by BHLearn | May 17, 2019 | Blog
Above and below the coffee bed This week, Scott Rao made espresso with filter papers above and below the coffee bed yielding over 25%. What’s he playing at? If you follow Scott Rao’s series of daily coffee tips on Instagram, you’ll have seen one recent post... 
by BHLearn | Apr 26, 2019 | Blog
If I raise the temperature of my machine by one degree? Decades of trial and error have shown that most people prefer espresso extracted between 85-95°C (A Illy and R Viana, 1995). For lighter roasted, special coffee, the range typically used is rather narrower... by BHLearn | Apr 16, 2019 | Coaching
An invitation to attend an event for Barista Trainers, from 3-6pm on the 5th of June RSVP [email protected] 
by BHLearn | Apr 12, 2019 | Blog
A science professor told BH that with espresso, “in technical terms you have Forchheimer flows instead of good old Darcy flows”. What’s that? Keen readers of this series will remember Darcy’s Law from our discussion of bed depth in espresso. Darcy’s Law is an equation... 
by BHLearn | Mar 30, 2019 | Blog
In our bi-weekly poll on the BH Facebook-group you asked us, “Can you please summarise Cafe Imports’ Water Activity Paper?”, which is based on years of cupping and data logging by the influential green coffee importers. And we said, “Yes we...