Coffee with a splash of physics: how to make the most out of your brew
5 hours ago
- #physics
- #sustainability
- #coffee
- Coffee production involves over 150 people per cup, and a mistake at the brewing stage can waste the entire product.
- Coffee is highly traded but threatened by climate change, leading to falling yields and rising prices.
- Brewing coffee is complex and physics can optimize extraction to reduce waste and improve quality.
- Espresso brewing has a sweet spot around 6-9 bars pressure; higher pressures reduce flow due to poroelastic effects.
- Channelling in espresso reduces extraction; proper grinding and tamping minimize it.
- Grind size affects extraction; coarser grinds with less coffee can yield better, more reproducible shots.
- Static electricity from grinding finer clogs coffee beds; wetting beans before grinding reduces static.
- Pour-over coffee benefits from a 15-20 cm pour height to create a vortex for even extraction.