by brygmanden | Jul 24, 2021 | Blog
Grinding burr technology is like the black box in an aircraft. We can see what we put in, and we can measure what we get out, but there is very little publicly available knowledge about what happens inside the grinder, and why certain designs work the way they do. The... 
by brygmanden | Jun 25, 2021 | Blog
Anyone with a professional interest in roasting coffee, or baking bread has heard of the Maillard reaction. But the related reaction called Strecker degradation, is much less well-known and it has a crucial role to play in coffee roasting. In this post, we’re going to... 
by brygmanden | Jun 11, 2021 | Blog
We have re-designed and re-imagined one of our classic apps — the Cowculator. This handy tool will help you work out the concentration and nutritional content of your cappuccino. The new version includes two modes that can help you decide what size of cups to buy, and... 
by brygmanden | Jun 1, 2021 | Blog
While writing our course on Immersion Brewing last year, we noticed a strange phenomenon: when brewing coffee in a French Press, leaving the lid off during the brew seemed to increase extraction substantially. This is the opposite of what we would have expected —... 
by BHLearn | May 15, 2021 | Blog
The milkman, once an endangered species, is making a comeback. Deliveries of milk in reusable glass bottles have seen a surge in recent years in the UK (BBC 2018), and the COVID-19 pandemic has only strengthened demand for milk delivery services. Delivery services are... 
by brygmanden | Apr 3, 2021 | Blog
Our Dean of Studies, Jem Challender, recently noticed that whenever he used more water than usual to bloom his filter coffee, his brews were more prone to clogging. We decided to set up a simple experiment to verify this, and found that the amount of bloom water...