Why a paper filter changes the cup
Paper changes coffee through particle retention, flow resistance and, sometimes, its own flavour. Measurements of coffee diterpenes show why the familiar claim that paper simply absorbs every oil is too crude.
brew-and-bloom● publishing
Brew & Bloom
Coffee at home, modest experiments and a better use for the kitchen notebook.
written by Daniel Price
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The water chemistry behind an uneven coffee extraction
A flat or sharp cup can come from uneven flow through the grounds, from water's mineral balance, or from both. The evidence points to bicarbonate as a strong sensory variable while setting limits on simple hardness rules.
Your coffee routine has too many variables and too little coffee
I had changed the coffee, the grind setting, the amount of water and the cup. The result tasted different. My notebook, displaying admirable restraint, declined to tell me why.
The mug is not a meaningless detail
I own three mugs that turn the same kitchen into three slightly different mornings. One has a generous handle. One keeps reminding me how much I like its glaze. The third is ordinary in every
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