Espresso heads have long argued over how to achieve the ideal pull, from which beans to use, how to grind them, and what snazzy machines to invest in. Now, a new study published in material sciences journal Matter seems to have identified the key to the perfect pull, and it’s much more simple — and inexpensive — than you might think.
According to the study, researchers discovered that adding a splash of water to coffee beans prior to grinding them results in a more delicious and more consistent espresso. The scientists say that this technique has the potential to help industrial coffee brewers and baristas alike overcome a major obstacle in brewing espresso.
“Water not only reduces static electricity and therefore reduces mess as you’re grinding, but it can also make a major impact on the intensity of the beverage and, potentially, the ability to access higher concentrations of favorable flavors,” says Christopher Hendon, associate professor of chemistry at University of Oregon.
The process of grinding coffee beans generates electricity through friction, which causes coffee grounds to lump together and remain in the grinder rather than making their way to the espresso machine. However, when water is added before the beans are ground, there is less friction between the beans and thus less electricity generated, resulting in less waste and a stronger concentration of flavor in each espresso shot.
During the study, researchers evaluated various types of coffee beans, considering their country of origin and color of the roast. Scientists
