Abstract Filter coffee brewing is often viewed as an artisanal process, but at its core, it is a complex application of fluid dynamics, thermodynamics, and mass transfer phenomena. This write-up explores the physical laws governing the extraction of coffee solubles from solid particles via hot water. Key areas of focus include the physics of grinding (fracture mechanics), the dynamics of the coffee bed (Darcy’s Law and permeability), extraction kinetics (diffusion and solubility), and the thermodynamics of temperature management.
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Main stages: wetting and heating, percolation/flow, dissolution/extraction, drainage and cooling. The Physics of Filter Coffee: A Comprehensive Guide
The size of the coffee particles is the primary variable for controlling flow rate and surface area. Part 4: Recommended "Physics of Filter Coffee" PDFs