Find out the secret to making the perfect espresso coffee!

Find out the secret to

 making the perfect espresso coffee!

The researchers believe that they identified 

the secret element of

 preparing the perfect espresso coffee

and said that adding a small amount of water to 

the coffee beans before grinding them produces

 a more coherent and tastier espresso.

They revealed that during normal grinding

friction between coffee beans generates electricity that causes

the particles to combine together and stick to the mill.

Adding

 the moisturizing element reduces 

the amount of electricity produced

which means wasting less coffee to make the flavors much stronger.

Christopher Hendon

associate professor of computer chemistry at the University of Oregon

United States, said: "Moisture, whether left inside roasted coffee

 or external moisture added during grinding, determines the amount of

 charge that forms during grinding.

 Not only does water reduce static electricity

but it can also have a significant impact on the intensity of the drink

and possibly 

the ability to reach higher concentrations than preferred flavors.

In the study

published in the journal Matter, researchers wanted to

check how electricity produced during the grinding process

 affected the taste of coffee.

They collaborated 

with volcanic experts

who study similar electrifications occurring in volcanic eruptions.

Joshua Mendes Harper

Assistant Professor of Electrical

and Computer Engineering at Portland State University in

the United States, said: "During the eruption

magma is divided into

a lot of small particles that

then emerge from the volcano in the shape of

a huge column, and during it all, these molecules come into contact

with each other and charge even the degree of lightning production. 

In a simplistic way

it's like grinding coffee

taking these pills and turning them into soft powder. "

The team measured

the amount of static electricity generated

when grinding different types of coffee beans

noting the country of origin.

They also took into

account methods of processing grains

including whether they were natural, washed or decaffeinated.

The researchers said that the electricity produced during the grinding

was not affected by the source of coffee

or how it was processed

but that there was a correlation between the electricity

the color of the roasting, and how coarse

or accurate the particles were.

They revealed that

light roasting produced a lower charge

which is likely to be positive, while dark roasting was negatively

 shipped and produced a larger total charge.

The researchers also

found that dark roasted

coffee produces much more precise particles than light roasted coffee.

They then

tested whether grinding

with water changes the way espresso is prepared.

They found that

when the grain was grinded with little water

this led to a stronger drink, compared to grinded grain without water.

The Panel said that grinding with water made espresso

coffee flavors more consistent

overcoming a significant obstacle to

coffee makers and industrial coffee plants.