What's the science behind espresso making?
In this episode, I feature a paper by Cameron and colleagues who developed a mathematical model to help elucidate the parameters of coffee extraction in espresso making. Espresso is the most widely consumed coffee beverage, yet the most susceptible to variation in quality. However, with this model, the authors showed that using fewer coffee beans and grinding more coarsely, are the key to a drink that is cheaper to make and more consistent from shot to shot.
Full citation:
Cameron, M. I., Morisco, D., Hofstetter, D., Uman, E., Wilkinson, J., Kennedy, Z. C., ... & Foster, J. M. (2020). Systematically improving espresso: Insights from mathematical modeling and experiment. Matter, 2(3), 631-648.
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