Re: Espresso grind and relative humidity

What scientific water theory is that? ;)

This one has been discussed ad nauseam. Look through threads on drying
the portafilter before a pull (relative to channelling). Easy example -
wipe a spill with a DRY sponge. Try an equal spill with a damp one. It
wins every time - because "water goes where water is"

Yeh, well problem is, my grounds aren't damp coming out of the grinder.
Sorry to hear yours are!

Didn't say they were - just that, if I don't adjust the grind, the
coffee runs faster when the humidistat reads 65% than it does at 45% -
given I weigh my beans per shot, and all else is equal, the only
difference is 24 hours (as in the humidity will shift 20% from one day
to the next.)

Yeh, I know you didn't say that, and I knew what you meant, but then you are
saying two things here, but calling them one and I wanted some clarity. I
agree that bean moisture content will vary the shot. What I disagree with is
your explanation why, the so-called 'wet sponge effect'. You are welcome to
your hypothesis, but you have not tested it as far as we know. Sure, a wet
sponge is hydrophilic, but that doesn't mean coffee beans are. And, if you
look at the moisture content of roasted coffee beans they are closer to the
moisture content of dry sponge! Keep in mind that both are made of cellulose
and both will aborb a little humidity from the air, but neither will become
wet with water just sitting out in a room with 45-60% humidity. So, there is
more evidence to believe that coffee beans act like a hydrophobic dry sponge
than a wet sponge. I don't know what is going on. I don't have enough
information to make an educated guess, but this 'wet sponge' theory is all
wet!

Dan


.

Relevant Pages

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