The beginning of everything.
Cupping vs Brewing: Stability and Variation
Cupping is built for stability.Brewing is built for expression. In cupping:Same grind.Same ratio.Same temperature.Minimal intervention. The goal is to remove variables —to understand what the coffee is. In brewing:Pouring changes...
Cupping vs Brewing: Stability and Variation
Cupping vs Brewing: Stability and Variation
Same Parameters, Different Hands
Same coffee.Same ratio.Same grind size.Same temperature. Different results. Brewing isn’t just numbers —it’s how those numbers are executed. We’re exploring:• How pouring speed changes flow and extraction• Why agitation varies...
Same Parameters, Different Hands
Same Parameters, Different Hands
The Science of Coffee Cupping
Cupping isn’t about preference.It’s about control. Same grind.Same ratio.Same temperature. By removing variables, cupping allows us to evaluate:• Aroma before extraction• Flavor development over time• Acidity, sweetness, and bitterness in...
The Science of Coffee Cupping
The Science of Coffee Cupping
Brewing Light Roasts with a Traditional V60
Light-roast coffees demand more from extraction.Higher density.Lower solubility.Less margin for error. The question isn’t whether the V60 is outdated —it’s how we adapt it. We’re exploring:• How grind size compensates...
Brewing Light Roasts with a Traditional V60
Brewing Light Roasts with a Traditional V60
Inside the Brew
How Fast-Flow Drippers Change Extraction Fast-flow drippers don’t just brew faster.They change how extraction happens. Same coffee.Same grind.Different structure in the cup. We’re exploring:• Why faster flow reduces contact time...
Inside the Brew
Inside the Brew
Espresso Lab explores consistency and variation.
Tamping, Distribution, and What Actually Matters Force-based vs gravity tampers.Cross vs straight distribution tools. Same coffee. Same machine.Different results — and not always for the reasons you think. We’re breaking...
