Examining the Relationship Between Coffee Extraction and Ground Coffee Size

Coffee output and consumption have grown considerably every year for the past decade. According to the International Coffee Organization (ICO), global coffee bean output and consumption for the 2020/21 coffee year will be 171.89 million and 164.5 million 60 kg bags of beans, respectively, by March 2021.

If complete consumption is anticipated at a unit price of 120.36 US cents per pound as forecasted by the ICO, the expected yearly income from coffee beans for the coffee year 2020/21 will be 26.19 billion US dollars.

Coffee is a large and profitable industry, which has resulted in a growing emphasis on the quality of coffee beans, ground coffee, and brewed coffee.

Before being ground and made into coffee, raw coffee beans are first chosen, treated, and then roasted.

Roasting beans is a sequence of carefully regulated chemical processes that extract the necessary components from raw coffee beans, resulting in the all-important coffee taste.

During the brewing process, hot water removes these beneficial compounds, which add to coffee’s distinct fragrance and flavour.

The complex process of extraction involves several concepts, including thermodynamics, transport phenomena, and fluid dynamics.

The brewing technique, brewing time, water temperature, water-to-coffee ratio, and the particle size of the ground coffee are all factors that influence the efficacy of coffee extraction.

The final properties of brewed coffee, as well as the amount of extraction and the duration of extraction time, are all determined by the particle size of ground coffee.

The Bettersize Laboratory conducted an experiment to see how particle size and size distribution of ground coffee affected the efficacy of coffee extraction using a laser diffraction equipment.

The investigation used commercially roasted Arabica coffee beans from Yunnan, China as the sample material.

The beans from this region, like those from other parts of the world, are part of the bean belt. These beans, on the other hand, are noted for being silky smooth, with chocolate undertones and a medium body.

Read more • azom.com

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