Data

A data-driven, subjective taste review — When Kruve first came out with EQ espresso cups, I resisted. While the idea of a cup improving taste sounded reasonable, I just didn’t think the cost could be worth it. Then I got a set, and I was wrong. When I started my Kickstarter for my book, I ended…

Discovering the breadth of unknowns — I have been measuring Total Dissolved Solids (TDS) in espresso for a few years using a refractometer. I was always curious how accurate the TDS measurement was to the groundtruth. There isn’t much publicly available information, so I decided to collect some. I used espresso powder as a groundtruth. Espresso…

Collecting data to help define protocol — Quantifying coffee is difficult, but there is a single metric commonly used throughout coffee methods in the coffee industry, Total Dissolved Solids (TDS). TDS is measured using a refractometer and tells you how many coffee solids are in the cup. From this metric, you can derive Extraction Yield (EY) to…

A long time ago in a galaxy far, far away, a team of determined, passionate individuals banded together to build a system that they hoped would revolutionize the way the world stores and queries its data. They wanted to build a system that was open to all. One that was…

Combining TDS and EY to better compare coffee across output ratios — For the past three years, I’ve been going heavy on the coffee data science. I usually evaluate things based on taste and extraction yield (EY). However, the one consistent problem with EY is output yield. I try to keep my espresso shots to be a similar output yield to each…