Test of an innovative method to prepare coffee powder puck, improving espresso extraction reliability

Coffee powder is obtained with a grinding machine. Espresso coffee is prepared when hot water is forced under pressure through the puck of coffee powder, and the optimal espresso flow rate is 1 g s −1 . However, this flow rate can change for different extractions, forcing baristas to frequently chan...

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Bibliographic Details
Published in:European food research & technology 2022, Vol.248 (1), p.163-170
Main Authors: Angeloni, Giulia, Guerrini, Lorenzo, Masella, Piernicola, Dionisio, Andrea, Gatti, Riccardo, Parenti, Alessandro
Format: Article
Language:English
Subjects:
Agriculture
Analytical Chemistry
Biotechnology
Chemistry
Chemistry and Materials Science
Coffee
Flow rates
Flow velocity
Food Science
Forestry
Grinding
Grinding machines
Grinding mills
Original Paper
Powder
Strata
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Summary:Coffee powder is obtained with a grinding machine. Espresso coffee is prepared when hot water is forced under pressure through the puck of coffee powder, and the optimal espresso flow rate is 1 g s −1 . However, this flow rate can change for different extractions, forcing baristas to frequently change the setup of the grinder. Grinding grade is one of the most important sources of variation in the quality of espresso. This study tests an innovative method to prepare coffee powder puck, designed to reduce variability in flow rate between extractions. The method is based on stratified layers of ground coffee with different granulometry, and it was tested in three trials with different coffees and grinders. The flow rate associated with the new method (Patent WO/2020/148258- PCT/EP2020/050773) was more stable than the rate in a conventional system, reliability was optimized by placing larger coffee particles at the bottom, and finer particles at the top of the filter basket.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-021-03868-x