Researchers Uncover a Method to Truly Enhance the Flavor of Coffee 

Adding water before grinding coffee beans eliminates static electricity, ensuring a more consistent espresso by preventing clumping. 

Spritzing coffee beans isn't just a barista tradition – it's grounded in science. Moisture content affects the charge during grinding, impacting the brewing process. 

According to materials chemist Christopher Hendon, moisture, whether residual or added during grinding, plays a crucial role in the charge formation during coffee bean grinding. 

Researchers compared various coffee beans, considering factors like origin and roasting times, to understand their impact on clumping and flavor. 

Static electricity in ground coffee primarily comes from fracturing beans during grinding, shedding light on the mechanics behind the process. 

Darker, drier roasts generate more electrostatic charges during grinding, potentially due to increased brittleness from the lack of moisture. 

Double grinding coffee beans revealed that most static electricity arises from fracturing, emphasizing the need to address this aspect for a better coffee experience. 

Adding water before grinding extends espresso extraction time, resulting in a consistently stronger brew. Around 20 microliters per gram of coffee is recommended for improved consistency and flavor. 

Beyond coffee, the collaboration between a materials chemist and a volcanologist aims to gain insights into earth science, addressing issues like landslides, volcanic eruptions, and water percolation through soil.