A new study shows that even one drop of water during coffee bean grinding can significantly affect the outcome. Thanks to this, the aroma can fully unfold, and the taste of the coffee will become more balanced.
Photo: vecteezy
As the German publication Focus.de writes, scientists have found that just one drop of water before grinding coffee beans can make the drink more aromatic and balanced in taste. According to the authors, a small amount of moisture helps to obtain a more uniform coffee powder, thanks to which aromatic substances are better released during brewing.
The method is very simple. It is enough to drip one small drop of water onto the coffee beans before grinding them. Another option is to lightly stir the beans with a slightly moistened spoon.
After this, the coffee can be ground in the usual way. Researchers note that in this case, less coffee powder remains in the grinder, and the grind itself becomes more uniform.
The authors of the study link this effect to static electricity. The head of the study, Joshua Mendez Harper, who actually specializes in volcano research, noted the similarity between eruptions and the coffee grinding process. During volcanic eruptions, small particles rub against each other and acquire an electrical charge. A similar phenomenon occurs in a coffee grinder, but on a much smaller scale.
A small amount of moisture reduces the formation of electrically charged particles. As a result, the coffee powder becomes more uniform, less likely to clump, and less likely to stick to the grinder's parts and walls.
Photo: article materials / doi:10.1016/j.isci.2024.110639
In addition, researchers found that with less electrical charge, more fine particles are retained in the finished grind. This allows more aromatic substances to be extracted from the coffee during brewing.
The most noticeable effect was observed by researchers when preparing espresso, where a very fine grind is used. In the case of beans to which a drop of water was added, this led to more even extraction and even a partially higher coffee concentration.
By the way, the technique itself cannot be called new. Many baristas have been using it in practice for a long time. In the world of coffee, this method is known as the Ross Droplet Technique, named after David Ross, who proposed this method back in 2005. Baristas use compact pulverizers that create a barely noticeable water mist over the coffee beans.
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