Ross Droplet – Tips to upgrade your espresso cup

Essentially, the Ross Droplet technique (or RDT) involves adding water to coffee beans before grinding during the espresso brewing process with the aim of reducing electrostatic charge. According to industry sources, RDT was first developed by coffee expert David Ross in 2005. The traditional trick is as simple as placing the handle of a spoon (or similar tool) under running water. and then use it to stir the roasted coffee beans so that the water is evenly distributed on the surface of the beans. Nowadays, some people use spray bottles to spray water on the seeds more quickly.

If you regularly make espresso and pay close attention, you will notice some ground coffee stuck to the grinder trough or dispenser. According to research by an Associate Professor at the University of Oregon, this is the result of the electrical phenomenon of coffee due to the large friction between surfaces in the machine. However, by adding enough water to the beans, the static charge will be reduced making the grinding process more efficient. Almost all of the fine powder will fall down, limiting clumping particles and minimizing clogging when grinding and extracting.

Additionally, a recent study published in the journal Matter found that adding water by spraying wet coffee beans before grinding can help extract more flavor. When enough water is added, the fine powder almost completely falls out of the blender. The particle size distribution is better, thereby affecting the flow rate uniformly and comprehensively. Furthermore, the amount of water added to the beans beforehand can also solve the problems of clumping, channeling and poor extraction while also assisting in achieving the best espresso.

According to data, very few cafes use Ross Droplet when mixing. This technique seems to be popular only with home brewers. Hoffmann tested RDT using different blenders with about four water sprays per dose (about 18g). But the results are that there are significant differences between brands and models. This shows that the results may not always be consistent. Additionally, spraying or adding water before blending each brew can take too much time.

As can be seen, the Ross Droplet technique can help baristas and home brewers extract the perfect cup of espresso. However, there are more important variables to consider as well as more overall impacts to adjust for. You can experiment with making coffee at home by changing the ratios, temperatures, types of beans, and techniques and feel the difference in your own way.

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