by BHLearn | Jan 31, 2019 | Blog
The short answer is: no. Flow and pressure are linked, so all other things being equal, increasing the pressure will increase the flow out of a restrictor. However, the physics around flow is complicated, especially when you start to factor in a coffee puck. First, we... by BHLearn | Jan 28, 2019 | Superlatives
Las Misiones For us, the Misiones from Colombia is more than special. For a long time, we have been looking for a coffee that meets our quality and taste requirements – and a coffee where we can trade directly with the producer. Therefore, we are humbly proud of... by BHLearn | Jan 28, 2019 | Superlatives
Rwanda Kanzu Aromatics: Candied pear, Floral Acidity: Citric Sweetness: Honeyed Producer: Various Altitude: 1,950 masl Varieties: Bourbon We are once again excited to offer a beautiful bourbon cultivar from the Kanzu washing station in Rwanda! Kanzu washing station... 
by BHLearn | Jan 18, 2019 | Blog
What is the difference (if any) between a mineral salt, a dissolved mineral, and a mineral ion? A salt, in chemistry, refers to any ionic compound (IUPAC, 1990). For example, table salt, sodium chloride, is an ionic compound composed of sodium (Na+) and chloride (Cl-)... 
by BHLearn | Jan 11, 2019 | Blog
Geisha, or Gesha, is a highly prized variety, with a distinctive jasmine aroma, and bright fruity acidity. These distinctive characteristics mean it has dominated coffee competitions, and become infamously expensive as a result. Geisha beans are often quite large and...