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Jonathan Gagné is producing some of the best work in the world in terms of increasing our understanding and appreciation of coffee. And his new book, The Physics of Espresso, is incredibly smart, impressively easy to understand, and…fun! So it was an honor to have Jonathan on to talk about astrophysics, boulders, dust, soup, crema, headspace, and more.
We Want to Hear from You!
Have a topic, craft category, or craft company you’d like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED.
RELATED LINKS:
Blister Craft Collective
Become a BLISTER+ Member
The Physics of Espresso
The Physics of Filter Coffee
Instagram: Jonathan’s Gagné
Jonathan’s site: coffeeadastra.com
TOPICS & TIMES:
Jonathan’s Work in Astrophysics (2:54)
Brown Dwarfs (4:54)
Origins of His Interest in Coffee (12:07)
Filter Coffee & Espresso: His 2 Books (17:29)
Is This the Most Interesting Time in Espresso? (26:45)
Soup & Low-Pressure Espresso (28:00)
Crema (34:02)
Grinders (Weber EG-1 & Turin DF83 v2) (38:28)
Burr Size: Is Bigger Always Better? 50:14)
Boulders (58:26)
Headspace (1:03:23)
Puck Screens & Other Variables (1:08:19)
Baskets & Bed Depth: 49mm vs 58mm (1:14:21)
Jonathan’s website: Coffee ad Astra (1:16:33)
CHECK OUT OUR OTHER PODCASTS (click each to learn more):
Hi Jonathan E,
Soup is a way of getting an intensity of taste of a traditional espresso shot but with a very light roast coffee without any astringency that tends happen when you try to brew a light roast the way you brew a dark roast.
Soup is closer to espresso than it is to filter. Soup generally is somewhere between 1:2.5 to 1:4 ratio but brewed very fast. Like 8 to 15 seconds with 1 or 2 bars of pressure. The extraction is similar to espresso also. Compared to Filter 1 or 2 where the ratio is 1:5 but the brew is way slower.
So go out and find a very light roast, yes lighter than Sey. Pull it fast with no pressure and have a taste to see what it’s all about so you can at least be knowledgable on it even if you don’t like those taste profiles.
Jonathan G, thank you for your insights!! Amazing as always!
Andrew