When a physics student asked baristas at the Warsaw Coffee Conference what their biggest question for scientists was, the baristas said they wanted to know how to stop channeling during brewing.
Channeling is an issue that arises as hot water passes through a pressed “puck” of espresso. The water follows the path of least resistance through the coffee grounds, resulting in an uneven brew and bitter flavor.
In Physics of Fluids, researchers from the University of Warsaw set out to determine the physical properties of espresso brewing to improve the preparation process.









