Effect of pressure in the particle size distribution of espresso
Date of Publication
2012
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Chemical Engineering
Subject Categories
Chemical Engineering
College
Gokongwei College of Engineering
Department/Unit
Chemical Engineering
Abstract/Summary
Coffee is the one of the most traded commodities in the world, and research on its particle size distribution is surprisingly lacking. Particle size distribution (PSD) is a plot that represents the diameter and percentage volume of the particles present in the solution. This makes the research of gaining more information and knowledge concerning particle size distribution of coffee essential. In this research, the objective was to analyze the effect of pressure and bean variety to the particle size distribution in espresso coffee. The method started with pulling the espresso coffee at different pressures and using different bean varieties, which are Mauro, Concerto, Altitude, and Momentum, obtained from the Barista and Coffee Academy of Asia. The sample running was then conducted at Brownstone Asia-tech Inc. using their Laser Diffraction Analyzer to produce data on the particle size distribution of the espresso samples. The results from the study of run 1 of pressure vs PSD show that 9 bar had the most abundant smaller particles produced by the analyzer while 7 bar had the least amount of smaller particles. Moreover, the results from run 1 of the composition vs PSD data, the 100% Arabica had similar number of modes while the coffee blends of both Mauro and Concerto had no significant similarities in terms of the number of modes.
Abstract Format
html
Language
English
Format
Electronic
Accession Number
CDTU019915
Shelf Location
Archives, The Learning Commons, 12F, Henry Sy Sr. Hall
Physical Description
1 disc; 4 3/4 inches.
Keywords
Coffee; Coffee -- Processing; Particles; Diffraction
Recommended Citation
Gonzales, E., Valdez, L., Garcia, E. V., Lloren, K. M., & Al-shdifat, J. (2012). Effect of pressure in the particle size distribution of espresso. Retrieved from https://animorepository.dlsu.edu.ph/etd_bachelors/6523