Electrical current might be the key to a better cup of coffee
Summary
A chemist at the University of Oregon, Christopher Hendon, has researched how electrical current can help measure coffee flavor more easily. His work shows that adding water before grinding coffee beans reduces static electricity, which helps produce better espresso. This method could offer a simpler way for baristas to ensure consistent coffee quality.Key Facts
- Christopher Hendon studies coffee to find ways to improve brewing and flavor measurement.
- Coffee flavor comes from around 2,000 compounds extracted during brewing.
- Hendon's earlier work created a model to measure extraction yield, which is how much coffee dissolves into the drink.
- Static electricity causes coffee grounds to clump, which can affect brewing.
- Adding a small amount of water to beans before grinding reduces static electricity and clumping.
- This water trick, called the Ross droplet technique, was scientifically tested for the first time by Hendon's team.
- Current methods to analyze coffee flavors, like chromatography, are expensive and slow.
- Electrical measurement considering roast color and beverage strength may provide a faster and simpler way to assess coffee quality.
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