title: The effect of bean origin and temperature on grinding roasted coffee.
abstract: Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffee. Here we investigate whether variations in the production processes of single origin coffee beans affects the particle size distribution upon grinding. We find that the particle size distribution is independent of the bean origin and processing method. Furthermore, we elucidate the influence of bean temperature on particle size distribution, concluding that grinding cold results in a narrower particle size distribution, and reduced mean particle size. We anticipate these results will influence the production of coffee industrially, as well as contribute to how we store and use coffee daily.
authors.affiliation: Meritics Ltd., 1 Kensworth Gate, Dunstable, LU6 3HS, United Kingdom.
authors.forename: Erol
authors.initials: E
authors.lastname: Uman
authors.affiliation: Colonna and Smalls, 6 Chapel Row, Bath, BA1 1HN, United Kingdom.
authors.forename: Maxwell
authors.initials: M
authors.lastname: Colonna-Dashwood
authors.affiliation: Colonna and Smalls, 6 Chapel Row, Bath, BA1 1HN, United Kingdom.
authors.forename: Lesley
authors.initials: L
authors.lastname: Colonna-Dashwood
authors.affiliation: St Ali/Sensory Lab, 12-18 Yarra Pl, South Melbourne, Victoria, 3205, Australia.
authors.forename: Matthew
authors.initials: M
authors.lastname: Perger
authors.affiliation: Mahlkönig GmbH &Co.KG, Tilsiter Str. 142, 22047 Hamburg, Germany.
authors.forename: Christian
authors.initials: C
authors.lastname: Klatt
authors.affiliation: Has Bean Coffee Ltd., Unit 16, Ladford Covert, Stafford, ST18 9QL, United Kingdom.
authors.forename: Stephen
authors.initials: S
authors.lastname: Leighton
authors.affiliation: Meritics Ltd., 1 Kensworth Gate, Dunstable, LU6 3HS, United Kingdom.
authors.forename: Brian
authors.initials: B
authors.lastname: Miller
authors.affiliation: Department of Chemistry, University of Bath, BA2 7AY, Bath, United Kingdom.
authors.forename: Keith T
authors.initials: KT
authors.lastname: Butler
authors.affiliation: Department of Chemistry, University of Southern California, Los Angeles, CA 90089, United States of America.
authors.forename: Brent C
authors.initials: BC
authors.lastname: Melot
authors.affiliation: School of Physics, The University of Melbourne, Victoria, 3010, Australia.
authors.forename: Rory W
authors.initials: RW
authors.lastname: Speirs
authors.affiliation: Department of Chemistry, University of Bath, BA2 7AY, Bath, United Kingdom.|Department of Chemistry, Massachusetts Institute of Technology, Cambridge, MA 02139, United States of America.
authors.forename: Christopher H
authors.initials: CH
authors.lastname: Hendon
mesh_terms: D003069:Coffee / Q000592:standards*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D012639:Seeds / Q000145:classification*
chemical_list: D003069:Coffee