5 ms·
WDT was already super popular, so the declumping properties aren't very useful. And the static issue is mostly limited to non-traditional light roasts.
by searealist 3y ago
WDT was already super popular, so the declumping properties aren't very useful. And the static issue is mostly limited to non-traditional light roasts.
- laweijfmvo 3y agoI imagine that the clumps being discussed here are much smaller and much more electrostaticly attached than a NDT can deal with.
- searealist 3y agoWDT would be an extremely obvious thing to test in both the original paper as well as the follow-up videos by Hoffman/Hedrick. It is absent in all three. Also note that Hoffman found RDT only helped in _some_ grinders. WDT also only helps with some grinders.
- stouset 3y agoThe clumps in question are electrically bound, so WDT likely won’t do much to break them up.
- searealist 3y agoCoffee grounds aren't neodymium magnets.
- stouset 3y agoNo, but the clumps in question are small and are unlikely to be broken up by gentle stirring.
- searealist 3y agoYou are an expert on this new concept you just learned of the same day.
- stouset 3y agoI did read the paper, and I am generally familiar with the physics of charged particles. And of course I caveated everything with “likely” and “unlikely”, to hedge against misunderstanding. What else would you like me to do?
- jbverschoor 3y agoIs this the same when you try to mix coco powder with milk? You need to first use a little bit of milk or water to get it to form a sauce. After that you can easily mix it with milk
- xethos 3y ago> For instance, lighter roasts have more internal moisture than darker roasts, and the latter is more prone to clumping I suspect you might have it backwards regarding the issue being limited to non-traditional light roasts.
- searealist 3y agoLighter roasts channel more than dark roasts and also make more of a mess coming out of a grinder (more static).
- noSyncCloud 3y agoIt says in the linked article that darker roasts have less internal moisture content (obviously, they've been roasted longer) and therefore produce more static/clumping.
- searealist 3y agoIt does not say dark roasts have more static, and in the real world light roasts are much harder to brew.
- checkyoursudo 3y agoI am not a coffee historian or even very knowledgable, but I thought that light roasting is the more traditional (even ancient) way of making coffee and that the roasting has gotten darker over time. Not so?
- AdmiralAsshat 3y ago"Ancient" coffee roasting was probably very uneven. The beans were often just roasted in a skillet over a fire, not unlike toasting pine nuts. If you've ever tried toasting pine nuts on a stove, you've gotta be very careful with the heat control and keep the nuts moving frequently, or else you'll have some that are still blonde and some that are bordering on burnt.