Within each coffee particle, soluble compounds must diffuse from the particle interior to the surface. Diffusion is slower for larger particles and at lower temperatures, affecting flavor balance.
By applying the principles of porous media flow and thermodynamics, you can diagnose your brew with mechanical precision. Too fast a drawdown? Your Permeability (k) is too high (grind coarser, or reduce fines). Sour and weak? Your extraction temperature fell below the activation energy for Maillard compounds. The Physics Of Filter Coffee Pdf
The Physics of Filter Coffee by astrophysicist Jonathan Gagné, published by Scott Rao Coffee Books, is a 251-page guide applying scientific principles to manual brewing. The book covers topics such as percolation, water chemistry, and equipment physics, offering practical insights into extraction and filtration. Purchase the book at Scott Rao's Shop Amazon.com The Physics of Filter Coffee: Jonathan Gagné - Amazon.com Within each coffee particle, soluble compounds must diffuse
When water finds a path of least resistance through cracks or along the brewer wall. The rest of the coffee remains underextracted. Gently stir the bloom (first 30 seconds) and pour in concentric circles, not straight into the center. Too fast a drawdown