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Experimental coffees and research

04. Our Research

Experiment #141

Brewing|Oct 11, 2016

Putting it together: Pre-infusion on a low overall brew pressure

We've tested different brewing pressures, we've tested different pre-infusion timings and pressures; now it's time to put them all together! These days, we pull our espressos with a pre-infusion between 9-16s and full brew pressure at 7 Bars at the shop. Does pre-infusion at this lower brew pressure setting make a difference in extraction percentages? Or will it prove to be equally insignificant as compared to the standard brew pressures?
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Experiment #140

Brewing|Sep 10, 2016

Pre-infusion and it's impact on espresso

This week we will take a look at pre-infusion (pre-brew) and it's result in the espresso. Pre-infusion can come in many forms, from soft infusion to hard infusion to variable pressures and different lengths of time. We will be testing multiple pre-infusion techniques over the coming weeks but first, let's define some of the different pre-infusion variables that are commonly used in the coffee industry.
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Experiment #139

Brewing|Sep 4, 2016

Espresso Brewing Pressure: Is 9 Bars really optimal?

Almost all semi-automatic espresso machines are calibrated and set by default to brew at roughly 9 bars of pressure. Lucky for us, we use the Slayer espresso machine, one of the few espresso machines out there that allows for easy tweaking of the brew pressure. This week, we will be setting out to test the impact of brewing pressure on the resulting espresso and it's extraction percentage.
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Experiment #138

Brewing|Aug 13, 2016

Levy Tamp vs Pergtamp

Tamping is one of the crucial steps to espresso preparation. Last week, we set out to test two different aspects of tamping; the levelness of a tamp, the tamper's base size and their effects on the resulting espresso. If you haven't already read it, you can check it out below! This time, we are doing a direct comparison between the Levy Tamp and the Pergtamp.
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Experiment #137

Brewing|Jul 23, 2016

The most important article about Tamping you'll ever read

Tamping is one of the crucial steps to espresso preparation. Many baristas have been taught to tamp evenly with 30 pounds of pressure and to ensure tamping levelness. Today there are also different tampers from flat bases to concave to ribbed surfaces and even different base sizes. This week we set out to test two different aspects of tamping; the levelness of a tamp, the tamper's base size and their effects on the resulting espresso.
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Experiment #136

Brewing|Jun 26, 2016

The King of Distribution Techniques

One of the commonly discussed variables in espresso preparation is distribution techniques. There are many techniques and methods for distributing the grinds in the portafilter basket but which one truly gives the better espresso? We decided to conduct a little experiment to find out for ourselves once and for all. Which is the King of Distribution Techniques?
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