Open research questions in coffee science
The unresolved questions in coffee science that researchers, baristas, and roasters continue to explore—spanning physics, chemistry, and sensory analysis.
Grind sizes
Grind distribution modeling
How grind distribution modeling helps researchers and baristas understand particle size variation, fines content, and its impact on extraction and flow dynamics.
Channeling detection and mitigation
How to detect espresso channeling, understand its causes, and apply puck preparation techniques to prevent it.
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.
Stepped vs stepless adjustment
The differences between stepped and stepless grind adjustments and how they affect dialing in espresso or other brewing methods.