Scientists have news that will send shockwaves among the exposed brickwork of the world’s most hipster of coffee shops. For the optimal espresso baristas should, in fact, be grinding less. Through a mixture of mathematical modelling and experimental measurements, researchers have found that after a certain point more finely ground coffee is actually less strong — and the espresso it produces more inconsistent. The reason why, they believe, is that finer grains come together in clumps and clog up the flow. “Conventional wisdom…

Source: The Times January 22, 2020 17:03 UTC