Perfecting Espresso Extraction for Maximum Flavor
Scientists found that more finely ground coffee beans result in weaker espresso due to uneven extraction. They used a simple mathematical model to split the coffee into two regions and examined how uneven flow affects the brewing process. This uneven flow persisted across different parts of the coffee bed, impacting the taste of the coffee. By understanding and preventing uneven extraction, it may be possible to improve coffee brewing and achieve financial savings through more efficient coffee usage.Understanding the…