The coffee industry is massive, and even a slight improvement in espresso quality could have significant economic ripple effects.
A study indicates that introducing moisture to coffee beans before the grinding process reduces static electricity, leading to an improvement in espresso quality and offering substantial economic advantages to the $343.2 billion coffee industry.
The trick is simple; give your beans a brief spray before grinding
Coffee bean grinding creates static electricity, causing particles to clump and stick to the grinder. University of Oregon researchers observed that higher internal moisture in coffee beans reduces this static electricity and produces more consistent and intense espresso. In addition to crafting a more consistent espresso, this also reduces waste as less coffee gets left behind.
Improving Espresso Brewing
The team examined the impact of water-assisted grinding on espresso brewing. By comparing shots made from identical coffee beans ground with or without water, they observed that water-assisted grinding extended extraction time and produced a more robust brew. This method also achieved greater shot-to-shot consistency, addressing a significant challenge for both baristas and industrial coffee brewers.
According to researchers, improving the concentration by 10%–15% for the same dry coffee mass holds significant implications for cost savings and quality improvement.
