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.
The 30th post of the series. A little update and a peak at the book I am working on, with an experiment to try at home.
Thermal loss in espresso brewing can have big impacts in the consistency and overall flavor. Here are some ways you can keep thermal integrity intact.