Coffee

Optimizing coffee taste using coffee ground particle size distribution measurements

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:

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Insitec range

Insitec range

Robust, reliable, real-time particle sizing

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Mastersizer range

Mastersizer range

World's most popular particle size analyzers

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Measurement type
Particle size
Particle size range 0.1µm - 2500µm 0.01µm - 3500µm
Technology
Laser Diffraction
Dispersion type
Dry
Spray
Wet