The love of coffee is strong for many people, and we all have one coffee that love more.
What coffee type you prefer to drink most times?
What coffee type you prefer to drink most times?
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Coffee drinkers
- Thread starter ElegantAura
- Start date
Hmm seems we drink the coffee the same .. .. any black coffee for meStrong, black & hot - no sugar or sweetener.
Dark roast.The love of coffee is strong for many people, and we all have one coffee that love more.
What coffee type you prefer to drink most times?
No decaf, please.
"John Wayne hit the beach and sang the old time songs to his rifle- COFFEE!"
No almond essence. No fair trade free range sustainable blue-green algae. No froth. No non-GMO raw sugar.
Just coffee.
No almond essence. No fair trade free range sustainable blue-green algae. No froth. No non-GMO raw sugar.
Just coffee.
Study seems to confirm secret ingredient for better coffee
December 25, 2023
Coffee connoisseurs have long held the belief that adding a little water to the beans before grinding them could make a difference. A new study by researchers at the University of Oregon seems to confirm exactly why.
The research explored how the technique, which started as an attempt to address the often messy coffee-making process, also affected flavor.
“When you grind coffee, it goes everywhere,” said study coauthor Christopher Hendon, an associate professor of computational materials chemistry at the University of Oregon. “Dust comes out of the grinder, it’s like a plume that covers everything. But if you add a little water, it seems to not go everywhere. It’s cleaner. That was the primary reason people did it.”
The mess is caused by static electricity, which is created by friction when the beans are smashed together. This static charge then makes the particles of ground coffee repel each other — like magnets of the same polarity — sending them off in every direction.
Water acts like an insulator, dampening this effect — a process known as the “Ross droplet” technique. “It was first proposed by some enthusiast on a home barista forum,” Hendon said. “The idea has been around for several years, and originally it was borrowed from the materials production industry, like wood pulping.”
However, what started out as a way to reduce mess slowly morphed into a more sophisticated way to obtain a better brew — or at least so people thought. The theory was that by reducing static electricity, water not only kept the ground coffee from flying around or sticking to the insides of the grinder, it also prevented microscopic clumps from forming during brewing.
Why are clumps bad? Because water flows around them, leaving untouched coffee — and therefore flavor — behind. In barista parlance, they decrease extraction yield, or the amount of coffee that ends up in the cup, dissolved in the liquid.
“If you have clumps forming, there’s going to be significant amounts of void space, kind of like when you stack watermelons,” Hendon said. “As a result when you push water through you end up with less surface area touching the water and therefore lower extraction.”
The study, published December 6 in the journal Matter, tested this more subtle, harder to see potential benefit of adding water to the beans: getting rid of flavor-robbing microclumps.
Big, Long article HERE
