{"id":10892,"date":"2023-12-26T14:04:47","date_gmt":"2023-12-26T14:04:47","guid":{"rendered":"https:\/\/www.africa-press.net\/sao-tome-e-principe\/politique\/des-chimistes-expliquent-comment-optimiser-la-preparation-dun-cafe"},"modified":"2023-12-26T15:44:55","modified_gmt":"2023-12-26T15:44:55","slug":"des-chimistes-expliquent-comment-optimiser-la-preparation-dun-cafe","status":"publish","type":"post","link":"https:\/\/www.africa-press.net\/sao-tome-e-principe\/toutes-les-actualites\/des-chimistes-expliquent-comment-optimiser-la-preparation-dun-cafe","title":{"rendered":"Des chimistes expliquent comment optimiser la pr\u00e9paration d\u2019un caf\u00e9"},"content":{"rendered":"<p><span style=\"color: #ff6600\"><strong>Africa-Press &#8211; S\u00e3o Tom\u00e9 e Pr\u00edncipe. <\/strong><\/span>Le geste est simple mais ame\u0301liore sensiblement et de plusieurs fac\u0327ons la pre\u0301paration d\u2019un cafe\u0301. Avant la mouture des grains, il suffit d\u2019ajouter en effet une petite quantite\u0301 d\u2019eau pour obtenir des boissons a\u0300 la fois plus intenses et plus homoge\u0300nes&#8230; tout en re\u0301duisant d\u2019environ 10% les quantite\u0301s de matie\u0300re premie\u0300re utilise\u0301es.<\/p>\n<p>Bingo ! Cette recommandation ne provient pas d\u2019un fabricant de cafe\u0301, d\u2019un barman ou me\u0302me d\u2019un \u201cbarista\u201d spe\u0301cialise\u0301 dans la pre\u0301paration des espressos, mais d\u2019une e\u0301quipe de chimistes et de physiciens de l\u2019universite\u0301 de l\u2019Oregon (Etats-Unis). Les expe\u0301riences et de\u0301couvertes qu\u2019ils ont re\u0301alise\u0301es sont de\u0301taille\u0301es dans la revue Matter.<\/p>\n<p><b>Le ro\u0302le de la torre\u0301faction<\/b><\/p>\n<p>Lors du broyage et de la fragmentation des grains, les forces de friction cre\u0301ent de l\u2019e\u0301lectricite\u0301 statique a\u0300 la surface des particules de cafe\u0301, ce qui conduit celles-ci a\u0300 interagir et a\u0300 s\u2019agglutiner tout en s\u2019accrochant a\u0300 certaines parties du moulin.<\/p>\n<p>Les chercheurs ame\u0301ricains ont pu ve\u0301rifier que l\u2019origine, la qualite\u0301 ou la me\u0301thode de transformation du cafe\u0301 n\u2019influenc\u0327aient en rien la production de charges e\u0301lectriques. La torre\u0301faction (ou cuisson dans un four), en revanche, joue un ro\u0302le : plus celle-ci sera longue et produira des grains de couleur fonce\u0301e (et secs), plus les charges e\u0301lectriques seront nombreuses apre\u0300s le broyage.<\/p>\n<p>Le diame\u0300tre des particules obtenues, qui peut varier d\u2019une centaine de nanome\u0300tres a\u0300 deux millime\u0300tres environ, aura e\u0301galement un impact (avec des maximums de\u0301pendant alors du type de grains).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"453\" height=\"224\" class=\"alignnone wp-image-10890 size-full\" src=\"https:\/\/static.africa-press.net\/sao-tome-e-principe\/sites\/59\/2023\/12\/sm_1703589144.154385.jpg\" srcset=\"https:\/\/static.africa-press.net\/sao-tome-e-principe\/sites\/59\/2023\/12\/sm_1703589144.154385.jpg 453w, https:\/\/static.africa-press.net\/sao-tome-e-principe\/sites\/59\/2023\/12\/sm_1703589144.154385-300x148.jpg 300w, https:\/\/static.africa-press.net\/sao-tome-e-principe\/sites\/59\/2023\/12\/sm_1703589144.154385-324x160.jpg 324w\" sizes=\"auto, (max-width: 453px) 100vw, 453px\" \/><br \/>\n<b>Me\u0301langer les grains avec une cuille\u0300re humidifie\u0301e<\/b><\/p>\n<p>Mais le facteur pre\u0301dominant, ont de\u0301couvert les chercheurs, c\u2019est le taux d\u2019humidite\u0301 : c\u2019est-a\u0300-dire la quantite\u0301 d\u2019eau contenue de\u0301ja\u0300 dans les grains (autour de 1% ge\u0301ne\u0301ralement) ainsi que celle pouvant e\u0302tre ajoute\u0301e juste avant la mouture, par pulve\u0301risation par exemple ou en me\u0301langeant les grains a\u0300 l\u2019aide d\u2019une cuille\u0300re humidifie\u0301e.<\/p>\n<p>Un soupc\u0327on d\u2019eau (20 millionie\u0300mes de litre par gramme, pour les puristes) re\u0301duira en effet au minimum la production d\u2019e\u0301lectricite\u0301 statique, et ce faisant la formation de grumeaux.<\/p>\n<p><b>Davantage d\u2019aro\u0302mes libe\u0301re\u0301s<\/b><\/p>\n<p>Lors de la percolation du cafe\u0301, l\u2019eau chaude sous pression se diffusera ainsi de manie\u0300re plus comple\u0300te et plus uniforme dans la poudre de cafe\u0301, avec un temps d\u2019extraction plus long et davantage d\u2019aro\u0302mes libe\u0301re\u0301s. Les espressos seront par ailleurs beaucoup plus similaires d\u2019une tasse a\u0300 une autre. \u201cCertains baristas e\u0301taient peut-e\u0302tre de\u0301ja\u0300 arrive\u0301s aux me\u0302mes conclusions de manie\u0300re empirique et anecdotique\u201d, a de\u0301clare\u0301 le chimiste Christopher Hendon, un des auteurs de l\u2019e\u0301tude dans un communique\u0301, mais ces recherches valident de\u0301sormais \u201cun certain savoir-faire pour toute l\u2019industrie\u201d.<\/p>\n<p><strong>Pour plus d&rsquo;informations et d&rsquo;analyses sur la <a href=\"https:\/\/www.africa-press.net\/sao-tome-e-principe\">S\u00e3o Tom\u00e9 e Pr\u00edncipe<\/a>, suivez <a href=\"https:\/\/www.africa-press.net\/\">Africa-Press<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Africa-Press &#8211; S\u00e3o Tom\u00e9 e Pr\u00edncipe. Le geste est simple mais ame\u0301liore sensiblement et de plusieurs fac\u0327ons la pre\u0301paration d\u2019un cafe\u0301. Avant la mouture des grains, il suffit d\u2019ajouter en effet une petite quantite\u0301 d\u2019eau pour obtenir des boissons a\u0300 la fois plus intenses et plus homoge\u0300nes&#8230; tout en re\u0301duisant d\u2019environ 10% les quantite\u0301s de [&hellip;]<\/p>\n","protected":false},"author":82,"featured_media":10891,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,10],"tags":[36,55,56],"class_list":["post-10892","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-divers","category-toutes-les-actualites","tag-africa-press","tag-africa-press-sao-tome-e-principe","tag-sao-tome-e-principe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.1 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Des chimistes expliquent comment optimiser la pr\u00e9paration d\u2019un caf\u00e9 - S\u00e3o Tom\u00e9 e Pr\u00edncipe<\/title>\n<meta name=\"description\" content=\"Le geste est simple mais ame\u0301liore sensiblement et de plusieurs fac\u0327ons la pre\u0301paration d\u2019un cafe\u0301. 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