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← Grinding coffee too fine liberates more astringent compounds by…
17 connected korrents · 13 moments on record from 16 Jul 2022 to 6 Aug 2026.
Everything filed under design
design
Everything filed under taste
taste
Everything filed under simplicity
simplicity Same subject Same subject Same subject Same subject Same subject Same subject Same subject Same subject Same subject Same subject Same subject Same subject Same subject Same subject Same subject Same subject Same subject Read this korrent: Grinding coffee too fine liberates more astringent compounds by breaking more coffee cells, causing astringency no matter how evenly water flows. Grinding coffee too fine liberates more astringent compounds by breaking more coffee cells, causing astringency no matter how evenly water flows. Last stated 4 years ago
1 Aug 2022
JG
Jonathan Gagné — holds since 2022-08-01 — tap for who they are
Same subject: A deeper coffee bed reduces astringency by trapping long molecules on particle surfaces, not by pore-size filtration. — tap to centre the map on it A deeper coffee bed reduces astringency by trapping long molecules on particle surfaces, not by pore-size filtration. Last stated 10 months ago
28 Nov 2025
JG
Jonathan Gagné — holds since 2025-11-28 — tap for who they are
Same subject: The compounds responsible for astringency in coffee require very high water temperatures to dissolve efficiently. — tap to centre the map on it The compounds responsible for astringency in coffee require very high water temperatures to dissolve efficiently. Last stated 4 years ago
1 Aug 2022
JG
Jonathan Gagné — holds since 2022-08-01 — tap for who they are
Same subject: In coffee brewing, channels that reach the bottom of the coffee bed carry astringency-causing compounds into the cup. — tap to centre the map on it In coffee brewing, channels that reach the bottom of the coffee bed carry astringency-causing compounds into the cup. Last stated 10 months ago
11 Nov 2025
SR
Scott Rao — holds since 2025-11-11 — tap for who they are
Same subject: Avoiding astringency in coffee is fundamentally a filtration problem rather than simply a matter of flow evenness. — tap to centre the map on it Avoiding astringency in coffee is fundamentally a filtration problem rather than simply a matter of flow evenness. Last stated 4 years ago
1 Aug 2022
JG
Jonathan Gagné — holds since 2022-08-01 — tap for who they are
Same subject: Brewing coffee with too deep a bed forces a coarser grind, which lowers extraction efficiency and wastes coffee grounds. — tap to centre the map on it Brewing coffee with too deep a bed forces a coarser grind, which lowers extraction efficiency and wastes coffee grounds. Last stated 10 months ago
11 Nov 2025
SR
Scott Rao — holds since 2025-11-11 — tap for who they are
Same subject: Coffee processing method's effect on fines production is much smaller than popularly believed. — tap to centre the map on it Coffee processing method's effect on fines production is much smaller than popularly believed. Last stated 5 months ago
4 May 2026
SR
Scott Rao — holds since 2026-05-04 — tap for who they are
Same subject: Flat burr grinders tend to deposit ground coffee preferentially on one side of the portafilter, an effect worsened by higher grinder RPM. — tap to centre the map on it Flat burr grinders tend to deposit ground coffee preferentially on one side of the portafilter, an effect worsened by higher grinder RPM. Last stated 4 years ago
16 Jul 2022
JG
Jonathan Gagné — holds since 2022-07-16 — tap for who they are
Same subject: Poorly aligned grinder burrs are far more common than the coffee community acknowledges. — tap to centre the map on it Poorly aligned grinder burrs are far more common than the coffee community acknowledges. Last stated 5 months ago
4 May 2026
SR
Scott Rao — holds since 2026-05-04 — tap for who they are
Same subject: A blank chat box is lazy: it violates the first rule of a good user experience, that it is obvious what you can do. — tap to centre the map on it A blank chat box is lazy: it violates the first rule of a good user experience, that it is obvious what you can do. Last stated a year ago
12 May 2025
JZ
Julie Zhuo — holds since 2025-05-12 — tap for who they are
Same subject: A board game conquers the world when chance and strategy are in balance in it. — tap to centre the map on it A board game conquers the world when chance and strategy are in balance in it. Last stated 9 months ago
12 Dec 2025
IF
Irving Finkel — holds since 2025-12-12 — tap for who they are
Same subject: A company deserves everyone in it, the chief executive included, to spend as much time as possible in their zone of genius — which is an org design problem. — tap to centre the map on it A company deserves everyone in it, the chief executive included, to spend as much time as possible in their zone of genius — which is an org design problem. Last stated a year ago
23 Mar 2025
RV
Rahul Vohra — holds since 2025-03-23 — tap for who they are
Same subject: A group of businesses only works when every one of them feeds the others, and everything that does not fit the strategy should be sold. — tap to centre the map on it A group of businesses only works when every one of them feeds the others, and everything that does not fit the strategy should be sold. Last stated a year ago
16 Jul 2025
JD
Jamie Dimon — holds since 2025-07-16 — tap for who they are
Same subject: After a decade of Swiss minimalism, design is about to swing back to something far more expressive. — tap to centre the map on it After a decade of Swiss minimalism, design is about to swing back to something far more expressive. Last stated 11 months ago
16 Oct 2025
DF
Dylan Field — holds since 2025-10-16 — tap for who they are
Same subject: AI acceleration threatens 'less software': without the constraint of scarce hours, even 37signals will likely build too much. — tap to centre the map on it AI acceleration threatens 'less software': without the constraint of scarce hours, even 37signals will likely build too much. Last stated 2 months ago
26 Jul 2026
DH
David Heinemeier Hansson — holds since 2026-07-26 — tap for who they are
Same subject: A first draft should not be graded good or bad; it is only the material that taste then gets to act on. — tap to centre the map on it A first draft should not be graded good or bad; it is only the material that taste then gets to act on. Last stated 2 months ago
6 Aug 2026
GS
George Saunders — holds since 2026-08-06 — tap for who they are
Same subject: A gift's perceived price is part of what it does, so a drink known to be cheap fails at its job however good it tastes. — tap to centre the map on it A gift's perceived price is part of what it does, so a drink known to be cheap fails at its job however good it tastes. Last stated 9 months ago
9 Dec 2025
RS
Rory Sutherland — holds since 2025-12-09 — tap for who they are
Same subject: A lot of people can match a framework for taste; almost nobody can create one, and creating one is the rare skill. — tap to centre the map on it A lot of people can match a framework for taste; almost nobody can create one, and creating one is the rare skill. Last stated 11 months ago
16 Oct 2025
DF
Dylan Field — holds since 2025-10-16 — tap for who they are
At the centre
Grinding coffee too fine liberates more astringent compounds by breaking more coffee cells, causing astringency no matter how evenly water flows.
Holds Read this korrent →
A deeper coffee bed reduces astringency by trapping long molecules on particle surfaces, not by pore-size filtration.
Holds
The compounds responsible for astringency in coffee require very high water temperatures to dissolve efficiently.
Holds
In coffee brewing, channels that reach the bottom of the coffee bed carry astringency-causing compounds into the cup.
Holds
Avoiding astringency in coffee is fundamentally a filtration problem rather than simply a matter of flow evenness.
Holds
Brewing coffee with too deep a bed forces a coarser grind, which lowers extraction efficiency and wastes coffee grounds.
Holds
Coffee processing method's effect on fines production is much smaller than popularly believed.
Holds
Flat burr grinders tend to deposit ground coffee preferentially on one side of the portafilter, an effect worsened by higher grinder RPM.
Holds
Poorly aligned grinder burrs are far more common than the coffee community acknowledges.
Holds
A blank chat box is lazy: it violates the first rule of a good user experience, that it is obvious what you can do.
Holds
A board game conquers the world when chance and strategy are in balance in it.
Holds
A company deserves everyone in it, the chief executive included, to spend as much time as possible in their zone of genius — which is an org design problem.
Holds
A group of businesses only works when every one of them feeds the others, and everything that does not fit the strategy should be sold.
Holds
After a decade of Swiss minimalism, design is about to swing back to something far more expressive.
Holds
AI acceleration threatens 'less software': without the constraint of scarce hours, even 37signals will likely build too much.
Holds
A first draft should not be graded good or bad; it is only the material that taste then gets to act on.
Holds
A gift's perceived price is part of what it does, so a drink known to be cheap fails at its job however good it tastes.
Holds
A lot of people can match a framework for taste; almost nobody can create one, and creating one is the rare skill.
Holds