Effect of Home Grinding on Properties of Brewed Coffee

Christopher Murray, Thamara Laredo

Abstract


We present measurements of particle size distribution, density, loss of coffee on brewing and caffeine content in brewed coffee (as measured using Fourier Transform Infrared Spectroscopy) as a function of grinding time using a blade-type grinder. In general, there is not a lack of correlation between coffee properties and grinding for grinding times in excess of 42 s, but mass loss on brewing and caffeine content are both increased with grinding times between 0 and 42 s. In addition, we present evidence that this dependence of the composition of brewed coffee on grinding time is a function of increased coffee particle surface area that results from grinding, rather than increased loss of grounds into the brewed beverage or increased percolation time. Finally, we present a general recommendation for determining equivalency between small amounts of finely ground coffee and larger amounts of coarser-ground coffee.


Keywords


coffee, grinding, caffeine, brewing, spectroscopy, absorption

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DOI: http://dx.doi.org/10.5539/jfr.v4n1p77

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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