Researchers have found a way to reduce static electricity when grinding coffee by adding a sprinkle of water. They conducted an experiment to measure the effect that spraying water has on the electrical charge of different types of coffee. They discovered that adding a single sprinkle of water before grinding significantly reduces the electrical charge generated by grinding, which decreases clumping of the coffee during preparation and leads to less waste and improved coffee flow and flavor.
Unconventional Collaboration
The collaboration between a volcanologist and a coffee expert in this study was unconventional. The scientists noticed similarities between coffee science and volcanology regarding particle flow and interaction with water. This unconventional collaboration led to an experiment and the publication of a new research paper showing how to reduce the electrical charge when grinding coffee by adding a sprinkle of water before grinding.
Reducing Waste and Improving Flavor
The study indicates that adding a single sprinkle of water before grinding coffee reduces clumping during preparation, leading to less waste and improved coffee flow and flavor. Professional baristas already use this method, known as the “Rose spray technique.” However, this is the first time this method has been rigorously tested and the actual charge measured on different types of coffee.
The Effects of Grinding and Static Electricity
This study focuses on why micro-clumps form during coffee grinding, which is due to the static electricity generated from the breakup and friction of the beans during grinding. The researchers believe that reducing this static electricity would be a good way to eliminate clumps. The technical term for this phenomenon is triboelectricity, which arises from the accumulation of opposing electrical charges on two different surfaces as a result of their contact. This phenomenon also occurs during volcanic eruptions.
In conclusion, it can be said that adding a sprinkle of water before grinding coffee can have a significant impact on the quality and flavor of the prepared espresso. The study suggests that there are opportunities for further collaboration between coffee science and volcanology to better understand the coffee preparation process, its flow, and its interaction with water.
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