Mathematicians Say They've Figured Out How to Brew a Better Espresso Shot

The sacred belief that finely ground espresso beans are supreme doesn't hold up to scientific testing.

By Megan Schmidt
Jan 22, 2020 10:00 PMJan 22, 2020 10:14 PM
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(Credit: Shutterstock.com)

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If the Americano or latte from your favorite coffee shop tasted a bit off this morning, don’t jump to blaming it on the barista. There may be a more complex explanation for your disappointing beverage.

Inconsistent espresso pulling (coffee-shop slang for making espresso) has long been a mystery in the coffee industry. Even among the most skilled baristas, some shot-to-shot variation is a given.

Now, a team of researchers — which included baristas and roasters — used math to help solve this coffee conundrum. They linked inconsistencies in espresso flavor to grind size, challenging a popular belief in the industry that finely ground beans make better coffee.

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