Jun 27, 2026
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2 min read
Brew Water - The silent variable
Coffee is 98% water. Let's look at how it can change the cup.
Science
+1
Jun 6, 2026
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2 min read
Extraction, Fast and Slow
We talk about extraction like it's one thing. It isn't. It's two processes, diffusion and advection, quietly working together. Understanding them makes every dial you turn finally make sense.
Science
+1
May 9, 2026
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2 min read
Playing with ratio for pourovers
Turns out ratio is not just controlling the strength, but also the extraction. Once you understand the difference, ratio stops being a fixed setting and becomes a lever you can pull on the same bag of beans. Here's how to play with it.
Basics
+1
Apr 18, 2026
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2 min read
Benefits of Black Coffee
A look at what black coffee does for your heart, brain and liver, and why the humble paper filter in your V60 might be the most underrated health tool in your kitchen.
Science
+1
Apr 4, 2026
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5 min read
Naturally occouring Decaf Coffee
Let's look at what makes this species of coffee different, the science behind it, and why it matters.
Science
+1
Mar 28, 2026
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5 min read
Iced Pour Over is better than Cold Brew
Cold brew gets all the hype. But if you care about tasting your coffee's actual character, an iced pour over might be the better summer drink.
Science
+2
Mar 14, 2026
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5 min read
Comparing 3 common espresso drinks
Ristretto, macchiato, espresso - three Italian names, three different drinks. Here's what actually sets them apart and when to order which.
Basics
+1
Mar 7, 2026
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4 min read
Cutting Coffee - Cortado
Cortado is my favourite milk based coffee drink. Here's what makes it special, where it originated, how it's different from other drinks, and how you can try one at home.
Basics
+1
Feb 7, 2026
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4 min read
Cappuccino - The Drink That Wears a Hood
The coffee drink which is, surprisingly, not from Italy.
Basics
+1