Tag Archive for 'Moisture' | Sci.News

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...