Mike Crowder’s Post

Most of your cup of coffee is actually water, so it's pretty darn important. Learn more about The Relationship Between Coffee And Water by reading our blog post.

The Science of Spirits: Exploring the Chemistry Behind Distilling Distilling is as much a science as it is an art, with chemistry playing a crucial role in every step of the distillation process. From the fermentation of sugars to the distillation of alcohol vapors, understanding the chemical reactions that occur during distillation is essential for producing high-quality spirits. Factors such as temperature, pressure, and pH can all influence the flavor and aroma of the final product, making it important for distillers to carefully control these variables throughout the distillation process. By mastering the science of distilling, distillers can create spirits with the perfect balance of flavors and aromas, ensuring a memorable drinking experience for consumers. #Distillation #SpiritsScience #ChemistryOfSpirits #DistillationChemistry

☕ What is TDS in Coffee? Unlock the Science Behind Every Cup! TDS (Total Dissolved Solids) is a key measure to understand the quality of your coffee extraction. It represents the concentration of dissolved particles—sugars, acids, oils, and aromatic compounds—that shape the taste and body of your coffee. 🔬 Why does it matter? TDS reveals whether your coffee is: Under-extracted: Weak or too acidic. Well-extracted: Perfectly balanced and complex. Over-extracted: Bitter and unpleasant. 💡 How can you adjust it? Use the right coffee-to-water ratio (e.g., 1:15 for filter coffee). Control the water temperature between 90–96°C. Adjust the grind size for an optimal balance. At 94 Celcius, we’re passionate about sharing the art and science of coffee. Did you know our website is full of blogs dedicated to coffee tips and knowledge? Explore our advice, insights, and products to elevate your coffee experience. 👉 Visit 94celcius.com to discover our coffees and dive deeper into TDS and more! #TDSCoffee #SpecialtyCoffee #PerfectExtraction #CoffeeScience #94Celcius #CoffeeTipsLinkedIn

In my continued exploration of odd coffee roasting profiles, I found some evidence that lowing fan speed entirely during the Maillard process is better than pulsing the fan. The fan speed plays a role in how heat is absorbed by the coffee beans. https://lnkd.in/gYhiRza3

In our latest blog, we delve into the distinctions among Washed, Honey, and Natural coffee processing methods. Each approach significantly influences flavour and reflects the producers specialty. The Natural process yields a smooth, rich taste, while the Washed method showcases a bright, fruity profile. The Honey process merges these techniques, resulting in a complex flavour with a hint of sweetness. Discover how these methods shape your coffee experience and find out which method aligns with your palate. https://lnkd.in/gPXxJTxn

Ever wonder how to do a pour-over cxffeeblack style⁉️👀 Here’s the method behind the magic‼️: Start by flushing your filter, this gets any stray fibers or flavors off of the filter. Then you wanna get 18 to 20 grams of your favorite coffee, in our case it’s our newest Burundi coffee “Ubudasa”, and grind it to your preferred size. Heat your water to 197 degrees fahrenheit. Once it’s at the right temperature begin pouring your first cycle of water. We’re using a 1:16 ratio, coffee to water, and your first cycle you’ll bloom the water to 50 grams; and let the coffee completely drain into the brew. In our case we used 18 grams of coffee, our total amount of water was 288g, so we bring our second cycle to 150g and let the coffee go all the way down into the brew. We let all that coffee go down into the brew and complete our last cycle at 288g. And just like that family you got a cxffeeblack style pour-over‼️😮💨🫡 Would you try this method?

What is Extract Chilling? 🧊☕️ By chilling the first half of your espresso you can capture and express up to 40% otherwise lost volatile aromatic compounds. This process is known as compound chilling or extract chilling and can be used for both espresso and pour over. Learn more a out extract chilling coffee👇 https://lnkd.in/g4GS2dKv Check out our recent article discussing Post-Extraction Coffee Enhancement👇 https://lnkd.in/geWrUxJe

Understanding Coffee Cherry Anatomy: A Journey Inside the Bean The coffee cherry, often overlooked in its entirety, is the foundation of every cup of coffee we enjoy. Beneath its vibrant exterior lies a complex structure that plays a crucial role in the flavor, quality, and characteristics of coffee beans. In this article, we explore the anatomy of the coffee cherry, delving into its layers and their significance in the coffee production process. Read More On Our Blog: https://lnkd.in/d4pZizSQ