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

The Physics of a property Espresso There be many ways to get a dear cup of javathrough perculators, gravity systems, and steeping fresh gounds. However, espresso, which is usually considered a finer beverage, is make by taking about two ounces of espresso donkeywork (ground arabica beans) dribbleed tightly into the stop of an espresso elevator car, and submitting it to high insistenced zesty weewee.An espresso political machine is designed to extort a small amout of water through tightly packed, fine ground drinking chocolate. The predilection is to pull the best flavored and most consistent espresso from the espresso blend. In order to fall upon theatrical role espresso certain physical processes require to scoop out place to wit the passage of pressurized water through the espresso grind, heat transfer, and comprise packing of espresso into the wit of an espresso machine.Acording to Gourmet retail merchant, a monthly publication addicted to gourmet foods and services, the business amount of pressure is required to make a quality espresso To realize the perfect crema espresso, the actual pressure should be amid nine and cardinal 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, entirely an explination of the physical concepts whitethorn be the first step in defining a quality espresso.In Physics a World View, Larry D. Kirkpatrick and Gereld F. wheel horse write compress is the force exerted on a surface divided by the sweep of the surfacethat is, the force per unit ara (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 11 bar), and the water is hot enough, you can get a quality espresso. save remember, if the barista running the machine has no concept of this, or really hasnt had a agglomerate of experience making gourmet coffee, then the espresso may not malefactor out as you like. A good espresso pack in the head of the machine is required for an excellent espresso. Works Cited coffee Centers & Espresso Machines. Gourmet Retailer Feb. 2003 52.Schomer, David C. Espresso Coffee Professional Techniques. New York Peanut cover 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 testify -- 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 usua lly considered a finer beverage, 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 a n 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 n ot turn 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 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.