Coffee

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:

• Automated measurement of different coffee grind particle size distributions using one simple measurement workflow,
• Reduced time to results during routine QC operations, enabling improved grind consistency,
• In-process measurements for real-time grind quality feedback, providing reduced production costs by avoiding over-grinding.