Gaby
You only need a few drops of water to enhance the flavor of coffee. It’s a simple trick that can dramatically improve the brew. Researchers recommend adding a bit of water to the coffee beans before grinding them.
During grinding, friction between the beans generates static electricity, which makes particles clump and stick to the grinder. Adding a little moisture reduces that static. The result: a denser grind and a noticeably more intense cup of coffee.
How Volcanologists Helped Chemists Brew the Perfect Coffee
In a study published in the journal Matter, scientists discovered how the electricity generated during grinding affects the taste of coffee.
The lead researcher, Christopher Hendon, an assistant professor of computational chemistry at the University of Oregon, noted, “The residual moisture inside roasted coffee or the external moisture added during grinding determines the amount of charge generated during the grinding process.”
Hendon said water not only reduces static electricity but can also significantly impact the intensity of the beverage and its flavor.
Hendon’s team invited experts who study similar electrification processes that occur during volcanic eruptions to collaborate on the research.
Volcanologist Joshua Mendes Harper, an assistant professor at Portland State University, explained, “During an eruption, magma breaks into countless tiny particles that then escape from the volcano in a large plume. In the process, these particles rub against each other, charging up enough to create lightning.”
The volcanologist said the process is similar to coffee grinding: you take the beans and grind them into powder.
The team measured the amount of static electricity generated when grinding coffee beans of various types, differing in origin, processing methods, roast color, moisture content, and caffeine levels.
The charge produced during grinding didn’t depend on the coffee’s origin or processing method. Instead, electrification correlated with moisture content and particle size, the Independent reported.
The researchers found that more-humid, coarsely ground coffee generated less static electricity. Light roasts produced a lower, positive charge than dark roasts. They also found that, under the same conditions, dark roast coffee produced much finer particles than light roast coffee.
After analyzing the experimental results, the scientists investigated whether adding a small amount of water to the beans before grinding could improve the qualities of the resulting beverage.
When the researchers added about 20 microliters of water per gram of beans, it extended extraction time and made the drink stronger.
In future studies, the scientists aim to determine how to brew the perfect cup of coffee. “Now that we know what grind settings to use for brewing coffee, we will try to understand what factors influence the sensory differences in its taste.”
