Scientists have discovered a way to improve the taste of coffee

The cracking and friction of coffee beans during grinding generates some static electricity. This causes the ground coffee particles to stick together into larger clumps and stick to the grinder. But coffee beans with higher humidity produce less static electricity, which, scientists point out, allows them to extract a more intense aroma.

The description and results of the research were published in the journal “Madda” (DOI: 10.1016/j.matt.2023.11.005).

A volcanologist examines coffee

The trick is to reduce the amount of static electricity produced when grinding coffee beans, which causes them to stick together and clog the grinder. This treatment, according to the researchers, allows a more intense flavor to be extracted from the coffee beans.

“Moisture, whether it is residual moisture inside the coffee beans or external moisture added before grinding, determines the amount of charges generated during the process,” says Christopher Hendon, a chemist at the University of Oregon. “Not only does water reduce static electricity and thus reduce grinding mess, but it can also have a significant impact on the density of the drink and potentially the ability to achieve higher concentrations of beneficial flavors,” he adds.

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