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27 min readMar 9, 2022
My Espresso Book: Engineering Better Espresso
Latest
Higher Charge for Better Yemen Coffee Roasting
Exploring Dry Phase During Roasting: High/Low Inlet
Super Refined Charge Temperatures for Coffee Roasting, Part 3
Fast vs Slow RoR in Coffee Roasting
Slow Maillard for Coffee Roasting: Fan Optimization
Higher Drum RPM for Improved Tasting Coffee
How Roasted Beans Cool
Starbucks, what are you even espresso’ing?
High/Low Fan Start for Drying in Coffee Roasting
Pixar Place, I have been trying to get in touch with you about your elevators
Basket Size by Dose for Espresso
Coffee Dosing Tubes are Unnecessarily Over-Priced
Coffee Roasting Optimizations: Year One
Refined Charge Temperatures for Coffee Roasting Feasibility
Extended Dry Time for Coffee Roasting
Spiked Coffee Roasting
Expanding a Double Roasting Coffee Dataset
Initial RPM Exploration for Coffee Roasting
Steaming a Double Roasted Coffee
Vacuum Freezing for Post-Roast Coffee Processing
Wafo Spirit vs VST: Another Look at Espresso Baskets
Moisture Effects: Water Added to Coffee Beans
Positive Pressure for Coffee Roasting Encore
Roaster Charge Temperature
Thermal Imaging of Pourover Coffee
Frying Coffee Beans
Varying Starting Drum Temperature in Coffee Roasting
Wave vs SSP Burrs for Espresso: Particle Shape
Roasting Coffee Beans inside Sourdough?
Maillard Reaction with Extended Roasting
Coffee Color = Bean Temperature*
Coffee Roast Variables Compared
Heat Soak in Roaster Post-Roast
Wave vs SSP Burrs for Espresso, Part 1
High Input Fan Speed for Coffee Roasting
Caffeine Across Roast Level
Ultrasonics on Coffee Beans Post-Roast
Intentionally Double Roasted Coffee
Heat Soak Temperature for Coffee Post-Roast
Re-roasting Stale Coffee?
How to Destroy an Espresso Machine
Modifying the Caramelization Stage in Coffee Roasting
How long to Heat Soak Coffee?
Seasoning the Wave Burrs for Coffee
The Maillard Reaction is not a Duck: Coffee
Post-Roast Coffee Cooling Experiments
Same Starting Drum Temperature for Coffee Roasting
Slow Mallaird during Thermal Pulsing Coffee Roasting
DF83v Coffee Grinder RPM Analysis
How much Heat can a Coffee Bean Hold?
Heat Soaking Coffee Post-Roast
9 Bars of Pressure, Really?
How Quickly You Can Cool the Roasting Drum: Coffee Roasting
Finer Coffee vs Wafo Spirit: Espresso Basket Comparison
How Soluble are Coffee Solubles?
Shokunin Espresso Ritual
Drum vs Fan: Coffee Roasting
Initial Testing of Heat Soaking Coffee Post-Roast
Microplastics Clogging Espresso Filter Baskets
Dropping Middle Thermal Pulses in Coffee Roasting
Super Baked Coffee for Espresso
Modifying the Maillard Reaction in Coffee Roasting
Boiler Rate of Heating for the Kim Express Espresso Machine
Coffeesexual, Cof-fee-sex-u-al
Coffee Grinders: Momentem vs SPK58
Slight Differences in Coffee Roast Development by Taste
Why Italian Espresso is Good
Your Espresso Beginner’s Guide: Quick Start Edition
Coffee Grind Rate: Initial Measurements
Swinging the Coffee Roast at the End
Learnings from Gen A
Initial Testing on Batch Size for Coffee Roasting
Coffee Grinders: Momentem vs Niche
Fixing Decent Espresso Waste Valve
The Flaw to the Zombie Genre
How Important is QC in Coffee Roasting?
A Review of Vietnamese Robusta
Acidity Throughout the Coffee Roast
The Challenge with Generative AI: The Guide Dog Test
Dropping Some Pulses during Coffee Roasting
Revisiting Pressure for Espresso
Reflections on a Decade at Apple
Imaging to Evaluate Coffee Roast Consistency
Fan Pulsing for Coffee Roasting Continued
Tasting Quakers in Coffee
Fan Pulsing during Thermal Pulsing for Coffee Roasting
Coffee Roast Metrics while Aging
Management is a User Study
Thermal Pulsing for Coffee Roasting: High or Low Start
Advanced Espresso: Shipping Update!
The Revenge of Baked Coffee?
Heater Fan Modifications for Coffee Roasting
Flat vs Convex vs Concave Coffee Roasting Profiles
More Thermal Pulsing Variants for Coffee Roasting
Ultrasonic Mixing for Espresso: Reducing Bitterness and Acidity
120g Batch vs 60g Batch for Coffee Roasting
Advanced Espresso: June Update
Coffee Moisture Meters Encore: DiFluid Omix vs Syncfo 4in1
Espresso Feasibility: Mesh+Paper on the Bottom of the Basket
DiFluid Omix Coffee Analysis: Technical Review
RoR Gap in BT/IT Coffee Roast Profiles
Thermal Pulsing in Coffee Roasting: A Deeper Look
RDT over Coffee Roast Development
Advanced Espresso: May Update
Thermal Pulsing for Coffee Roasting
Coffee Roast Development Across Two Drum RPM’s
Coffee Roasting: RPM x Charge
Edit like a Pro: Go Backwards
Coffee Roasting: Batch to Batch Consistence
Bluey is a Parent-Centric Show
Fan Speed Exploration for Coffee Roasting
Drum RPM for Coffee Roasting
Correlating Coffee Bean Temperature to Other Roast Parameters
Let’s Start Printing!
Double Tamp vs Single Tamp for Espresso
The Many Ways to Add Water to Coffee Beans
Bad Coffee Roasting on Purpose
Center vs Side Espresso Extraction Data
Colombia Copa De Oro Competition Breakdown 2023
Charge Temperature for Coffee Roasting
Advanced Espresso: March Update!
TDS Filtering for Espresso: More Data
Roasting Coffee with Various Batch Sizes on the Roest
Sifting Green Coffee for Roasting
Coffee Density Metric Compared to a Cheaper Method
Coffee Color: Whole Bean vs Grounds
Measuring Moisture in Coffee Beans
Laser Particle Measurement for Coffee: Wet vs Dry
Diving into the Log Sampling of Coffee Particle Distributions
Advanced Espresso Book: February Update
How does WDT affect Coffee Particle Distributions?
Espresso Coffee Distributors: More Data
Coffee Feed Control with the Momentem Grinder
Flat, Curved, Smooth, and Rippled Tampers for Espresso
Coffee Metrics Through Roast Development
How to Image Individual Coffee Beans?
Qualifying Syncfo 4in1 for Coffee: Fill the Chamber
How accurate are Acaia and Syncfo Scales for Coffee?
Separating Heat and Water in Espresso
Comparing Coffee Roast Color Analyzers: Initial Data
Puck Mesh Screens for Espresso
Advanced Espresso Book: January Update
Constructing Coffee Brew Water One Mineral at a Time
More Data on Less Headspace for Espresso
Cold Start Espresso
Caffeine in Espresso vs Pourover
More Book Covers for Advanced Espresso
Diluting Espresso: Taste Comparison
What does WDT do exactly for espresso?
Turning a Lever Espresso Machine Full Manual
Book Updates on Advanced Espresso
Great American Coffee Taste Test Breakdown
Cheaper Espresso Machines == Bad Water Input
The Duality of Best/Worst Coffee
Frig vs Freeze for Espresso Beans
Maybe Moriondo had the optimal espresso machine design
Conspiracy on the Polar Express
Love Better than Jesus?
That Time a Strange Got into My Car at a Stop Sign
Control Chart Misconceptions in Espresso
Knockoff Wafo Spirit Baskets
Post-Roast Processing Experiment: Frig vs Counter?
Advanced Espresso Now Available on Kickstarter
Correlating Particles and Colors in Coffee to Extraction
Optimizing Espresso on the Flair Signature
Spraying Water onto the Espresso Puck
Do Silicone Rings on Top Help Espresso? Part 2
Zerno Coffee Grinder Across Burrs
Sifted Coffee by Color and Size
Coffee Color Analysis by DiFluid Omni
The Duality of Bias and Credibility
Dirty Espresso Baskets
Gaggia Classic: Tricks and Critiques
Particle Analysis by DiFluid Omni
Silicon Rings to Reduce Side Channeling in Espresso?
Espresso Experiments: Adding Sugar
Improving Travel Espresso using Thermal Pre-Infusion
Decent Espresso Profile Analysis Across a Population
Experimental Coffee Roasts on the Roest
Espresso Shots Doing the Splits
Uneven CO2 Solubility during Espresso Extraction
60C Filter Coffee from an Espresso Machine
Coffee Influencers by Followers
Roasted and Green Bean Density
Thermal Pre-infusion for Espresso: Say Less
Correlating Taste to Extraction Yield: Deeper Analysis
Revising Dialing in Coffee
Coffee Bean Hardness: Inside Out
Coffee Roasting on the Roest
The Usefulness of Conductivity to Measure Coffee Extraction
A Critique of Radial Uniformity Experiments in Espresso
Testing the Meticulous Home for Espresso
Where to Start with Espresso: Beginner’s QuickStart
Brew Water for Espresso: Introduction to Exploration
Vacuum Chamber for Improved Coffee Degassing
IMS Big Bang Espresso Filter Basket: An Analysis
Does Drink Temperature Correlate to Taste in Espresso?
The Impact of the Diffuser and Shower Screens on Espresso
Quantifying Constipated Fines Migration in Espresso
How I used ChatGPT to Write a Book in 4 hours
Can You Guess the Strength of Coffee?
Speed Up Task Switching
The Impact of Flow on Espresso Extraction
Roast Analysis: Fast, Medium, Slow, and Baked
Do Fines Clog the Filter in Espresso?
Ending Pre-infusion based on TCF for Espresso
The Illusive Donut in Espresso Shot
Thermal Pre-Infusion: A Paradigm Shift in Understanding Espresso
Espresso Experiments with Added Farts
Blooming Espresso Profile Explorations
Coffee Grinder Comparison: Molar Z vs Niche
Where Laser Particle Analysis Went Wrong for Coffee
Onyx Coffee Transparency Breakdown
Cockroaches with Guns
Last Zombie Standing: Episode 4
WDT in Basket vs Dosing Cup for Espresso
Constipated Fines Migration in Espresso
Headspace in Espresso: Optimization
Decent Espresso DE1Pro vs Kim Express: Round 2
Dump Transitions for Blooming Espresso Profiles
Comparing Laser Diffraction to Imaging of Coffee Particles
Water Temperature for Espresso: Pump & Dump
Coffee Grind Differences with Variable RPM
Thermal Imaging of the Decent Espresso Grouphead
Coffee is a Neural Network
Quantity vs Quality in Coffee Data
DiFluid Refractometer for Coffee: Summary
Pump & Dump Salami Espresso Shots
Measuring Fines Migration with a Laser
Dirty Pipettes and Refractometers Coffee
Espresso Filter Basket Hole Changes After 2,000 Shots
Advanced Shower Screens for Espresso
Higher Precision Imaging of Espresso Baskets
Unifilter vs Wafo Spirit for Espresso
To Better Understand Effective Top Paper Filters for Espresso
Iterative Design of Top Paper Filters for Espresso
Dirty Refractometers and Coffee
Engineering Better Espresso, Spanish Edition (On Hold)
Water Contact Time and Extraction in Espresso: an Experiment
Wafo Soe Classic vs VST for Espresso
Comparing My Espresso to Publicly Available Data
DiFluid R2 vs Atago for Espresso
Post-Mortem on a Kickstarter for a Book
The Birth of the Pump & Dump Espresso Profile on the Decent
Hidden Stories in Disney Princesses
Wafo Soe Spirit vs VST for Espresso
Humidified Roasted Robusta Coffee
DiFluid R2 Coffee Refractometer Device Variation
Deep Nutating for Espresso: Experiments
Vibration Tamping for Espresso
Water Distribution for Espresso
Changing Water Diffuser for Espresso
Side Channeling in Espresso: Thermal Impacts
Wafo vs VST: Espresso Filter Basket Analysis
Experimental Coffee Cherry Processing
Coffee Refractometer Accuracy: VST vs DiFluid R2
Measuring Groundtruth Extraction Yield for Robusta vs a Refractometer
Grinding Coffee with a Sifter
How Does Sifting Modify Coffee Particles?
Heat Pipes for Coffee Cooling
What Makes You Tick?
The Imprecision Filter Basket for Espresso
Moka Filter in an Espresso Basket
Multiple Samples for the DiFluid Refractometer in Espresso
Coffee Book Survey Says…
Does Espresso Extraction Produce More Fines, Part 2?
Does Espresso Extraction Produce More Fines?
Exploring Grind Size and Dose for Espresso
Fixing a Messed Up Robusta Espresso Shot
Single Sifter Staccato Espresso
Rethinking Refractometers: VST, Atago, and DiFluid; Part 3
Tipping Explanation (Direct Link to Tip Me)
Salting Green Coffee Beans before Roasting?
Extract Cooling for Espresso
Debugging Vaporexpress Profile Espresso Shots
Hacking the Espresso Puck
The Books are Shipping!
CoffeeJack for Espresso After a Month: a Review
Does WDT Migrate Fines to the Bottom of the Espresso Basket?
Pre-Ground Coffee Particle Distribution
Shower Screen Deep Dive on a Decent Espresso Machine
A Possible Explanation for Paper Filters in Espresso
Rethinking Refractometers: VST, Atago, and DiFluid; Part 2
CoffeeJack and Wafo vs VST, Flair and Kompresso Espresso Filter Basket
Coffee Density and Weight Loss in Roasting
Diversity in Coffee and the Coffee Industry
Rethinking Refractometers: VST, Atago, and DiFluid; Part 1
Bellowing During Coffee Grinding
Studying Coffee Migration Through Experimentation
Double Coffee Roasting to Save a Mistake
A Response to Lance Hedrick’s Video on the Ultimate Guide to Refractometry
DiFluid vs Atago for Total Dissolved Solids (TDS) in Espresso
The rest of the list of articles is after the videos.
Latest Videos:
Latest Articles:
Inside and Out Coffee Refractometer Measurements
Fines Migrate in Espresso: Stronger Evidence
Engineering Better Espresso: The Book is Printing!
Fines Migration in the Osma Coffee Machine
Counting Fines in a Cup of Espresso
Model United Nations: A Story of Anarchy
Intentional Channeling in Espresso
Measuring Coffee Fines Using Water
Steam Pre-Infusion for Espresso: A Summary
Refractometer Accuracy for Coffee and Espresso
Correlating Taste to Extraction Yield in Espresso
The Momentum Coffee Grinder
Coffee Particle Similarity Between the Niche and Ode Grinders using Pattern Recognition
Fermenting Indian Robusta Coffee Cherries
Measuring Refractometer Accuracy to Groundtruth for Coffee
How Unimodal is a Flat Burr Coffee Grinder?
The Best Improvement for Espresso since Pre-Infusion: Steam Pre-infusion
Miso Coffee using Koji
The Untold Story of Steam Pre-infusion for Espresso
Catching the Coffee Sneeze in Espresso
Third Wave Water vs Filtered Water for Espresso
Cupping Different Water for Espresso
We Don’t Talk About Robusta!
Decent Espresso DE1Pro vs Kim Express: Round 1
A Peer Review of the Origin of the Fines Migration Theory
Coffee Processed Six Different Ways for Espresso
Regrinding Coffee 5 Times for Espresso
Vinegar Soaking Robusta Coffee
iDroprep Tamper for Espresso
Speeding Up Coffee Sifting
Conical vs Flat Burr Coffee Grinders
The Coffee Bean is Not Homogenous: Sifted Salami Espresso.
Aligning Flat Burrs on Fellow Ode
Yeast Green Coffee Processing: Additional Experiments with Water and Chocolate
Fully Extracting Coffee from Espresso
ROK Beats Niche: A Summary of a Coffee Grinder Comparison
Jesus Didn’t Perform Miracles
Extraction Yield (EY) in Dried Pucks and Espresso using Initial Coffee Moisture
Reusing Coffee in Espresso
Modifying the Single Espresso Basket
Can You Espresso using a Kitchen Baster?
Developing a Decent Profile for Espresso
Salami Espresso Shots
Sourdough Green Coffee Fermentation
Total Dissolved Solids Measurement in Coffee is Slightly Affected by Sample Temperature
Does Initial Coffee Extraction Predict Final Extraction?
Total Dissolved Solids Meter Compared to Groundtruth in Coffee
The Fellow Shimmy Sifter: A Data Driven Review
Starting a Successful Coffee Kickstarter
Don’t Buy a Cheap DeLonghi Espresso Machine
“Raise” is the Best Starting Word for Wordle
Other Links
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Equipment/Technique
Espresso Machine: Kim Express and Decent Espresso Machine
Coffee Grinder: Niche Zero
Coffee: Home Roasted Coffee, medium (First Crack + 1 Minute)
Shot Preparation: Staccato and Inside-Out Staccato
Pre-infusion: Long, ~25 seconds
Infusion: Pressure Pulsing
Filter Basket: 20g VST
Other Equipment: Atago TDS Meter, Acaia Pyxis Scale, Kruve Sifter
Metrics of Performance
I use two metrics for evaluating the differences between techniques: Final Score and Coffee Extraction.
Final score is the average of a scorecard of 7 metrics (Sharp, Rich, Syrup, Sweet, Sour, Bitter, and Aftertaste). These scores were subjective, of course, but they were calibrated to my tastes and helped me improve my shots. There is some variation in the scores. My aim was to be consistent for each metric, but some times the granularity was difficult.
Total Dissolved Solids (TDS) is measured using a refractometer, and this number combined with the output weight of the shot and the input weight of the coffee is used to determine the percentage of coffee extracted into the cup, called Extraction Yield (EY).
