This Is the Right Way to Make Espresso, Say Scientists

Real coffee enthusiasts like to brew their own coffee. But popping a pod into the machine, pressing a button, and getting liquid gold isn’t the authentic way to get your hands on some good espresso. Original espresso making involves alchemy and not convenience. Now, a scientific study has the answers on how to make the perfect espresso when brewing your own coffee.

Less Is More for Espresso

If your idea of a strong espresso translates to adding more coffee beans, then it is time to change. A cook can make a feast with the right ingredients in small amounts. The same is the case with coffee, where properly ground ingredients are more important than the amount. When hot water is poured over a large amount of finely ground coffee, it passes through the gaps that act like a filter. The resulting diluted espresso can not keep anyone awake even for the next hour, let alone for the entire day.

The Coarser, the Better

Research published in the journal Matter titled ‘Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment’ proves that coarsely ground beans are better espresso makers. The coarse coffee powder is a harsh barrier to the hot water used to make the espresso. The longer the water quarrels with the coffee powder, the tastier will be the resulting espresso. Espresso making is not rocket science or Einstein level physics. It is the science behind the grinding process.

Perfecto the Espresso

The less the brew, the lower the waste of water and beans. Use less coffee for better results and save that money. For your next cup of espresso, remember to grind it coarse and let it brew. Adding more than the required coffee beans will create a grind towards an upset stomach and not towards keeping you awake.

Spiced Roast Chicken to Last All Week (Or Be Devoured in One Sitting)

Tired of the same old chicken roast recipe? How about something spicy, moist, and incredibly tender instead?

To all of you chicken lovers out there, put on the apron, and let’s get cooking. This 2-step recipe is incredibly easy to follow, and the result in the end is just exquisite.

Spiced Roast Chicken to Last All Week (Or Be Devoured in One Sitting)


  • One chilled chicken, 3 ½ pounds
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 minced garlic clove
  • 1 tablespoon minced rosemary
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon ground fennel seeds
  • Salt
  • Piri Piri Sauce and Wasakaka Sauce, for serving
Spiced Roast Chicken to Last All Week (Or Be Devoured in One Sitting)

How to Make Your Tender Roast Chicken

Step 1

Grab a medium-sized bowl and mix the lemon zest and juice with the oil, garlic, fennel seeds, and pepper. Whisk them well, and once you get a smooth mixture, take the chicken and rub the spices all over it, both inside and out. Set aside the chilled chicken until it comes to room temperature.

Step 2

Preheat your oven to 400°. Tie the legs of the chicken together and twist the wings behind its back. Place it in a roasting dish, breast side up. Season everything with salt. Keep in the oven for 55 minutes until there are clear juices after piercing an inner thigh. Transfer to a carving board and let the roast chicken rest for about 10 minutes. After that, grab a meat knife and cut the chicken into 8 pieces. Serve the dish with the Piri Piri and Wasakaka Sauces (you can prepare those while the chicken is in the oven). Enjoy!

Suggested Pairing

This rich, savory roast chicken goes incredibly well with full-bodied Chardonnay. The lemon flavor of the roasted dish is perfect with bright white Burgundy.

Spiced Roast Chicken to Last All Week (Or Be Devoured in One Sitting)