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This is Scientific Americans 60 Second Science. I'm Karen Hopkins.

Making a cup of coffee isn't exactly rocket science,

but a new study shows that a background in math

and analytical chemistry doesn't hurt.

Because researchers who applied their skills in material science and modeling to brewing

espresso have made a

ground-breaking discovery. Contrary to popular belief,

using fewer beans and a courser grind

will give you a more consistent shot.

Their work appears in the journal, Matter.

If you're a coffee officionado, you've no doubt noticed that some days you may get a great

espresso.

Other days, not so much. Even with the same coffee, the same machine, the same

settings. To understand that variability, the researchers developed a mathematical model

to explore how coffee is extracted or dissolved as water

passes through the bed of grounds. Basically what we did was to start by writing

down some equations which apply to just a single ground.

Jamie Foster, a senior lecturer in mathematics and physics at the University of Portsmouth.

So that's a less intimidating task because in a real coffee bed you've got millions and

...