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April 3, 2026Royal Society Open ScienceOpen Access

A model for the permeability of coffee pucks validated using X-ray computed micro-tomography

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Authors

FWFabian B. WadsworthJVJérémie VasseurJZJingwei Zhang

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Overview

A model predicts coffee pucks' permeability in coffee, suggesting implications for optimal espresso brewing.

Key Points

  • The research aims to develop a model for predicting the permeability of ground coffee beds essential for espresso extraction.
  • Developed a theoretical framework for permeability based on pore volume fraction and surface area.
  • Conducted lattice-Boltzmann simulations of fluid flow through 3D structures of ground coffee.
  • Utilized X-ray computed micro-tomography to analyze two different roasted coffees.
  • Tested various grind settings from fine to coarse to evaluate model predictions.
  • Achieved excellent agreement between theoretical predictions and experimental data.
  • Demonstrated a relationship between grind size, packing fraction, and coffee permeability.
  • Introduced a Forchheimer number to help predict the onset of inertial flow in coffee.

Cite This Study

Wadsworth et al. (2026) studied this question.

synapsesocial.com/papers/69cf5ebd5a333a821460d557https://doi.org/10.1098/rsos.252031
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