"Mastering Espresso Extraction for Optimal Flavor"

Scientists from the University of Huddersfield have used a mathematical model to understand the origin of uneven extraction in espresso brewing, which leads to weaker coffee when using finely ground beans. The researchers found that uneven extraction persists 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.