Should coffee beans be wet before grinding?
Wetting the coffee beans before grinding can help reduce static during the grinding process, resulting in finer coffee grounds that are less likely to stick to the grinder, handle, chute, or cup. Many people use this method when brewing coffee at home. But what about professional baristas at coffee shops? Is this considered an appropriate method to improve the quality of coffee extraction?
What causes static electricity during the coffee grinding process?
According to Wikipedia, static electricity is the imbalance of electric charges within or on the surface of a material. The charge will remain there until it can move elsewhere through an electric current or discharge. The term "static" in static electricity refers to its contrast with electric current, the form in which electric charge is transferred through a conductor, carrying energy.
During the coffee grinding process, the imbalance of charges between the coffee particles and the grinder causes static electricity. Friction occurs between the coffee particles themselves and with the grinding blades, resulting in them acquiring electric charges and behaving like magnets. As a result, fine coffee particles scatter everywhere and adhere to surrounding surfaces.
The electric charge of coffee particles also depends on the remaining moisture, the roast level, and the grind size. Specifically, in lightly roasted coffee, the remaining moisture content in the beans is relatively high (greater than 2%), causing the particles to carry a positive charge. Conversely, in dark roasts, the coffee beans become drier and carry a negative charge. Additionally, grind size also affects the electric charge of the particles; the finer the grind, the larger the electric charge, and the finer particles tend to clump together more easily.
Scientists have demonstrated that static electricity occurs unevenly, with some types of coffee experiencing more static electricity than others.
Does static electricity affect the flavor of coffee?
Static electricity causes fine particles to cling together, forming larger clumps
Although static electricity and flavor may seem like two distinct concepts, they are closely related. The occurrence of static electricity during the coffee grinding process can negatively impact the quality of extraction. This is because smaller particles tend to adhere to larger ones, forming independent clusters sized 1-2mm, which behave similarly to individual larger particles. In theory, they are no different from single coffee particles, but they may reduce the surface area of the coffee in the water, causing uneven flow through the coffee and reducing extraction efficiency. Poorly extracted coffee often lacks distinctive flavor, appearing dull and lacking in sweetness, with a noticeable acidic and hollow taste.
Method to reduce static electricity during coffee grinding
Aware of how static electricity can alter the flavor of coffee extraction, coffee producers have devised various methods to address it. Depending on the stage and technological advancements in the coffee industry, different approaches are introduced.
Reducing static electricity by wetting coffee beans
When coffee brewing equipment wasn't as modern and convenient as it is today, home enthusiasts often minimized static electricity by wetting coffee beans before grinding (also known as RDT). They wet a spoon (or a similar tool) and then used it to stir the coffee beans evenly or used a spray bottle as is common today. Using a spray bottle can expedite the process of moistening the beans while controlling the amount of water sprayed onto them. With this moisture, the environment inside the grinder becomes more conductive, allowing for the movement and dissipation of electric charges, thus preventing coffee from sticking to surrounding objects during grinding. The advantage of this method is its cost-effectiveness, as anyone can apply it without the need for specialized equipment. However, wetting coffee beans before grinding receives more criticism than approval due to concerns about quality.
Utilizing brewing equipment equipped with anti-clumping components
Instead of wetting coffee beans before grinding, professional baristas can tackle static electricity by using equipment with anti-clumping components (clump crushers or Anti-clumping). These components can be found in machines such as those by Victoria Arduino, Mazzer, Eureka, or even the HC600.
Victoria Arduino incorporates a "clump crushers" design featuring serrated edges to reduce static electricity
Should coffee beans be wet before grinding?
The method of spraying water onto coffee beans is commonly seen among home enthusiasts experimenting with coffee brewing, but it's not commonly observed among professional baristas in large establishments.
Researchers have found that to achieve the greatest reduction in static electricity, you need to add an amount of water equivalent to 2% of the weight of the coffee—more than what is typically sprayed using a spray bottle by many baristas. Moreover, when wetting coffee beans before brewing espresso, a study by Christopher H. Hendon's team found that the extraction time significantly increases—up to 50% longer. Additionally, the extraction yield of soluble compounds in those shots increases by about 10%.
The RDT technique should only be used for single-dose brewing, and water must always be added just before grinding. Wetting coffee beans before grinding also introduces several variables to consider. Overall, it doesn't offer significant effectiveness and consistency in brewing. Furthermore, reducing static electricity can be delegated to modern machinery, so it's not a top priority in coffee shops. Depending on personal preference and equipment conditions, individuals will decide whether to wet coffee beans before grinding or not.
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