A new methodology to estimate the steady-state permeability of roast and ground coffee in packed beds
Open accessAbstract
In an espresso-style extraction hot water (90 ± 5 °C) is driven through a coffee packed bed by a pressure gradient to extract soluble material from the coffee matrix. Permeability is a key parameter affecting extraction as it determines the flow rate through the bed and hence brewing and residence time. This may alter bed-to-cup mass transfer and therefore impact brew quality. In this work a methodology that will allow estimation of the permeability of coffee packed beds in steady-state was developed. Fitting measured flow rate – pressure drop data to Darcy’s law resulted in permeability values in the range of 10 −13 –10 −14 m 2 . Disagreement between the experimental and theoretical permeability, as estimated from dry measurements of particle size distribution and Kozeny–Carman equation, was found. Bed consolidation may have a larger effect on the packing structure than the mere decrease in bed bulk porosity. The Kozeny–Carman equation, corrected with a porosity-dependent tortuosity according to a power law, gave a good fit of the data.
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Particle size distribution affects permeability and, therefore, diffusion and mass transfer phenomena.
“Furthermore, the particle size distribution also affects the permeability and, therefore, the diffusion and mass transfer phenomena51.”
From Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee (2019) · cites this paper as [51]
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- Authors
- Corrochano, B. R., Melrose, J. R., Bentley, A. C., Fryer, P. J., & Bakalis, S.
- Affiliations
- Mondelēz International (United Kingdom) (GB)
- University of Birmingham (GB)
- Venue
- Journal of Food Engineering
- Publisher
- Elsevier BV
- Published
- 2015-04
- Volume
- 150
- Pages
- 106-116
- ISSN
- 0260-8774 (ISSN-L)
- OpenAlex
- W2061525977
- Cited by
- 63
- References
- 32
- Citations by year
- 2026: 4 · 2025: 2 · 2024: 5 · 2023: 13 · 2022: 8 · 2021: 8 · 2020: 4 · 2019: 5 · 2018: 6 · 2017: 6 · 2016: 2
- FWCI
- 2.42
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Journal of Food Engineering (publishedVersion, cc-by)
- University of Birmingham Research Portal (University of Birmingham) (submittedVersion, cc-by)
- Funders
- Advantage West Midlands
- Engineering and Physical Sciences Research Council (EP/K011820/1)
- European Regional Development Fund
- Topics
- Physical Sciences › Engineering › Computational Mechanics › Heat and Mass Transfer in Porous Media
- Physical Sciences › Engineering › Computational Mechanics › Granular flow and fluidized beds
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Keywords
- Darcy's law, Kozeny-Carman equation, tortuosity, bulk porosity, particle size distribution, hot water extraction, mass transfer
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