Richard Freeman / UNSW Most of us think of espresso as a hot, high-pressure ritual. Finely ground coffee goes into a machine, boiling water is forced through it, and in about 30 seconds we get a concentrated shot with crema, aroma, bitterness, body and caffeine. As someone from Colombia, I like to think coffee is in my blood – and I’m proud to come from a country known for producing some of the best coffee beans in the world. So perhaps that’s why I have spent a lot of time in my laboratory with