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Researchers have reportedly uncovered the key to creating the ideal espresso.

For years, coffee enthusiasts have debated the secret to a flawless espresso. However, a team of researchers claims to have discovered the answer, pinpointing a crucial ingredient that must be added before the grinding process even starts.

A recent study found that adding a small amount of water to coffee beans before grinding can improve the flavor and consistency of espresso. This finding could be beneficial for baristas and large-scale coffee producers looking to overcome a common challenge.

Grinding coffee beans generates electricity due to the friction between them, causing the particles to clump together in the grinder. However, adding water to this process decreases the electricity produced, leading to less coffee waste and a more robust flavor.

Additionally, the researchers found variations in the brewing process of espresso when water is combined with various grinding techniques.

According to Christopher Hendon, a chemistry associate professor at the University of Oregon, water has the ability to minimize static electricity and mess when grinding, and can also greatly affect the strength of a beverage and potentially enhance the ability to taste more desirable flavors.

The article, released in the publication Matter, also investigated the impact of electricity on the flavor of coffee. The scientists collaborated with experts in volcanoes to study the associated electrical phenomena that occur during eruptions – a process that they believe is comparable to the brewing of coffee.

According to Joshua Méndez Harper, a faculty member in the department of electrical and computer engineering at Portland State University, the process of an eruption involves the fragmentation of magma into small particles which are then expelled from the volcano in a large plume. As these particles interact with each other, they become charged and can produce lightning.

To put it simply, it’s comparable to the process of grinding coffee, where you take beans and crush them into a fine powder.

The scientists conducted an assessment on various kinds of coffee beans, taking into account their country of origin and color after being roasted. They also observed the method of processing the coffee and whether it was washed, decaffeinated, or natural. These factors were determined to have no impact on the quantity of electricity generated.

The researchers stated that their next objective is to decipher the secret to crafting the ultimate cup of coffee.

Hendon stated that with the knowledge of appropriate grind settings for consistent espresso production, they can begin to investigate the various factors that contribute to differences in coffee taste.

Source: theguardian.com