Espresso is one of the most widely consumed coffee formats, but is also the most fundamentally complicated. Further, because of its increased concentration compared to regular filter coffee, minor variations in flavor extraction are amplified, making achieving reproducibly tasty coffee very challenging.
Discover the operative
chemistry and physics of espresso, and some fundamental challenges
associated with real-time compositional quantification of the liquid.
What You Will Learn
- A historical account of espresso and its role in the coffee industry
- The chemistry and physics of conventional espresso and how to optimize the process to achieve reproducibly tasty coffee
- Challenges in real-time quantification using a refractive index measurement, and the next-generation of analytical approaches