The effect of bean origin and temperature on grinding roasted coffee
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 p...
| Main Authors: | , , , , , , , , , , |
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| Other Authors: | |
| Format: | Article |
| Language: | en_US |
| Published: |
Nature Publishing Group
2017
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| Online Access: | http://hdl.handle.net/1721.1/107913 |
| _version_ | 1826211712434438144 |
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| author | Uman, Erol Colonna-Dashwood, Maxwell Colonna-Dashwood, Lesley Perger, Matthew Klatt, Christian Leighton, Stephen Miller, Brian Butler, Keith T. Melot, Brent C. Speirs, Rory W. Hendon, Christopher H |
| author2 | Massachusetts Institute of Technology. Department of Chemistry |
| author_facet | Massachusetts Institute of Technology. Department of Chemistry Uman, Erol Colonna-Dashwood, Maxwell Colonna-Dashwood, Lesley Perger, Matthew Klatt, Christian Leighton, Stephen Miller, Brian Butler, Keith T. Melot, Brent C. Speirs, Rory W. Hendon, Christopher H |
| author_sort | Uman, Erol |
| collection | MIT |
| description | 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. |
| first_indexed | 2024-09-23T15:10:19Z |
| format | Article |
| id | mit-1721.1/107913 |
| institution | Massachusetts Institute of Technology |
| language | en_US |
| last_indexed | 2024-09-23T15:10:19Z |
| publishDate | 2017 |
| publisher | Nature Publishing Group |
| record_format | dspace |
| spelling | mit-1721.1/1079132022-09-29T13:10:43Z The effect of bean origin and temperature on grinding roasted coffee Uman, Erol Colonna-Dashwood, Maxwell Colonna-Dashwood, Lesley Perger, Matthew Klatt, Christian Leighton, Stephen Miller, Brian Butler, Keith T. Melot, Brent C. Speirs, Rory W. Hendon, Christopher H Massachusetts Institute of Technology. Department of Chemistry Hendon, Christopher H 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. 2017-04-06T19:32:25Z 2017-04-06T19:32:25Z 2016-04 2015-12 Article http://purl.org/eprint/type/JournalArticle 2045-2322 http://hdl.handle.net/1721.1/107913 Uman, Erol et al. “The Effect of Bean Origin and Temperature on Grinding Roasted Coffee.” Scientific Reports 6 (2016): 24483. © 2017 Macmillan Publishers Limited en_US http://dx.doi.org/10.1038/srep24483 Scientific Reports Creative Commons Attribution http://creativecommons.org/licenses/by/4.0/ application/pdf Nature Publishing Group Nature Publishing Group |
| spellingShingle | Uman, Erol Colonna-Dashwood, Maxwell Colonna-Dashwood, Lesley Perger, Matthew Klatt, Christian Leighton, Stephen Miller, Brian Butler, Keith T. Melot, Brent C. Speirs, Rory W. Hendon, Christopher H The effect of bean origin and temperature on grinding roasted coffee |
| title | The effect of bean origin and temperature on grinding roasted coffee |
| title_full | The effect of bean origin and temperature on grinding roasted coffee |
| title_fullStr | The effect of bean origin and temperature on grinding roasted coffee |
| title_full_unstemmed | The effect of bean origin and temperature on grinding roasted coffee |
| title_short | The effect of bean origin and temperature on grinding roasted coffee |
| title_sort | effect of bean origin and temperature on grinding roasted coffee |
| url | http://hdl.handle.net/1721.1/107913 |
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