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Using ground coffee particle size distribution to remodel beverage properties

 

An Italian study carried out at Department of Agriculture, Food, Environment and Forestry, University of Florence and published on European Food Research and Technology examined the influence of ground coffee granulometry and particle distribution on extraction parameters. 

They have been investigated the physicochemical properties, and the bioactive and volatile compound content in coffee obtained by a conventional filter method, the French Press, as a function of particle size and distribution. Some samples have been used for the extraction the directly the grinding machine, set at different grinding grade, and other samples have been seed before the usage in order to reproduce samples at different particle size class very homogeneous. The results showed that bioactive and volatile compounds are released differently in the beverages depending on the specific particle size. The results have been demonstrated that a homogeneous grind was more deficient in bioactive compounds and total dissolved solids than a classical, bimodal grind. Moreover, extraction from a very fine homogeneous grind was poorest with respect to these compounds, despite the greater surface in contact with the solvent. Conversely, bimodal grinds obtained conventional by the grinding machine, which were more heterogeneous from a granulometric point of view, were found to be richer in volatile organic and bioactive compounds. 

The study highlights that the grind plays a key role in producing well-extracted coffee and, therefore, in making the most of the potential inherent in the roasted bean.

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