A multiscale model for espresso brewing: Asymptotic analysis and numerical simulation

Abstract We present a novel multiscale mathematical model of espresso brewing. The model captures liquid infiltration and flow through a packed bed of ground coffee, as well as coffee solubles transport (both in the grains and in the liquid) and solubles dissolution. During infiltration, a sharp interface separates the dry and wet regions of the bed. A matched asymptotic analysis (based on fast dissolution rates) reveals that the bed can be described by four asymptotic regions: a dry region yet to be infiltrated by the liquid, a region in which the liquid is saturated with solubles and very little dissolution occurs, a slender region in which solubles are rapidly extracted from the smallest grains, and region in which slower extraction occurs from larger grains. The position and extent of each of these regions move with time (one being an intrinsic moving internal boundary layer) making the asymptotic analysis intriguing in its own right. The analysis yields a reduced model that elucidates the rate-limiting physical processes. Numerical solutions of the reduced model are compared to those to the full model, demonstrating that the reduced model is both accurate and significantly cheaper to solve.