Page 1 of 1

ExtractMoJo™

PostPosted: Wed Oct 08, 2008 1:27 pm
by Luis Rodriguez
http://software.terroircoffee.com/

Sounds pretty cool to me...

Re: ExtractMoJo™

PostPosted: Sat Jun 13, 2009 3:14 pm
by Piero Cristiani
It is.

I saw GH give the demo to a couple of us on the SCAA floor this year and it's amazing what you can do with this piece of software.

Re: ExtractMoJo™

PostPosted: Tue Jun 23, 2009 10:58 am
by russprefontaine
Just ordered one. I'll let you know what we think once we've had a chance to play around.

Re: ExtractMoJo™

PostPosted: Tue Jun 23, 2009 12:08 pm
by Matt Milletto
George and Vince are going to be doing an evening demo and class on the Extract Mojo here in Portland at the American Barista & Coffee School July 15th. I'll keep everyone posted ...

Looks great for troubleshooting extraction and dialing in all variables. Can't wait to really learn all that is entailed with the software.

- Matt

Re: ExtractMoJo™

PostPosted: Wed Jul 08, 2009 7:55 am
by Matt Milletto
FYI. Date change for the Extract Mojo Demo. It will be the evening of the 14th, not the 15th. I will be posting more info tomorrow. Thanks.

- Matt

Re: ExtractMoJo™

PostPosted: Mon Mar 08, 2010 11:23 am
by Gabe Smentek
What's the verdict on this? Good?

Gabe

Re: ExtractMoJo™

PostPosted: Thu Mar 11, 2010 5:37 pm
by Andy Schecter
Gabe Smentek wrote:What's the verdict on this? Good?


[disclosure: I helped with the development of certain features in ExtractMojo]

I think ExtractMojo is an extremely valuable tool when used in conjunction with a keen and active sense of taste.

In other words, Mojo can provide valuable feedback to the barista or cafe owner when developing brew formulas, trouble-shooting suboptimum extractions, and in quality control. This does not mean blind adherence to numbers (eg, "the coffee can't be good because the yield isn't 19.5%"), but does mean taking a serious and open-minded approach to the data that ExtractMojo generates.

Also, users who thought that flunking chemistry lab was one of the coolest moments of their high school career should probably get someone else to make the Mojo measurements. It takes reasonable care and attention to detail, and not everyone has the interest or temperament to do this.

Re: ExtractMoJo™

PostPosted: Tue May 25, 2010 6:10 am
by Mike White
Forgive me if this seems basic, but can someone explain to me the relationship between extraction yield and freshness? In my limited experience so far it seems that coffee a couple weeks out of the roaster produces lower EXT% then fresh, when all other variables remain constant.

Am I crazy?

Re: ExtractMoJo™

PostPosted: Tue May 25, 2010 7:53 am
by nick
To answer your second question first,
Mike White wrote:Am I crazy?
Yes. Yes, you are.

Mike White wrote:Forgive me if this seems basic, but can someone explain to me the relationship between extraction yield and freshness? In my limited experience so far it seems that coffee a couple weeks out of the roaster produces lower EXT% then fresh, when all other variables remain constant.

"All other variables remain constant" is saying a lot, especially with the manual coffee brewing mechanisms you're surely using. How many pairs of coffees (one fresh, the other the same coffee but a couple weeks older) have you tested that have come out this way? Your stated results seem counterintuitive.

Re: ExtractMoJo™

PostPosted: Tue May 25, 2010 8:34 am
by Mike White
Like I said, my experience is limited so far.

Why does it seem counterintuitive? What is the relationship?

Re: ExtractMoJo™

PostPosted: Wed May 26, 2010 4:48 pm
by Mike White
Gas!

Re: ExtractMoJo™

PostPosted: Tue Aug 10, 2010 8:58 pm
by Alistair Durie
surprised at the lack of discussion here...

Question about filtering semi-filtered coffee (press, clover) for use with the ExtractMojo... they sell a Syringe and Syringe Filters http://vstapps.com/store/ ... is this necessary/most effective -- or can regular paper filter be used?

Re: ExtractMoJo™

PostPosted: Wed Aug 11, 2010 5:27 am
by Mike White
You can use Aeropress filters. Check out Andy Schecter's setup:

http://flic.kr/p/76nazQ

Re: ExtractMoJo™

PostPosted: Wed Aug 11, 2010 4:36 pm
by Andy Schecter
Alistair wrote:Question about filtering semi-filtered coffee (press, clover) for use with the ExtractMojo... they sell a Syringe and Syringe Filters http://vstapps.com/store/ ... is this necessary/most effective -- or can regular paper filter be used?


Without filtering, your refractometer readings of sediment-rich coffee (French press, Clover, espresso, etc) will be too high. This is because the suspended particles scatter light in a way that the refractometer cannot predict. So filtering is necessary for an accurate TDS (total DISSOLVED solids) reading.

The syringe filters are quick, easy, and almost foolproof. An Aeropress filter holder like you see in Mike's photo requires a little more care to use properly, but it avoids having to use disposable plastic syringe filters.

Discard the first two or three drops that drip out of the Aeropress filter, and take your measurement using the drips after that. Then your readings will be almost identical to readings you'd get using a syringe filter.

Re: ExtractMoJo™

PostPosted: Thu Sep 09, 2010 12:06 pm
by Elaine Levia
Mike White wrote:Gas!


My understanding is that degassing coffee is less adherent to water than stale coffee... right?
Or is that my counterintuition going crazy?