Can maths make a better espresso?
Systematically improving espresso: Insights from mathematical modeling and experiment
Scientists used maths to show that coarser grinds and less coffee can make more consistent espresso.
A team of chemists, mathematicians and baristas modelled how hot water flows through a puck of ground coffee, then tested the predictions with real shots.
Grinding finer can backfire, because water rushes down a few channels and misses the rest. Using a bit less coffee, ground slightly coarser, gave tastier, more consistent shots and less waste.
The secret to better coffee is, apparently, less coffee.