The scientific secret to the perfect espresso has been revealed: just add water.

Scientists: electricity affects the taste of coffee

Scientists claim to have discovered the secret of the perfect espresso. Researchers say adding a small amount of water to the beans before grinding makes the coffee smoother and more delicious.

Generations of coffee snobs have debated how to make the perfect espresso. Now a team of scientists say they have the answer and have isolated the secret ingredient – and it appears before the grinding even begins, The Guardian writes.

Researchers have found that adding a small amount of water to coffee beans before the grinding process produces thicker, better-tasting espresso, which they say will help baristas and industrial coffee makers overcome a major hurdle.

When grinding coffee, friction between the beans creates an electrical current, causing the particles to clump together in the grinder. The study found that adding water to this process reduces electricity production, resulting in less coffee waste and enhanced flavor.

Scientists also discovered changes in the way espresso was prepared when mixing water with different grinding methods, The Guardian notes.

Christopher Hendon, assistant professor of chemistry at Oregon State University, said: “Water not only reduces static electricity and therefore reduces the amount of cereal when crushed, but it can also have a significant impact on the richness of the drink and, potentially, the ability to produce a higher concentration of beneficial flavors.” qualities.”

The study, published in the journal Matter, also looked at how electricity affects the taste of coffee. The researchers teamed up with volcano experts to study the associated electrical activity during eruptions, a process they say is similar to making coffee.

Joshua Mendez Harper, assistant professor of electrical and computer engineering at Portland State University, said: “During an eruption, the magma breaks down into small particles that come out of the volcano in this big plume. These particles rub against each other and become charged to the point that lightning is formed.

“To put it simply, it’s like grinding coffee, where you take these beans and grind them into a fine powder,” explains the expert.

The researchers then measured different types of coffee beans, taking into account country of origin and coffee roast color. They also looked at coffee processing methods and took into account whether the coffee was washed, decaffeinated or natural, which was found to have no effect on the amount of electricity generated.

According to them, the researchers’ next step is to crack the code for creating the perfect coffee, writes The Guardian.

Hendon said: “Now we know what grind parameters to use to produce reproducible espresso, we can start trying to understand what factors lead to sensory differences in coffee taste.”