It turns out that crushing coffee beans at a low temperature of -100 degrees improves the taste

Studies have shown that coffee has the effect of reducing the risk of death and heart failure. A new research team at the Skolkovo Institute of Russia has revealed that crushing coffee beans at extremely low temperatures can produce 'healthy and flavorful coffee.'

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The research conducted this time is based on the research result announced in 2016 that 'crushing coffee beans at minus 100 degrees improves particle uniformity by 15 to 20%.' However, the 2016 study only measured particle size, not coffee taste-related measurements. 'It is known that larger particles make coffee waterier and smaller particles increase bitterness, so particle uniformity may affect the taste of coffee,' the research team said. Talks about the background of the event.

The research team actually prepared 'coffee beans crushed at room temperature (left)' and 'coffee beans crushed at a low temperature of -100 degrees Celsius (right)' and observed the difference between the two. As a result, it became clear that coffee crushed at low temperature has a dry and smooth texture compared to coffee crushed at room temperature.

According to the research team, when coffee beans are crushed at room temperature, 'coffee oil' containing the aroma and nutrition of coffee comes out from the minute holes in the coffee particles. Coffee oil reacts with oxygen in the air and volatilizes, so the aroma and nutrition of coffee beans decrease over time after being crushed.

On the other hand, coffee oil freezes at a low temperature of -100 degrees Celsius, so coffee beans can be crushed without letting the aroma and nutrients escape from the particles. 'Crushing coffee beans at low temperatures can maintain the freshness, aroma and nutrition of coffee for a long time, which was confirmed in a tasting test conducted at a coffee shop,' the research team said. It claims that coffee ground at low temperatures is excellent in terms of both taste and nutrition.

At the time of writing the article, the research team is raising funds by crowdfunding to develop 'an inexpensive device that crushes coffee beans at a low temperature of -100 degrees Celsius'.