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.
This is a collection of collections of my articles on different topics, each with their own splash page.
The other day, my toddler got a chair and started messing around with my superautomatic espresso machine. By the time the machine ran out of water, there were two extra long shots in one cup. I didn’t want to drink it because it was very diluted, so I thought why not evaporate some of the water?
Why not take some measurements?
It turns out that using a toaster oven to dry out a shot takes too many hours.
Coffee extraction still seems a mystery especially when for each coffee, one has to dial-in a grind for espresso. I’m left with a few questions, and so I set out to understand how extraction is connected with grind setting.
Is there a fundamental extraction limit per grind setting?
Now some might say we already know, in general, that a finer grind can get a higher extraction, but as grind gets finer, the probability of channeling increases such that overall extraction may decrease. To get the highest extraction, you would want the finest grind with the least channeling.
Thus, to even…
Coffee ground distributions can be informative for coffee grinders and dialing-in espresso shots. The typical methods are expensive, namely sifting and laser diffraction. Jonathan Gagné made an image based method, and for awhile, one had to compile the code and have a Python environment handy. I typically don’t, so I built my own.
Recently, someone made an exe file allowing one to run Jonathan’s method on their computer without setting up their enviroment, so I did that to compare his method to my method.
We use different thresholds. Jonathan uses a simple threshold, and I use an adaptive threshold in…
Fines migration is a concept in espresso that doesn’t have much supporting evidence, but the idea persists.The main concept is that very fine particles less than 100um migrate to the bottom of the puck during the shot. In the process, they not only come out of the puck into the coffee, but they clog the filter basket holes.
Typically, when I roast coffee, I roast two different beans separately. It makes for a much better blend post-roast except when you knock over your basket because you weren’t paying attention.
I was really sad and emotional even though in terms of cost, it was $4, and in terms of time, it was 15 minutes. However, I don’t like wasting anything.
Previously, I have experimented using spent coffee grounds before to give a controlled variable in order to test a theory about coffee also being able to filter itself. However, the trouble is that spent grounds don’t behave like fresh grounds, and I don’t fully understand how to get to really good spent grounds.
I’ll explore here how I got a pretty decent set of spent grounds, and these grinds will be the basis of some experiments to understand coffee better.
Good spent grounds should be able to be used in an espresso basket and have a similar shot as good…
I am a fan of a short and strong shot of espresso. However, as I see others pulling longer shots, I wonder how my shots compare to theirs in terms of Extraction Yield (EY). EY correlates well to taste for me, and in general, EY has been used to quantify espresso shot quality. I wanted to know if EY from the first half of a shot predicts well what the final EY would be. Luckily, I had some data.
I collect Total Dissolved Solids (TDS), which is used to calculate EY, and for awhile, I was collecting this measurement for…
In the Before Times, I was looking at different ways to understand flow during the shot. If only there was a way to see how the water went through the puck. It suddenly dawned on me that I could try color dyes.
For those uninterested in words, dyes were not particularly effective, and I ended up drinking an unsafe amount of dye and ended up with a bad stomach pain. My friends were surprised I was drinking the shots. I dumped the last one.
I used four different dyes around the shot.
I’m in love with my Wife, my Kids, Espresso, Data Science, tomatoes, cooking, engineering, talking, family, Paris, and Italy, not necessarily in that order.