The Science of Perfecting Coffee Flavor.
Researchers from the University of Huddersfield have used a mathematical model to explore the role of uneven coffee extraction in producing weaker espresso. They found that more finely ground coffee beans brew a weaker espresso due to uneven extraction, which becomes more pronounced when coffee is ground more finely. The researchers split the coffee into two regions to examine whether uneven flow makes weaker espresso. They found that the taste of the coffee depends on the level of extraction, and understanding the origin of uneven extraction could enable better brews and substantial financial savings by using coffee more efficiently.