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Notes from the Bean Lab

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  • The Extraction Spectrum

    From the active solvent of the pour-over to the 9-bar pressure of espresso. A deep dive into the technical applications of heat, time, and force across the extraction spectrum.

    The Extraction Spectrum

    From the active solvent of the pour-over to the 9-bar pressure of espresso. A deep dive into the technical applications of heat, time, and force across the extraction spectrum.

  • Extraction 101 (The 1:16 Ratio)

    Stop measuring in scoops and start brewing with precision. A technical look at the 1:16 extraction ratio and the physics of solvent saturation in your morning mug.

    Extraction 101 (The 1:16 Ratio)

    Stop measuring in scoops and start brewing with precision. A technical look at the 1:16 extraction ratio and the physics of solvent saturation in your morning mug.

  • The 24-Hour Cold Brew (Market Inquiries)

    "Why is my cold brew bitter?" "How do I make it less muddy?" We’re answering the most common cold brew inquiries we get at the market with a technical look...

    The 24-Hour Cold Brew (Market Inquiries)

    "Why is my cold brew bitter?" "How do I make it less muddy?" We’re answering the most common cold brew inquiries we get at the market with a technical look...

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