Sensory and physical property tests of low-temperature ground coffee.

Low-temperature grinding using liquid nitrogen at -196℃! There is a significant difference in the grinding method even with the same coffee beans!

Utilizing the cold energy of liquid nitrogen produced by our company (-196℃), we can grind food without compromising quality in a nitrogen gas atmosphere and at freezing temperatures. We offer assistance in creating this high-quality powder as a contracted service. In physical property tests, we conducted "particle size distribution measurement" comparing the particle sizes of room temperature and low temperature ground products, as well as measurements of "functional components in the extract," "dispersion degree," and "photographic observation." In sensory tests, we evaluated "deliciousness" and "flavor" with a panel of 30 women in their 30s and 40s, who clearly recognized differences in a taste test. 【Physical Property Tests of Low-Temperature Ground Coffee】 ■ Particle Size Distribution Measurement ■ Measurement of Functional Components in the Extract ■ Measurement of Dispersion Degree ■ Photographic Observation *For more details, please refer to the PDF document or feel free to contact us.

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