There has been this idea that during an espresso shot hots!!

If you like, follow me on Twitter and YouTube where I post videos of espresso shots on different machines and espresso related stuff. You can also find me on LinkedIn. You can also follow me on Medium.

It’s fine in exactly the same way as to how you don’t know why your house doesn’t collapse. You think you know, but ask any construction worker or architect, and you’ll find out that you have no clue what’s keeping your house standing upright for decades on end. Or, if your car breaks down, you think you know what’s wrong, but you aren’t able to fix it yourself, so you bring it into the repair shop.

Barista Hustle did an experiment focused on fines migration during puck preparation by tapping the filter basket 100 times with the notion that the finer particles should drift to the bottom. However, they did not find it had an effect on shot time, which indicating that either fines didn’t migrate or their migration didn’t cause an issue.
Socratic Coffee did an experiment where they sifted coffee, and they looked at shots where with two layers to understand if having more fines at the bottom caused flow or extraction. They did not find any significant difference suggesting if fines do migrate, they don’t have a big impact on the shot.
Some work has been done to show that agitation causes an effect that reduces shot time, and the authors believe this is caused by dry migration. However, not much work has done to specifically understand fine migration in the puck.

During the test I did not observe chalk moving deeper into the puck. When the water went into the tube, the chalk kicked up in the water, and even as pressure was applied, the chalk seemed less affected. This might be due to the surface area for fines is so small that pressure forces have less to work with.

Chances are that your graphic designer is overly polite and doesn’t want to hurt your feelings, let alone insult you. After all — you’re paying her for her time (I hope). But trust me on this one: every time your designer tells you “no, that won’t work,” or “what if we do this instead,” or “I’ll have to think about that,” or even goes quiet for a few seconds, you’ve suggested something that makes perfect sense to you — “Why don’t we make the logo bigger, and put it in the corner? There’s plenty of space, right?” — but simultaneously illustrates your complete lack of understanding about anything design-related.

After developing and studying the Staccato shot, I determined fines don’t clog the filter basket. In the Staccato espresso method, the bottom layer is a fine layer (<400um), and the shots still flow in regular times. If the fines really did clog the filter holes, it would not be possible for this shot to work.
It turns out, in a way, Apple and Red Bull do look very similar. And so do Target, Nike, JCPenny, Home Depot, and Coca-Cola. They look alike in the sense that they are all consistent in their visual language and that their design system is so well-defined that there’s no wiggling-room. They know exactly how big their logo should be in every possible scenario because they’ve thought about it a lot.
If you like, follow me on Twitter and YouTube where I post videos of espresso shots on different machines and espresso related stuff. You can also find me on LinkedIn. You can also follow me on Medium.
I set out to investigate fines migration using a transparent portafilter as well as post-shot puck analysis. To understand how fines would move in the water, I used chalk on the top of the puck. If fines really did migrate during the shot, chalk would as well because the particles were very fine. However, I did not observe any migration, and potentially found the reason behind the lack of migration
The main actor to move the water is pressure, which causes flow, but flow can only push a particle relative to the surface area. So I’m suspecting that fine migration can happen in methods where the coffee bed is moving around and not compact, but during espresso, it seems difficult to prove.

This simple experiment does not show evidence for fine migration for espresso. No test fines were found deeper than the very top. Some observations suggest fine particles spin around and don’t get pushed down more than other particles as more pressure is applied due to the smaller surface area.

With cars and houses, the stakes are high and tangible. Being stranded in the middle of nowhere or having a roof collapse isn’t something you want to bestow on yourself. So, you leave it to the experts. With design, not so much. Everyone is entitled to have a certain taste and a personal preference. And everyone knows what they like, and what they don’t like.Then I needed a substance as fine as fines in coffee that would not dissolve but would be able to be easy to see after the shot. I first tried flour, but flour gums together in hot water. So then I found some chalk, and I used a knife to scrap off some which quickly turned into a fine powder. I put this on the top of the coffee.

I thought the best tool to understand this issue would be a transparent filter basket. While a few have been made, they typically are offset causing them to have a unusually large amount of headspace between the top of the puck and shower screen. Usually, this space is kept to the depth of a nickel, but in the transparent portafilters previously made, this space was the thickness of the filter.

Nothing well-designed is the way it is, simply “because it looks good.” It’s the other way around: it looks good to you as a result of the way it is. Think about it. The brands you love don’t all look alike. But you do think every single one of them looks great in their own way. How can that be? Didn’t we just establish that you have a personal preference? Then how come you like how clean and sophisticated Apple’s identity looks, but also how bold and dynamic Red Bull’s marketing is? Apple and Red Bull look nothing alike.The fine layer has other interesting attributes like flowing very quickly for the first drop or two, but then the layer solidifies. Coffee then flows slowly and then more quickly as more coffee is extracted.It makes sense. You hired someone to design for you, not because you cannot use design tools, but because you do not understand the reasons why “designed things” look “good.” You think you understand — but you don’t. And that’s fine.A few images from the video. I hoped to see fines going down the side if they would considering flow typically goes down the sides of the filter or tube before the center.