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You've probably never looked at your morning routine of brewing coffee as a work of science, but it is.  Numerous elements must align in order to extract the ideal coffee flavor.  What are these elements?  Water, filtration, grind and the three T's of coffee brewing.  The three T's are: Time, Temperature and Turbulence.   Let's take a look at the first T -- Time.

Time

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Wondering about filters? Watch this video where Dr. Brew tests the most popular types of coffee filters and talks about the advantages of each one.

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Question

Dear Dr. Brew,

How do they make decaffeinated coffee? I mean really...how do you extract caffeine from a coffee bean anyway?

Curious in Illinois

Answer

Dear Curious,

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Dr. Brew thinks good coffee is worth brewing correctly-- and waiting for. In this video, he explains why it's a good idea to wait until your coffee is done brewing (no matter how hard that sometimes seems).




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Dr. Brew Speaks
Hope you are enjoying your vacation Dr. Brew! This is Part 2 of an article entitled Pulse Brew and Pre-infusion: New Tools for Filter Drip Brewing originally published in the Q1 2008 issue of Tea Coffee Asia.

The Crucial Three: Time, Temperature, Water Quality
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Dr. Brew Speaks
Dr. Brew has gone on a well-deserved vacation. In his absence, we are publishing articles that he authored regarding coffee and tea brewing. This article was originally published in the Q1 issue of Tea Coffee Asia.

There will always be more questions than answers when discussing any subject, and coffee brewing is no exception. Everyone you talk

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Question
Dear Dr. Brew,

My BUNN coffeepot recently began overflowing the filter (BUNN Filters) whenever I brew coffee. It is a 10 cup pot (NHB). I have had the pot for about two years and while this has happened occasionally it is now happening with every time I brew coffee.

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Question (Part 2)

From Roastmaster Tom

.... (in the last post, Roastmaster Tom asked about pre-infusion)

For the pulse brewing parameters, what specifically are we looking for? Should both the "wetting" stage and the "dry" stage be the same length of time? How long should that be? Should they differ in time and if so why? Does the roast level or caf/decaf affect those parameters? Does the size of the batch affect those parameters? As

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Question

From Roastmaster Tom

Dear Dr. Brew,
I am in the retail coffee industry. I have owned your CDBC brewing systems as well as the ICB system that I have in my shop currently. I have searched for information regarding pre-infusion and pulse brewing parameters without much success: (SCAA.org, Ted Lingle's book on coffee brewing, all over the Internet, etc).

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