Mathematicians have taken another step forward in finding the solution to the perfect filter coffee. To our delight! Thanks to complex calculations, they have shunned light upon the working process between grains and filter machines. Simply put, some advice to help enthusiasts optimize their cup and dosage, for a more scientific approach.
Source : marekuliasz
A freshly ground coffee at 93°C
The study made by Kevin Moroney (University of Limerick) and William Lee (University of Portsmouth) was published in the « SIAM Journal on Applied Mathematics ». The two researchers chose to thoroughly analyze the infusion process of the coffee in the most used filter machines. The recipe is simple: coffee, ground, gently placed on a filter. The hot water must reach 93°C in order to properly soak the coffee and finish in your cup. The most important factor resides in the size of the grain. It must be slightly less fine than the one’s sold in the usual grocery store, which gives less bitterness to the coffee. This way, the size of the grain considerably modifies the way in which the water penetrates the grain of ground coffee.
Espresso still unmatched
Despite the extensive research done by both researchers, it is without a doubt that it will be impossible to recreate the flavours found within espresso machines. The work made around fresh grains and the pressure of the espresso machine immediately gets a better rendering of the product. This will simply remain the best percolator filter coffee that you will ever taste.
With over 1 800 chemical components, coffee remains the most consumed beverage in the world, with an espresso format, more and more are privileged whether it be in Europe or even in North America.