The Silicon Review ^Asia

Coffee is a much loved drink amongst the population for its delicious bitter sweet taste and stimulating effects. Espresso is a form of the drink where it is brewed in its strongest form and served in minute quantities. Espresso shots are also added to cappuccinos and lattes in varying proportions. Science has found a way to brew this delicious drink in the most sustainable way possible whilst conserving the bean and saving time while providing a delicious brew that hasn’t made any compromise in its taste.

"American companies are catching on to this idea that being able to produce a shot quickly is a positive thing, and being able to produce it reproducibly, of course, is the basis of American consumerisms. One way to optimize extraction and achieve reproducibility is to grind coarser and use a little less water, while another is to simply reduce the mass of coffee. Coarser grounds can produce a more consistent 23% extraction yield of one flavor, while the finer grounds produce a variation of extractions of different flavors that can average 23%," said Christopher Hendon, co-senior author of the report and computational chemist at the University of Oregon.

Baristas using this method can now offer the drink at a cheaper rate considering that lesser beans are being used in the grinding process. Of course, the taste might differ in this process and it is upto coffee connoisseurs to determine what best suits them.