Brewing the perfect cup – Grinding out the maths behind coffee

ul.ie

As an avid coffee-lover, I am sympathetic to the efforts to make coffee-brewing more of a science than an art. After all, it seems that doing so improves science just as much! https://today.ucsd.edu/story/coffee-and-turbulence

That said, I am less sympathetic to the concept of a "perfect cup", which seems to make coffee an exclusively competitive endeavour. I mean, why not enjoy coffee-brewing as one might enjoy thinkering?

People have widely varying tastes in coffee (as in everything). There is no "perfect cup." But I think they might be talking about improving extraction from the ground coffee. This might not be so relevant to the home brewer, but could be useful for, say, manufacturers of coffee machines.

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