Expanding on the enlightening article penned by my collaborator, Psychogeek, on the RDT technique, I’d love to guide your curiosity towards an engrossing video by the respected Youtuber, James Hoffmann. In this captivating visual journey, he dives deep into an in-depth study that unravels the mysteries of this captivating phenomenon with more precision.
Demystifying the Enigma: What’s the Purpose of Adding Water?
The authors of the article have conducted a captivating study, ingeniously employing an EK43 coffee grinder in their research. But this was no ordinary grinder. It was specially outfitted with two plates at its outlet – one bearing a positive charge, and the other a negative charge. This clever configuration enabled them to precisely gauge the proportions of coffee grinds that carried a positive charge, a negative charge, or no charge at all. It’s a truly fascinating methodology, don’t you think?
Without a doubt, coffee grinder manufacturers are perpetually striving to tackle the issue of static electricity. Why, you ask? Their ultimate aim is to minimize coffee retention and stop those annoying clumps from forming. This ongoing battle sparked the creation of the Ross drop technique, a method we’ve previously explored in detail in the article below.
Ever wondered about the scientific reasoning behind adding water to coffee beans? A fascinating study conducted by Joshua Méndez Harper and his team provides a compelling explanation. Water, being a polar molecule, possesses negatively charged oxygen and positively charged hydrogen atoms. This allows it to interact with elements carrying a charge opposite to that of the atoms in water molecules. This unique property empowers water to be an exceptionally effective agent in neutralizing the charge, whether negative or positive, of coffee particles during the grinding process.
Water is indeed a marvel with its myriad of intriguing properties. One such property is its unique ability to deter the build-up of electrostatic charges. How does it manage this feat? Well, it’s all down to its role in dispersing the heat generated by friction. Here’s a fun fact: the temperature reached during the friction process directly impacts the number of charged particles. Fascinating, isn’t it?
The researchers behind this intriguing study have delightfully discovered that introducing water to coffee beans isn’t just a simple step in the brewing process, but rather, it serves a multitude of significant purposes.
Delving into the Effects of the Ross Drop Technique on Espresso Brewing
This fascinating study illuminates the profound influence of the Ross drop technique on espresso brewing. It reveals how the use of this innovative method dramatically alters the espresso extraction process, revolutionizing the way we prepare our cherished cup of coffee.
Upon examining Figure 7 from the research, we can see the intriguing results of the innovative RDT technique. This method involves pre-moistening the coffee beans with water. Interestingly, while it reduces the throughput, it remarkably enhances the extraction process, leading to a captivating outcome.
In his enlightening video, James Hoffmann draws our attention to a detail that we, as baristas, often miss. The divergence between the research conducted by Harper and colleagues and our common practice, including that of James Hoffmann himself, is rooted in the amount of water combined with the coffee beans. The study suggests that to balance the charge of coffee ground using an EK43 coffee grinder, we need 20 µl of water for each gram of coffee. In simpler terms, for 18g of coffee, the study advises adding 0.36g of water. This is a considerably larger quantity than what I usually spritz.
Exploring the Impact of Pre-Infusing Water on the Espresso Extraction Process
Did you know that pre-soaking your coffee beans in water can have a fascinating impact on your espresso flow? Let’s delve into this a bit. Firstly, the water works to lessen the electrostatic charge on the coffee particles. This action helps to decrease clumping and retention, leading to a more evenly distributed grind in the filter holder. Consequently, this can influence the resistance of water flow during the extraction process. This intriguing concept ties in neatly with what I explored in my article on channeling. So, why not give it a read?
Isn’t it fascinating that the quantity of water you use can have a substantial effect on the density of your ground coffee? This seemingly small detail can actually influence the permeability of the coffee bed during the extraction process. If the permeability changes, it can modify how water flows through the ground coffee, which in turn, affects the flow rate of your espresso. So, when you’re brewing your next cup, bear in mind – every drop of water truly matters!
In essence, pre-infusing your coffee with water can significantly influence the distribution of your coffee grinds and the ease with which water can permeate the compressed coffee, often referred to as the coffee cake. These are two crucial factors that can modify the speed of your espresso extraction process.
Could the RTD Technique Possibly Harm My Coffee Grinder?
There’s a fascinating conversation brewing among coffee aficionados. Some express concern that adding water to coffee beans might damage the millstones due to oxidation. However, others confidently assert that this practice doesn’t have any notable impact at all.
The results were unequivocal and compelling: even when a considerably larger volume of water was introduced than I usually employ, the millstones showed no discernible signs of wear and tear. The only alteration observed was a fleeting surge in the mill’s internal humidity. However, this swiftly stabilized, harmonizing with the room’s surrounding moisture levels in just a few moments.
A Detailed Comparison Between Ionizers and RDT: An In-Depth Examination
Ionizers are currently being touted as a novel solution to balance the electrical charge in ground coffee as it makes its way out of the grinder. In a fascinating discussion, Christopher H. Hendon sheds light on a potential snag with this type of device. He elaborates that it only functions effectively at the grinder’s exit point. This suggests that there exists a brief interval between the grinding of the coffee and its exit from the grinder, during which the coffee particles can form clusters. These clusters, carrying a neutral charge, remain unaffected by the ionizer. Consequently, they won’t be dispersed, potentially impacting the quality of your brew.
Become a Part of the James Hoffmann Study and Contribute to a Meaningful Cause
The key point to note here is that this study was carried out exclusively on one particular grinder, the EK43. The well-known YouTube personality, James Hoffmann, tried to apply the results of this study to his other grinders, such as the DF64 gen 2 and the Eureka Oro. However, he observed that the results differed even when the same conditions were maintained. Generously, James has provided a table for anyone interested to fill out, detailing their grinder model, extraction time, volume of water added in RTD, among other things. The results of this study will be made available to the public in the near future.
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