Ross Droplet – Tips to upgrade your espresso cup
Created by machine, espresso requires control of variables including dosage, yield, extraction time, and temperature to create a satisfactory finished product. Not only that, baristas also have tricks to help coffee beans easily sublimate in the machine. Ross Droplet (or RDT) is one of the techniques used by coffee professionals and enthusiasts to improve espresso extraction. Specifically, let’s find out with XLIII Coffee.
What is Ross Droplet?
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.
Ross Droplet technique improves espresso extraction
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.
Ross Droplet - apply accordingly
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.
If you need quality coffee beans, choose XLIII Coffee's specialty coffee beans!
Articles you may be interested in:
- Discover new research from Australian scientists: Coffee Character Wheel
- Accelerating climate change – Is the coffee belt getting worse?
Bài viết mới
- Breaking News
Defense Genetics Strategy: Harnessing Disease-Resistant Genes from Coffea racemosa for Arabica
Currently, hybridization between Coffea arabica and Coffea racemosa is attracting the attention of research groups worldwide. This approach is considered a promising strategy to enhance disease resistance in Arabica by exploiting and transferring natural resistance genes from C. racemosa.
- Taste the Origin
For the First Time Ever: Finca La Huella Javanica Arrives from Fincas Mierisch
For the first time, the Finca La Huella Javanica coffee from Matagalpa officially debuts at XLIII Coffee. Cultivated at La Huella Farm under Fincas Mierisch, this coffee embodies the richness of volcanic soil, a cool microclimate, and sustainable farming practices. Its arrival marks the emergence of a new icon in the world of specialty coffee – one that carries the spirit of respect for nature and a passion for authentic quality.
- Breaking News
Kombucha Fermentation: A Bold Push Toward a New Flavor Experience
Kombucha – the fermented tea beloved by health-conscious communities is being introduced into coffee fermentation as a bold experiment. When applied to Arabica beans, kombucha brings fascinating transformations: a brighter acidity, a smoother bitterness, and a remarkable increase in antioxidant compounds. The intersection of microbiology and coffee processing opens a daring new path for flavor exploration, revealing a potential new direction for the specialty coffee industry.
- Find the Origin
Parainema Coffee Variety: A Breakthrough in Productivity and Cup Quality
Parainema coffee variety represents a perfect balance between farming efficiency and flavor quality. Bred for strong disease resistance, stable yields, and excellent cup performance, Parainema is becoming a top choice for farmers and roasters worldwide.
- Find the Origin
Coffea zanguebariae and Its Genetic Relationship with Coffea racemosa
Coffea zanguebariae is a wild coffee species native to East Africa, possessing a close genetic relationship with Coffea racemosa. Though often confused with its “sister species,” this coffee variety carries distinct morphological traits, flavor profiles, and genetic value, contributing significantly to the research and conservation of wild coffee germplasm.
- Breaking News
Nuclear Science: Tracing the Journey of a Coffee Bean Through Its “Fingerprint”
Every coffee bean holds a unique story of its land, climate, and the farmer’s care. But how do we identify that exclusive “fingerprint”? Thanks to nuclear science analysis technology, scientists can accurately trace origin, assess quality, and detect fraud in the coffee supply chain.
