Together with our friends from "Physics for Everyone," we're diving into the world of coffee — scientifically!

A drink's flavor depends not only on the variety of beans, but also on exactly how the water passes through the coffee: the finer the grind, the greater the total surface area of the coffee particles that come into contact with the water and release their flavor and aroma.

If the grind is too coarse, the water passes easily between the particles without having time to dissolve the right amount of compounds, resulting in coffee that turns out weak and watery. If the grind is too fine, the water struggles to pass through the coffee layer, the contact lasts longer, and compounds that create bitterness start to make their way into the drink.

That's why each brewing method calls for its own grind size: fine for espresso, coarser for a pour-over, and the coarsest of all for a French press.

Water temperature, brewing time, and even how evenly the water is poured also affect the flavor of your coffee. For example, water that's too hot can make the drink harsh, while water that's too cold won't fully unlock its aroma.

No wonder they say coffee is a whole science!