The Physics of a Quality Espresso
There are many ways to get a good cup of coffee—through perculators, gravity systems, and steeping fresh gounds. However, espresso, which is usually considered a finer beverage, is made by taking about two ounces of espresso grind (ground arabica beans) packed tightly into the head of an espresso machine, and submitting it to high pressured hot water.
An espresso machine is designed to force a small amout of water through tightly packed, finely ground coffee. The idea is to pull the best flavored and most consistent espresso from the espresso blend. In order to achieve quality espresso certain physical processes have to take place—namely the passage of pressurized water through the espresso grind, heat transfer, and correct packing of espresso into the head of an espresso machine.
Acording to Gourmet Retailer, a monthly publication devoted to gourmet foods and services, the right amount of pressure is required to make a quality espresso: “To create the perfect crema [espresso], the actual pressure should be between nine and eleven atm (or bar) when the hot water passes through the coffee” (52). Now, the actual pressure capacity of an espresso machine is usually out of the users control, but an explination of the physical concepts may be the first step in defining a quality espresso.
In Physics a World View, Larry D. Kirkpatrick and Gereld F. Wheeler write: “Pressure is the force exerted on a surface divided by the area of the surface—that is, the force per unit area” (171).
P = F / A
This defeniton applies to gases, liquids, and solids. In the case of pressurized water in an espresso machine, for instance, if the water had thirty newtons of force and the espresso grind had...
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...e and bitterness is pulled from the espresso.
As I have shown, there are three major physical concepts surrounding a quality espresso. When the espresso machine has the correct pressure quantity (between nine and eleven bar), and the water is hot enough, you can get a quality espresso. But remember, if the barista running the machine has no concept of this, or really hasn’t had a lot of experience making gourmet coffee, then the espresso may not turn out as you like. A good espresso pack in the head of the machine is required for an excellent espresso.
Works Cited
“Coffee Centers & Espresso Machines.” Gourmet Retailer Feb. 2003: 52.
Schomer, David C. Espresso Coffee: Professional Techniques. New York: Peanut Butter Publishing, 1996. 37.
Kirkpatrick, Larry D. and Gerald F. Wheeler. Physics a World View. Orlando: Harcourt College Publishers, 2001. 171.
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