The research, published in the journal Matter, starts from the formulation of a mathematical theory that describes the proportion of individual coffee beans that form the “bottom” found in our drinks.
A few grains ground coarsely and without too much precision. This is the formula indicated by Jamie Foster’s team at the University of Portsmouth (USA), who has studied the key to a more economical, homogeneous, and full-bodied coffee. The research, published in the journal Matter, starts from the formulation of a mathematical theory that describes the proportion of individual coffee beans that form the “bottom” found in our drinks.
“To solve the equations regarding the variables of a coffee fund would require an army of supercomputers, so we had to find a way to simplify the equations,” explains Foster. “The most mathematically complex part was to systematically make these simplifications so that none of the important details were lost. The conventional wisdom,” he continues, “is that to get a stronger cup of coffee, you need to grind the coffee more finely. Analyzing the data, however, researchers found that coffee was more full-bodied when the beans were ground coarser.
“Less fine beans make the extraction of the blend more efficient. The spaces between the particles remain large enough for water from creeping in and enhance the aroma,” stresses Foster. Not only that, less precise grinding would be much more environmentally friendly because it requires less raw material, the grains, but it ensures a more than satisfactory result. The new formula was tested for a year in a small coffee shop in the United States, which reportedly saved thousands of dollars. According to the team, the nationwide downsizing could save the entire coffee market in the United States over $1 billion.
