Sarah

Contributing Editor — Beans, Brewing Science & Pour-over

specialty coffee enthusiast and Q-grader student, focused on extraction science.

Background

4 years of cupping and sensory training, currently working through the SCA Q-grader certification. I keep a brew journal with every coffee I’ve tasted since 2022 (it’s 600+ entries and counting).

Current setup

Origami dripper, Kalita 155 filters, Comandante C40 MK4 grinder, Hario Buono v2 kettle, Atago refractometer for TDS measurements.

Daily habits

2 cups a day — single-origin pour-over only. I track brew ratio, water temp, and TDS for every cup. Yes, it’s a problem.

Topics I cover

Single-origin beans
Pour-over technique
TDS & extraction science
Roast profiles & flavor cupping

Need to reach out? Drop a note via our contact page and mention my name.