1 Fun Thing
In photography, as you make the aperture smaller the image will get sharper up to a certain point beyond which the effects of diffraction kick in and start to reduce sharpness.
3 Coffee Facts
A recent extensive study on cold brew has revealed that there is in fact a chemical difference between coffee brewed with hot water, with room temperature water and fridge temperature water (4°C), giving each one a unique flavour profile. The study showed that hot brews had elevated bitterness and acidity where as the room temp and fridge brews had more pronounced florality.
Coated burrs have a higher coefficient of friction when they are new and will therefore grind coffee slower. Once a certain amount of coffee oils and fines build up the coated burrs begin to grind faster and behave more like their uncoated counterparts. This process is called seasoning.
Thermal Shock is a complex post-harvest processing method that involves the coffee seeds being exposed to varying temperatures at different stages of processing to yield a unique cup profile.