Robert’s Collection of Stories
A directory of my articles by topic — This is a collection of collections of stories. I have stories on espresso, work, school, myself, my family, LEGO’s, and Photography. I hope this page helps navigating my list of stories. A Collection of Espresso Articles A Collection of Work and School Stories Personal Stories and Concerns LEGO Story Splash Page Photography Splash Page
A directory of my articles by topic
This is a collection of collections of stories. I have stories on espresso, work, school, myself, my family, LEGO’s, and Photography. I hope this page helps navigating my list of stories.
A Collection of Espresso Articles
A grouping of sub-groups of coffee related writings — This is a collection of collections of my articles on different topics, each with their own splash page. Improving Espresso A Summary of the Staccato Lifestyle Measuring Coffee Grind Distribution Fines Migration in Espresso Coffee Extraction Coffee Roasting Coffee Beans Paper Filters for Espresso Espresso Baskets and Related Topics Espresso Opinions
A grouping of sub-groups of coffee related writings
This is a collection of collections of my articles on different topics, each with their own splash page.
Catching the Coffee Sneeze in Espresso
A tissue please? — After a comparison between my Decent Espresso (DE) machine and the Kim Express, where the Kim won handily, I started wondering what about the Kim made the machine so unique. The main parameter is water temperature, but there is something else in the machine design that is giving a clue.
Third Wave Water vs Filtered Water for Espresso
Do I prefer the water I’m accustomed to or is it better water? — The first time I used Third Wave Water (TWW), I used a general recipe, not the one specific to espresso. I decided to try the espresso blend, and Taylor from TWW sent over a sample. …
Cupping Different Water for Espresso
Third Wave Water Tasting — Third Wave Water sent me some water packets for testing, so I started with a coffee tasting. I wanted to know if different concentrations change taste. I normally need more salt added to my food, so I thought maybe more concentrated water solution could be more appealing. However, I didn’t…
We Don’t Talk About Robusta!
Another view on robusta — I was first introduced to espresso in Europe, and the biggest draw was the mouthfeel. I suspect most of that mouthfeel came from the robusta coffee in the blend. However, upon returning to the US, I discovered coffee generally sucked. Specialty coffee was just getting rolling. By the time I…
Decent Espresso DE1Pro vs Kim Express: Round 1
Kim is the Reigning Champ — I bought a Decent Espresso (DE) in January, and I worked through making the best profile I could. I bought the DE1Pro model. I thought it was time to do a head to head comparison with my beloved Kim Express. The Kim didn’t just win; the Kim destroyed. This made…
A Peer Review of the Origin of the Fines Migration Theory
Reviewing a 30 year old paper — In discussing fines migration, all roads lead back to a single paper whose experiment is seen as the proof of the theory of fines migration. That paper is called “Espresso Coffee Brewing Dynamics: Development of Mathematical and Computational Models” by Petracco and Liverani . …
Coffee Processed Six Different Ways for Espresso
Natural, Honey, Wet, Carbonic Maceration, Sourdough Yeast, and Anaerobic — I have always been curious how the coffee cherry processing affects the taste of the roasted coffee. However, I didn’t think it would be possible to experiment without befriending coffee farmers. Luckily, I befriended Hiver van Geenhoven at Chromatic Coffee, and we started chatting. Hiver had been working with a…