Evenness Is Extraction Quality
Explain how uneven flow creates mixed under- and over-extraction in one espresso.
Evenness is the hidden quality multiplier. A recipe can look right and still taste wrong if water does not move evenly through the puck. Espresso is brewed under pressure, so water exploits weak paths. A crack, clump, tilted tamp, or low-density pocket lets water accelerate through one area while leaving another area underused. What unevenness does The high-flow path gives too much water to a small part of the coffee. That part can taste bitter, dry, or harsh. The low-flow area contributes too little, so acids dominate and body stays thin. Put those together and the cup can be sour…
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