Abstract
Studies regarding particle size distribution, particularly in espressos are surprisingly few. Particle size distribution (PSD) is a plot that displays the average diameter versus percentage volume of the particles present in a sample. With increased awareness amongst coffee drinkers, a study aiming to report the effects of different pressure on particle size distribution of espresso from four different coffee blends was conducted. The method involved pulling of espresso shots at 7, 9, and 11 bar (or atm) from different coffee blends labeled as MA, CO, AL, and MO. Laser diffraction analysis showed different particle size groupings for each set of extraction pressure. Fine particles are within 1.20 to 28.70 µm. The most abundant particle size is centered at 185.4 µm. The particle size distribution of coffee blends composed of 100% Arabica coffee (AL and MO) but sourced from different locations, showed four similar modes or size ranges centered at 3.523, 13.005, 28.70, and 185.4 µm regardless of the extraction pressure or the coffee source. On the other hand, the coffee blends composed of different ratios of Arabica and Robusta (MA and CO) showed different modes depending on the pressure. This indicates the potential of PSD for characterizing the purity of a coffee blend. The particle size distribution can also give insights as to the sensory attributes of the espresso coffee.
Highlights
Coffee has been among the most traded commodities around the world
According to Mestdagh et al, (2017), an espresso is a beverage that can be prepared from roast and ground coffee by means of hot water pressure applied for a short period of time, to a compact roast and ground coffee cake by a percolation machine to obtain a
Analysis of the Particle size distribution (PSD) of espresso shots from different coffee blends pulled at various pressures (Figures 1-12) showed different particle size groupings for each set
Summary
Its consumption has been increasing throughout the years with consumers shifting their focus on to flavor quality and distinctive sensory attributes (Sunarhanum et al, 2014). Since flavor is still the most important consumer parameter, coffee drinkers nowadays increasingly prefer specialty coffee over non-specialty ones. Specialty coffee is defined by its quality from farm to cup, which has been carefully handled during harvesting, processing, drying, shipping, and beverage preparation (SCAA, 2009). Many extractions or brewing methods are available in preparing a cup of coffee. According to Mestdagh et al, (2017), an espresso is a beverage that can be prepared from roast and ground coffee by means of hot water pressure applied for a short period of time, to a compact roast and ground coffee cake by a percolation machine to obtain a
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
