Why Espresso Tastes Different Every Minute: Science Explains Coffee Physics
A recent study has uncovered the physics behind why espresso can taste different from one minute to the next. Researchers used 3D X-ray scans to analyze the coffee puck's structure, revealing how microscopic gaps influence water flow and extraction. The findings emphasize the importance of grind size and packing density in achieving the desired flavor profile of espresso.
- ▪The study used 3D X-ray scans to explore the internal structure of coffee pucks.
- ▪Water flows through coffee pucks in a non-uniform manner, affecting extraction and flavor.
- ▪Grind size and packing density are critical factors that influence the permeability of the coffee bed.
Opening excerpt (first ~120 words) tap to expand
Home » Why the Same Espresso Can Taste Amazing One Minute and Bitter the Next. Scientists Found the Physics Hidden Inside the Coffee Bed Why the Same Espresso Can Taste Amazing One Minute and Bitter the Next. Scientists Found the Physics Hidden Inside the Coffee Bed Martin Borko / May 30, 2026 / Follow us on Google News Ever wonder why a tiny grinder tweak ruins or saves your espresso? Scientists used 3D X-ray scans to reveal the hidden physics inside the coffee puck. Photo by L.D.I.A on Unsplash If you’ve ever tried to dial in espresso, you know how brutal it can be. Turn the grinder a hair and the shot can change completely. One pull is thick, syrupy and balanced. A few minutes later the same puck can gush out thin, sour or flat.
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