Grinding coffee beans at home is arguably the best way to get a fresh cup of coffee, but this process can be pretty messy. The friction created by breaking up the beans generates static electricity that makes the coffee clump together and stick to the grinder. However, a team of chemists and volcanologists is here to solve this caffeinated nightmare, joining forces to investigate how moisture affects this static buildup. They found that adding a drop of water to the beans before grinding cuts the static and makes a better tasting espresso. Their findings are highlighted in a study published December 6 in the journal Matter.
[Related: Scientists brew stronger concrete with coffee grounds.]
While coffee enthusiasts and the $343.2 billion United States coffee industry have long known that coffee grinding generates static electricity, how different properties including origin or roast impact static have been more mysterious. Some baristas already use the Ross Droplet Technique and use a wet teaspoon or water on beans before grinding.
The new study shows how moisture in espresso beans affects static charge builds up and how it can be altered. The team found that when coffee beans have higher internal moisture, they produce less static electricity. This can eliminate some waste and give consumers more bang for their buck and makes more consistent and intense-tasting espresso.
“Moisture, whether it’s residual moisture inside the roasted coffee or external moisture added during grinding, is what dictates the amount of charge that is formed during grinding,” study co-author and University of Oregon computational materials chemist Christopher Hendon said in a statement. “Water not only reduces static electricity and therefore reduces mess as you’re grinding, but it can also make a major impact on the intensity of the beverage and, potentially, the ability to access higher concentrations of favorable flavors.”
To study what…
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