Coffee grinding generates electrostatically charged particles, causing clumping, spark discharge, and beyond. When brewing, the particle aggregates affect liquid-solid surface accessibility, leading to variable extraction quality. Here, we study four charge mitigation strategies. De-electrification is readily achieved by adding small amounts of water to whole beans or by bombarding the grounds with ions produced from a high-voltage ionizer. While these techniques helped reduce visible mess, only water inclusion was found to impact coffee extracts prepared as espresso. Wetting whole beans with less than 0.05 mL/g resulted in a marked shift in particle size distribution, by preventing clump formation and preventing fine particles from sticking to the grinder. This particle size shift results in at least a 15% higher coffee concentration for espresso extracts prepared from darker roasts. These findings encourage the widespread implementation of water use to de-electrify coffee during grinding with the benefit of increased coffee extraction efficiency.
Keywords: Applied sciences; Food science; Materials science; Natural sciences.
© 2024 The Author(s).