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Jonathan Gagné

What Jonathan Gagné thinks about taste

@jonathan-gagne · 11 positions · On ppll ↗

Astrophysicist and coffee researcher; author of The Physics of Filter Coffee and The Physics of Espresso, and writer of the Coffee ad Astra blog on brewing science and equipment.

Jonathan Gagné did not write this page.

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Only Jonathan Gagné on taste. See everyone on taste

4 dated positions, 2022 to 2025, in their own words. Our reading of what Jonathan Gagné has said — not written or endorsed by them.

4 positions so far — this page is not yet offered to search engines.

  1. Our readingDripper diameter, with other brew variables held fixed, does not change extraction or taste — only batch size.

    Their wordschanging the dripper diameter, keeping all other important variables fixed, has no impact on the brew mechanics and the resulting cup, in an "idealized" scenario

    ↗The Importance of Bed Depthcoffeeadastra.com 1st of 3 in this piece

  3. Our readingCoffee bed depth, unlike bed width, significantly affects flavor in a way other brew variables cannot easily compensate for.

    Their wordsthe depth of a coffee bed, contrary to the width of the coffee bed, is a variable that impacts the flavor of the coffee being brewed significantly, and in a way that you cannot easily compensate for by changing other brew variables.

    ↗The Importance of Bed Depthcoffeeadastra.com 2nd of 3 in this piece

  4. 3 years earlier

  5. Our readingAvoiding astringency in coffee is fundamentally a filtration problem rather than simply a matter of flow evenness.

    Their wordsTherefore, avoiding astringency is not directly a matter of flow evenness, it is actually a filtration problem !

    ↗The Mechanism Behind Astringency in Coffeecoffeeadastra.com 2nd of 3 in this piece

  7. Our readingGrinding coffee too fine liberates more astringent compounds by breaking more coffee cells, causing astringency no matter how evenly water flows.

    Their wordsGrinding too fine will liberate a lot more astringent compounds by breaking more coffee cells, which will result in an astringent cup regardless of how even the water flows through the coffee bed.

    ↗The Mechanism Behind Astringency in Coffeecoffeeadastra.com 3rd of 3 in this piece