Italian style, hand coffee grinding beans when flying powder, sticky powder is it because of static electricity?

"Dang! Dang!"

Recently, guests and friends who visit Qianjie stores can always hear the handsome boy in Qianjie hitting the table with a pink cup filled with coffee powder. Because when he was ready to pour into the coffee powder for brewing, he found that the coffee powder was absorbed on the powder bowl. Then, online friends also raised a lot of similar questions, roughly saying: "recently, when coffee beans are being ground, there will be a lot of coffee powder sticking to the bean grinder, or flying everywhere."

Two situations that don't seem to have much to do with each other actually tell the same thing: coffee powder has recently become "sticky"! Then here comes the problem! Why did this happen?

The reason for the "stickiness" of coffee powder 1. During the grinding of electrostatic coffee beans, coffee particles will constantly rub against each other, and static electricity will be produced after friction, which will make coffee powder attract / repel other objects. Coffee powder can attract each other, can also be adsorbed on other objects! Therefore, most of the scenes of coffee powder adsorbing objects that we see from time to time come from static electricity (so is flying powder). However, the suction of static electricity also has certain controlling factors. Therefore, we do not see the adsorption of coffee powder every time we grind coffee beans.

① grinding is finer: the finer the coffee powder is ground, the easier it is to absorb it together by the suction generated by static electricity. Caked coffee powder is usually due to grinding too fine, through static electricity, coffee powder and coffee powder adsorbed together, forming a block. ② roasting is deeper: when a coffee bean is roasted deeper, it will be lighter and more prone to fine powder than lightly roasted beans under the same grinding. Therefore, deep-baked beans are often the most prone to adsorption after grinding. ③ cold weather: in cold weather, the environment will be drier. When the air humidity is less than 40% for a long time, coffee powder will be more likely to produce static electricity and stronger adsorption. This is why electrostatic adsorption occurs frequently in winter.

Second, oil in addition to static electricity, deep-roasted coffee beans will also have the effect of adsorption because of the spilled oil! When the degree of baking is deep, the oil will spill over the bean surface, and these "oil and water" will make the coffee powder easier to "clump" and agglomerate.

And different adsorption conditions have different solutions!

Coffee powder adsorbed on the bean grinder many bean mill manufacturers will install antistatic tablets at the outlet of the bean mill in order to solve the problem of static electricity among buyers, which greatly reduces the phenomenon of flying coffee powder.

But not every bean grinder will be equipped with such a device, so we can prepare a powder blower, about ten yuan can buy a high-quality air blow! It can help us to blow off the coffee powder adsorbed on the coffee machine!

The coffee powder adsorbed in the powder bowl / cup will be adsorbed even if the coffee powder is blown off the outlet of the bean grinder due to the existence of static electricity. It will be firmly absorbed in the bowl or cup that receives the coffee powder. At this time, we can go back to the beginning, learn from the pretty boy in the front street, slap it, and shake it down. If you want to be gentle, use a small scraper to scrape off the adsorbed coffee powder!

Caked coffee powder finally, it is due to the mutual adsorption between coffee powder, the formation of "coffee powder". A small amount is OK, if there are too many lumps of powder, it will easily lead to a channel effect on the way of extraction (mostly in Italian extraction)! Therefore, we need a cloth powder injection to break it up and reduce the production of adverse extraction factors such as channel effect.

It is said that water can solve the problem of static electricity. Almost all anti-static teaching on the Internet is shared: adding a small amount of water before grinding can solve all the problems of static electricity!

Indeed, it can reduce the generation of static electricity, but this method has a certain risk! If you do not pay attention to, put in too much water, then, it is easy to make coffee powder damp, caking; in addition, long-term use will also make the knife head rust. It can be said that the negative impact of improper control is relatively large! Therefore, Qianjie suggests that if you want to use this method, you must control the amount of water added, and you need to stir evenly, so that the coffee powder will not be dampened and caked!

-END-

Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province

FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473