Scientists have proposed a way to make coffee tastier
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Physicists from Oregon State University have proposed a way to improve the taste of coffee
Physicists and chemists from Oregon State University have found that to improve the taste of coffee, the beans should be moistened with a certain amount of water before grinding. Some baristas did this intuitively, but the authors of the new work figured out what mechanism is behind improving the taste of coffee and identified the optimal amount of water.
The friction and destruction of beans in a coffee grinder during grinding creates static electricity, which can be reduced through wetting, the scientists reported.
The amount of water that should be added to the beans corresponds to approximately half a milliliter for a standard espresso shot (20 microliters of water per gram of coffee).
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