Effect of bean origin and temperature on grinding roasted coffee (2016)

[jedimastert]

For those interested in this sort of thing, James Hoffmann[0] has some really well presented videos about coffee, the making and iterating on, from the perspective of someone who's been working with and around coffee for a while (he was a world barista champion in 2007[1])

He's recently been making a series called Weird Coffee Science[2], where he looks at and tests scientific papers and weird ideas floating around.

[0]: https://www.youtube.com/channel/UCMb0O2CdPBNi-QqPk5T3gsQ

[1]: https://youtu.be/_DwZV17bek4

[2]: https://www.youtube.com/playlist?list=PLxz0FjZMVOl1Dmfogt84Q...

[simonebrunozzi]

Comments like yours are why Hacker News is such an important part of my daily reading. I did read your comment and then immediately thought: where else could I get such an interesting suggestion on a "generic" / "casual" topic like this?

Thanks for the links. I am an avid coffee drinker and I will check these out.

[riknos314]

Beat me to it!

After watching that video I started microwaving my beans. It made such a huge improvement in the quality of my pour-overs that I've never stopped.

For the extremely coffee curious: I typically brew a V60, 25g coffee, 1:16 ratio, beans microwaved 45 seconds on high (950W rated output microwave). Baratza Virtuoso grinder.

[toomuchtuna]

In the industry, this paper has long been known as 'the grinder paper'. Matt Perger (one of the authors, and a World Brewers Cup champion) provides a good layman's explanation: https://www.baristahustle.com/blog/the-grinder-paper-explain...

[simonebrunozzi]

Nice. Are you in the industry, by any chance, or do you simply know about it?

Curious to see if you have other unknown things to share for a layman like me.

[vvilliamperez]

(2016)