Poroelastic effects in the dissolving coffee puck govern the non-linear pressure-flow relationship and time-dependent solubles concentration during espresso extraction.
Spiro, Modelling the aqueous extraction of soluble substances from ground roast coffee, Journal of the Sci- ence of Food and Agriculture61, 371–372 (1993)
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Under pressure: poroelastic regulation of flow in espresso brewing
Poroelastic effects in the dissolving coffee puck govern the non-linear pressure-flow relationship and time-dependent solubles concentration during espresso extraction.