9 votes

Is it good to have the "floating oil" on the surface of some coffee drinks?

The amount of oil in your coffee correlates to what is called the "body"? This is the "fullness" that you feel of the coffee in your mouth. Like the difference between a light cake and fudgey brownie. ...
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8 votes
Accepted

Is it good to have the "floating oil" on the surface of some coffee drinks?

Nice question. A similar myth has been arisen for Turkish coffee pot; such as it should be cleaned only with water to keep the greasy surface made with coffee oil. Partly correct, partly not. ...
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  • 7,593
7 votes

Warm Brew Coffee?

Well I'm a chemist, but I can't say I'm an expert at scientific coffee extraction; take what I've got to say with a grain of salt. Whenever you are extracting something into water, the temperature ...
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4 votes

Warm Brew Coffee?

There are a few principles involved here (a chemical engineer's perspective on leaching - essentially coffee brewing is just that). As Eli mentioned, solubility in water for most materials increases ...
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  • 41
3 votes

What are some strategies for handling the transition between different-aged beans in a coffee shop Espresso grinder?

I may have an idea. Put the new batch in a container that's easy to remove from the top and at the same time easy to observe. Maybe something like nylon stockings. When you see it touches the bottom, ...
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  • 7,593
3 votes
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What are some strategies for handling the transition between different-aged beans in a coffee shop Espresso grinder?

You will just have to find some form of compromise. I think the best way would be to empty the Hopper and then fill it with the new beans (also sometimes you might want to switch up the espresso?). ...
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  • 2,139
1 vote

How to choose coffee that's the most stimulating without the anxiety

Have you tried mushroom coffee? It has the effect you're looking for. 4 Sigmatic have a good range to choose from with varying effects. I find the ones with lion's mane mushroom help with focus but ...
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1 vote

What are some strategies for handling the transition between different-aged beans in a coffee shop Espresso grinder?

Buy a dedicated handheld vacuum. Suck out the beans from the hopper knowing your vacuum is ONLY EVER used for this and reuse the captured beans. There are barista vacuums on the market, but as far an ...
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1 vote

Warm Brew Coffee?

I think what your idea would lead to a more bitter taste. Simply because it would be very easy to overdo the time needed. If the beans over extracted you would have lukewarm bitter coffee. You would ...
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1 vote

Warm Brew Coffee?

Your hypothesis sounds interesting. Try it. Traditionally speaking though, these factors are what affect the characteristics that you are concerned about: Bitterness - affected by degree of roast. ...
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