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The beans are steamed again to remove traces of ethyl acetate
Coffee storage and freshness
how it was harvested
to remove any low-density
25 precision grind settings
The Physics of Filter Coffee espresso The beans are steamed againThe Physics of Filter Coffee by astrophysicist Jonathan Gagn is perhaps the most significant book ever written on the science of coffee brewing. In the book Jonathan discusses the physics of percolation, extraction, and grinding, as well as water chemistry. He takes the reader down such rabbit holes as pouring kettle design, optimizing turbulence while pouring, the impact of fines on percolation, the physics of paper filters, and the geometry of
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