- Burr size, sharpness, and alignment have measurable effects on the grind size distribution. That is why these factors are so important in brewing.
- A grinder in use creates heat, which increases the temperature of the ground coffee. In some cases this temperature can rise to as high as 100° C (212° F).
- These temperature changes affect shot time and extraction.
- The effect of temperature changes seems to relate not to metal parts expanding in the grinder, but rather to changes in the coffee itself — due to either impacts on grind size distribution or the reduced viscosidad of oils.
- Temperature affects grind size distribution because the coffee becomes less brittle at higher temperatures, producing fewer finos and more boulders.
- Because of the importance of finos in espresso brewing, grinding at low temperatures and thus producing more finos may present some advantages.
- A practical approach in a typical cafe setting is to try to reduce temperature fluctuations by choosing a grinder design that actively controls temperature and by keeping the grinder clean and well maintained.
Brittle A material that doesn’t deform when stress is applied but instead breaks or shatters.