Understanding the human body is a team effort. That's where the Yachtel group comes in.

Researchers at Yachtolt have been delving into the secrets of probiotics for 90 years.

Yacold also partners with nature portfolio to advance gut microbiome science through the global grants for gut health, an investigator-led research program.

To learn more about Yachtolt, visit yawcult.co.j.p.

That's y-A-K-U-L-T dot-C-O-J-P.

When it comes to a guide for your gut, count on YacLt.

This is Scientific Americans' 60-second science.

I'm Karen Hopkin.

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 groundsbreaking discovery. Contrary to popular belief, using fewer beans and a coarser grind will give you a more consistent shot. Their work

appears in the journal, Matter. If you're a coffee aficionado, 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 it's a less intimidating task because, you know, in a real coffee bed you've got millions and millions of particles that are all packed together in this very complicated way.

And so a more tractable problem is to write down the equations on a single ground.

To model the entire coffee bed, Foster and his colleagues copied that equation millions of times,

stirred in a bit more math, and then poured on the theoretical water.

The model tells us what we should expect in an ideal situation where all of the coffee is being

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