Are you ready to take your morning coffee routine to a whole new level of perfection? Scientists have just revealed the secret recipe for making the best espresso ever!
Scientists Reveal the Better Way to Make Espresso
In an attempt to unravel the secret of the perfect brew, IFLScience tells us that a team of experts led by computational materials chemist Christopher Hendon of the University of Oregon and volcanologist Joshua Méndez Harper of Portland State University delved deep into the world of coffee grinding. What they discovered is nothing short of revolutionary for coffee enthusiasts worldwide.
We all know that coffee beans are tiny bundles, each holding the potential for a flavor explosion. However, the research found that these coffee beans have a hidden power: static electricity. It is caused by triboelectrification, which happens when coffee beans are ground, causing them to stick together and cling to the grinder.
The team found a pivotal link between the moisture content within coffee beans and the amount of static electricity generated during grinding. Beans with higher internal moisture content produced less static electricity, leading to fewer clumps and a smoother brewing process.
Enter the highlight of this recipe: water. Just a splash added to the beans before grinding works wonders. It is like a secret ingredient that unlocks a whole new level of flavor and consistency in your espresso.
That water (up to 20 microliters per gram) mitigates the static, allowing the coffee particles to flow freely, resulting in a longer extraction time and a bolder, more intense brew. Not only that, but it ensures consistency in each shot and surprises with varying strengths. Below is a TikTok content creator showing us how it can be done.
@cc.campbell Have you tried spraying your coffee beans eith water? The RDT is definitely a helpful thing tk try for your coffee to help with grind retention and static! #coffee #coffeetok #coffeehack ♬ Speak Up - is0kenny
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How Effective Is This Coffee Brewing Method?
By reducing clumping and enhancing extraction, coffee producers could save resources and elevate the quality of their brews. Christopher Hendon emphasized in this statement that the method unlocks 10%-15% more flavor concentration from the same amount of beans- that's a significant leap in both taste and economics.
Meanwhile, volcanologist Joshua Méndez Harper compares the process to magma breaking up into many small particles that then exit the volcano in a large plume, with those particles pressing against each other and charging up to the point of producing lightning.
The team meticulously measured static electricity from various beans-different roasts, moisture levels, caffeine content, and even country of origin to uncover these secrets.
They found that while roast color and grind coarseness play a role, the moisture content indeed dictates the magic.
Is this water trick applicable to all coffee brewing methods? Not exactly. While it is a game changer for espresso and other similar brewing methods, such as small percolation systems, it may not completely transform your French press experience.
The study, which was published in the journal Matter, delves deeper into the factors that influence coffee flavor. Hendon and his colleagues are eager to look into the sensory differences in coffee, which will provide a glimpse into the future of crafting the perfect cup tailored to individual taste buds.
So, if you are craving that perfect espresso, it is time to add science to your morning routine.
Stay posted here at Tech Times.
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