Study: Water spritz before grinding coffee yields less waste, tastier espresso

https://arstechnica.com/science/2023/12/study-why-a-spritz-of-water-before-grinding-coffee-yields-less-waste-tastier-espresso/

by CharlesW • 3 years ago

27 14 3 years ago

arstechnica.com

siraben• 3 years ago

In the limit, you can get coffee routines like this: [0]

[0] https://www.youtube.com/watch?v=Gst_NYxAg9s

pkroll• 3 years ago

"...our very expensive grinder." To save you the effort: that's about $4300 of coffee grinder, in that video. (Weber EG-1, Black. White is $400 "cheaper.")

Red_Leaves_Flyy• 3 years ago

That routine is robberr baron extravagant.

wkat4242• 3 years ago

Until my Nespresso can do this, there's no point :)

However as a Nespresso owner I'm already taking a lot of waste for granted obviously.

roflchoppa• 3 years ago

I guess you could do it too if you had a reusable pod…

But Nespresso feels like it caters to “I want it now”…

the_alchemist• 3 years ago

Lance Hendrick has a nice deep dive on this paper as well https://www.youtube.com/watch?v=GuqVUsMPs-U&

satvikpendem• 3 years ago

Yes, this has been known for quite some time by coffee experts (and is presumably why it was tested in the first place, to see if the dogma held true).

hagbarth• 3 years ago

Been doing it for a year or so. I grind for espresso and can see a clear difference in how clumpy my grinds are and how much is left retained in the grinder.

ferfumarma• 3 years ago

Why would static charge affect the final flavor?

In the event that static caused some ground beans to stick to the wall of the grinder (or brewing vessel), continued use of the grinder or brewer would quickly reach a steady state where the throughput is ultimately the same, because the "binding sites" of the grinder or vessel are essentially saturated.

Can an expert help me understand this better?

malermeister• 3 years ago

Finer, more chaffy particles stick to the wall more, affecting grind size distribution and with it extraction profiles.

4rt• 3 years ago

Assuming that retained grounds in the grinder operate like a FIFO it's just that they go stale quickly so ruin each next day's coffee. That's what Hoffman implies anyway.

Xorakios• 3 years ago

Do people still drink coffee? I thought that was a Boomer thing that lasted a few more years in Seattle but pretty much over and done.

I thought people realized that harvesting coffee was mainly through forced child labor

BugsJustFindMe• 3 years ago

Is this sarcasm or are you that out of touch with the entire world? I need to know so I can decide whether to vote your comment down or up (in that order) please.

ryaneager• 3 years ago

For real….

Study: Water spritz before grinding coffee yields less waste, tastier espresso

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