Grinding espresso beans often results in static electricity causing clumping, impacting performance. Scientific research showed that adding a small amount of water significantly enhances the extraction quality of coffee. The moisture helps reduce static, improving the grind consistency and flavor. A mere half milliliter of water, sprayed onto beans before grinding, prevents clumping and optimizes the amount of concentrated coffee produced. It is important to avoid excess moisture, which can adversely affect the grind size and coffee extraction.
Research conducted by Joshua Mendez Harper and Christopher Hendon found that adding a splash of water to espresso beans during grinding leads to a 10 to 15% increase in coffee concentration.
Adding just half a milliliter of water when grinding espresso beans can reduce static electricity, reduce clumping, and enhance the flavor by accessing higher concentrations of favorable attributes.
Water helps to mitigate the mess caused by static electricity during the grinding process, providing a cleaner experience when preparing espresso.
Spraying espresso beans with water allows for an ideal moisture content that helps in preventing clumping, ensuring a better ground consistency for optimal brewing.
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