Should we care about the no-slip condition with flow? - Page 3

Want to talk espresso but not sure which forum? If so, this is the right one.
wkmok1

#21: Post by wkmok1 »

Good point. The super simplified model would assume a restriction that results in said flow rate located many entrance lengths down the pipe. Definitely says nothing about microscopic effects of how water swirls around coffee particles.
Winston