Modelling of coffee extraction during brewing using multiscale methods: An experimentally validated model

Recent studies have established that particle size, size distribution, and coffee packing bed are parameters that affect and determine diffusion of solids during coffee extraction.

“Recent studies have established that particle size, size distribution, and the coffee packing bed are parameters that affect and determine the diffusion of solids during the coffee extraction process48–50.”

Mathematical modeling of coffee extraction proposed by Moroney et al. suggested that the diffusion of coffee from the intragranular pores to the intergranular pores is the rate limiting process.

“Mathematical modeling of coffee extraction proposed by Moroney, et al.35,45 suggested that the diffusion of coffee from the intragranular pores to the intergranular pores is the rate limiting process.”

Particle distribution is vitally important to coffee extraction, affecting both diffusion of compounds through intragranular pores within grinds and fluid flow between grinds through the intergranular pore network.

“Earlier studies found that particle distribution was vitally important to coffee extraction, affecting both the diffusion of compounds through intragranular pores within grinds, as well as the fluid flow between the grinds (through the intergranular pore network)14,44,45.”

The results of this study validate earlier models proposed by Moroney et al. and Spiro and Seldwood and extend their findings into cold brew extraction over long time periods.

“The results of this study validate earlier models proposed by by Moroney et al.35,45 and Spiro and Seldwood52 and extend their findings into cold brew extraction over long time periods.”