Here are the in-depth, sometimes more technical articles. Also, feel free to check out the gear I use or follow me on instagram for casual updates.
Wet WDT, popularized by the notable Barista Hustle blog post two years ago (though Lance Hedrick was experimenting with it even earlier), is said to enhance coffee brewing and increase extraction yield. However, I found the conclusions in Barista Hustle’s post somewhat premature and occasionally contradictory to my own experiences. Thus, I decided to re-evaluate Wet WDT’s effects on brewing, leading to some surprising insights: we may want to avoid Wet WDT—at least under specific conditions.
Flavor preferences are highly subjective, and this is especially true for coffee. However, objective data remains crucial for communication among enthusiasts and for fine-tuning brewing parameters to improve a subpar cup.
My initial experiments with the Pulsar were both challenging and somewhat disappointing.
In this article, I’ll guide you through the process of using the marker test and stainless steel shims to align flat burr grinders. I’ve meticulously documented my alignment of the 98mm SSP Brew burrs in the NTU Coffee Club’s Lagom P100. If you own this grinder, you’ll find the alignment process incredibly useful. However, even if you have a different grinder, this article should still serve as an excellent reference.
At first glance, low agitation and high extraction might appear to be at odds. Agitation facilitates the thorough mixing of coffee grounds with water, typically increasing extraction and making extraction more even.