Optimizing Brewed Coffee Quality Through Proper Grinding

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Micro Analysis of ExtractionIdeal Grind Size (drip)H2O4 min. brew cycle600 particles (850 um avg.)500 umFactors:1) 1) Time Time is is consistent.2) 2) Particle size size has has decreased.1 particleResult:Since Since the the coffee coffee particle is issmaller than than ideal, ideal, the the surfacearea area is is greater and and the the extractionrate rate will will be be excessive.RESULT:30% Overextraction(Poor/Bitter 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 and 26: Average Particle Size by GrindAvera
Page 27: Micro Analysis of ExtractionIdeal G
Page 31 and 32: The Importance of Grind UniformityT
Page 33 and 34: Uniform vs. Non-UniformCoffee Grind
Page 35: Impact of Improper Grinding Practic
Page 38 and 39: Micro Analysis of ExtractionH2OConc
Page 40 and 41: Effect of Extraction Time on Taste
Page 42 and 43: Micro Analysis of ExtractionIdeal G
Page 44 and 45: Macro Analysis of ExtractionEspress
Page 50 and 51: Macro Grind Challenge64 oz. H2OH2OE
Page 52 and 53: Evaluation of the same grind (avera
Page 54 and 55: Ideal Matrix of Grind vs. TimeGrind
Page 56: Heat vs. GrindingGoal:We only want
Page 59 and 60: Temperature Rise During Grinding170
Page 61 and 62: Questions?
Page 63 and 64: What do you see?
Page 65 and 66: Which Line is Longer?
Page 71 and 72: Which box is bigger?
Page 73 and 74: Is this line straight?
Page 75 and 76: Which grind is smaller?This one.
Page 77 and 78: The Ro-Tap Method
Page 79 and 80:
The Ro-Tap Method% Retained (Non-Cu
Page 81 and 82:
Page 83 and 84:
Page 85 and 86:
Ro-Tap Graph45.0%40.0%% Retained (N
Page 87 and 88:
Principle of Laser Particle Size An
Page 89 and 90:
Two Different Fine Grinds% Retained
Page 91:
The MPE Single Sieve“Hand” Ro-T
Page 94 and 95:
SizeConversionand GrindReferenceTab
Page 96 and 97:
SegregationSegregation VideoCourtes
Page 99 and 100:
Filter-Type Packages
Page 101 and 102:
Pod vs. Fresh BrewPerformance Compa
Page 103 and 104:
Pod vs. Fresh BrewPerformance Compa
Page 105 and 106:
A pod grind is one of the mosttechn
Page 107 and 108:
… Both requirements can only be a
Page 109 and 110:
Ideal Espresso GrindingIt is typica
Page 111 and 112:
How do you determine theoptimal gri
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Optimizing Brewed Coffee Quality Through Proper Grinding

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