Science | ShotZombies

Posts Tagged science

My Second Week with the MoJoToGo

Posted on May 26, 2010 by Mike

After my first week with the MoJoToGo, and a few minor setbacks, I’ve learned a few things.

My Most Successful MojoToGo Results so Far

Posted on May 24, 2010 by Mike

My most successful brew so far. I am officially obsessed with MoJoToGo. You should be too. [Missing the point- VST]

My First Week with the MoJoToGo

Posted on May 22, 2010 by Mike

I’ve spent less then a week with the MoJoToGo and I’m struck by how wildly inconsistent my manual pourover technique has been.

Twitter Sucks for Coffee Conversations

Posted on May 4, 2010 by Mike

I love Twitter. I love the brevity, accessibility to brilliant people, and following the people I follow. But I don’t love the way great (often technical) conversations are sometimes hosted there. Occasionally someone I follow posts an interesting question that stimulates responses, answers, and more great questions, and suddenly my timeline is flooded with fantastic content from [...]

Video: Jon Lewis Lays it Down for Montana

Posted on April 29, 2010 by Mike

At the recent Ignite Missoula event Jon “Let it Flow” Lewis lets it flow for the crowd. Topics include: Coffee Politics Chemicals

Mug With a Temperature Sensor

Posted on April 29, 2010 by Mike

Kind of a cute idea. But what good does it do you to know the temperature of your coffee after you’re done brewing? Clearly you’re better off investing in a Fluke. You know, like Owens. Syphon, Intelligentsia from Department of the 4th Dimension on Vimeo. (Via Art. Lebedev.)

La Marzocco’s New iPhone App

Posted on April 21, 2010 by Mike

La Marzocco’s new iPhone App is now available for free in the App Store. It includes specifications and photos of the GS/3, Linea, FB/70, FB/80, GB5, Mistral, and Swift. Also included in this release is a list of distributors (by country), their official events calendar, and native support of their Twitter stream and blog. It’s [...]

La Marzocco’s New Strada Coming to NYC

Posted on April 16, 2010 by Mike

Since the above photo was taken by Terry Z in Milan in October of 2009, La Marzocco has announced two updated versions of their highly anticipated new “Strada”. And although they’re busy getting their unveiling on at SCAA in Anaheim, they’re already making plans for the Big Apple. This June La Marzocco is bringing their [...]

Everything But Espresso by Scott Rao

Posted on April 11, 2010 by Mike

Scott Rao has just published his sequel to ”The Professional Barista’s Handbook”. If you’ve read the first book then this is just as exciting for you as it is for me. “Everything But Espresso” will be available for shipping on April 17th and focuses on, well, everything but espresso. Screenshots from both titles are available on his [...]

MoJoToGo Calculates Extraction Yield on Your iPhone

Posted on April 7, 2010 by Mike

Voice Systems Technology, Inc. has released a pretty slick iPhone app that calculates the extraction yields and TDS percentages of your brews. Naturally a refractometer is still required to actually make calculations, but no longer are you dependent on Windows only software to make sense of what you are calculating. If you’re not sure why you need [...]

Wood Fired Coffee

Posted on March 30, 2010 by Mike

Although I think it’s admirable that they enjoy “exposing the natural affinity between coffee and wood”, I find it curious that Summermoon Wood Fired Coffee seems to miss the connection between coffee and themselves. From their arguably misguided commitment to Fair Trade, to their web shop that lacks so completely in transparency the countries of origin aren’t even [...]

Visualizing Aroma

Posted on February 20, 2010 by Mike

What if you could easily isolate and identify each of the compounds above? Discovering unique and interesting coffees from hundreds of samples would become a lot easier. Similarly, desirable roast profiles would be easier to seek out and repeat. Researchers at the University of Illinois, Urbana-Champaign have created a way to do just that using pigments that change color [...]

Video: Espresso at Intelligentsia

Posted on January 18, 2010 by Mike

Apparently 2010 will be the year of the video. Here’s another nice one featuring Kyle Glanville. Espresso, Intelligentsia from Department of the 4th Dimension on Vimeo.

The Aromatics You Lose When Coffee Has Been Ground For 30 Minutes

Posted on August 7, 2009 by Mike

I posted this on Twitter last weekend but thought it was worth posting here as well. It’s an excerpt from Coffee – Recent Developments, that was temporarily available online. The hardcopy is available on Amazon. Although this evidence supports grinding on demand, there has been interesting discussion regarding grinding in advance, which Scott Rao writes [...]

The Professional Barista's Handbook by Scott Rao: Expert's Guide to Preparing Espresso, Coffee and Tea

Posted on July 2, 2009 by Mike

Have I mentioned recently that I love this book? Because I do. And it’s worth mentioning again. Because even if you haven’t visited Scott’s stomping grounds (Cafe Myriade in Montreal), you can still appreciate the level of dedication that Scott brings to our craft.

Apartment Therapy The Kitchn | Food Science: Why Skin Forms on Milk

Posted on June 30, 2009 by Mike

This post from The Kitchn isn’t about steaming milk in your cafe, but some of the same science applies. “When milk is heated, the water the starts to evaporate and the other elements become increasingly concentrated. The proteins – casein and whey – also have a tendency to coagulate once the milk reaches a temperature [...]