A group of academics from Australia, Britain and the United States claimed to have developed the mathematical formula for always making good "espresso" coffee.
"Espresso is the most sophisticated of all types of coffee, and its quality is subject to fluctuation," the researchers wrote in a study in the academic journal "Mater."
The study recommends reducing the amount of coffee used in each dose from 20 to 15 grams, and using less soft coffee to ensure the consistency of the drink.
"Grinding coffee beans to become very smooth ... increases the possibility of differences in flavors between two doses that appear to be identical," lead researcher Christopher Hendon said in a statement.
He added: "We offer a way to minimize this difference by changing the grinding settings, using a little less coffee, and changing the amount of water used to prepare the drink."
Hendon, a professor of chemistry at the University of Oregon, USA, said that the goal was not to "improve" the taste of espresso, but rather to ensure the consistency of its consistency and the possibility of preparing it in the most effective way.