Guides
Your Water Is Most of Your Coffee
A brewed cup is about 98% water, and its minerals shape extraction. Here's how calcium, magnesium, and bicarbonate work, plus the SCA target numbers.
Guides
Why Coffee Puffs Up: The Bloom, Explained
What the bloom actually is, why fresh coffee releases CO2, and how a 30 to 45 second pause makes your pour-over taste better.
Notes
The Afternoon Switch: Why I Trade Coffee for Tea After Two
Caffeine has a long half-life, which is why the afternoon cup can cost you sleep. A look at the science, and the case for an afternoon tea break.