The particle size of coffee grounds affects its flavour. If the coffee grind is fine, a powerful espresso flavour may be produced as complex organic components within the bean are released during brewing.
If the coffee grind is coarse, a smoother flavour may be obtained for the final brew.
The traditional method for coffee particle size and size distribution measurement is sieving, although these measurements are slow and do not correctly assess the percentage of fine material within the coffee grind, leading to variations in the brew strength.
Laser diffraction particle size analysis is a rapid alternative to sieving by providing:
- Automated measurement of different coffee grind particle size distributions using a measurement workflow
- Reduced time to results during routine quality control operations, providing optimised grind consistency
- In-process measurements for real-time grind quality feedback, offering less production costs by avoiding over-grinding
