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Jake Casella
Works at Intelligentsia Coffee & Tea
Attended Mansfield University of Pennsylvania
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Jake Casella

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argh my coffee scale cannot deal with me dancing! This is a design flaw.
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Dear Jacob,

I +1 you.

<3 Pip
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Jake Casella

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Getting obsessed with Keats' letters again...
October 27th, 1818 My dear Woodhouse, Your Letter gave me a great satisfaction; more on account of its friendliness, than any relish of that matter in it which is accounted so acceptable in the 'g...
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Losing my trust in naturals... And why, friends? Variance. Particularly, whatever the heck kind of defects are afflicting this Ethiopian Guji we've got in. (Meant to post this a while ago actually...
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chanting "murder" to a jaunty tune. Time to go home.
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Portioning coffee, rocking spreadsheets, going to my passport renewed.
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I would settle for a nice pair of these and a killer HUD.

http://en.isnhotnews.com/wp-content/uploads/2010/11/roboticlegs1.jpg
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Jake Casella

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Nicholas Cho originally shared:
 
19.1 is the new 20.0

The prior literature on coffee brewing tends to use mass units for coffee (grams or ounces), and volume for water (liters or fluid ounces, sometimes gallons or cups). Granted, you'll see teaspoons or tablespoons used sometimes, but none of those are really trying to be scientific.

Lavoisier's Law of the Conservation of Mass teaches us that mass is a constant. Volume depends on density. If density is a constant, then you can effectively treat volume as a constant in that particular case. In the case of coffee brewing, the density of water is not a constant. Water density decreases at higher temperatures. I have this particular web page bookmarked for when I need to calculate water density at a particular temperature: http://antoine.frostburg.edu/chem/senese/javascript/water-density.html

So when you say "I'm brewing coffee with one liter of water," if you want to be precise and/or want to use this data to do some coffee brewing math, you need to know what temperature that water is. At room temperature, let's say 20°C (68°F), one liter is 998.2 grams per milliliter. At 93.3°C (200°F), it's 963.1 grams. The density decreased, and a given mass of water will expand in volume as it's heated. This is true, and undisputed.

This is a fact that Vince Fedele has pointed out to the world by integrating it into the ExtractMojo (and MojoToGo) software. Both pieces of software, therefore, uses mass for water instead of volume. If you plug in a volume measurement, it will use its own temperature-density calculator to convert it to mass, before it does its calculations. This a great thing!

So what's the problem? The problem is, with new units, you have to adjust the chart.

Everyone is still using charts that all read 18-22% as the Gold Cup extraction yield zone. But the 18-22% zone was developed with calculations using volume, not mass, of water. Therefore if you change the units to mass of water, since there's a density-based Δ (delta, or empirical change), you have to adjust the results of any calculations accordingly.

If using volume as your water number, the extraction yield zone of desirable taste characteristics "by the book" was 18.0-22.0%. Using mass and 93.3°C (200°F), the new corresponding zone is 17.2 to 21.1%. The "sweet spot," if you're trying to nail the middle point of that zone, is 19.1% extraction.

Therefore, 19.1 is the new 20.0!
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Anybody have any good books/articles to suggest for a critical overview of magical realism? Trying to work out an unfinished thought on genre subversion in Mieville's new book.
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I'll see if I can find my old jstore documents from my UB classes. Wont be until after the trip though.
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Brog!
Strada EP tour. (which is funny because really this one is more like the LP but I'm not going to elaborate on that metaphor if you don't get it already) So, Counter Culture is hosting these li...
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Have him in circles
68 people
J.S. Markley's profile photo
Joey Viglietta's profile photo
ambrosia borowski's profile photo
Manny Naylor's profile photo
Kerry Banik's profile photo
Igor Del Norte (Aromacup)'s profile photo
Sarah Mazzilli's profile photo
Marie Alana's profile photo
Lauren Cox's profile photo
Education
  • Mansfield University of Pennsylvania
    Philosophy/Literature, 2001 - 2006
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Work
Occupation
Specialty Coffee Professional
Employment
  • Intelligentsia Coffee & Tea
    2013 - present
  • Spot Coffee
    2006 - 2013
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Male
Jake Casella's +1's are the things they like, agree with, or want to recommend.
Jacq's Blogger Tips: Create a Table of Contents or Archives Page in Blogger
jacqsbloggertips.blogspot.com

Hooray! I've finally created an Archives Page and am so exhilarated with the result, especially a long-awaited one for my Blogger blogs! Som

barismo: Why we don't pre grind coffee
blog.barismo.com

Why we don&#39;t pre grind coffee. The basic tenets of good coffee are the 4 F&#39;s: Fresh crop Fresh roast Fresh grind Fresh brew As a qua