Tap a claim on the ring to put it at the centre.
← In coffee brewing, channels that reach the bottom of the coffee bed…
6 connected korrents · 3 moments on record from 1 Aug 2022 to 28 Nov 2025.
Same subject Same subject Same subject Same subject Same subject Same subject Read this korrent: In coffee brewing, channels that reach the bottom of the coffee bed carry astringency-causing compounds into the cup. 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: Grinding coffee too fine liberates more astringent compounds by breaking more coffee cells, causing astringency no matter how evenly water flows. — tap to centre the map on it 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: Coffee bed depth, unlike bed width, significantly affects flavor in a way other brew variables cannot easily compensate for. — tap to centre the map on it Coffee bed depth, unlike bed width, significantly affects flavor in a way other brew variables cannot easily compensate for. Last stated 10 months ago
28 Nov 2025
JG
Jonathan Gagné — holds since 2025-11-28 — 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