Espresso is a deceptively complex system. Small changes in puck preparation, flow, pressure, basket geometry, temperature, or roast development can produce measurable—and sometimes surprising—differences in extraction and taste. The aim of this research has been to isolate those variables where possible, measure their effects, and turn observations from the cup and the machine into a clearer understanding of what is actually happening during an espresso shot.
This page brings that work together in one place. The articles below cover four closely related areas: understanding the mechanics of espresso extraction, improving puck preparation, developing and comparing extraction profiles, and evaluating the effect of baskets and other accessories
1. Trying to better understand espresso extraction
Preinfusion: basic principles, preinfusion on a Decent, and PCT ratio
It's almost a blind basket: A first step to better understand a pressure curve during espresso
Radial uniformity of espresso extractions
The 4 mothers: a unified theory of espresso making recipes
2. Puck preparation
The Hog puck preparation tool
Effects of using frozen beans on coffee
Effects of a rippled tamper base on espresso extraction
What spraying your puck does to coffee
Which puck preparation technique is best?
Effects of a puck screen on extraction
3. Optimizing extraction profiles
Higher extraction flow rates without channeling?
The impact of the preinfusion flow rate on espresso extraction
Easy Blooming: What ending preinfusion at a target pressure (dynamic bloom) and a pressure decline during extraction do to coffee
Easy Blooming, compared to the Default and Gentle & Sweet profiles
4. Accessories
Evaluating what Michael's spacer and various shower screens do to coffee
Reneka micro-sieve vs VST and IMS precision baskets: Hydraulic, extraction and sensory effects in espresso
IMS CI 200 IM vs IMS SI 200 IM: Effects on espresso pressure, Extraction Yield, puck structure, and radial uniformity
10g espresso dose: better in a 7g or in a 15g basket?
Effect of Development Time Ratio (DTR) on Kaffelogic-roasted espresso: a comparison of 10% and 15% DTR
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