When coffee is ground, it is violently removed from its lovely, cozy home in the bag or can and placed in a bean hopper, which is a suitable location. However, as soon as the grinder is turned on, you can hear the motor and burrs rotating erratically as the coffee begins to be ground into tiny bits. Here is where the action begins, and your coffee experience begins, that site.
Your coffee’s final temperature after grinding and how evenly it is ground will determine how your espresso or coffee turns out. Yes, that’s correct; when the coffee is ground, heat will be drawn into it, and the more heat your coffee absorbs, the more negatively it will impact your finished product. The coffee will not be heated up much by any grinder if you simply grind for a double shot. Because the surrounding parts and grinding burrs become hotter as you grind more coffee, the coffee becomes hotter as you do.
The feared static charge, which may practically force the ground coffee to jump out of the container—you’d have to see it to believe it—may also result from coffee grinding. Have you ever put on a wool sweater and noticed how your hair stands on end? It’s a static charge, not a ghost; therefore, no.
Coffee is driven through a chute and into a container while being ground, which creates static electricity. The coffee itself, humidity, temperature, the rate at which the grinding burrs move, and how the coffee exits the chute all have an impact on this eerie occurrence. The majority of these elements are challenging to influence, but choosing which grinder to buy is simple. High-speed grinders are often those that generate the most static charge and heat into your freshly ground coffee.