"Making a cup of coffee isn't exactly rocket science but a new study shows that a background in math and analytical chemistry doesn't hurt because researchers who applied their skills in materials science and modeling to Brewing Espresso have made a groundbreaking discovery contrary to popular belief using fewer beans and of course grind. We'll give you a more consistent shot. Their work appears in the Journal. Matter if you're a coffee AFICIONADO. You've no doubt noticed that some days you may get a great espresso other days not so much even with the same coffee machine the same settings to understand that variability the researchers developed a mathematical model to explore. How coffee is extracted or dissolved as water passes through the bed of grounds basically. What we did was to start by writing down some equations which apply to just a single ground. Jamie foster a senior lecturer in mathematics and Physics at the University of Portsmouth so less intimidating task because in a real Kofi bed you've got millions and millions of politics Packed together in this very complicated way and so more track to the problem is down the equations on a single ground to model the entire coffee bed foster and his colleagues copied that equation millions of times stirred in a bit more math and then poured on the theoretical water. The model tells us what we should expect in an ideal situation where all of the copies being contacted by all of the water equally. Christopher Hendin a computational chemists at the University of Oregon who also took part in the study and indeed the model describes reality very well for particular grind settings where there's a sufficient amount of large particles so that the water can flow freely through that bed. But when you grind sufficiently fine. That's when we started to see in real life a divergence from the expectation that the model was telling us with the fine grind. Some shots were stronger than predicted but some were considerably weaker which flies in the face of conventional wisdom thinking. If you want a strong a cup of coffee as well outgrowing it. Fine because By doing that will have smaller politics in grounds. Unassuming Apostolos will have a higher surface area and dishonest Extraction from the grains but what the researchers found is if you call them overdue. The grinding will ends up. Happening is the associate The clog up the gaps where the waters trying to flow on that actually hampers the extraction role than helping in the same is true for the amount of coffee. You start with so that less. Can counter intuitively end up tasting more since this article has come out. There has been a tremendous amount of activity on twitter arguing discussing just general excitement and interest in the project and independent of whether this helps make more reproducible. Coffee or not. This is a tremendous success that we have got millions of people to have read a scientific article in engaged with Science Butts. Great Success for scientific literacy and we can all drink to that"