Key to a perfect espresso is ‘using fewer coffee beans and not grinding them too long’
THE key to a perfect espresso is to use fewer coffee beans and not grind them for too long, says a maths expert.
Dr Jamie Foster spent two years studying why two shots can taste so different.
He found that simply grinding 15g of coffee beans for a shorter amount of time gives as strong, cheap and tasty a cup as 20g ground longer.
Dr Foster, 33, said: “I think it is fair to say the majority of people over-grind their coffee.
“By using less, you can also get a better drink.”
The Portsmouth University academic and his team experimented in a coffee shop in Australia and found that they could create a high-quality espresso every time.
But the ideal approach can vary according to taste and type of grinder.
Dr Foster advised coffee lovers to experiment and to keep notes.
But he has estimated that implementing his “more is less” approach could save the US coffee shop industry as much as £840million each year.
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