Numerous physical and chemical processes play a determining role in cup quality, ranging from agricultural practices, to roasting and brewing. This talk canvases the landscape of coffee research to date, detailing areas that require further study, as well as discussing our early efforts to better understand the key factors that determine cup quality and reproducibility. The talk will touch on three key research areas; the chemistry of water, the physics of grinding (including cryogenics), and our latest endeavors of using mathematical modeling to improve espresso reproducibility.