According tomedia reports, a more stable, more pleasant cup of coffee will also be better for the environment? A team of scientists has created a mathematical model of what people call this ideal coffee, suggesting that less is more ways for baristas to make one cup after another with less than a quarter of coffee beans.
The research team consists of chemists, mathematicians, materials scientists and coffee lovers from five countries. Together, the researchers analyzed 20 grams of standard coffee residue commonly used by espresso manufacturers around the world to see if there was a way to optimize the process.
This means observing the size of the grinding, i.e. the water pressure, flow rate and the amount of grinding per cup of coffee that the espresso machine pumps into the water. The team built a mathematical model after electrochemically observing how caffeine and other molecules dissolve from coffee grounds so they could predict and measure indicators of different brewing methods.
Through analysis, the team calculated the extraction rate of different brewing methods, i.e. the proportion of solid coffee residue that appears in the cup in liquid form. Contrary to intuition, the team found that using fewer coffee beans actually increased yield slower yields and was more stable and less taste-changing.
Of course, how to make the perfect cup of coffee is a subjectmatter. One thing, however, is that reducing waste is a good thing. Based on this, scientists say a 25 percent reduction in coffee grounds could save American coffee shops $1.1 billion a year, along with huge environmental benefits.
The study has been published in Matter.