Optimizing Brewed Coffee Quality Through Proper Grinding

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Average Size vs. Surface Area(1 Bean = 3.4 cm 2 = Size of a Postage Stamp)Surface Area Increases as Brewing Time Decreases!Average Size in Microns1,2001,0008006004002000E.P.Size of aBusiness CardUrnADCDripFinePodEspresso MediumSize of aBusinessEnvelopeVendingEspresso FineTurkish-CoarseTurkish-Fine300250200150100500Exposed Surface Area (cm2)
Micro Analysis of ExtractionIdeal Grind Size (drip)H2O4 min. brew cycle600 particles (850 um avg.)850 um1 particleRESULT:20%Ideal Extraction(Good Taste)
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 and 16: We don’t t brew whole bean coffee
Page 17 and 18: Proper Extraction and StrengthThe a
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: Average Particle Size by GrindAvera
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 37 and 38: Micro Analysis of ExtractionIdeal G
Page 39 and 40: Optimal Brew Time vs. Particle Size
Page 41 and 42: Effect of Cycle Time on TasteCourte
Page 43 and 44: Micro Analysis of ExtractionIdeal G
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?
Page 70 and 71: They’re the same length.
Page 72 and 73: They’re both the same size.
Page 74 and 75: Nope.
Page 76 and 77:
Analyzing and TestingGround Coffee
Page 78 and 79:
The Ro-Tap Method% Retained (Non-Cu
Page 80 and 81:
Page 82 and 83:
Page 84 and 85:
Ro-TapCalculationTEST #DATE:NOTES12
Page 86 and 87:
Laser Particle Size Analysis
Page 88 and 89:
Laser Analysis Results%201080706050
Page 90 and 91:
Use about 50 grams24 mesh/700 umscr
Page 93 and 94:
%RetainedRetainedononScreenScreenTh
Page 95 and 96:
SegregationOnce coffee is ground, c
Page 97:
Espresso andSingle-CupServing metho
Page 100 and 101:
… or shaped like these
Page 102 and 103:
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:
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Optimizing Brewed Coffee Quality Through Proper Grinding

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