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Wear Montoring of Coffee Grind-on-Demand Burrs Using Precision Sieving and Laser Diffraction / C.A. Griffiths; G.C. Adams; Andrew Rees
International Journal of Food and Bioscience, Volume: 1, Issue: 1, Pages: 34 - 41
Swansea University Author: Rees, Andrew
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The popularity of espresso coffee (EC) is based on the greater sensory satisfaction it gives to the consumer when compared with coffees prepared through alternative brewing methods. The quality of an EC is largely governed by the relationship between the extraction process and the controllable size...
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The popularity of espresso coffee (EC) is based on the greater sensory satisfaction it gives to the consumer when compared with coffees prepared through alternative brewing methods. The quality of an EC is largely governed by the relationship between the extraction process and the controllable size distribution of the ground roast beans. This research presents an experimental study on two methods for measuring the particle size distribution. It was concluded that permeability of the water through the coffee is highly influenced by the ratio of grind sizes and fine tuning of the grind for EC extraction. Finally, the results demonstrate that there is variation in the precision control of particle size distribution due to damage and wear of the grinding burrs, and by monitoring this distribution a prediction of burr replacement can be made.
Espresso coffee, Grinding, Precision sieving, Laser diffraction.
College of Engineering