In a recent study that might redefine the art of espresso making, researchers have unveiled the secret to the perfect cup of coffee. In the most Portland thing ever, Professor Christopher Henderson at the University of Oregon found that by adding a small amount of water to coffee beans before grinding makes for the ideal shot of espresso.

This method addresses a crucial issue: clumping during the grinding process. The addition of water prior to grinding significantly reduces clumping, leading to a smoother, more refined flavour profile. The study was in partnership with volcanologists at Portland State University, of all people, as the electricity generated by the friction of beans is comparable to the explosive power of volcanic eruptions.

Related story: If you haven’t tried a cortado coffee, it’s about time you did

When magma explodes into tiny particles upon eruption, the friction between the particles also generates electricity in the atmosphere above the volcano site. To be a fly on the wall during that brainstorming session. 

But back to the beans.

Professor Henderson said, “Water not only reduces static electricity and therefore reduces mess as you’re grinding, but it can also make a major impact on the intensity of the beverage and, potentially, the ability to access higher concentrations of favourable flavours.”

As the discovery gains traction, coffee aficionados are eager to explore this innovative technique, anticipating potential enhancements in their daily brew. This finding challenges established coffee-making norms and could spark a new wave of exploration in pursuit of espresso perfection.

Related story: Cheese coffee? Here are 9 coffees from around the world you’ve probably never heard of