2023-06-23 14:18:05
When it comes to coffee, there are barista tricks that we have put into practice and they work, such as heating the water before pouring the coffee into an Italian coffee maker. It is also true that a cup of coffee a day is not enough to take advantage of all its benefits according to science.
And now physics has explained to us what it is the secret to making the best coffee and getting a more aromatic and flavorful one.
If you appreciate the freshness of coffee, it is possible that you already have a grinder at home and have added the step of grinding your own coffee with a manual ceramic grinder like this one. When the grain breaks when we grind it, flavors and aromas are released that are lost with the packaging process and with the passing of days.
Vucchini Manual Coffee Grinder, with Adjustable Coarseness, Stainless Steel, Ceramic Conical Aebaba, Milky White
The importance of the thickness of the ground coffee explained
Well It is just as important to grind the grain as the coarseness with which we grind it.. And it is not something that we say, science says it. Very ground coffee gives us a weaker coffeemore diluted.
According to this study published in Physics of fluids, “grinding coffee more finely results in lower extraction due to the interaction between porosities and permeabilities that increases with flow and extraction. A grain that is too fine favors that part of the coffee mass arranged in the tank undergoes an incomplete or non-existent extraction.” That is to say, the water that rises in a coffee pot does not go through the entire mass of coffee but rather a zone.
The porosity of the coffee is the key. When we fill the funnel we do not do it uniformly and there are areas that remain more compacted. This greater or lesser compaction affects the porosity and, therefore, the permeability. In less compact areas, water will enter easily and those grains will be the first to suffer extraction. With the extraction the grain becomes smaller, the porosity increases and this will make it even easier for the water to pass through them. If the grain is very fine, the flow of water will be greater and the coffee much less intense because the greater the porosity, the easier it is for the water to pass through again, in areas where the coffee has already been extracted. In this way, we may only get water with hardly any coffee.
The smaller the grain size, the more compact it is and the less porous it is. When the coffee has the thickest beans, they are more irregular and the porosity is greater and more uniform. Thus, the extraction is greater and more uniform.
The Xataka experts explained to us that to get a coffee of ten we should forget about the italian coffee maker, but if you have it and you grind the coffee at home, do not go overboard with the grinder, because it has already been shown that if it is very fine, you will only get a more watery coffee. Science word.
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Photos | Nathan Dumlao, Janko Ferlič y Ashkan Forouzani in Unsplash
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