Coffee-making continues to be a rich source for physics insight. The roasting and brewing processes are fertile ground for chemistry, physics, and engineering. Recently, one research group has focused on the phenomenon of channeling, where water follows a preferred path through the coffee grounds rather than seeping uniformly through the grounds. Channeling reduces the amount of coffee extracted in the brew, which is both wasteful and results in a less flavorful cup. By uncovering what mechanics go into channeling, the group hopes to help baristas mitigate the undesirable process, creating a repeatable, efficient, and tasty espresso every time. (Image credit: E. Yavuz; via Ars Technica)
Tag: porous flow
Venus Flower Basket Sponges
Venus flower basket sponges have an elaborate, vase-like skeleton pocked with holes that allow water to pass through the organism. A recent numerical study looked at how the sponge’s shape deflects incoming (horizontal) ocean currents into a vertical flow the sponge can use to filter out food.
The sponges’ structure is porous and lined with helical structures. In their simulation, researchers reproduced a version of this structure (shown below) that used none of the real sponge’s active pumping mechanisms. The digital sponge was, instead, purely passive. Nevertheless, the simulation showed that, by their skeletal structure alone, sponges could redirect a significant fraction of incoming flow toward its filtering surfaces. Interestingly, the highest deflection fraction occurred at relatively low flow speeds, showing that the sponges are set up so that their structure is especially helpful for scavenging nutrients from nearly-still waters.
In the real world, these sponges use a combination of passive filtering and active pumping to capture their food, but this study shows that the sponge’s clever structure helps it save energy, especially in tough flow conditions. (Image credit: sponges – NOAA, simulation – G. Falcucci et al.; research credit: G. Falcucci et al.; via APS Physics)
A detail from a numerical simulation shows streamlines around and inside a model sponge. 
Why Inkjet Paper Curls
Printed pages from inkjet printers tends to curl up over time. Researchers found that this long-term curl correlates with the migration of glycerol — one of the solvents used in inkjet ink — through the paper’s fiber layers toward the unprinted side. The glycerol migration makes the cellulose fibers in the paper swell up, causing the curl. Changing the solvent used in inkjet inks could stop the curl but would likely lead to printing issues, since the glycerol helps the tiny droplets wind up in the right place on the page. Another solution? Print on both sides of the page! (Image credit: Lunghammer – TU Graz; research credit: A. Maass and U. Hirn; via Physics World)
Do Droughts Worsen Floods?
In recent years many areas have seen record droughts followed by sudden, massive rainfalls. Such wild swings raise the question: does drought-parched soil make flooding worse? That’s the question Grady tackles in this Practical Engineering video, and, as is often the cause in real-world engineering, the answer is complicated.
How quickly water soaks into the spaces between soil particles depends on many factors, including soil type, vegetation, and how much moisture is in the soil already. In general, dry soils initially soak water in more quickly than pre-moistened soil – except when the surface soil is hydrophobic and water-repellent. Check out the full video to learn more! (Video and image credit: Practical Engineering)
Groundwater-Structure Interactions
Groundwater can sometimes wind up in unexpected places, given the way it interacts with subsurface structures. In this Practical Engineering video, Grady discusses the paths that groundwater takes around structures and how civil engineers account for groundwater-related forces on dams and other buildings. As always, he illustrates with excellent model demos, allowing viewers to see groundwater interactions for themselves. (Image and video credit: Practical Engineering)
Seeing Through
Often researchers are interested in flows around and between objects, but seeing those flows is a challenge in a crowded field of view. One useful trick for this problem is matching the refractive index of your objects and the fluid they’re immersed in. Here we see the glass beads in a container seemingly disappear when a mixture of water and ammonium thiocyanate is poured in. Now the researchers can use many different visual diagnostic techniques to observe the interior flow! (Image credit: Datta Lab, Princeton University, source)
Chaotic Mixing in Porous Media
One of the peculiar characteristics of viscous, laminar flows is that they are reversible. Squirt dye into glycerin, stir it one way, then the opposite direction, and the dye returns to its initial position. But this neat trick only works in simple geometries; in a more complex environment, like the pores between packed gravel, flows cannot make their way back to their initial state.
That’s the idea at the heart of this new study of mixing in porous media. Researchers took a bed of packed beads and pushed a slow, steady flow of dye into the bed. Then they steadily withdrew fluid to reverse the flow and observed how the dye they’d injected appeared at the surface of the bed (top image). If the flow were perfectly reversible, we’d expect the dye to return to its injection point. But instead the dye is spread chaotically across the surface, giving researchers a snapshot of the chaotic mixing taking place between beads. (Image and research credit: J. Heyman et al.; via APS Physics)
Inside Drying Wood
Wood must dry before it can be used in most applications, but with its complex internal structure exactly how wood dries out has been unclear. New experiments combining MRI and x-ray imaging reveal a process quite different than expected.
Inside hardwoods like poplar — the species studied here — wood contains both solid structures and pores where water can gather. The pores do not form a fully interconnected network, so capillary action alone is unable to carry water through the pores and out to a surface where it can evaporate.
Instead, researchers found that water evaporating at the surface came from so-called “bound water” in the wood’s solid structures. As the bound water evaporated, it caused water in the wood pores to diffuse into the solid walls, becoming bound and continuing to feed the evaporation. (Image and research credit: H. Penvern et al.; via APS Physics)
Lake Stars
As snow-covered frozen lakes melt, stars appear on their surface. These lake stars form around holes in the ice where (relatively) warm water seeps up into the slush layer. The stars form through a competition between thermal effects and flow through the porous snow. Researchers have built mathematical models that capture the first-order effects, like predicting the number of arms a star will form. (Image and research credit: V. Tsai and J. Wettlaufer; submitted by keeonn)
In Search of a Better Espresso
Of specialty coffee drinks, espresso has the most cup-to-cup variation in quality. For those who are not coffee aficionados — such as yours truly — espresso is made by forcing hot water through a packed bed of coffee grains. Many factors can affect the final output, including the amount of dry coffee used, the fineness of the grind, water temperature and pressure, and how tightly packed the granular bed is.
Conventional wisdom suggests that a fine grind is best since it increases the exposed surface area of coffee, but researchers found this is not, in fact, ideal. At very fine grinds, the bed of coffee becomes so tightly packed that water cannot pass through some sections, meaning that the coffee there is completely wasted since nothing is extracted.
Instead, a slightly coarser grind provided better and more consistent extraction because water passed through the entire bed of grains. The researchers point out that this not only produces a good, consistent cup of espresso, but it does so with less waste, something that is becoming more and more important as the climate crisis affects coffee growers. (Image credit: K. Butz; research credit: M. Cameron et al.; via Cosmos; submitted by Kam-Yung Soh)
