WORKBENCH NOTEBOOK
Brewing Science & Dialing Notes
Short, rigorous articles explaining the math and physics behind great coffee extraction.
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Hand Drip Mechanics
Pour-Over Ratios Explained: From 1:15 to 1:18
Why 1:16.67 (60g/L) is the global benchmark, and when to shift tighter or wider based on roast degree.
Advanced Pour-Over
The Tetsu Kasuya 4:6 Method: Sweetness vs Strength
How dividing brew water into a 40% flavor phase and 60% strength phase revolutionized manual brewing.
Espresso Craft
Espresso Brew Ratios: Ristretto, Normale & Lungo
Mastering the 1:2 extraction standard and diagnosing sour under-extraction vs bitter over-extraction.
Coffee Science
Coffee TDS and Extraction Yield (EY%): The Science of Good Coffee
Understanding refractometer readings and how to stay inside the 18% to 22% Golden Cup zone.