COFFEE GRIND SIEVES
also on how a cup of coffee will taste.
The rule of thumb, is that the smaller the particle, the more surface area exposed, the less contact time with hot water.
A sieve test is carried out by placing brass (less expensive-less durable), or stainless steel rimmed sieves, with differently sized wire mesh bottoms, in a stack, with the largest aperture mesh on top, and the smallest apertures on the bottom. As the nest is agitated (See Sieve Shakers) , coffee grinds will fall through the nest of sieves, and be retained by the apertures that are two small for it to pass through. The amounts retained on any one sieve, are expressed as a percentage of the whole
The manufacturuing techniques and sizes are somewhat standardized, using ASTM Sieve Numerical Designations #12, #16, # 18, #20, #30, #40, and #50, at least as a starting point.
Some of the older studies reference Tyler Sieve Designations, which were developed by WS Tyler, a sieve manufacturer, prior to the development of the ASTM & ISO Standards in use today. The numbers used are similar, but not the same. Therefore it is always important to specify ASTM or ISO, as well as verify
the millimeter equivelants.
For quick grind analysis in the field, the POCKET INTERCHANGER AND CERTIFIED DISCS from Endecotts, is very useful. One screen at a time is inserted in to the disc interchanger, and then shaken by hand.
TECHNICAL & SALES SUPPORT
TOLL FREE (866) 244-1578
INTERNATIONAL (804) 435-5522
HOURS 9:00 AM - 6:00 PM EST M-F
PROFESSIONAL LABORATORY INSTRUMENTATION FOR COFFEE, TEA, COCOA AND AGRICULTURE
www.coffeelabequipment.com
- Same as certified, but manufactured with 50% (MIDPOINT)
less tolorence than specified by ASTM E-11
