Mathematicians have deduced the key rule of the perfect espresso

A team of mathematicians, chemists, materials scientists and baristas from the United States set themselves the task of developing an optimal recipe for brewing coffee. To this they were prompted by fears of the impending disappearance of up to 60% of coffee plantations due to climatic disasters. Even if the magnitude of the problem is exaggerated, it is still time to stop wasting valuable raw materials and learn how to use them to the fullest.

Espresso was taken as the basis for the calculations, since the components must be carefully dosed during its preparation. However, the exact proportions are left to the discretion of the barista, which is why coffee from the same recipe in a restaurant, at home or from a coffee machine has different tastes. And at the same time it has a different consumption of raw materials.

The problematic area was the degree of grinding of the coffee beans, which is usually very high. Mathematical models have shown that the finer the grind, the less predictable the flow of water through the coffee, the greater the difference in extraction, and the greater the variability of the result. And, conversely, with a coarser grinding, water flows evenly, its saturation occurs according to calculation schemes, and coffee, as a result, has a predictable composition and concentration. Considering that we are talking about about 2, 000 chemicals, this is a very important indicator.

By coarsely grinding the barista, it is easier to get the same result with each iteration, resulting in less waste. Ideally, it can reach 25%, which is equivalent to saving $ 1.1 billion per year for the entire coffee market in a country like the United States. It remains only to convey these considerations to industry representatives and hope that they will take the calculations into service.