METALLURGICAL AND MATERIALS ENGINEERING

MetE-215 MATERIALS PROCESSING LABORATORY

EXPERIMENT 0

DOES GRINDING COFFEE BEANS AFFECT

Group 7

Hüseyin Turan
Student Name: Taha Berkay Şengül
Mert Adil Tokat
Student ID: 2447837
Mertcan Kipri
Instructor: Eda Aydoğan Güngör

Assistant: A. Özalp Oğuzhan Akgül

Experiment Date: 17.10.2023 Ömer Faruk Özkan

Submission Date: 30.10.2023 Ömer Faruk Taşdemir

Taha Berkay Şengül

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Abstract

This experiment focuses on investigating sieve testing, aiming to comprehensively

explore the separation of coffee beans using various sieves with different pore sizes. The

method employed in the creation of ground coffee from the coffee bean can greatly influence

the ultimate flavor of the product [4]. By systematically employing these sieves, precise

measurements of particle sizes and coffee bean weights are obtained. When the resulting

dataset is carefully analyzed and visualized, an intriguing revelation emerges: the relationship

between particle size and weight follows a polynomial function. This innovative discovery not

only advances our understanding of the topic but also offers valuable insights into the

intricacies of the sieve method itself. In summary, this experiment not only evaluates the

effectiveness of the approach, but also provides a detailed evaluation of the pros, cons, and

impact of kernel size on taste, making this a key resource for future research efforts.

Introduction

Coffee, considered one of the most significant food products globally, offers a wide

array of brewing and extraction techniques, each tailored to individual preferences. With a

selection of over 30 distinct coffee bean varieties, the choice of beans significantly impacts

the coffee's quality and flavor. However, the pivotal stage lies in the grinding process, which

directly affects both the coffee's quality and taste. Moreover, the grinding technique plays a

crucial role in naming the coffee product. Meeting high standards and achieving a delightful

taste while obtaining the optimal particle size for the preferred method underscores the

importance of evaluating particle sizes after grinding.

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 Various mechanical grinding methods are utilized to reduce the size of coffee beans,

all sharing a common goal, albeit with unique effects on the final product. While the overall

objective remains consistent among these methods, the key difference lies in the

characteristics of the resulting product. A critical factor to consider is the distribution of

particle sizes, as it significantly influences the potential quality of the end product. In essence,

a narrower particle size distribution simplifies the path to creating a high-quality coffee

product. Consequently, it's important to note that the use of different types of grinders directly

impacts the particle size distribution, resulting in distinct outcomes and contributing to the

diversity of coffee products available to consumers. This diversity arises from the interplay of

grinding techniques, each leaving its unique mark on the final product's attributes.

The initial step involves determining the particle size distribution, a crucial aspect of

the analysis. Various methods can be employed for this purpose, including fundamental

techniques like image analysis, the Ro-Tap sieve method, or more advanced and intricate

methods such as laser particle size analysis. The basic sieve method will be explained in detail

in the introductory section of the report for clarity and context.

The sieve method stands as one of the earliest and most essential techniques used in

characterizing particle size distribution. It is particularly well-suited for analyzing dry, non-

agglomerated particles, as demonstrated in this experiment with coffee beans. The core of this

method involves a systematic procedure: after evenly distributing all the material on the top

sieve, the sieve system undergoes agitation, either manually or with the help of a sieve shaker.

The critical aspect of using various sieves with distinct gap sizes is to separate particles of

similar sizes. Following this thorough sieving process, the contents of each sieve are

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individually examined for analysis. This evaluation provides valuable data regarding the mass

of particles retained on each sieve, thereby creating a comprehensive profile of the particle

distribution across the range of sieve sizes. Additionally, the results enable the determination

of mass fractions, a quantitative assessment that adds depth to the analysis and enhances our

comprehension of the particle composition.

Experimental

Material:

• Coffee Beans

Equipment:

• Grinder

• Weighing Machine

• Test Sieves

• Laboratory Shaker

Procedure:

To initiate the particle size analysis, the coffee beans are first ground. After grinding,

the resulting coffee grounds, which encompass a variety of distinct particle sizes, are

quantified by weight. These precisely measured coffee grounds are then placed on a series of

sieves, each equipped with different mesh sizes to ensure higher result accuracy.

Subsequently, these sieves are either subjected to vibration or manually shaken, with the sieve

having the largest holes positioned at the top, creating a gradient where hole size decreases

from the top sieve to the lower ones. Particles can only pass through the openings in the

sieves that are appropriately sized for them. Following this sieving process, each individual

sieve is accurately weighed using a precision scale. This comprehensive analysis not only
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provides the mass fraction for each sieve but also supplies the essential data needed to create

mass distributions, thus offering a comprehensive understanding of the particle size

distribution across the entire range of sieves.

Results and Discussion

Before classifying coffee beans by their size, an initial amount of 200 grams of coffee

is used. Various types of coffee beans, each with their own distinct shapes, are then separated

using a range of sieves with different opening sizes. This separation yields multiple batches of

coffee, each displaying a specific size. After the experiment, all of the single sieves are

measured and get the following graph:

Figure 1: An example of particle size distribution

There is no apparent correlation between particle size and weight. Upon a thorough

examination of the graph and the data obtained from the experiment, it is evident that both

extremely small particles and significantly larger ones make up only a small portion of the

total 200 grams of coffee.

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 The potential of sieve analysis is limited by the number of segments it can create. To

illustrate this limitation, consider the case of using 5 sieves, which can only yield 5 distinct

particle sizes. This inherent constraint imposes restrictions on the comprehensiveness of

experimental results. In such scenarios, automating the sieving process is not feasible.

Furthermore, adopting alternative methods tailored to specific research needs proves to be a

time-consuming task, whether dealing with very small or relatively larger particles.

Figure 2: Average particle size by grind [3]

As indicated by the data shown in Figure 2, the ideal particle size for brewing

espresso is in the range of roughly 200-250 μm. In this experiment, there are precisely

36 grams of coffee beans falling within this size range. To make a delightful cup of

espresso, you need around 20 grams of coffee. So, with the available 36 grams, it's

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possible to brew nearly two regular cups of espresso or one strong double espresso

serving.

Figure 3: Particle size distributions for different coffee types [4]

The connection between taste and particle size can be illustrated by examining

the particle size distributions of various pre-ground coffee options. Figure 3 presents a

comparison of size distributions for Filter, Smooth Roast, and Espresso coffees. The

findings reveal that the Espresso variant possesses a notable fine fraction, contributing

to its distinctive bitter flavor. As the coffee's particle size increases, the resulting taste

becomes milder and smoother.

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Conclusion

The size of the coffee grounds is a crucial factor in shaping the ultimate qualities of

the brewed beverage. When grinding, it's essential to be cautious and make sure the particle

size aligns with the desired taste profile for the specific product being prepared. This

experiment provides a direct assessment of the strengths and limitations of sieve testing. It

becomes clear that for materials like coffee, which consist of a wide range of particles, there

are more efficient techniques available for their analysis and separation. In this study, we

achieve this using the implemented system, but there are other methods that offer greater

advantages.

Furthermore, the post-experiment research highlights the significant impact of particle

size and size distribution on the taste of coffee. Given its crucial role in flavor, the precision in

discerning coffee beans is of utmost importance, particularly in specialized areas like the

culinary sector.

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 REFERENCES

1. Advanced Mfg., New Berlin, Wisconsin, adapted from

htps://www.911metallurgist.com/blog/perform-test_sieves-analysis

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Retrieved from https://coffeeaffection.com/coffee-brewing-methods-is-now-a-part-of-

coffee-affection

3. Ephraim, Daniel. Op�mizing Brewed Coffee Quality Op�mizing Brewed Coffee Quality.

MODERN PROCESS EQUIPMENT. [Online] 2010. htps://www.mpechicago.com/wp-

content/uploads/2019/12/scaa_2010_0.pdf

4. Malvern Instruments Ltd. (n.d.). Mastersizer 3000 - Coffee Particle Size Analysis - Ata

Scientific. Ata Scientific. https://www.atascientific.com.au/wp-

content/uploads/2017/02/MRK1884-01-MS3K-coffee-particle-analysis.pdf

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