Continuing the discussion on ‘How to Get the Best from your Coffee’ we will take a look at one variable in coffee dripper design that I didn’t include in the book; the shape of the dripper.
Last time I talked about my density measurement chart in correlation with choosing the ideal brewing temperature. What I didn’t talk about was how I go about measuring the density of whole bean roasted coffee. Some of you may have your own method or even a density reader to get this measurement, but since using density for the purpose of preparing coffee has not been a cafe standard in the past I will explain my method.
Over my many years making coffee I have encountered enormous variations in the nature of coffees from different origins, elevations, and especially roasting styles. I have always wanted to figure out if something consistent could point us as an industry toward brewing coffee with less guess work, and these variations are a huge inspiration to explore potential connection points.
Additional discussion about my book, ‘How to Get the Best from Your Coffee’. Digging into water chemistry and the nature of what we know about it.
Barista competitions take hard work, sacrifice, humility, and support from others. This post will tell you about what it takes to reach the highest levels of competition and professionalism as a barista.