| Autor: |
Joshua Méndez Harper, Robin E. Bumbaugh, Christopher H. Hendon |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
iScience, Vol 27, Iss 9, Pp 110639- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2589-0042 |
| DOI: |
10.1016/j.isci.2024.110639 |
| Popis: |
Summary: Coffee grinding generates electrostatically charged particles, causing clumping, spark discharge, and beyond. When brewing, the particle aggregates affect liquid-solid surface accessibility, leading to variable extraction quality. Here, we study four charge mitigation strategies. De-electrification is readily achieved by adding small amounts of water to whole beans or by bombarding the grounds with ions produced from a high-voltage ionizer. While these techniques helped reduce visible mess, only water inclusion was found to impact coffee extracts prepared as espresso. Wetting whole beans with less than 0.05 mL/g resulted in a marked shift in particle size distribution, by preventing clump formation and preventing fine particles from sticking to the grinder. This particle size shift results in at least a 15% higher coffee concentration for espresso extracts prepared from darker roasts. These findings encourage the widespread implementation of water use to de-electrify coffee during grinding with the benefit of increased coffee extraction efficiency. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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