Fluid dynamics and coffee: how physics decides what ends up in our cup

Coffee - an interplay of physical, chemical and thermodynamic processes

Coffee is a multi-layered product whose characteristics are determined by a complex combination of physical, chemical and thermodynamic processes. In this lecture, we look in particular at the role of fluid mechanics and transport phenomena in the roasting and brewing of coffee.

During the roasting process, significant heat transfer and gas exchange processes take place within the coffee beans, which make a decisive contribution to the development of aroma, taste and texture. The flow dynamics control the air and steam movement in the roasting machine and influence both the heat distribution and the evaporation of moisture. A deep understanding of these relationships is essential in order to optimize roasting profiles and ensure consistent quality.

Fluid dynamics also play a central role in the preparation process. The brewing process is based on principles such as flow, diffusion and convective heat transfer. The way in which water interacts with the ground coffee has a significant influence on the extraction rate and therefore the aroma and taste profile of the finished beverage. Factors such as concentration and temperature gradients as well as the solubility of the ingredients determine how efficiently the extraction takes place.

This lecture sheds light on the aforementioned transportation phenomena and shows how they control the transformation from raw bean to finished beverage. It provides valuable insights for anyone who wants to take their coffee technique - whether professionally or as a hobby - to a new level.

‍

Dr. Connor Firth
Postdoctoral researcher in the field of catalytic materials

Originally from the Chicago area, Connor Firth now lives in Zurich, where he is a postdoctoral researcher working on catalytic materials. He has spent the last seven years in Switzerland and recently completed his PhD at the École Polytechnique Fédérale de Lausanne (EPFL). During his doctoral studies, he taught transport phenomena and fluid mechanics for four years - a phase in which his enthusiasm for coffee also developed and deepened.

Now is the time to combine expertise and passion: The focus is on the close, almost inseparable connection between the physical principles of the transport processes and the coffee that ultimately ends up in our cups.