Who am I?
Engineer in the world of technology by day. Coffee geek by night. I admit that I enjoy the mechanics behind the coffee about as much as I enjoy the taste of fine espresso. It’s a beautiful mix of chemistry, physics and thermodynamics, using highly refined equipment. All of those things work together to extract a few a few ounces of goodness..
I hope to be able to bridge the gap from pedantic and the practical. Sorting through conventional wisdom, and some of the more modern ways that the science of espresso is being explored. I’ll offer my perspectives on the reasonable, and far fetched.
There are a number of smart people in the coffee industry share scientifically proven information to an all new level. It is refreshing to see, and I’ll be sure to cite those as sources in my desire to distil some matters down to laymen terms.