Dataset: espresso2.csv Source: P. Masella, L. Guerrini, S. Spinelli, L. Calamai, P. Spugnoli, F. Illy, A. Parenti (2015). "A New Espresso Brewing Method," Journal of Food Engineering, Vol. 146, pp. 204-208. Descrption: Comparison of foam index (Y, in %) for 3 temperatures (75C,85,90) and 2 extraction pressures (15bar and 20). 9 replicates/treatment. Data simulated to match means and SDs Variables: foamIndx trt_id tempC prssBar