The scientific secret to the perfect espresso has been revealed: just add water.

Scientists: electricity affects the taste of coffee

Scientists claim to have discovered the secret of the perfect espresso. Researchers say a small amount of water added to the beans before grinding makes the coffee smoother and more delicious.

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Generations of coffee snobs have debated how to make the perfect espresso. Now a team of scientists say they have the answer and have isolated the secret ingredient – and it appears even before the grinding begins, writes The Guardian.

Researchers have found that a small amount of water added to coffee beans before the grinding process produces thicker, better-tasting espresso, which they say will help baristas and industrial coffee makers overcome a major hurdle.

When grinding coffee, the friction between the beans creates an electrical current, causing the particles to clump together in the grinder. The study found that adding water to the process reduces electricity production, resulting in less coffee waste and enhanced flavor.

Scientists also found changes in the way espresso is brewed when mixing water with different grinding methods, notes The Guardian .

Christopher Hendon, assistant professor of chemistry at Oregon State University, said: “Water not only reduces static electricity and therefore reduces the amount of cereal when crushed, but it can also have a significant impact on the richness of the drink and, potentially, the ability to obtain a higher concentration of beneficial substances.” taste quality”.

The study, published in the journal Matter, also examined how electricity affects the taste of coffee. The researchers teamed up with volcano experts to study the associated electrical activity during eruptions – a process they say is similar to making coffee.

Joshua Mendez Harper, assistant professor of electrical and computer engineering at Portland State University, said: “During an eruption, the magma breaks down into small particles that come out of the volcano in this big plume. These particles rub against each other and become charged to the point that lightning is formed… To put it simply, it is similar to grinding coffee, where you take these beans and grind them into a fine powder”, – explains the expert.

The researchers then measured different types of coffee beans, taking into account the country of origin and the color of the coffee roast. They also looked at coffee processing methods and took into account whether the coffee was washed, decaffeinated or natural, which was found to have no effect on the amount of electricity generated.

The researchers' next step, they said, –  "crack the code" to create the perfect coffee, writes The Guardian.

Hendon said: “Now we know what grind settings to use to make reproducible espresso; we can start trying to understand what factors lead to sensory differences in taste coffee”.