Cooking, and Entropy

Ok - so totally in over my head at this point.

I've been trying to (leakily) abstract the espresso brewing model, by reducing the number of its input variables. I thought of "increasing temperature" and "increasing pressure" as increases in input "entropy", but that was just a sentence that came to mind, and I am not sure if it makes any sense once you plug in the referents of those physical units. After all, if pressure goes up, entropy should go down within the system... but that's really, really, abstract, since it doesn't tell us much about how pressure changes affect the extraction rates of different chemicals from espresso grinds, to espresso infusion.

All cooking is, to some degree, the control of energy that is being applied to a mass of chemicals. Much more reading required, as some point in the future.

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