The Best Coffee: How to Make It Perfect

This is how the perfect coffee succeeds

Germans drink 70 billion cups of coffee every year, two-thirds of whom prefer filter coffee. British mathematicians have calculated how this works best and published it in the Journal of Applied Mathematics:

• The scientists discovered two processes that take place one after the other when the filter coffee is brewed:  First, the hot water dissolves the coffee on the surface of the ground coffee, then a second, much slower process takes place inside.
• The brewing process has a very specific impact on the taste: If the coffee is ground very finely, it will quickly taste bitter. On the other hand, if the coffee is very coarse, it can taste watery.
• Would you like to know how much your coffee consumption costs you? Here you can easily calculate the cost per cup!
• That’s why it depends on the right degree of grinding and the way the water runs over the coffee.

Grind coffee yourself: Coarse is perfect

• scientist dr Lee advises the BBC to grind the coffee yourself. He achieves the best result with his coffee grinder when he sets the degree of grinding very coarsely.
• The idea behind it: If the beans are coarsely ground, the total surface area in the filter is smaller. Because there are more gaps through which the water can run past the coffee. With the perfect degree of grinding, the coffee is not too bitter and not too watery.
• dr Lee hopes that the results will be implemented by the coffee roasters so that we can enjoy perfect coffee even if we don’t have our own coffee grinder.
• The research team now wants to tackle the next coffee secret: Why does dry coffee lie flat in the filter but stick to the edge of the filter after brewing?