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.