Filter
36 articles
36 articles
Articles
Pour-over showdown: V60, Orea, Origami, Kalita
Four drippers can share the same coffee, paper and ratio and still behave differently. Geometry matters — but not as much as coffee internet folklore sometimes suggests.
Pour-over showdown: V60, Orea, Origami, Kalita
Four drippers can share the same coffee, paper and ratio and still behave differently. Geometry matters — but not as much as coffee internet folklore sometimes suggests.
Cupping at home: the SCA protocol, demystified
Cupping removes most brewing technique from the comparison and puts several coffees under the same conditions. That is why the coffee trade uses it — and why it is such...
Cupping at home: the SCA protocol, demystified
Cupping removes most brewing technique from the comparison and puts several coffees under the same conditions. That is why the coffee trade uses it — and why it is such...
Cold brew vs iced pour-over
Both are cold coffee. Almost everything about how they extract — and how they taste — is different.
Cold brew vs iced pour-over
Both are cold coffee. Almost everything about how they extract — and how they taste — is different.
How to brew with a moka pot
A moka pot makes concentrated stovetop coffee under modest pressure. It is not espresso, and it does not need to be treated like one.
How to brew with a moka pot
A moka pot makes concentrated stovetop coffee under modest pressure. It is not espresso, and it does not need to be treated like one.
How to brew with a Chemex
The Chemex is as much a filtration system as a brewer. Its unusually heavy bonded paper creates a clean, light-bodied cup and rewards a slightly different approach from a V60.
How to brew with a Chemex
The Chemex is as much a filtration system as a brewer. Its unusually heavy bonded paper creates a clean, light-bodied cup and rewards a slightly different approach from a V60.
Water for coffee
Water is most of the drink and all of the solvent. The useful question is not “hard or soft?” but which dissolved compounds are present — especially how much buffering...
Water for coffee
Water is most of the drink and all of the solvent. The useful question is not “hard or soft?” but which dissolved compounds are present — especially how much buffering...