Optimizing Brewed Coffee Quality Through Proper Grinding

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Proper Extraction and StrengthCoffee beans arecomposed of soluble solids,which must be extractedinto the coffee brew.
Proper Extraction and StrengthThe amount ofsoluble solidsextracted from thecoffee bean into thebrew must be thecorrect amount orpercentage.
Page 1 and 2: Optimizing Brewed Coffee QualityThr
Page 3: • The Coffee Quality Cycle• Bre
Page 6 and 7: Theoretical CoffeeQuality = 100%Max
Page 8 and 9: Coffee ProcessingTipping PointPoor
Page 10: Coffee RoastingTipping PointOver/Un
Page 13 and 14: The great thing about cupping coffe
Page 15: We don’t t brew whole bean coffee
Page 19 and 20: Proper Extraction and Strength18%22
Page 21 and 22: The Center of the Universe for Coff
Page 23 and 24: Grind Comparison100 - 300 particles
Page 25 and 26: Average Particle Size by GrindAvera
Page 27 and 28: Micro Analysis of ExtractionIdeal G
Page 30 and 31: The Importance of Grind UniformityT
Page 32 and 33: Grind Uniformity ComparisonNon-Unif
Page 34 and 35: Roller vs. Disc Grinder% Retained (
Page 39 and 40: Optimal Brew Time vs. Particle Size
Page 41 and 42: Effect of Cycle Time on TasteCourte
Page 45 and 46: Macro Analysis of ExtractionEspress
Page 47 and 48: Macro Analysis of ExtractionEspress
Page 49 and 50: Micro Analysis of ExtractionH2OConc
Page 51 and 52: The “Gold Cup” Standard Calcula
Page 53 and 54: The Key Principals of Coffee Extrac
Page 55 and 56: Ideal Matrix of Grind vs. TimeGrind
Page 58 and 59: Temperature Rise During Grinding170
Page 60 and 61: One Example of the Results from aWa
Page 62 and 63: Is Evaluating Ground Coffee“By Ey
Page 64 and 65: What do you see?
Page 66 and 67:
Which Line is Longer?
Page 68 and 69:
Which Line is Longer?
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They’re the same length.
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They’re both the same size.
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Nope.
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Analyzing and TestingGround Coffee
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The Ro-Tap Method% Retained (Non-Cu
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Page 82 and 83:
Page 84 and 85:
Ro-TapCalculationTEST #DATE:NOTES12
Page 86 and 87:
Laser Particle Size Analysis
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Laser Analysis Results%201080706050
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Use about 50 grams24 mesh/700 umscr
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%RetainedRetainedononScreenScreenTh
Page 95 and 96:
SegregationOnce coffee is ground, c
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Espresso andSingle-CupServing metho
Page 100 and 101:
… or shaped like these
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Pod vs. Fresh BrewPerformance Compa
Page 104 and 105:
Pod vs. Fresh BrewPerformance Compa
Page 106 and 107:
Now let’s take acloser look atEsp
Page 108 and 109:
Let’s look at an espresso particl
Page 110 and 111:
Basic Illustration ofBimodal/Plurim
Page 112:
Questions?
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Optimizing Brewed Coffee Quality Through Proper Grinding

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