Digital image analysis for contact and shape recognition of coffee particles in grinding

This study introduces an innovative non-invasive digital image analysis technique for identifying and analyzing the contact and shape characteristics of coffee particles resulting from grinding processes. Utilizing high-resolution digital imaging, this research captures the detailed granulometric properties of coffee particles and their correlation with various grinding settings. By examining representative coffee bean samples from Yunnan's Baoshan area, the research delineates how different grinders and their settings impact particle size distribution and specific surface area, essential factors influencing coffee extraction efficiency and flavor. The findings from two different grinders reveal distinct bimodal distribution trends and a negative correlation between particle size and specific surface area, underpinning the influence of grind adjustments on extraction outcomes. This interdisciplinary approach bridges the gap between granular analysis and coffee science, offering valuable insights for optimizing grinding technology. The study advances coffee particle analysis methodology and offers significant implications for improving production efficiency and beverage quality. •The non-invasive digital image processing was used for coffee grinding analysis.•Coffee particle characteristics under various grinding settings were examined.•Impact of grinders on coffee particle size and surface area were analyzed.