Methodology FAQ
// SYSTEM QUERIES AND DATA RESPONSES
9 bar equates to roughly 130 pounds per square inch (PSI) of atmospheric pressure. This specific threshold is required to forcefully strip insoluble lipids (oils) from the coffee cell walls and emulsify them with CO2 and water, creating espresso crema.
Higher thermal energy (94°C-96°C) increases the solvency of water, rapidly extracting heavy, bitter molecular compounds. Lower temperatures (85°C-90°C) extract acidic and fruity compounds while leaving bitter elements behind. Precision control is mandatory for repeatable data.
A spiral pour prevents "channeling"—the tendency of water to carve a singular fast-path through the coffee bed. Laminar, overlapping concentric circles ensure even saturation of the entire thermal mass.
Total Dissolved Solids (TDS) for a standard filter coffee ranges between 1.15% to 1.45%. Espresso TDS metrics are vastly higher, typically ranging between 8.0% and 12.0%.
Robusta (Coffea canephora) contains nearly double the caffeine (2.2%-2.7% vs 1.2%-1.5%) and roughly half the lipids (oils) and sugars of Arabica. This makes it more resistant to pests but yields a bitter, less acidic sensory profile.
Crema is an unstable polyphasic emulsion. Rapid dissipation is usually caused by low CO2 content (stale beans), high ambient humidity, or using 100% washed Arabica beans which contain high lipid levels that act as foam inhibitors.
In terms of data repeatability, yes. Hot sand provides a massive, stable thermal battery allowing for omnidirectional heat transfer to the vessel, rather than harsh, localized heat at the bottom.
Yes. Enter your time in seconds (e.g., 14 hours = 50400s) and temp accordingly (e.g., 4°C). The raw string will compile standardly.