Story perspectives

Warsaw Study Finds Espresso Pressure Compresses Puck, Triggers Channeling

6/24/2026

Summary

Story summary

On June 23, 2026, a Warsaw team led by Maciej Lisicki published a poroelastic espresso flow study.
The study finds that espresso pressures of six to nine atmospheres compress the coffee puck for 30-40 seconds, and pressure reduces flow, creating channeling that contradicts Darcy’s law.
The researchers will use glass-bead media to image flow channels and compaction, aiming to help machine makers and baristas adjust pressure profiles, tamping or grind size.

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Story summary

On June 23, 2026, a Warsaw team led by Maciej Lisicki published a poroelastic espresso flow study.
The study finds that espresso pressures of six to nine atmospheres compress the coffee puck for 30-40 seconds, and pressure reduces flow, creating channeling that contradicts Darcy’s law.
The researchers will use glass-bead media to image flow channels and compaction, aiming to help machine makers and baristas adjust pressure profiles, tamping or grind size.