29/06/2020

Mathematicians discover formula for perfect espresso.

Foto: Pixabay

It's no secret that mathematics has made incredible discoveries, with great contributions to humanity. But this one is especially designed to improve the lives of those who consider it crucial to drink a good cup of coffee before starting a Monday of work or studies. A group of scientists discovered the formula for the perfect espresso. To obtain a more consistent and standard drink, the secret is to grind fewer coffee beans, in a coarser grind.

Published in January in the journal Matter , the study aimed to investigate the best way to maximize yield from the smallest possible amount of coffee. The starting point for the research was the observation that sometimes two shots of espresso prepared in seemingly the same way, using the same ground coffee, can taste different.

University of Portsmouth (UK) mathematician Jamie Foster and other researchers have created a mathematical model of the processes that occur in the filter of an espresso machine as water is forced through the grounds. By applying tests to a real coffee machine, the team discovered that, in very fine grinds, as is usually done by baristas, the particles can become so small that they end up clogging the filter, hindering the entry of water. Therefore, two shots can taste different.

"The key to making the dose reproducible is that the coffee bean particles are large enough for the flow to be uniform and predictable, but also as small as possible to maximize the surface area (in contact with the water)," said Foster. In addition to enhancing the flavor of the beverage, the technique reduces production costs and avoids waste.

A small coffee shop in Oregon, USA, adopted the formula for a year and saved $ 0.13 (R $ 0.56) per drink, resulting in annual savings of $ 3,620 (R $ 15,783.20). The establishment continues to use the method. "If everyone did this, it would be possible to save billions of dollars in industries," says Foster. Shall we try it?

Source: The Guardian and UOL