☕ A 3,500-word article on the physics of coffee making is just what I needed today

Thank you, Hacker News, for promoting — if only briefly — this marvel of an article from Physics World (or is it physicsworld?) about the more scientific aspects of the final and most important step of making coffee. Funnily enough, it focused on the two methods I’ve settled on after a couple of decades of tinkering: espresso and pour-over. Refreshingly, it is not a “well-actually” article that would use theoretical physics and/or laboratory experiments to prove coffee experts wrong. In fact, much e-ink is spent confirming practices that baristas have settled on, including the coffee-to-water ratio, steeping time, pressure used. There were, however, two things that could make me change how I’m doing things. For espresso, theory says that using less coffee with a coarser grind would — to me, paradoxically — result in equal extraction and coffee tasting the same despite not using as many beans. With the price of coffee rising, this could be a big deal so I will check it out. Although,…