The science of coffee - understanding the importance of particle size

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00:00:00 Welcome
00:00:46 The science of coffee - particle size distribution
00:01:37 Abstract
00:02:19 Obligatory Opening Quotation
00:03:09 Coffee consumption (2008 data)
00:04:02 W H Ukers “All About Coffee” The Tea and Coffee Trade Journal Company New York (1922) page xxix
00:05:01 The roasting process – 9 to 15 minutes typically
00:06:16 Adapted from:
00:07:56 Fluidized bed, sir? US Patent 3964175 (June 22nd 1976)
00:08:42 Specialist Coffee Association of America (SCAA)Brew chart
00:10:16 Why control the grind?
00:12:28 How to grindFrom:
00:13:34 The nanny-state – your tax dollars at work…..
00:14:44 Same year as ‘The Art of Coffee-Making’
00:15:33 Hills Bros. (contd)
00:16:21 Coffee Grinds, Simplified Practice R231-48, United States Dept. of Commerce (1948)
00:18:01 And there’s more….
00:18:40 Acceptors
00:19:16 We note that….
00:20:22 Lockhart (MIT Professor) recommendation
00:21:12 Lockhart continued - Tyler #28 (595 μm)
00:21:49 Lockhart recommended graphical plotting
00:22:55 Daniel Ephraim – pronounced “Ē-from”D Ephraim “Coffee grinding and its impact on brewed coffee quality” Tea and Coffee Trade Journal vol. 176(11), (November 2003)
00:24:23 Ephraim
00:25:13 Ephraim
00:26:34 Ephraim
00:27:09 Ephraim
00:27:41 The grinding process
00:28:47 Gump 888E coffee grinder
00:29:00 Gump 888E Video
00:29:00 US Patent 3190572 Granted June 22, 1965 Jyunichi Goto “Kasai”
00:29:43 Why laser diffraction?
00:30:38 Measurement principle
00:33:02 Measurement principle (Rose)
00:34:18 Halo around moon
00:34:49 Size of droplets
00:35:35 Mastersizer 3000: optics layout
00:36:17 Different coffees on MS3000
00:36:40 Controlling the grind
00:37:02 Instant coffeeKato - 1901
00:37:29 Coffee powder
00:38:13 Espresso (not expresso…)
00:39:03 (real) Density of coffee; contrast with apparent or bulk density
00:39:29 P. C. Corrêa et al
00:40:03 Minimum mass
00:41:15 Minimum mass where x99 is at given point1% standard error (99% confidence limits)
00:42:12 Lower the bar: x90 @ 5% S.E. (250 times less sample…)
00:42:49 Practical considerations for dry analysis
00:44:52 Untitled
00:45:17 Untitled
00:45:38 The new dry powder feeder accessory – the FSF
00:46:08 Aero S Funnel Sample Feeder for coffee quality control measurements
00:46:52 Measuring coffee – the Funnel Sample Feeder (FSF)
00:47:25 Measurement reproducibility for a very coarse and a very fine coffee grind
00:47:45 Individual measurements
00:48:42 Funnel Sample Feeder
00:48:42 On-line too - De’Longhi
00:48:58 References
00:49:47 Effect of caffeine on spider’s webs
00:50:15 Thank you!

Many coffee manufacturers control the grinding of coffee beans using the laser diffraction technique. We will outline the history of coffee manufacture and the influence particle size has on dissolution and thus taste of the brewed material. We will be revealing details of a new dry powder accessory for the Mastersizer 3000 that allows significantly more sample volume to be measured and is thus advantageous for ground coffee measurement where the top end size may exceed 3 mm or so. We will also briefly explain the top end size in the context of sampling reference specifically to coffee.