The connection between mathematics and coffee

Well, Dr. Kevin Moroney and Dr. Ken O’Connell of the University of Limerick found that everything we knew about coffee brewing could be wrong.

And before you put that one up with “British researchers, give me peace!”, Keep in mind that they are both Irish! You wouldn’t say they were interested in anything other than beer or whiskey studies, would you?

The two carefully studied the coffee brewing process and concluded that we measure the quality of the preparations in terms of two aspects: the strength of the coffee (the amount of soluble material in the product) and the amount of material extracted from the coffee.

The problem is that we do all this as an average of coffees, and we do not refer to a specific variety, for example. Or, different varieties of coffee, from different areas, harvested at different times (sorry for the repetition), show variations in the way they behave at the time of processing.

Thus, the proposed solution is to use specific mathematical processes, which measure the processes of dissolution and chemical transport that take place in a single coffee bean.

In addition, details of fluid dynamics will be used, applied to the situation in question – namely how it behaves on a coffee bed.

Their conclusion is that this is the only way I can offer those in the field a perfect equation that can lead to the creation of a perfect cup of coffee !!! I don’t know about you, but I had a craving for coffee and right now I’m going to the espresso machine! I’m pretty happy with the way I prepare it.