The effect of bean origin and temperature on grinding roasted coffee
Open accessAbstract
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.
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Particle distribution is vitally important to coffee extraction, affecting both diffusion of compounds through intragranular pores within grinds and fluid flow between grinds through the intergranular pore network.
“Earlier studies found that particle distribution was vitally important to coffee extraction, affecting both the diffusion of compounds through intragranular pores within grinds, as well as the fluid flow between the grinds (through the intergranular pore network)14,44,45.”
From The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee (2017) · cites this paper as [44]
The ‘Do Differences in the Green Bean Affect the Final Grind?’ section (page unavailable) says particle-size variability affects accessible surface area and the space through which water flows, supporting the extraction and between-grind flow portions. It does not describe diffusion of compounds through intragranular pores, so that mechanism is not supported by this source. (LLM, conf=0.86)
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“Cooling was an important step after coffee beans roasted, the main purpose of of cooling was to stop roasting proccess so that the achieved ripeness can be preserved, preventing overburnt, which can cause bitterness in the coffee taste [10].”
Margono, M., Jamil, M. A., & Ramadhan, G. (2026) · Open Engineering · doi:10.1515/eng-2025-0168
1H NMR-based metabolomics for evaluating compound differences in Indonesian coffees
Happyana, N., Fadilah, A., & Mangiwa, S. (2026) · Studies in natural products chemistry · doi:10.1016/b978-0-443-49146-7.00014-5
Pignatone, M., Angeloni, G., Spadi, A., Corti, F., Calamai, L., Innocenti, M., Bellumori, M., Parenti, A., & Masella, P. (2026) · Applied Sciences · doi:10.3390/app16104886
Characterization of Bimodal Particle Size Distribution of Ground Coffee Powder
Bora, M., & Briesen, H. (2026) · Journal of Food Process Engineering · doi:10.1111/jfpe.70645
Coffee is under threat: how scientists are fighting to save it from extinction
Castelvecchi, D. (2026) · Nature · doi:10.1038/d41586-026-01965-z
Schwarz, S., & Lachenmeier, D. W. (2026) · Beverages · doi:10.3390/beverages12100117
“First, grinder maintenance and burr condition are not back-of-house housekeeping; they are determinants of in-cup quality with sensory consequences detectable by trained panels and ordinary consumers [8,38,41].”
Theoretical Analysis and Experimental Investigation of a Small-Scale Centrifugal Cocoa Bean Cracker
Pham, D. L., Beloev, H. I., & Nguyen, H.-B. (2026) · Processes · doi:10.3390/pr14162554
- Authors
- Uman, E., Colonna-Dashwood, M., Colonna-Dashwood, L., Perger, M., Klatt, C., Leighton, S., Miller, B., Butler, K. T., Melot, B. C., Speirs, R. W., & Hendon, C. H.
- Affiliations
- University of Bath (GB)
- University of Southern California (US)
- The University of Melbourne (AU)
- Corresponding author
- Hendon, Christopher H.
- Venue
- Scientific Reports
- Published
- 2016-04-18
- Volume
- 6
- Issue
- 1
- Pages
- 24483-24483
- ISSN
- 2045-2322 (ISSN-L)
- PMC
- PMC4834475
- OpenAlex
- W2340311391
- Semantic Scholar
- c650f2c913e7d6d3b9aa0bfca7df27658a00b8a7
- Cited by
- 58
- References
- 39
- Citations by year
- 2026: 11 · 2025: 3 · 2024: 6 · 2023: 5 · 2022: 5 · 2021: 4 · 2020: 4 · 2019: 7 · 2018: 3 · 2017: 5 · 2016: 4 · 2015: 1
- FWCI
- 5.13
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Locations
- Scientific Reports (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DSpace@MIT (Massachusetts Institute of Technology) (submittedVersion, cc-by-nc-sa)
- The University of Bath Online Publications Store (The University of Bath) (submittedVersion, cc-by)
- Pure (University of Bath) (submittedVersion, cc-by)
- Minerva Access (University of Melbourne) (submittedVersion, cc-by)
- Topics
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Physical Sciences › Engineering › Mechanical Engineering › Mineral Processing and Grinding
- Physical Sciences › Engineering › Mechanical Engineering › Agricultural Engineering and Mechanization
- Keywords
- coffee grinding, particle size distribution, roasted coffee, coffee processing methods, coffee extraction, coffee storage
- MeSH terms
- Coffee, Food Handling, Hot Temperature, Seeds
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