In coffee brewing, temperature stability is as influential as grind size or roast profile - yet often overlooked. The Thermal Kinetics of Coffee Drippers explores how materials like Tritan plastic, ceramic, metal, and skeletal designs such as the KOGU dripper affect heat retention and, ultimately, flavour development. Using basic principles of thermodynamics, this study reveals why your brew temperature curve - not just your brew ratio - could determine sweetness, balance, and clarity in the cup.

Most grinder discussions get stuck on unproven claims: “cutting burrs taste cleaner, crushing burrs taste muddy.” At Coffee Analytica, we believe coffee conversations should rest on measurable evidence - not marketing stories.

The truth is simple: the only defendable way to judge a grinder is by its particle size distribution (PSD) and its repeatability in extraction. Research shows that tighter PSD improves uniformity, reduces waste, and makes café recipes reproducible. What has not been proven is whether burr “cutting” versus “crushing” directly changes cup quality in a consistent, measurable way.

This blog calls out the difference between evidence, assumptions, and speculation. We break down what’s proven, what’s partially supported, and what remains unverified. Grinder evaluation should live in the world of engineering judgment and controlled testing, not anecdotes.

At Coffee Analytica, we exist to close this gap - turning coffee myths into measurable truths.

Discover how different milk heating methods impact your coffee's taste and texture, and why steaming is scientifically superior for the perfect cup.

In coffee brewing, temperature stability is as influential as grind size or roast profile - yet often overlooked. The Thermal Kinetics of Coffee Drippers explores how materials like Tritan plastic, ceramic, metal, and skeletal designs such as the KOGU dripper affect heat retention and, ultimately, flavour development. Using basic principles of thermodynamics, this study reveals why your brew temperature curve - not just your brew ratio - could determine sweetness, balance, and clarity in the cup.

Most grinder discussions get stuck on unproven claims: “cutting burrs taste cleaner, crushing burrs taste muddy.” At Coffee Analytica, we believe coffee conversations should rest on measurable evidence - not marketing stories.

The truth is simple: the only defendable way to judge a grinder is by its particle size distribution (PSD) and its repeatability in extraction. Research shows that tighter PSD improves uniformity, reduces waste, and makes café recipes reproducible. What has not been proven is whether burr “cutting” versus “crushing” directly changes cup quality in a consistent, measurable way.

This blog calls out the difference between evidence, assumptions, and speculation. We break down what’s proven, what’s partially supported, and what remains unverified. Grinder evaluation should live in the world of engineering judgment and controlled testing, not anecdotes.

At Coffee Analytica, we exist to close this gap - turning coffee myths into measurable truths.

Discover how different milk heating methods impact your coffee's taste and texture, and why steaming is scientifically superior for the perfect cup.