by BHLearn | Aug 23, 2019 | Blog
What’s the most temperature-stable material to use when brewing? The short answer is: plastic cones are best. They absorb heat from the brew water less quickly, absorb less heat overall, and lose that heat to the air more slowly. To really understand why plastic... 
by BHLearn | Aug 9, 2019 | Blog
Is it better to have as many holes as possible in your spray head, hardly any to make more agitation, or somewhere in between? To achieve even extraction in batch brewing, it’s important to get all the grounds evenly wetted — meaning exposed to the same amount of... 
by BHLearn | Jul 29, 2019 | Blog
A couple of years ago, we published a method for making your own water recipes, using concentrated mineral solutions, diluted with deionised water, to make a range of waters with different hardness and alkalinity. This post updates that, with new recipes that allow... 
by BHLearn | Jul 12, 2019 | Blog
“Professor Abbott told us he doesn’t really believe channelling occurs in espresso (except in drastic cases). So if not channelling, then what?” Only a few weeks ago we were telling you that over-extraction isn’t really a thing, and that it’s all caused by... 
by BHLearn | Jul 1, 2019 | Blog
You asked us to look into this topic, “In espresso, fines migration may not be as much of a thing as we thought.” Here’s what we found. Fines are the smallest particles created when you grind coffee. Depending on who you’re talking to, they might be defined as any...