How to make the perfect cup of coffee — with a little help from science


Our research team – which involved a team of mathematicians, chemists, materials scientists and baristas – formulated a mathematical model to simulate the brewing of an espresso in realistic cafe conditions. We used this to make predictions of how much of the solid coffee ultimately ends up dissolved in the cup. This percentage – known as the extraction yield – is the key metric used by the coffee industry to assess different coffee recipes.

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