Optimization of Crema Produced in Coffee

Project Goal:To design and test a novel coffee filtration method that optimizes crema volume while minimizing the mass of grounds passing throughthe filters.Espresso, which originated in19th-century Italy, isproduced by forcing near-boiling water underhigh pressure through compacted, finelyground coffee beans. A key characteristic of quality espresso is the crema, or frothy aromatic oils, resting on top of a freshly brewed cup. Using ahand-pressed coffee brewingsystem, this project focused ongeneratingand preservingthe greatestamount of crema while limiting the quantity of grounds passingthrough the filters.The process depends on inverted filtration, which forcesbrewed coffeegrounds and crema upwards vertically through a set of reusable filters varyinginpore size and shape. Directly after filtration, a set of baffles –known as a static mixer –agitatesthe fluid, developing and mixing the foam emulsion. Themain parameters were filter pore shapeandsize and the bafflestructure in the coffee press. The team designed, built, and tested filters and static mixers, ultimately creating a prototype with the most effective filtration assembly.