The phenomenon of 'channeling' in espresso brewing, where water disperses unevenly through coffee grounds, hampers both extraction efficiency and flavor quality. Recent research from the University of Warsaw shed light on this issue, presenting their findings at the American Physical Society's Global Physics Summit. The study indicates that adherence to strict brewing guidelines could improve consistency. Although coffee shops often deviate from these standards, understanding the physics behind channeling offers a pathway toward better espresso, as highlighted by work from Christopher Hendon at the University of Oregon.
Channeling occurs when water flows not uniformly through coffee grounds, choosing paths that can significantly lower extraction yield and overall espresso quality.
Research from the University of Warsaw emphasizes the need for consistency in espresso brewing, showing how channeling affects extraction and hints at improved brewing methods.
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