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Polish Physicists Solve the Perfect Espresso Puzzle — Higher Pressure Can Hurt Flavour
Polish physicists have studied how pressure inside an espresso machine affects the taste and texture of the drink. Their findings show that higher pressure does not necessarily improve flavour — instead, it can act like a tightening cork, blocking water flow through the coffee grounds and reducing extraction quality. The research could influence how espresso is brewed both at home and professionally.
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