Scientists claim to have discovered secret to perfect espresso
Scientists claim to have discovered secret to perfect espresso
Researchers say dash of water added to beans before they are ground creates more consistent, tastier coffee
Spoiler, its RDT
In case people do nto know what RDT is, which they really should if they have been into coffee for a little while as it makes a big difference:
RDT is Ross Droplet Technique, which is very much adding water to beans. Named after David Ross who came up with it back in 2005
This post is like 3 levels of coffee interest removed from mainstream. RDT is unknown outside of whatever small circle the listener is part of which does not overlap with other, known definitions of RDT.
This post is almost gatekeeping because of how much jargon and technobabble is required to know for this very specific subject. Hopefully you see the value in helping others enjoy your hobby and make any future explanation more open to new users!
For folks who make espresso at home, especially if you’ve worked with a manual grinder of any sort, this is extremely well known. In fact when you first get started and start searching for how to deal with the static problem (cause it’s the first major problem you’ll encounter), it’ll be what comes up. So for future scientists.
https://letmegooglethat.com/?q=how+to+remove+static+from+coffee+grinder&l=1
For the first result I get: https://www.javapresse.com/blogs/grinding-coffee/how-to-deal-with-static-in-coffee-grinders-3-tricks-you-can-try-at-home
Which as #1:
- Ross Droplet Technique
Wow.
So what happened was that someone asked a question and while I answered the question someone else answered with a completely incorrect answer. My answer was then down voted and the incorrect one (which has since been edited to add in the right answer) upvoted.
So yeah, you are a bit late to the party here.
At not fucking point did I refuse to answer a basic question.
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Spoiler - it's RDT
How can it be a spoiler if we have no fuckin clue what RDT is? 😂
Well, in that case I suggest Lances video on this very paper: https://www.youtube.com/watch?v=GuqVUsMPs-U
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That is not what RDT is for coffee beans, lol. RDT is Ross Droplet Technique, which is very much adding water to beans. Named after David Ross who came up with it back in 2005
Edit: post I replied to has now been edited to include the correct answer. The original answer was from chatgpt and completely incorrect so extremely misleading
Not gonna lie, I'm starting to hate lemmy for having the most lazy users. You can literally google "coffee rdt" and the first five links explain in detail what OP is talking about. Meanwhile, they're getting shit on for something he still ended up explaining anyways and even their correct explanation that people asked for is downvoted. It seems like nobody even read the article or has an opinion on it, they're just mad that OP didn't spoon feed them.
brew a nice coffee and ignore haters
You know what's lazy? Not spelling out an acronym on first use.
As a espresso person I'm here mostly because the most popular espresso community on Lemmy is pretty dead.
I do really feel like we'd probably be better served if we posted espresso content in a espresso specific community.
Hi there! Looks like you linked to a Lemmy community using a URL instead of its name, which doesn't work well for people on different instances. Try fixing it like this: !espresso@infosec.pub
How does wet beans not gum up the mill?
You add a very very small amount of water. Like one spray from a tiny spray bottle.
How tiny does the spray bottle need to be?
If you make them that wet you are doing it wrong, lol.
You only need a drop or two of water for espresso and only slightly more for a larger amount of beans for a pour over, it's a tiny amount. People have been doing this since 2005 without problems.
Check out: https://www.youtube.com/watch?v=GuqVUsMPs-U&t=2620s
If you don't believe me
Not the science we asked for, but the science we need.
Its like they got sent back in time to 2005
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Not sure if you have watched Lance's video I linked elsewhere in the post but they measured particle size, RDT improved uniformity of particle size. This to me is the first empirical evidence of the actual benefit of RDT over and above less mess with grinding. For what can be a completely free and quick upgrade that seems always worth doing.
While WDT does need a tool and even a homemade one isn't completely free it's ability to better distribute grinds in the basket I would also say it's an essential upgrade as it can be so low cost
Anything else like slow feeding, hot starting that are free upgrades no matter how small for cheap to midrange grinders that lack prefeeding augurs or other chokes that prevent overloading the burrs seem no brainers to me.
OK, I'm loading a spray bottle for tomorrow's shot.
Even slightly wetting the end of your finger and stirring it through the beans can be enough to make a difference.
I use water for my filter grind. I have a measure cup for the beans. Then I use a wet teaspoon and stir it around in the measure cup. If I grind 10 grams the teaspoon is almost dry. If I grind 30-40 grams I have a solid water drop on the spoon. But it varies with the beans. Some beans produce more static and some less. If one or two beans get most of the water they will stick in the grinder. It's also easier to keep the grinder clean when there is less small static particles flying everywhere.
Here is a link to the paper
My favorite part of that paper is that thanks to them actually measuring particulate size we now have empirical proof adding a small amount of water improves the consistency of your grind:
it is clear that the inclusion of even small quantities of water (as low as 5μLg−1) results in an immediate reduction in electrostatic aggregates of boulders and fines
Uh... yes, Mr. Science. We've been doing this for nearly 2 decades. But thanks, I guess.
Dear scientists, get the fuck back to working on saving the planet from boiling us alive k thx.