The flavour of your espresso may depend on how evenly packed the coffee grounds are before brewing
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Grinding coffee beans too finely makes espressos weaker and now mathematics can explain why.
Inside of an espresso machine, boiling water moves through a bed of ground coffee under high pressure. One factor used to rate the resulting espresso is called extraction yield, which is a measure of how much of the coffee dissolves in boiling water during the brewing.
In 2020, William Lee at the University of Huddersfield in the UK and …