The particle size of coffee grounds greatly affects the flavour of brewed coffee. If the coffee grind is fine then a powerful espresso-like flavor may be produced, as many of the complex organic components within the coffee bean are released during brewing. If the coffee grind is coarse then a smoother flavor may be obtained for the final brew.
The traditional method for coffee particle size and size distribution measurement is sieving. However, sieve measurements are slow and do not correctly assess the percentage of fine material within the coffee grind, leading to variations in the brew strength. Laser diffraction particle size analysis is a rapid alternative to sieving, providing:
Robust, reliable, real-time particle sizing
World's most popular particle size analyzers
In-line probe that uses spatial filter velocimetry for particle size measurement
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|Particle size range||0.1µm - 2500µm||0.01µm - 3500µm||50µm - 6000µm|
|Spatial filter velocimetry|