Darcy-style intuition for flow in beds
How to conceptualize water flow through coffee grounds using principles inspired by Darcy’s Law, connecting pressure, resistance, and flow rate.
Grind size
Filter permeability and resistance
How the physical properties of coffee filters affect water flow, extraction, and cup quality.
Grind size effects on flow
How grind particle size influences water flow, extraction efficiency, and flavor balance in brewed coffee.
Bypass and dilution strategies
How manipulating water flow and concentration after extraction affects cup strength, flavor balance, and consistency.
Percolation vs immersion dynamics
Understanding how water flow dynamics—percolation vs immersion—affect coffee extraction and flavor development.
Extraction yield and beverage strength
How the amount of coffee extracted relates to the final beverage strength and flavor.