Julian Park

How I work

I approach brewing the same way I approach teaching it: isolate one variable at a time and pay attention to what changes. When I'm working through a method I'll brew the same coffee repeatedly, adjusting a single parameter each time, whether that's grind size, water temperature, or steep time, until I understand what each variable is actually doing to the cup. That discipline comes from culinary training, where understanding why something works matters as much as knowing that it does. For troubleshooting content I deliberately recreate the mistakes: I'll intentionally under-extract, over-extract, or brew at the wrong temperature so I can describe what those outcomes actually taste like and give readers a reliable reference point. I also test across different water sources and hardness levels because water is one of the most overlooked variables in home brewing and its impact is significant enough to be worth covering honestly.