The Physics of a Quality Espresso Essay -- Process Physics Essays

The physics of a Quality Espresso There ar many ways to set off a good cup of coffee beanthrough perculators, gloominess systems, and steeping fresh gounds. However, espresso, which is usually considered a finer beverage, is make by fetching about two ounces of espresso grind (ground arabica beans) packed tightly into the cutting edge of an espresso apparatus, and submitting it to amply gouged heatable piddle.An espresso auto is designed to bear on a small amout of peeing through tightly packed, finely ground coffee. The estimation is to pull the outperform flavored and most consistent espresso from the espresso blend. In order to hand reference espresso reliable physical processes have to take place to wit the passage of pressurized water through the espresso grind, heat transfer, and correct packing of espresso into the head up of an espresso auto.Acording to Gourmet retailer, a monthly publication devoted to gourmet foods and services, the duty amount of nip is required to make a quality espresso To raise the perfect crema espresso, the authentic jam should be between nine and cardinal atm (or bar) when the impetuous water passes through the coffee (52). Now, the actual pressure capacity of an espresso machine is usually out of the users control, but an explination of the physical models whitethorn be the first step in defining a quality espresso.In physical science a World View, Larry D. Kirkpatrick and Gereld F. Wheeler write pressure is the baron exerted on a surface divided by the theatre of the surfacethat is, the force per unit area (171).P = F / AThis defeniton applies to gases, liquids, and solids. In the instance of pressurized water in an espresso machine, for instance, if the water had thirty newtons of force and the espresso grind had... ...e and impertinence is pulled from the espresso.As I have shown, there are three major(ip) physical concepts surrounding a quality espresso. When the espresso machine h as the correct pressure quantity (between nine and eleven bar), and the water is hot enough, you can get a quality espresso. But remember, if the barista running the machine has no concept of this, or really hasnt had a stria of experience fashioning gourmet coffee, then the espresso may not gambling out as you like. A good espresso pack in the head of the machine is required for an excellent espresso. Works CitedCoffee Centers & Espresso Machines. Gourmet Retailer Feb. 2003 52.Schomer, David C. Espresso Coffee master copy Techniques. New York Peanut Butter Publishing, 1996. 37.Kirkpatrick, Larry D. and Gerald F. Wheeler. Physics a World View. Orlando Harcourt College Publishers, 2001. 171. The Physics of a Quality Espresso Essay -- Process Physics EssaysThe Physics of a Quality Espresso There are many ways to get a good cup of coffeethrough perculators, gravity systems, and steeping fresh gounds. However, espresso, which is usually considered a finer beverag e, is made by taking about two ounces of espresso grind (ground arabica beans) packed tightly into the head of an espresso machine, and submitting it to high pressured hot water.An espresso machine is designed to force a small amout of water through tightly packed, finely ground coffee. The idea is to pull the best flavored and most consistent espresso from the espresso blend. In order to achieve quality espresso certain physical processes have to take placenamely the passage of pressurized water through the espresso grind, heat transfer, and correct packing of espresso into the head of an espresso machine.Acording to Gourmet Retailer, a monthly publication devoted to gourmet foods and services, the right amount of pressure is required to make a quality espresso To create the perfect crema espresso, the actual pressure should be between nine and eleven atm (or bar) when the hot water passes through the coffee (52). Now, the actual pressure capacity of an espresso machine is usually out of the users control, but an explination of the physical concepts may be the first step in defining a quality espresso.In Physics a World View, Larry D. Kirkpatrick and Gereld F. Wheeler write Pressure is the force exerted on a surface divided by the area of the surfacethat is, the force per unit area (171).P = F / AThis defeniton applies to gases, liquids, and solids. In the case of pressurized water in an espresso machine, for instance, if the water had thirty newtons of force and the espresso grind had... ...e and bitterness is pulled from the espresso.As I have shown, there are three major physical concepts surrounding a quality espresso. When the espresso machine has the correct pressure quantity (between nine and eleven bar), and the water is hot enough, you can get a quality espresso. But remember, if the barista running the machine has no concept of this, or really hasnt had a lot of experience making gourmet coffee, then the espresso may not turn out as you like. A goo d espresso pack in the head of the machine is required for an excellent espresso. Works CitedCoffee Centers & Espresso Machines. Gourmet Retailer Feb. 2003 52.Schomer, David C. Espresso Coffee Professional Techniques. New York Peanut Butter Publishing, 1996. 37.Kirkpatrick, Larry D. and Gerald F. Wheeler. Physics a World View. Orlando Harcourt College Publishers, 2001. 171.