovnice

How to Read Chemical Equations

Any time you’re reading about chemistry, you’re going to come across chemical formulae and equations. You might well remember these from high school chemistry, but if it feels like a distant memory then this refresher might be useful. This post goes out to the BH...

read more
Co je Maillardova reakce a proč je důležitá?

What is the Maillard Reaction and Why is it Important?

The Maillard ‘reaction’ is actually a whole series of chemical reactions that are crucial to creating the characteristic flavours and brown colour of roasted coffee and many other foods - including chocolate, toast, and grilled steak. The reactions are named after...

read more
Věda o vodě - FAQ

Water Science FAQ

      What is the difference (if any) between a mineral salt, a dissolved mineral, and a mineral ion? A salt, in chemistry, refers to any ionic compound (IUPAC, 1990). For example, table salt, sodium chloride, is an ionic compound composed of sodium...

read more
Semena Geisha někdy nevypadají jako typický tvar Geisha

Sometimes Geisha seeds Don’t Look Like the Typical Geisha Shape

Geisha, or Gesha, is a highly prized variety, with a distinctive jasmine aroma, and bright fruity acidity. These distinctive characteristics mean it has dominated coffee competitions, and become infamously expensive as a result. Geisha beans are often quite large and...

read more

Úspěšně jste přihlášeni k odběru!