To get a perfect cup of coffee, you need to combine many factors from mixing ingredients, boiling water to mixing.
In an article published in the scientific journal Matter , a group of authors developed an Espresso method based on mathematical modeling and experiments.
According to the research results, the flavor of a cup of coffee depends on the quality of coffee beans, the chemical composition of water, roasting process and preparation method. In which raw materials account for up to 50%.
To make Espresso, hot water is pressed through a layer of finely ground coffee. The bartender will decide how much coffee and water to use and how finely ground the material. Water pressure, temperature and mixing dose also greatly influence the taste. All of these factors control the relative proportions of about 2,000 different chemicals found in a cup of coffee.
However, the same process, the same bartender, the taste of each cup of coffee is also different. Therefore, scientists want to find ways to control quality through mathematical models.
The team consists of mathematicians, chemists, materials scientists and dispensers. They create simulation of Espresso brewing process in real-life conditions, predicting the extraction yield (percentage of instant coffee brewed). This is the index used in the coffee manufacturing industry to distinguish the recipes.
After solving a series of highly complex articles, the authors found that the mathematical model correctly predicted the extraction yield in most practical cases, except for very finely ground coffee.
In that situation, the water does not permeate through the coffee layer, resulting in excessively extracted portions, but some of them have not yet been fully extracted.
Contrary to previous predictions, the results showed that to have good coffee cups, uniform quality, barista should use less coffee and not rotate too smooth. As the amount of coffee decreases, water permeates more easily and more evenly. Raw coffee powder helps to extract chemical ingredients from moderate ingredients, consistent with the calculated model, with little deviation. Since then, the coffee cups are made faster, bright colors, sweet and acidic uniformly every time.
Of course not everyone likes coffee cups that taste the same. Therefore, the authors propose many preparation processes, helping employees to actively create the flavor they want.
Besides, the new process helps reduce up to 25% of the amount of coffee after each Espresso. This significantly increases the profits of coffee shops, but still does not reduce quality. According to the authors, in the US alone, it could save $ 1.1 billion .
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