The fracturing and friction of coffee beans during grinding generates electricity that causes coffee particles to clump together and stick to the grinder. Researchers report Dec. 6 in the journal Matter that coffee beans with higher internal moisture produce less static electricity, which means less coffee is wasted and there is less mess to clean up.
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I get the condensed milk and honey, but haven’t heard of using lemon peel. Maybe I’ll try it if I happen to have some extra lemon around.
The lemon trick was a common thing in the 20th century to help mask the bitterness of improperly brewed or processed espresso, but it’s died out since production and brewing of coffee has been refined in the modern era. Still an ok, calorie-free way to liven up some shit coffee.
Source: my history class textbook from like…10 years ago.
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Lemon and coffee go surprisingly well together. There is a reason that espresso martinis are sometimes garnished with a lemon twist
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