To enhance the flavor of coffee, just a few drops of water are needed. This is the secret ingredient for the best coffee. Researchers recommend adding a bit of water to the coffee beans before grinding them.
During the grinding process, the friction between the coffee beans generates what is known as static electricity, causing particles to clump together and stick to the grinder. Adding moisture reduces the amount of static electricity produced. As a result, the grind becomes denser, and the coffee’s flavor becomes significantly more intense.
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.”
According to the researcher, water not only reduces static electricity but can also significantly impact the intensity of the beverage and its rich flavor.
Hendon’s team invited experts studying 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 noted that this is similar to the coffee grinding process: 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 electricity produced during grinding was not influenced by the coffee’s origin or processing method. Instead, a correlation was found between electrification and moisture content, as well as particle size, as reported by the Independent.
The team discovered that when the coffee was more humid and coarsely ground, less static electricity was generated. Researchers noted that light roasts produced a lower charge than dark roasts, and this charge was positive. 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 decided to investigate whether a slight addition of water to the coffee beans before grinding could improve the qualities of the resulting beverage.
When the researchers began adding about 20 microliters of water per gram of beans, it extended the 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.”