Very interesting article on espresso extraction from a former contibutor Jim Schulmanhttp://users.ameritech.net/jim_schulman/aspects_of_espresso_extraction.htm
With statements like: <Snip> in the article, it is clear that Jim has taken at least one graduate social statistics course. Although the "%" should be applied to an r squared not the r. Pecan Jim On Feb 10, 2007, at 4:49 PM, Douglas H. Boutell wrote: <Snip>
very nice paper! Overly interesting. 2007/2/10, jim gundlach : <Snip>
This is a tremendous article. Thanks so much for finding and sharing. The conclusion is very good. In my head, I'm imagining a leveler with a curve that is calibrated for my filter basket. Awesome. Leo --- "Douglas H. Boutell" wrote: <Snip>
Jim Schulman does exceptional research, and equally exceptional and cogent writeups. Mike (just plain)
Indeed the research and presentation appears to be indicative of the premise. The data on solubles might be more persuasive, to me anyway, if the weight of the water and the puck were considered before and after the pull. I like the discussion of percolation and think it very interesting should it be expanded to include a comparison of friction loss : volumes : time : weights - as evaluated by a panel of tasters.