Math and Espresso
As a former barista, I would like to say that there are many things that are factored into pulling an espresso shot. The temperature of the environment you’re making coffee in, the kind of portafilter you have, the roast of the beans, the age of the beans… I can go on.
Either way, if you make your own coffee, play around with it. See what tastes good to you.
via MOTHERBOARD
For many of us, coffee is whatever the barista hands us in the morning or (gasp) comes out of an office Keurig. But when science turns its gaze inward at the bitter ambrosia, the results are spectacular. The fluid dynamics of spilled coffee. The physics of latte art. Have we reached the scientific pinnacle of coffee knowledge? Not even close, according to a new study.
In contrast to national espresso guidelines, the study recommends using a coarser grind and less coffee to get the most bang for your beans without sacrificing taste. The study, which was published on Wednesday in the journal Matter, mathematically modeled the process of espresso grinding before implementing their suggestions at Tailored Coffee Roasters in Eugene, Oregon.