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20 results for “ggainey”
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@[email protected] for a change of pace, try Lois McMaster Bujold's "Curse of Chalion" and "Paladin of Souls". For a little lighter fare, Travis Baldree's "Legends and Lattes". You can thank me later :)
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Original study:
R. F. Williamson et al., New insights into early paleoindian (#Gainey) associations with #proboscideans and #canids in the niagara peninsula, southern ontario, #canada, Journal of Archaeological Science: Reports 47, 2023, https://doi.org/10.1016/j.jasrep.2022.103785. 🔓
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Justin Gainey introduced as NC State’s men’s basketball coach https://www.rawchili.com/nba/693058/ #12News #Basketball #BasketballCoach #flipboard #Home #JustinGainey #LastGame #LocalNews #man #NationalNews #NCState #NCStateJustinGainey #NCStateMen'sBasketball #NCStateUniversity #NewHeadCoach #NewsGoogle #NewsGoogleCom #newsbreak #NewsbreakappCom #NorthCarolina #NorthCarolinaStateUniversity #NowcastStreamingNewscastsnavigate #NowcastTv #Piedmont #player #Tennessee #triad #weather #WolfpackNCState #WXII #year
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Tennessee Basketball Support Staff Member Following Justin Gainey To NC State https://www.rawchili.com/nba/692084/ #Basketball #JustinGainey #NcStateBasketball #RileyCollins #TennesseeBasketball
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#Blood residue on #StoneTools provides first evidence for Paleo-Indian (#Gainey) #mastodon hunting 13,000 years ago in Southern #Ontario region, #Canada:
https://www.thespec.com/news/hamilton-region/2022/12/31/discovery-of-mastodon-blood-on-ice-age-tools-first-of-its-kind-in-ontario.html by @[email protected] via @[email protected]
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Here’s what NC State will pay new men’s basketball coach Justin Gainey :: WRAL.com https://www.rawchili.com/nba/692714/ #Basketball #NCStateSports
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https://www.lovenba.com/1747746/ NC State reportedly hiring Justin Gainey as new basketball coach; Charlotte Hornets drop two cruc… #999 #999 #Basketball #CharlotteHornets #CurrentEvents #duke #EasternConference #Football #hockey #NBA #NC #NCState #NCSU #news #NFL #NHL #NorthCarolina #Radio #SoutheastDivision #Sports #talk #TheFan #triangle #unc
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https://www.lovenba.com/1747746/ NC State reportedly hiring Justin Gainey as new basketball coach; Charlotte Hornets drop two cruc… #999 #999 #Basketball #CharlotteHornets #CurrentEvents #duke #EasternConference #Football #hockey #NBA #NC #NCState #NCSU #news #NFL #NHL #NorthCarolina #Radio #SoutheastDivision #Sports #talk #TheFan #triangle #unc
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https://www.europesays.com/news/11486/ NC State expected to hire former player Justin Gainey as next men’s basketball coach :: WRAL.com #Headlines #NCStateBasketball #NCStateSports #News #TopStories
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https://www.fogolf.com/1073404/tommy-two-gloves-gainey-wins-pga-tour-skins-game-returns-with-tommy-fleetwood-and-keegan-bradley/ Tommy “Two Gloves” Gainey Wins! PGA Tour Skins Game Returns with Tommy Fleetwood and Keegan Bradley #Bradley #Fleetwood #Gainey #game #Gloves #GolfEquipment #GolfEquipmentVideos #GolfEquipmentVlog #GolfEquipmentYouTube #GolfGloves #GolfGlovesVideos #GolfGlovesVlog #GolfGlovesYouTube #Keegan #pga #Returns #skins #Tommy #Tour #wins
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It's amazing to see the conversation stirred up on social media by the recent political ads by Colin Keith Gray and Grainey Pictures. [We're a non-profit organization, we don't (and can't) talk about partisan politics, so we're not bringing it up to discuss the ads themselves.]
We are long-time fans of Colin's work. We're proud to be the creators of the official learning guide for his documentary about the affordable housing crisis — Unzipped: An Autopsy of American Inequality.
If your learning community is exploring affordable housing, gentrification, homelessness, and social justice, these are outstanding teaching tools and conversation starters.
Learn more about Colin Keith Gray's documentary Unzipped, including where to watch it, and get your free learning guide:
https://www.justwatch.com/us/movie/unzipped-an-autopsy-of-american-inequality
#ColinKeithGray #Unzipped #GraineyPictures #Film #Documentary #Affordableousing #AffordableHousingCrisis #Poverty #Gentrifiation #Homelessness #SocialJustice #Education
@film @education -
Maj. Gen. Sean Gainey, Director of the Army's Joint C-UAS Office (JCO), listens to a brief on the MORFIUS interceptor during JCOs' most recent demonstration of the latest C-sUAS technology at U.S. Army Yuma Proving Ground (YPG) on June 8, 2023.
The demonstrations are expected to continue for several more years, with each subsequent test focusing on different types of sUAS threats and C-sUAS systems.
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Market Square business owners say they’re struggling during major renovations ahead of NFL Draft – WPXI
PITTSBURGH — Hundreds of millions of dollars are being pour…
#nfl #nfldraft #NFLDraft #arts_fest #cc_clark #channel_11 #clark_fit_boxing #Football #gainey #joe_parsons #market_square #news #NFL #nfl_draft #northside_pride_week #ott_news #pdp #Pittsburgh #pittsburghnews #pittsburgh_downtown_partnership #rich_pierce #video #whiskey_bee's #wpxi-news #wpxi.com
https://www.rawchili.com/nfl/141387/ -
A while back I switched to unflavored vegan protein powder that I buy in bulk. The place was out so I got some whey, thinking it would be a nice little treat to take a break from the graineyness of the vegan powder. I was wrong. I can barely tolerate the sweetness of the artificial flavoring. I was almost gagging getting it down. I guess I've officially made that switch.
#vegetarianism #vegan #veganism #fitness #weightlifting #exercise #nutrition #vegetarian #food #whey #protein -
Autism Acceptance, Belonging, and Inclusion at Work Is Just Good Workplace Design
April is Autism Acceptance Month. Creating workspaces that are inclusive and welcoming for everyone, including neurodiverse staff, is an important part of workplace well-being.
We tend to treat autism acceptance, and neurodiversity more broadly, as something separate from the rest of our work. It becomes a program, a training, or a hiring initiative. Something we add on rather than something we build into how work functions. But when you look at what meaningful acceptance requires, it starts to look a lot like good communication practice in general. It looks like clear expectations, thoughtful communication, flexibility, and environments that make it easier for people to do their jobs. Clear is kind.
When we talk about autism acceptance, we often focus on awareness or understanding. Those things matter, but they are only a starting point. Creating spaces that are inclusive and welcoming is the goal. Acceptance shows up in how we design and work on a daily basis. It shows up in job descriptions that are clear about expectations, in structured interviews that reduce guesswork, and in communication practices that don’t rely entirely on verbal exchanges or implicit norms. It shows up in giving people advance notice of changes whenever possible, and in creating workspaces that reduce unnecessary sensory strain. And knowing what things are most likely to cause sensory strain – lighting, noise, air quality, etc. It also shows up in flexibility, both in how work gets done and in recognizing that people may approach tasks differently and still be highly effective. All of that matches the research around what makes healthy workplaces, including the physical space and policies.
None of these changes are particularly radical, and they benefit everyone at work. The same practices that support autistic employees also make work more accessible, consistent, and sustainable for everyone. This is something we see again and again when we talk about workplace design more broadly: when we remove unnecessary barriers, more people are able to do their best work. (Universal design, anyone?)
But just like other aspects of workplace wellbeing, we tend to shift responsibility to the individual. We tell people to be more resilient, to communicate more clearly, to manage their time better, or to engage in more self-care. At the same time, we don’t address or change the underlying issues in place – unclear expectations, constantly shifting priorities, environments that are noisy or distracting, and workflows that depend on interruption and urgency.
If the environment requires people to navigate ambiguity, sensory overload, and inconsistent communication just to function, then the issue is not that some employees need accommodations. The issue is that the workplace has been designed in a way that creates unnecessary barriers.
For autistic employees, that kind of environment can be especially challenging. More broadly, it undermines psychological safety for everyone. Teams function better when expectations are clear, communication is direct, and people feel comfortable expressing concerns or asking for clarification. That is about being more intentional in how we support one another’s work.
It is also important to be clear about what we mean when we talk about supporting autistic employees. The goal is not to help individuals adapt to a system that was not designed with them in mind. The goal is to design systems that allow more people to succeed. When expectations are clear, people make fewer mistakes. When communication improves, collaboration improves for everyone. When environments reduce unnecessary strain, everyone has more capacity to focus and engage in their work. When flexibility is built into the system, retention and job satisfaction improve for everyone.
These are organizational outcomes, not individual accommodations.
If we hire neurodiverse employees without addressing culture, policies, and practices, we are not creating inclusion. We are asking people to navigate the same barriers that existed before, often with the expectation that they will find ways to manage them on their own. Hiring is only one step, and it is not the most difficult one. The more challenging work is examining how decisions are made, how communication happens, how physical and virtual spaces are structured, and what people are expected to manage as part of their day-to-day work.
Where to Start
If this feels like a lot, start with one thing.
- Write expectations down instead of relying on verbal instructions.
- Be explicit, do not rely on implication or assumed understanding.
- Build more predictability into schedules.
- Take a close look at how meetings are structured.
- Create a quiet space for staff, even if it’s small.
- Ask your team what actually helps them do their work.
Creating a work environment that goes beyond autism acceptance to belonging and inclusion at work is not separate from workplace well-being. It is one way of understanding whether our workplaces are functioning in ways that support the people in them. When we design workplaces that support autistic employees, we are also creating environments that are clearer, more flexible, and more sustainable for everyone.
P.S. If you’re an autistic or neurodiverse librarian consider submitting a presentation about creating a welcoming workplace for autistic and/or neurodiverse staff to ThriveLib, a virtual conference created for librarians, library managers, and library workers who are ready to reimagine what well-being looks like in their professional lives.
References and Suggested Readings
Alissa. (2021, February 20). Libraries are for everyone! Except if you’re autistic. Cataloguing the Universe. https://lissertations.net/post/1626
Anderson, A. (2018). Employment and Neurodiverse Librarians. STEMPS Faculty Publications, 82. https://digitalcommons.odu.edu/stemps_fac_pubs/82
Anderson, A. (2021). Job Seeking and Daily Workforce Experiences of Autistic Librarians. The International Journal of Information, Diversity, & Inclusion, 5(3), 38–63.
Anderson, A. (2022, September 26). Researcher’s Corner: At the intersection of autism and libraries. Hiring Librarians. https://hiringlibrarians.com/2022/09/26/researchers-corner-at-the-intersection-of-autism-and-libraries/
Anderson, A. M. (2021a). Exploring the workforce experiences of autistic librarians through accessible and participatory approaches. Library & Information Science Research, 43(2), 101088. https://doi.org/10.1016/j.lisr.2021.101088
Autism Career Pathways 501c3 (Director). (2020, February 10). Lauren the Autistic Librarian [Video recording]. https://www.youtube.com/watch?v=1zglfZn5bak
Bastian, R. (2023, October 23). Tips For Supporting Neurodiversity In The Workplace. Forbes. https://www.forbes.com/sites/rebekahbastian/2019/10/23/tips-for-supporting-neurodiversity-in-the-workplace/
Camp, C., & Finlay, D. J. (2025). The experiences of neurodivergent Library and Information Science [LIS] professionals working in academic libraries – a case study. The Journal of Academic Librarianship, 51(5), 103115. https://doi.org/10.1016/j.acalib.2025.103115
Cohen, R. A., Cooke, P., Holt, M., Lounsberry, M., Roga, E., Farrell, K. S., & Squires, J. (2025). Autistic librarians in the academic library hiring process. College & Research Libraries, 86(5), 705.
Commissioner, O. of the. (2023). Be Aware of Potentially Dangerous Products and Therapies that Claim to Treat Autism. FDA. https://www.fda.gov/consumers/consumer-updates/be-aware-potentially-dangerous-products-and-therapies-claim-treat-autism
Contributor, G. (2017b, April 16). Perspectives of an Autistic Children’s Librarian. ALSC Blog. https://www.alsc.ala.org/blog/2017/04/perspective-autistic-childrens-librarian/
Doyle, N. (2019, November 24). Ableism In The Workplace: When Trying Harder Doesn’t Work. Forbes. https://www.forbes.com/sites/drnancydoyle/2019/11/24/ableism-in-the-workplace-when-trying-harder-doesnt-work/
Emily. (2012, June 29). Further Questions: Would You Hire a Person Who Has an Autistic Spectrum Disorder For a Reference Librarian Position? Hiring Librarians. https://hiringlibrarians.com/2012/06/29/further-questions-would-you-hire-a-person-who-has-an-autistic-spectrum-disorder-for-a-reference-librarian-position/
Eng, A. (2017). Neurodiversity in the Library: One Librarian’s Experience. In the Library with the Lead Pipe. https://www.inthelibrarywiththeleadpipe.org/2017/neurodiversity-in-the-library/
Finn, J. (2023, September 16). Two Librarians Fired Over Autism-Awareness Display, Because Rainbow. Prism & Pen. https://medium.com/prismnpen/two-librarians-fired-over-autism-awareness-display-because-rainbow-c8b3fbd2c916
Furr, P. (2023, March 7). Why It’s Important To Embrace Neurodiversity In The Workplace (And How To Do It Effectively). Forbes. Retrieved April 25, 2024, from https://www.forbes.com/sites/forbesbusinesscouncil/2023/03/07/why-its-important-to-embrace-neurodiversity-in-the-workplace-and-how-to-do-it-effectively/
Gainey, K. (2023, September 20). What Is Social Skills Training & How Is It Used? Choosing Therapy. https://www.choosingtherapy.com/social-skills-training/
Geraghty, T. (2024, July 26). Psychological safety and neurodiversity. Psych Safety. https://psychsafety.com/psychological-safety-and-neurodiversity/
Giles-Smith, L., & Popowich, E. (2023). Autistic employees in Canadian academic libraries: Barriers, opportunities, and ways forward. Canadian Journal of Academic Librarianship, 9, 1–22.
Haire, A. (2025). What Does It Mean to Be Information Literate for an Autistic Librarian in the Academic Library Workplace?. Journal of Information Literacy, 19(1), 27–47.
Howard, J. (2022, December 14). It’s Important to Create Psychological Safety for Autistic Professionals. https://www.inclusionhub.com/articles/create-psychological-safety-for-autistic-professionals
Inc, G. (2025, April 25). Neurodiverse Workers: Hidden Challenges, Untapped Potential. Gallup.Com. https://www.gallup.com/workplace/659618/neurodiverse-workers-hidden-challenges-untapped-potential.aspx
Is Your Workplace Neurodivergent Competent? (2022, September 20). Psych Central. https://psychcentral.com/health/neurodiversity-in-the-workplace
jrose. (2022, October 31). Neurodiversity and Libraries. Liblime. https://liblime.com/2022/10/31/neurodiversity-and-libraries/
Juarez, A. H. (Host). (2025, May 30). Cultivating an Inclusive Workplace for Neurodivergent Staff with Renee Grassi (No. 174) [Broadcast]. https://libraryleadershippodcast.com/174-cultivating-an-inclusive-workplace-for-neurodivergent-staff-with-renee-grassi/
Louise Taylor. (2022, January 11). Communication Styles, Counseling, and Neurodiversity. Psychology Today. https://www.psychologytoday.com/us/blog/the-neurodivergent-therapist/202201/communication-styles-counseling-and-neurodiversity
Ludmila Praslova. (2022, April 24). Workplace bullying of autistic people: A Vicious cycle. Specialisterne. https://us.specialisterne.com/workplace-bullying-of-autistic-people-a-vicious-cycle/
Ludmila Praslova. (2022, February 1). Moral Injury at Work and Neurodiversity: Are there Additional Risk Factors? Specialisterne. https://ca.specialisterne.com/moral-injury-at-work-and-neurodiversity-are-there-additional-risk-factors/
Maddock, K. (n.d.). To what extent are autistic library staff in the UK supported in their workplace?
Maxwell, L. (2022, July 25). Being an Autistic School Librarian. BOOK RIOT. https://bookriot.com/being-an-autistic-school-librarian/
Motti, S. W., Niloofar Kalantari, Vivian. (2024, April 24). Neurodiversity inclusion starts with the job interview. Fast Company. https://www.fastcompany.com/91111139/neurodiversity-inclusion-starts-with-the-job-interview
Nasland, R., Dudheker, S., & Dudheker, R. N. and S. (2023, July 20). Designing for Neurodiversity in the Workplace. Work Design Magazine. https://www.workdesign.com/2023/07/designing-for-neurodiversity-in-the-workplace/
Neurodiversity in the Library: One Librarian’s Experience – In the Library with the Lead Pipe. (n.d.). Retrieved May 24, 2022, from https://www.inthelibrarywiththeleadpipe.org/2017/neurodiversity-in-the-library/
Neurodiversity Resources For Students—Neurodiversity Hub<br/>. (n.d.). Neurodiversity Hub. Retrieved April 3, 2026, from https://www.neurodiversityhub.org/training1
Newman, B. L. (2024, April 26). Supporting Neurodiversity in the Library Workplace. Librarian by Day. https://librarianbyday.net/2024/04/26/supporting-neurodiversity-in-the-library-workplace/
Praslova, L. N. (2022, June 21). An Intersectional Approach to Inclusion at Work. Harvard Business Review. https://hbr.org/2022/06/an-intersectional-approach-to-inclusion-at-work
Rosa, S. D. R. (2018, September 14). What Is Light Sensitivity Like for One Autistic? Thinking Person’s Guide to Autism. http://www.thinkingautismguide.com/2018/09/what-is-light-sensitivity-like-for-one.html
Smith, S. (n.d.). Training & Resource Center. Autism Society. Retrieved April 3, 2026, from https://autismsociety.org/training-resource-center/
Southey, S., Morris, R., Nicholas, D., & Pilatzke, M. (2024). Autistic perspectives on employment: A scoping review. Journal of Occupational Rehabilitation, 34(4), 756–769.
Staff, L. (2026, April 2). Autism Librarian. Autism Librarian. https://autismlibrarian.wordpress.com/
Steinemann, A. (2019). Ten questions concerning fragrance-free policies and indoor environments. Building and Environment, 159, 106054. https://doi.org/10.1016/j.buildenv.2019.03.052
The Association of Southeastern Research Libraries (ASERL) (Director). (2024, February 29). Library Accessibility Alliance (LAA) Webinar: Transforming Librarianship to Model Neuroinclusion in Libraries [Video recording]. https://vimeo.com/918005788
Torres, A. (n.d.). Neurodiversity at Work Playbook: Employee Engagement & Growth Series. Disability:IN. Retrieved April 4, 2025, from https://disabilityin.org/resource/neurodiversity-at-work-playbook-employee-engagement-growth-series/
Training Autistic Employees—Hire Autism. (2022, January 5). https://www.hireautism.org/resource-center/training-autistic-employees/
Tumlin, Z. (2019). “This Is a Quiet Library, Except When It’s Not:” On the Lack of Neurodiversity Awareness in Librarianship. Music Reference Services Quarterly, 22(1–2), 3–17. https://doi.org/10.1080/10588167.2019.1575017
#autism #autismAcceptance #autismAcceptanceMonth #Librarians #Libraries #neurodiverseWorkplace #neurodiversity -
The Hollow Harvest: Why Your Morning Cup Tastes… Different
If you are holding a mug of your favorite comfort blend right now, take a real sip. You know the one. That reliable, chocolatey, nutty roast you have bought for years. Focus on the finish. Does it vanish too quickly? Is there a weird, papery dryness on the sides of your tongue where the sweetness used to be?
You aren’t imagining things. And you definitely aren’t imagining that $28 price tag on the shelf where $19 used to be.
We are currently living through the most chaotic moment in the coffee market since the huge frost of 1994. But unlike a frost, which kills trees overnight, what we are dealing with is a slow-motion car crash of biology and politics. It is a combination of the brutal 2024 drought that broke the physiology of the coffee bean itself, and one man’s knee-jerk, punitive reactions with tariffs in 2025 that broke the supply chain.
Welcome to February 2026. The coffee is expensive, the beans are “hollow,” and we need to talk about why.
The “Raisin” Effect
To understand why your coffee tastes woody today, we have to look back to late 2023 and early 2024. In Minas Gerais, the heart of Brazil’s specialty coffee production, the sky simply turned off. For over 130 days during the critical summer months, there was almost zero rain.
Coffee cherries are a lot like grapes. They need water to push nutrients into the seed, or bean, during the “grain filling” stage. Without water, the tree goes into survival mode. It stops feeding the fruit.
The result was what agronomists call the “raisin effect.” The cherries ripened on the outside because of the heat, but the beans inside never finished developing. They stayed small. They didn’t pack on the lipids and complex sugars that give Brazilian coffee its heavy body and sweet, chocolate notes.
When the 2024 harvest came in, it was a disaster of screen sizes. A huge chunk of the crop was Screen 13 or 14 (ie, really tiny). These are tiny beans that roasters hate because they burn easily, and clog up perforated roasting drums. But because the volume was so low, roasters had to buy them anyway. The visual impact on the farms was devastating (youtube link).
Visually, they looked okay. But chemically? They were empty. The USDA Foreign Agricultural Service reported in their 2025 semi-annual update (PDF link) that the beans were significantly “lighter in weight.” They were low-density.
Low density means air pockets. And air pockets mean that when your local roaster applies heat, the bean doesn’t caramelize. It toasts. That is where that papery, straw-like flavor is coming from.
The Tariff Hangover
If the drought ruined the flavor, politics ruined the price. And we need to be brutally honest about whose pocket that money is coming from.
When the Trump administration slapped a punitive and knee-jerk 40% tariff on Brazilian goods last July, stacking it on top of the existing 10% base tariff Trump already imposed globally, that man claimed it was a way to punish Brazil. Of course, he lied. Tariffs are not paid by the country that grows the product; they are paid by the company that imports it. This means ultimately, they are paid by you, the American coffee consumer.
For the US coffee market, this policy was economic illiteracy at its finest. The United States cannot grow the coffee in the volumes we require, and never will be able to. Outside of a tiny fraction from Hawaii and Puerto Rico, we import nearly 100% of the coffee we enjoy. Slapping a 50% tax on a product that is part of our daily lives, but cannot produce ourselves didn’t “protect American jobs.” It was just a direct invoice sent to every coffee drinker in the country.
Suddenly, every container of coffee entering a US port carried a 50% tax tag. Importers didn’t just shrug and pay it; they panicked. Contracts were cancelled. Ships were diverted to Europe or Canada to avoid US customs, clogging up ports in places like Vancouver and causing massive delays. The market reacted with near-instant price surges (Youtube link).
“But wait,” you might say. “Didn’t Trump repeal that tariff in November?”
Yes. On November 14, 2025, after massive consumer backlash, Trump walked back the coffee tariffs. But a repeal doesn’t magically erase the bills that were already paid. The global supply chain operates on a 3-to-6-month lag. The coffee sitting in roastery warehouses right now, the beans being roasted for your morning cup this week, was contracted, shipped, and paid for when that 50% tax was still the law of the land because of the whims of one man.
Roasters are currently working through the most expensive inventory in history. They absorbed the costs for as long as they could to avoid scaring you off, but the math eventually broke. That extra $7 on your bag isn’t profit. It’s the receipt for a huge tax break promised to the richest in this country. And we’re all paying it.
Here is what that “Tax Stack” looks like for a standard bag of specialty Brazil right now.
Table 1: The Price of a Cup (February 2026)
Breakdown of a typical $26.00 (12oz) bag of Single-Origin Brazil[table id=23 /]
The Silent Filler
There is another reason your “Espresso Blend” might taste different, and it is a little dirty secret the industry is trying to keep quiet.
Robusta.
Specifically, Brazilian Conilon. While the Arabica trees were withering in the drought, Brazil’s Robusta crop had a banner year in 2025. It surged nearly 30% thanks to heavy irrigation in the Espírito Santo region.
With Arabica prices touching the stratosphere, many large commercial roasters and even some mid-sized “specialty” operations quietly changed their recipes. They swapped out expensive, low-quality Arabica for high-grade Conilon to keep their costs down and add some “crema” back into the shot.
If you are catching notes of burnt rubber, heavy earth, or a bitterness that sits at the back of your throat like a bad pill, you are likely tasting that substitution. We are seeing Conilon percentages creep up from 0% to 15% or even 20% in blends that used to be pure Arabica.
The New “Normal” Flavor
So, where does that leave us? We are paying a premium for what is effectively a defective product. The “Classic Brazil” profile we all learned to calibrate our grinders on is currently missing in action. That sweet, forgiving, chocolate-bomb profile is gone.
Actually, the spark for this entire article came from an afternoon visit two weeks ago I had with a friend who happens to be a licensed Q-Grader (and wishes to remain anonymous for the purposes of this article, as she doesn’t want her clients to know she inspired me to write this).
We were standing over a cupping table in her lab, spoons in hand, looking back through her sensory logs from late 2023 and comparing them against the fresh samples of “Prime” Brazil landing on the table. She was seeking some core components for a client’s master blend to recommend.
It wasn’t just a subtle shift in quality; as she put it, it felt like we were cupping a completely different origin. What used to be a reliable, sweet anchor for a blend had transformed into something unrecognizable. To show you exactly what we found, we sketched out this comparison:
Table 2: The Sensory Shift (2023 vs. 2026)
Comparing the “Classic” Brazil profile to the current drought-affected crop.[table id=24 /]
The Light at the End of the Tunnel?
Is there any good news? Actually, yes. But you are going to have to wait for it.
The 2026 harvest, which kicks off around May, is looking like a monster. The rains returned in late 2025, and the trees that survived the drought have recovered. Early forecasts from groups like StoneX and the USDA are predicting a record-breaking crop of over 66 million bags.
This should bring prices down and quality up.
But here is the catch. Coffee shipping takes time. Those beautiful, dense, rain-fed beans won’t be harvested, processed, rested, and shipped to North America until September or October 2026.
Until then, we are stuck working through the “Hollow Harvest.” We are drinking the ghost of the drought.
My advice? If you are buying Brazil right now, look for “Pulped Natural” or “Honey” processed lots from high-altitude farms in the Cerrado Mineiro. These producers often have irrigation systems that saved their trees from the worst of the heat. Or, take this opportunity to explore. Peru and Mexico had fantastic harvests this year and didn’t get hit with the same Trump tariff chaos.
It is going to be a rough few months for our grinders. But the rain has returned to Minas. Eventually, the flavor will return to our cups.
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Going Analog: Temperature Surfing and Pressure Profiling a Gaggia Classic
There’s something wonderfully unhurried about making espresso on a Gaggia Classic. No touchscreen, no digital timers, no automated pressure curves, just a few switches, a boiler, a vibrating pump, and your own rhythm. It’s a machine that doesn’t offer convenience so much as opportunity.
But with that analog charm comes a learning curve. Why was yesterday’s shot bright and balanced, and today’s is flat and dull? The answer, most days, lives in temperature and pressure, and your ability to guide both by feel.
This guide walks through two essential techniques that unlock the Classic’s full potential: temperature surfing, to hit your ideal brew temp without a PID, and a clever bit of manual pressure profiling using the steam valve to mimic a lever machine’s declining pressure curve. It’s easier than it sounds, and a rewarding way to make this machine feel like your own.
I should note these techniques are also applicable to the ultra budget Gaggia Espresso (we even show it in some photos later!), the Rancilio Silvia, and even higher end machines like the Profitec Go; pretty much any single boiler machine that allows pass-through the steam wand.
I’ve owned a Classic for a long time now, and this article is inspired by my own experiments.
Part 1: Temperature Surfing : Learning the Boiler’s Rhythm
The Gaggia Classic uses a thermostat to control its single boiler, which means the water inside is constantly drifting between too hot and not quite hot enough. Brewing at random risks pulling a shot during one of those extremes.
Temperature surfing is how you learn to ride that wave and brew in the sweet spot – around 92 to 95°C – depending on what you’re aiming for in the cup.
Step-by-Step: Temperature Surfing
- Heat your machine fully (20 minutes minimum). Lock the portafilter in during warm-up to keep metal temps stable.
- Purge about 60 ml of water through the brew head. This drop in water level triggers the heating element and drops the internal temp.
- Watch the brew-ready light. When it clicks off, that’s your signal the boiler’s just hit its upper limit.
- Start a timer. Now comes the surf.
- Hotter shot (for darker roasts)? Wait 10–15 seconds.
- Brighter acidity (for light roasts)? Wait 20–30 seconds for a slight cool-down.
- Pull the shot at your chosen wait time.
A simple notebook or even a Notes app entry helps here. Jot down your wait times, beans, and how each shot tasted. You’ll find your rhythm faster than you think. And you don’t even need a thermometer to make this magic happen, just your tastebuds.
Part 2: Pressure Profiling – The Lever Hack
Most people assume the Classic’s pump is either on or off. But it turns out, there’s a bit of gray in that binary: the steam wand knob.
If you crack the steam valve while the pump is running, you can bleed off brew pressure in the grouphead, actively. And if you do that intentionally during a shot? You’ve just created a manual pressure profile: no modifications, no electronics, just a twist of the wrist.
This simple trick lets you emulate the declining pressure curve found in spring lever machines. Those machines start extraction strong, then gently taper pressure off toward the end of the shot. The result? Smoother finishes, richer sweetness, and less harshness from overextraction.
There is a price: water usage and potential temperature issues. You use a lot of water for this technique, and if you go aggressive with it, the machine’s boiler may not be able to keep up with the temperatures you want. Saying that, it’s not necessarily a bad thing – declining temperatures later in the shot pull can help deliver better espresso (but that’s a topic for another article).
Here, we do the pressure profiling trick on the Gaggia Espresso, and this machine may even be a better tool for the technique, given it has a thermoblock, and not a 100ml boiler like the Classic does.Here’s how you do it.
Step-by-Step: Manual Pressure Profiling
- Prepare your puck. Dose, level, and tamp as usual.
- Start with the steam valve open slightly. When you flip on the brew switch, water exits both the group and the wand. Keep a jug under the steam wand to collect the water coming out. This keeps pressure low (~2–3 bar), gently saturating the puck for a soft pre-infusion.
- After 5–7 seconds, close the valve. Pressure builds to full (around 9 bar) and true extraction begins.
- At around 20–25 seconds, begin reopening the valve. Slowly. This eases the pressure off gradually, mimicking that classic lever ramp-down.
- End the shot when you’ve reached your desired volume or taste target.
You’ll hear the pump pitch shift as you bleed off pressure, and the flow from the grouphead will slow and thicken rather than gush and blond. It’s espresso by feel, and it’s deeply satisfying. On CoffeeGeek, there’s also a more detailed guide for this very action.
A Word on OPV Valves
Most modern North American Gaggia Classics ship with a 9-bar OPV (overpressure valve), which helps keep pump pressure within a manageable range. If your machine is older, or comes from the EU, it might still have the factory 12–15 bar spring.
If that’s you, it’s worth looking into an OPV spring replacement. You’ll find dozens of tutorials online, and it’s a relatively easy mod. Lowering pressure gives you more room to play with profiling and improves extraction with lighter roasts.
Maintenance, Briefly
A clean machine makes all the subtleties of temperature and pressure show up more clearly in the cup. Make sure you’re keeping your machine clean and happy to get the most out of these techniques.
- Backflush daily with water, and weekly with espresso machine cleaning detergent.
- Clean the grouphead gasket and screen daily if you use the machine often.
- Descale every few months if your water isn’t filtered or softened.
Beyond the Basics: Making Your Espresso Machine Truly Yours
The Gaggia Classic and machines in this class aren’t just an entry point into espresso, it’s a companion for growth. The more time you spend with it, the more you realize how alive this little machine can feel in your hands. With a bit of patience, it stops being a simple appliance and becomes an instrument you learn to play.
A fully temperature surfed, pressure profiled shot pull on the Classic; comparable to $7,500 machines!Temperature surfing helps you find the sweet spot for every roast, turning what could feel like guesswork into a kind of conversation between you and the coffee. Meanwhile, pressure profiling opens the door to exploring a wider range of beans than you might expect. A delicate washed Ethiopian, a syrupy Brazilian natural, or even an experimental anaerobic: all of them respond differently when you control not just if the water flows, but how it flows. Gentle preinfusion, steady body-building pressure, and a graceful ramp-down can reveal flavors that might otherwise stay hidden.
These techniques aren’t just “workarounds.” They’re small rituals that bring you closer to the shot in front of you. You’ll notice more clarity, more sweetness, and far less of the harshness that sometimes sneaks in with a flat, one-pressure-fits-all approach. Over time, you’ll build an intuition for what a coffee needs and the confidence to give it just that.
So take your time, experiment, and let yourself enjoy the process as much as the result. I’d love to hear how these approaches work for you! Share your experiences in the comments below. Your story might be just what someone else needs to try something new with their own Classic.
#espressoMachine #gaggia #pressureProfiling #temperatureSurfing
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Turbo Shot Espresso: A Detailed Exploration
Oh espresso. The backbone, the lifeblood of so many coffee drinks we toil over and love. It’s been around for well over 120 years in name, and nearly 75 years in the current form we know, and people have always been trying to make it better.
One of the newest trends captivating serious espresso enthusiasts is the “turbo shot” or “turbo espresso.” It’s a different way of making espresso, and it’s got people talking, debating, and definitely curious. So, let’s dive into what this turbo shot is all about: where it came from, how you make it, and what makes it unique. Consider this your go-to guide for understanding this new trend in the coffee world.
But if you need a TL:DR, here you go:
Instead of using fine grinds and high pressure, turbo shots employ coarser grinds, lower pressure (around 6 bars), and shorter extraction times (around 15 seconds).
But of course, you’re a Coffee Geek, and you want to know more. Let’s get into this.
How it Came to Be
The turbo shot is a relatively recent innovation. It gained prominence in the espresso discussion groups and forums around early 2020, following the publication of a scientific study titled “Systematically Improving Espresso“. (PDF Link) This research, spearheaded by coffee professionals and scientists including Dr. Christopher Hendon and Michael Cameron, explored ways to optimize espresso extraction for consistency and flavor.
Interestingly, the turbo shot was initially seen as a “mistake” in espresso preparation before gaining acceptance. This highlights how perceptions of what constitutes a “good” shot have evolved over time, with techniques once considered flawed might now be embraced for their different qualities and outcomes.
The study’s findings challenged conventional espresso wisdom, suggesting that coarser grinds, lower pressure, and shorter extraction times could yield superior results, particularly with lightly roasted coffees. This marked the formal introduction of the turbo shot to the coffee community. A key insight from this research was the use of mathematical models to challenge traditional beliefs about espresso extraction, demonstrating that coarser grinds, contrary to common practice, can actually lead to improved extraction and flavor.
Despite its recent rise to fame, the concept of using more coarse grinds and higher yields in espresso-based drinks isn’t entirely new. The “sprover” (short for “spro-over”), also known as café crème, has been a popular beverage in Switzerland and northern Italy since the 1980s. This drink, with its pour-over-like extraction, foreshadowed the turbo shot’s emphasis on coarser grinds and adjusted brewing ratios. Both the sprover and the turbo shot share a common thread: they challenge the traditional emphasis on fine grinds and lower yield ratios in espresso, demonstrating the potential for alternative approaches to achieve desirable flavor profiles.
There’s another reason for the rise in turbo shot popularity: the Decent espresso machine (Youtube Review).This machine was one of the first to offer unprecedented control over the active pressures used during a shot pull, and it is right at home pulling the lower-pressure shots that are part and parcel of the turbo shot process. Other machines also let you control shot pressure, mostly through easy access to an overpressure valve (OPV). These include the Profitec GO, and the newest MiiCoffee Apex, among others. And still other machines, like the Lelit Bianca or La Marzocco GS3 let you manually control the grouphead pressure in real time via a paddle.
Appeal and Drawbacks of the Turbo Shot
There’s been a lot of appeal for the turbo shot, with a lot of claims and boasts about what it can deliver. There’s also been some drawbacks pointed out.
Here’s some of the strongest perceived and claimed benefits of the turbo shot. Bear in mind, we aren’t endorsing or claiming these benefits, but presenting the results of my research on what others have said.
- Increased Flavor Clarity and Sweetness: A common sentiment amongst turbo shot fans is that the method produces a sweeter and more nuanced cup with heightened flavor clarity. This is attributed to the more even extraction (not higher, but more even) achieved with coarser grinds and lower pressure, which helps to avoid over-extraction and the bitterness it can create.
- Faster Extraction: The shorter brew time of turbo shots is considered a significant advantage for busy cafes, and also for home baristas. It allows for quicker coffee preparation without sacrificing flavor or quality.
- Forgiveness and Consistency: One of the most common claimed benefits is that turbo shots are more forgiving than traditional espresso, making them easier to master, especially for those new to espresso. The coarser grind and lower pressure reduce the risk of channeling and uneven extraction, promising more consistent results.
- Efficiency and Sustainability: Turbo shots typically use a lower dose of coffee compared to traditional espresso. This can lead to cost savings and reduced coffee waste, making it a more sustainable option. Furthermore, baristas can achieve similar flavor and body with less coffee, further enhancing the efficiency and sustainability benefits for cafes.
- Not Under-Extracted: Another claim a well-prepared turbo shot is not under-extracted, despite the shorter extraction time. The coarser grind and lower pressure compensate for the shorter brew time, allowing for a high extraction yield.
- Delicious and Vibrant: A common thread in my research was that many turbo shot fans boasted their drinks were incredibly delicious and vibrant, especially when enjoyed as a straight black espresso. The heightened flavor clarity and sweetness contribute to a more enjoyable and nuanced coffee experience.
In my research, there’s a good number of people who don’t “get” or enjoy turbo shots, and often point out issues with the brewing method and the resulting cups.
- Lighter Body: One of the most common complaints about turbo shots is that they have a lighter body compared to traditional espresso, and feel that the lack of a full-bodied mouthfeel results in a less than desirable beverage.
- Not Ideal for Dark Roasts: Almost everyone, including turbo shot fanatics, agree the method does not lend itself well to medium-to-dark roasts. The faster extraction can amplify bitterness.
- Requires Experimentation: While considered more forgiving, dialing in the perfect turbo shot still requires a good deal of experimentation with grind size, pressure, and extraction time. A recurring theme was that one person would post their “perfect” turbo shot recipe, others would try it, and not experience the same taste results.
- Not Just a Fast Shot: There’s often confusion over all the elements of a turbo shot. It’s crucial to understand that the method involves a specific combination of coarser grind, lower pressure, and adjusted dose, not just a fast extraction time. Simply pulling a shot quickly at 9 bars does not constitute a turbo shot and can result in under-extraction, leading a lot of experimenters to write off the brewing method.
A Standard Method for Making a Turbo Shot?
There’s so many variations on this new brewing method, nothing seems set in stone yet. You can watch one Youtuber who puts out what they consider the “definitive” turbo shot, and it’s completely different from the next Youtuber down the line. Same goes for discussion forums and reddit discussions. I’ve even dived deep into the back channels of Discord groups, finding lots of different methods and methodologies.
Some users advocate for a pre-infusion stage, while others experiment with different ratios and extraction times. I even found one variation called the “extractamundo dos” profile, an even shorter version of the turbo shot that aims for even faster extraction while claiming flavor clarity and sweetness is maintained.
For now, this is what I’ve come up with as one of the more standard methods.
- Dose: Use a smaller dose of coffee than traditional espresso, typically around 15 grams.
- Grind: Grind the coffee to a medium-fine consistency, coarser than a typical espresso grind, but not as coarse as a pour over grind.
- Tamp: Tamp the coffee grounds evenly in the portafilter.
- Pressure: Set the espresso machine to a lower pressure, around 6 bars. This one is tricky, unless you have easy access to an espresso machine’s OPV valve.
- Extraction Time: Aim for a shorter extraction time, typically around 15 seconds.
- Yield: The final yield should be similar to a traditional espresso, around 40 grams.
It’s important to note that these parameters can be adjusted based on the specific coffee beans, grinder, and espresso machine being used. Experimentation is key to finding the optimal settings for your setup.
To illustrate the key differences between traditional espresso and turbo shots, consider the following table:
ParameterTraditional EspressoTurbo ShotDose18-22 grams15 gramsGrind SizeVery FineMedium-FinePressure9BAR6BARExtraction Time25-30 Seconds15 SecondsYield40 grams40 gramsA Note on the Decent Espresso Machines
The turbo shot is most popular within the small community of Decent espresso machine owners, because of that machine’s ability to completely control… well, everything about an espresso shot from temperatures, flow rates, timings, and pressures. Truth be told, Decent owners tend to be very “loud” in online forums, so their opinions and preferences are often amplified.
The machine, with its precise control and customization options, allows users to create specific “turbo shot profiles” that automate the brewing process. These profiles can fine-tune parameters like flow rate and pressure throughout the extraction, further optimizing the turbo shot method for this particular machine. Decent owners can also share recipes with other owners, further expanding the interest and experimentation in turbo shots.
Of course, any machine with an easily accessible OPV valve can also be used to experiment with turbo shots. Just dial the pump pressure down to 6BAR, and you’re off to the races. And manual lever machine owners aren’t left out either: they can just regulate and modulate their lever pulls to hover around the 6BAR area. If you’re lucky enough to have a paddle equipped machine, like the La Marzocco GS3 MP, or the Lelit Bianca, you can also use the paddle to dial down to the 6bar area for your turbo shot experiments.
Expected Taste Profile
Proponents of the turbo shot claim the cup results have increased sweetness and more balance to the flavors. The lower pressure and shorter extraction time help to minimize the extraction of bitter compounds, resulting in a smoother, more approachable flavor.
Some common tasting notes associated with turbo shots include:
- Increased Sweetness: Turbo shots often exhibit a heightened sweetness compared to traditional espresso, bringing out the natural sugars in the coffee beans.
- Reduced Bitterness: The lower pressure and shorter extraction time help to mitigate bitterness, resulting in a more mellow and rounded flavor.
- Lighter Body: Turbo shots tend to have a lighter body than traditional espresso, contributing to a cleaner and more delicate mouthfeel.
- Enhanced Clarity: The reduced extraction of bitter compounds allows other flavors to shine through, resulting in a more nuanced and complex cup.
Variations on the Turbo Shot
Beyond the standard method, several variations and nuances surrounding the turbo shot are worth exploring:
- Turbobloom: This technique involves adding a short, zero-flow bloom to the turbo shot process. By pre-infusing the coffee grounds with a small amount of water before applying full pressure, the turbobloom aims to further enhance extraction and flavor development. This can lead to a more even extraction and a more pronounced flavor profile.
- Allongé: This method utilizes a coarser grind and higher yield ratio, similar to a turbo shot, but maintains a higher extraction pressure of 9 bars. This results in a faster shot with a slightly different flavor profile compared to a traditional turbo shot. The allongé is often described as having a bolder flavor and a slightly heavier body.
- Lungo: While also using a coarser grind and lower pressure, the lungo has a significantly longer extraction time (35-60 seconds) than a turbo shot, resulting in a larger beverage with a higher caffeine content. This produces a less concentrated espresso with a more diluted flavor. Lungos are often preferred by those who enjoy a larger volume of coffee with a milder taste.
- Sprover: This method, popular in Switzerland and northern Italy, employs a coarse grind and a 1:10 brewing ratio, producing a larger, pour-over-like espresso beverage. The sprover bridges the gap between espresso and filter coffee, offering a unique combination of espresso-like intensity with a filter coffee-like clarity.
These variations highlight the versatility of espresso extraction and the ongoing exploration of new techniques within the coffee community. The increasing popularity of single-dose grinders has also contributed to the rise of these alternative methods, as they allow for greater precision and control over grind size and dose, which are crucial factors in achieving optimal results with techniques like the turbo shot.
Concluding Thoughts
Developing a 15 second turbo shot on a Lelit Bianca, via its manual paddle group.The turbo shot has emerged as an intriguing development in the world of espresso. By challenging traditional brewing parameters, it promises a unique approach to extraction, potentially yielding a sweeter, more consistent, and efficient espresso. Whether it delivers that is up to your own tastebuds.
While still relatively new, the turbo shot has captured the attention of coffee enthusiasts and professionals alike, prompting further experimentation and refinement of this innovative technique. That is probably the best thing about this new trend: it gets us experimenting again.
And looking deeper into it all, the turbo shot’s emphasis on efficiency and consistency could have significant implications for the coffee industry, particularly in commercial settings where high-volume production and consistent quality are paramount. Furthermore, the technique’s promise and theory about producing a sweeter, more approachable flavor profile may appeal to a wider range of coffee drinkers, potentially influencing coffee consumption trends and expanding the appreciation for espresso-based beverages.
The turbo shot also reflects the evolving relationship between science and coffee brewing. By applying scientific principles and mathematical modeling to espresso extraction, the developers of the turbo shot are demonstrating a pursuit for innovation and optimization within a seemingly traditional craft. This approach may inspire further research and experimentation, leading to new discoveries and a deeper understanding of the complex variables that influence coffee flavor.
So no matter what you think about the Turbo Shot, at the very least, it’s fueling additional experimentation and evolution in espresso, and that’s never anything to scoff at.
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Up to Date Health Benefits of Coffee
Ah, coffee, my coffee. That magical elixir that not only jump starts my morning, but drives my passion to produce it better and more complex, every day. To enjoy the true culinary aspects of the drink. To tinker, to toil, to experiment, to taste, and try it all over again.
If you’re like me, chances are you don’t think much about anything involving coffee other than how to make it, and how to taste it. But coffee is very much more than all that. It is the world’s most complex food item (I have an article coming on that!) and along with that baggage comes the effect and impact coffee has on our bodies. And just like what seems forever, everytime some new health benefit is discovered regarding coffee, there’s also some potential detriments.
I did a bit of a deep dive (with some citations at the end if you want to do your own reading) into where we are in the last twelve months vis a vis the latest research and studies into coffee and health. For the most part, science is finding more and more joy and benefits in our daily cup. Especially when it comes to your brain, heart, and blood sugar. Let’s dive in a bit.
Brainpower in Every Cup?
So beyond coffee getting us awake and keeping our brains humming along nicely during the day, it also is looking out for the grey matter sitting behind our eyeballs.
Recent studies suggest that moderate coffee consumption could help protect against cognitive decline and those dreaded neurodegenerative diseases like Alzheimer’s and Parkinson’s1. Instead of just increasing alertness and improving blood flow, coffee appears to have a more direct impact on brain health by potentially reducing the risk of these serious conditions
One study even found that increasing your coffee intake from one to two cups a day could lead to an 8% decrease in “executive function decline” – that’s basically your brain’s ability to plan, focus, and remember things2. Who needs brain games when you have coffee, right?But before you start chugging espresso like it’s water, there’s a catch. A 2023 study found that regular caffeine users might experience reduced “brain plasticity,” which is your brain’s ability to change and adapt3. This could affect learning and memory. More research is needed to fully understand how caffeine impacts brain plasticity in the long run, and it’s worth noting that some people are more sensitive to the effects of caffeine than others4. If you find yourself feeling anxious, jittery, or having trouble sleeping after your coffee, it might be a sign to cut back.
Coffee and Diabetes: A Sweet Surprise?
For those with diabetes or worried about developing it, here’s some good news. Studies suggest that coffee might actually help regulate blood sugar levels and reduce the risk of type 2 diabetes5. This could be due to coffee’s ability to improve insulin sensitivity, which means your body can use insulin more effectively to control blood sugar6.
However, it’s important to remember that caffeine can affect blood sugar levels differently in different people6. While some studies show a positive effect, others suggest that caffeine might temporarily raise blood sugar levels in some individuals with diabetes7.
If you have diabetes, it’s best not to take advice from some anonymous blogger, but instead, talk to your doctor about how coffee might affect your blood sugar and how much you should be drinking. Because this is a very serious thing, and I’ve been careful to include all my sources below on this subject, but yeah, talk to doc!
In an interesting side note, some studies indicate that decaffeinated coffee might offer similar benefits, suggesting that other compounds in coffee besides caffeine could be contributing to these positive effects8.
A Healthy Heart with Every Sip?
OK – AI gave me that title, and it’s just corny enough that I think I’ll keep it. But in all seriousness, even more research has come out to suggest that moderate coffee consumption could be good for your heart health too9. Boo yah! It seems that coffee’s antioxidants and anti-inflammatory properties might be playing a protective role here10.
Even more intriguing, a study this year found that moderate consumption of coffee and caffeine may protect against developing multiple cardiometabolic diseases, including type 2 diabetes, coronary heart disease, and stroke11. This suggests that your daily coffee habit could have broader benefits for your overall metabolic health. I am totally down for that.
However, there’s a caveat for those with severe hypertension (high blood pressure). A 2022 study found that drinking two or more cups of coffee daily could increase the risk of cardiovascular disease death in this group12. If you have high blood pressure, it’s essential to talk to your doctor about your coffee consumption. And just like with diabetes, decaffeinated coffee might also offer some heart-healthy benefits.
Once again, I am just some anon blogger telling you this. Not a doc. Not a medical scientist. I have provided many sources above if you want to research this more, but as always, talk to your doc, don’t take my word for any of this.
Coffee, Liver Heath and Cancer Protection
Beyond its benefits for your brain, heart, and blood sugar, coffee might also offer some protection against certain types of cancer. Research has shown that higher coffee consumption is associated with lower rates of colon, rectal, breast, and endometrial cancers13. While more research is needed to fully understand this link, it’s another potential perk to add to coffee’s growing list of health benefits.
Your liver might be thanking you for that cup of coffee too! Some studies suggest that coffee could support liver health and protect against liver disease14. This could be due to coffee’s ability to reduce inflammation and oxidative stress, both of which can contribute to liver damage. While more research is needed in this area, it’s another reason to feel good about your coffee habit.
The Bottom Line: Enjoy Your Coffee, But Keep It Balanced!
So, what’s the takeaway from all this coffee talk? It seems that moderate coffee consumption – around three to four cups a day for most adults – can offer a range of health benefits, from boosting brainpower and protecting your heart to potentially reducing the risk of diabetes and certain cancers. But as with most things in life, moderation is key.
Remember to listen to your body and be mindful of how coffee affects you. If you have any concerns, especially if you have existing health conditions, it’s always a good idea to chat with your doctor. Now, while you’re diving deep into your third americano for the day, here’s some of the works I researched for this article, if you want to dive even deeper than I did.
Footnotes
- A cup of coffee for a brain long life – PMC – PubMed Central ↩︎
- Coffee for the Brain | Office for Science and Society – McGill University ↩︎
- Brain Brew: How Daily Coffee Habits May Affect Brain Plasticity and Learning – Neuroscience News ↩︎
- Does Coffee Benefit the Brain? – Healthline ↩︎
- Caffeine in Your Blood May Affect Body Fat And Diabetes Risk, Study Reveals : ScienceAlert ↩︎
- Caffeine: Does it affect blood sugar? – Mayo Clinic ↩︎
- Type 2 Diabetes and Caffeine: The Truth about Blood Sugar – WebMD ↩︎
- Diabetes and caffeine: Pros and cons of drinking coffee – MedicalNewsToday ↩︎
- Coffee lowers risk of heart problems… (CNN News) – Behind the headlines – NLM – NCBI ↩︎
- How coffee helps lower type 2 diabetes risk: New clues on mechanism – MedicalNewsToday ↩︎
- Moderate coffee and caffeine consumption is associated with lower risk of developing multiple cardiometabolic diseases, new study finds – ScienceDaily ↩︎
- Drinking 2 or more cups of coffee daily may double risk of heart death in people with severe hypertension – American Heart Association ↩︎
- Pour Yourself A Second Cup: Research Shows Coffee Provides Health Benefits – Texas A&M ↩︎
- 9 Health Benefits of Coffee, Based on Science – Healthline ↩︎
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First Siphon Coffee Adventure: Brewing Magic
What attracted me to CoffeeGeek was the fantastical assortment of ways to brew coffee displayed on the website. I remember the first time I saw the (old) how to on vacuum brewers (aka siphon coffee makers) and thought it was a combination of science and magic. When I signed on as a writer here, I told Mark (Prince, Senior Editor) about my fascination with these science shows, and he promptly shipped me a Hario Coffee “Syphon” TCA-2 Technica model to try out and write about.
Writing for CoffeeGeek has perks: I was given a Hario Technica to write about!It Arrives
So there I was, staring at this strange contraption called a siphon coffee maker, wondering if it was a coffee-making apparatus or an alien spaceship that had somehow landed on my kitchen counter. With a mix of excitement and curiosity, I embarked on a siphon coffee adventure, hoping to unlock the secrets of this brewing marvel. I did my research, watching youtube vids, and relying heavily on the How To for Siphon Coffee right here on this website.
To get the journey moving along, I gathered all the necessary ingredients: fresh coffee beans, filtered water, a brand new Baratza Encore ESP grinder, a kettle to pre-heat the water, and the Hario Technica siphon coffee maker kit. I got the kettle going. Ground up the coffee, with luscious aromas filling the air, teasing my senses and building anticipation for the brewing process ahead.
With coffee grounds in hand, I began the final setup. The siphon coffee maker consists of two glass chambers, one stacked on top of the other, connected by a narrow tube. The lower chamber houses the water, while the upper chamber holds the coffee grounds. It all seemed straightforward enough—until I saw the small alcohol burner that accompanied the kit. Urk.
Okay. After a trip to the automotive (!!) store, where I picked up some denatured alcohol for the cloth wick burner, I was back home, ready to try again. (sidenote – do not use isopropyl alcohol, only denatured alcohol or methyl hydrate (in Canada) for these things).
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Coffee: ground up. Filtered water: boiled in a kettle. Siphon prepared with the cloth filter apparatus attached and sprung loaded. 350ml of hot water poured into the lower globe. Now, the nervous part.
I gingerly moved the cloth wick burner under the lower glob, and feeling a twinge of nervousness, lit a match and fired it up. Lighting the burner was like lighting a miniature campfire on my kitchen counter, and visions of flames engulfing my entire home briefly danced in my mind. But hey, what’s an adventure without a little risk, right?
With trepidation, I lit the burner, and a soft, blue yellow/blueish flickered to life. Phew! Disaster averted.
The water in the lower globe, already heated, seemed to react instantly to the soft flame underneath. A mesmerizing transformation began. Bubbles formed, dancing and swirling, as if they were excited about the brewing process too.
I learned this was the point to add the top siphon component to the bottom, but not in a tight seal: place the siphon into the bottom globe but at an angle. I can’t actually recall why. (ed.note – this is to introduce the steel balls on the filter spring to the bottom globe before you hit 100C, and prevent flash boiling: the inside of the glass surface is very smooth and water could superheat past boiling without the bubble action… until a new surface area is introduced, then PFFFFT, flash boil!)
Once I saw the bubbles forming on the steel of the filter spring, I straightened the top brewing chamber and created a seal between it and the bottom chamber thanks to the Technica’s rubber gasket at its midpoint. The rubber to glass contact created a good seal, and I marvelled at the ingenuity behind the design. It was like being an active part in a scientific experiment.
Now it was time for the main event—the infusion of coffee and water. Water started moving up the siphon to the top chamber, thanks to the expansion of steam in the sealed lower chamber. As soon as an inch of it was in the top, I added the ground coffee and watched as it gently cascaded down, and mixed with the rising water. I also gave it one stir with a plastic spoon, to fully saturate the grinds.
With the coffee in place, I eagerly waited for the magic to happen. Water continued to heat and rise from the lower chamber, making its way to the upper one, where it mingled with the coffee. I was captivated as I observed the mesmerizing dance of coffee and water, swirling and intermingling through the turbulence steam power created. It was a delicate balance between art and science, and I felt like I was witnessing something truly special—a symphony of flavors being created right before my eyes.
All too soon, it was time to end the upper bowl show, and get coffee back into the bottom chamber. I put the included steel cap on the cloth wick burner, and slid it out and away from the siphon assembly. This triggered the next scientific step: the phase change of a gas back to a liquid, and the resulting vacuum of space it creates.
And that’s what happened. Within seconds, the brewed coffee was drawn back down the siphon, through the cloth filter, into the lower chamber. It didn’t take long, and ended with a mass of bubbles and foam created in the lower chamber. Soon, the science experiment was over!
I carefully removed the upper chamber, revealing the end result of my brewing endeavor. The aroma that filled the air was nothing short of heavenly—a rich, tantalizing scent that awakened my senses and made my taste buds tingle with excitement.
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With great anticipation, I had to wait for the coffee to cool down. One of the things I remembered reading about siphon coffee was that it brewed at near perfect temperatures, but was also very hot when first served. So I waited. And waited.
Then I poured the brewed coffee into a mug, watching as it cascaded down, revealing its golden-brown hue. The first sip was pure bliss—a velvety texture with layers of complex flavors that danced on my palate. The clarity! The balance! The expression it provided!
My first siphon coffee adventure had come to an end, but the memories and the magic would linger on. This peculiar brewing method had not only satisfied my caffeine cravings but had also awakened a newfound appreciation for the artistry and science behind coffee brewing. The best part is, it’s not the end of an adventure, but just a beginning!
The V60 is the love of my coffee life, but if any device could give it a run for that position, the siphon coffee maker might just be the one. I’ve brewed with it a dozen times since, and every single brewing session felt like an adventure, an opportunity to explore different coffee beans and unlock their unique flavors.
So, if you ever find yourself face to face with a siphon coffee maker, don’t be intimidated. Embrace the curiosity, ignite the flame, and embark on your own magical journey of brewing perfection. Who knows, you might just discover a whole new world of coffee delights waiting to be savored.