This week the CaffeGators successfully completed their Design of Experiment (DOE), which consisted of making (and tasting!) about 48 cups of espresso altering various variables and measuring the effects of each on the quality and taste of the espresso.

The variables we explored included tamping force, grain size, water quality, leveling the beans, and dose (amount of beans put into the espresso machine). The output variables we measured were extraction yield (concentration of solubles in the product), crema volume, beverage volume, brew time, and pH.

From these trials, we hope to be able to further understand the espresso making process by isolating the variables to determine which have the strongest effects and need to be controlled by our prototype. Our analysis will provide us insight and help us generate more concepts.

We are excited to share our experimental results and analysis, as well as a 3D printed concept at the Prototype Inspection Day in three weeks!