Research from Poland explores how pressure affects espresso brewing. A team of physicists studied the relationship between pressure and coffee flow, revealing surprising results that challenge long-held beliefs in the coffee community.
• Baristas reported issues with channeling, where water flows unevenly through coffee grounds, affecting taste.
• The study tested espresso at pressures from 1 to 12 bars, finding that flow increases only up to about 5 bars before slowing down.
• High pressure compresses the coffee bed, making it harder for water to pass through, which can lead to bitter or weak shots.
• The research provides a new model that connects brewing pressure with coffee extraction over time.
Understanding the physics of espresso is crucial for baristas and coffee enthusiasts. This research not only improves coffee quality but also opens doors to further studies in fluid dynamics, bridging the gap between science and everyday life.
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