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23.01.2022 Water for thought: A popular concept in the specialty coffee industry, especially among brewers, is that mineral content in coffee can affect the extraction which results in different flavors. However, an experiment conducted by Dr. Monika from @coffeesciencelab suggests that it may not be true, and different minerals rather change our taste perception, and not the extraction. Here are two cups of the same coffee, brewed with exactly the same recipe at the same time, the onl...y difference is that one of them was brewed with pure water and the other with water having mineral content of 30ppm magnesium (from magnesium chloride), 25ppm of calcilum (from calcium chloride) and 10ppm of bicarbonate (from potassium bicarbonate). Both cups have exactly the same amount of dissoveled solid extracted from the coffee, yet they taste completely different. . . . . . . #coffeescience #scienceofcoffee #scienceofflavour #coffeeflavor #waterforcoffee #pourovercoffee #filtercoffee #espresso #specialtycoffee #misconception #challengethestatusquo #foodforthought #specialtycoffeeassociation #tastingcoffee #tastebud #coffeechemistry #coffeegeek #coffeeknowledge See more

18.01.2022 Here at The Truth we often discuss the concept of espresso as a 3 legged chair. These three legs are: - flow rate - roast density - burr geometry. (ie puck density) The combination of these three meeting is what makes espresso. It's hard to isolate any one factor (nor would i suggest you do) as they constantly balance each other throughout the shot. However if you want the low down on flow: the lower the flow rate, the higher the puck density (finer grind). When you incre...ase flow you will have to coarsen the grind or the faster flow rate will most likely cause channelling in the puck and a lower your extraction (TDS) in the cup. . . . . . . . #espresso #espressomachine #espressoscience #coffeephysics #coffeescience #coffeegeek #coffeeknowledge #sciencebehindcoffee #espressodrink #espressoshot #coffeelover #coffeeaddict #coffeeconnoisseur See more

18.01.2022 Here's 20 grams of two different coffees sitting in the same sized baskets. Notice how different they are? If the same weight of coffees are so different, in terms of how much space they take up, why should we use weight as a means of communicating basket size? . . . .... . . #espresso #espressomachine #coffeescience #espressoscience #industrystandard #reinventingthewheel #coffeeknowledge #espressoknowledge #coffeephysics #coffeegeeks #coffeeconnoisseur #coffeeaddict #coffeebar #espressobar #scienceofflavour See more

13.01.2022 Is grinding coffee for single-serve a consistent way to grind? Our new @bushandbushcoffeesystems editorial is up. It's all about consistency in grinding, and what better study than that of the @mahlkonig EK 43. In this editorial, we continue to develop the study of roast and puck density. This time we put consistent grinding to the knife and look to see if single-serve is all it's cracked up to be. So if single-serve coffee is your jam, follow the link in bio for what may be... an alternative view. . . . . . . . . . . #bushandbush #bushandbushcoffeesystems #godshonesttruth #mahlkonig #mahlkonigek43 #singleservecoffee #melbournespecialtycoffee #cafeprocess #cafebardesign #melbournecafe #roastdensity #coffeeblog #coffeeroastingmadesimple See more

12.01.2022 Perth - you can catch a drop of our singles and filters at @Laika Cafe in Lathlain, say hey from us! . . . .... . . . . . #specialtycafe #Perthcafe #Perthcoffeeculture #Australiancoffeeculture #cafe #coffeelover #coffeeshop #lattelove #aussiecafe #brunchspot #perthbrunch #brunchlover See more

10.01.2022 Process in a café is extremely important, and can be the difference between profit and loss. We wrote a blog on the micro and macro of cafe design to help you through this fundamental stage of your cafes life, link in bio! . . . .... . . #cafe #coffeeshop #cafedesign #interiordeign #functionality #designprocess #businessplanning #coffeebusiness #coffeelover #shopdesign #hospitality #hospitalitydesign #coffeebardesign #interiordesignfunctions #cost #profitability #processsavestheday See more

08.01.2022 The @hario_official V60 switch has all the clout in the specialty coffee world, especially at a competitive level. The ability to switch between percolation and immersion brings the brewing creativity to the next level. This changes the dynamic of the brew, as contact time is no longer reliant on coffee bed depth and coffee density, rather controlled by the brewer. This enables brewers to play with different temperatures and times to extract specific flavours that might not o...therwise be achievable. Available on our online store. . . . . . . . #coffeegeek #filtercoffee #coffeescience #coffeeenthusiast #coffeelover #tastingcoffee #creative #innnovation #coffeeinnovation #explore #coffeesharing #coffeeknowledgesharing #pourovercoffee #coffeetime See more

08.01.2022 Another day at the office, the boss is having another rant! If you've got any idea what he's talking about please comment below! . . . .... . . #coffeerant #coffeetalk #officetalk #coffeeknowledge #espresso #runningespresso #coffeetime #coffeescience #rant #specialtycoffeeroaster #roasterslife #coffeeroasting #coffeegeek #technical #knowledge #counterintuitive See more

06.01.2022 Castillo, Caturra, Yellow Bourbon, and Heirloom varieties make up our month's coffee list of May. All the juicy deets are available in our bio! . . . .... . . . . #specialtycoffee #specialtycoffeeroaster #coffee #coffeelover #coffeetime #coffeeshop #specialtycafe #homecoffeebar #homecoffeebrewer #coffeeathome #officecoffee #filtercoffee #espresso #coffeebar #coffeeaddict #tastycoffee #coffeetasting #coffeeofthemonth See more

01.01.2022 When using the Ikawa sample roaster the airflow is doing two important things simultaneously: delivering the heat and spinning the coffee bed. After cupping multiple roasts and cutting many beans, we made an observation. Excessive airflow can lead to a suboptimal roasting rate between the inner core and surface of the coffee bean. This can result in unevenly roasted coffee which as you may know, can taste slightly hollow, nutty, or salty. The solution for such a problem in th...e Ikawa is the balance of coffee weights and airflow so that the air can rotate the beans while having enough contact time. We use 40g of coffee and start at 72% airflow, steadily decrease to 65% after yellowing and then slow it down to 60% at the end of the roast. . . . . . . . . . . #ikawa #ikawasampleroaster #sampleroast #sampleroaster #diedrich #joper #coffeescience #specialtycoffeeroaster #melbournecoffee #filtercoffee #melbournecoffeeroaster #probat #lorring See more