Tag Archive for 'Espresso coffee'

Harper et al. demonstrate that the addition of external water simultaneously suppresses surface charging and clumping of ground coffee and results in notably different flow dynamics in espresso formats, likely yielding markedly different taste profiles and more concentrated extracts. Image credit: Harper et al., doi: 10.1016/j.matt.2023.11.005.

Grinding Coffee with Addition of Water Reduces Static Electricity, Researchers Say

Dec 6, 2023 by News Staff

Coffee grinding produces large quantities of static charge due to both fracturing and rubbing. Charge causes particle aggregation and discharge, a familiar...

Using NMR-based analysis, Tira et al. were able to identify the most abundant constituents of espresso coffee. Image credit: Sci.News.

Espresso Coffee Mitigates Aggregation and Condensation of Alzheimer’s Protein in Lab Experiments

Jul 19, 2023 by Natali Anderson

Espresso coffee is among the most consumed beverages in the world. Recent studies report a protective activity of the coffee beverage against neurodegenerative...

Espresso coffee is brewed by first grinding roasted coffee beans into grains. Hot water then forces its way through a bed of coffee grains at high pressure, and the soluble content of the coffee grains dissolves into the water (extraction) to produce espresso.

New Study Explains Why More Finely Ground Coffee Beans Brew Weaker Espresso

May 9, 2023 by Natali Anderson

A recent experiment showed that, contrary to theoretical predictions, beyond a cutoff point, grinding coffee more finely results in lower extraction. One...