Chemical Engineer / coffee nerd with a passion for tinkering, an obsession with figuring out how things work and a habit of challenging the status quo.
Two professors at the University of California, Davis have created a chemical engineering course designed for college students without a background in mathematics. They entice students to enroll in the course by using a not-so-secret ingredient: coffee. https://t.co/w6SwMR3d6Y
Wet coffee grounds can behave like a non-Newtonian fluid - perhaps this insight could be used to improve espresso preparation and V60 pour over technique? @CoffeeSciLab@chhendon https://t.co/weK0rphfL4
@decentespresso@decentespresso any reason for the over-under weave? Might be problematic for espresso cups? I've got cooling racks which are similar in design (but not over-under) including one made from ~6mm stainless steel tubing (with sealed ends).
I've just stumbled across this brilliant blog post on "Latte Foams" by @Prof_S_Abbott. Highly recommended for anyone into #coffeescience! https://t.co/oJQeIqqrMp
I built my own basic smart scale from off the shelf parts, at relatively low cost. Best thing is being able to customise the firmware to suit my needs. The board has wifi and Bluetooth and could even run a webserver if I wanted it to.
@jimseven The trouble is you pretty much need to buy a "smart" scale in order to get a scale that is responsive and waterproof. If acaia offered a "basic" option at a lower price without any connectivity/smart features I'm sure it would become their best seller
Fascinating insights into the degassing of coffee by coffee scientist Samo Smrke. If you've read my blog post on the impact of CO2 on espresso extraction, you should watch this video! https://t.co/GTpClDBiHQ