They’re Not Coffee Particles
Was hanging out with young up-and-coming coffee superstar Alex Powar today, and while I was mouthing-off with some coffee brewing spiel, Alex added, “Yeah… I mean, we call them coffee particles after all…”
The general definition of a “particle” can be said to be an effectively one-dimensional thing. It’s a point in space. It’s a dot. The function of a “particle” (generally) renders mass, volume, and surface-area effectively irrelevant.
But a coffee ‘ground’ or ‘grind’ or whatever-you-wanna-call-it is not a one-dimensional point/dot. It’s a three-dimensional thing. There’s an outside and an inside. Understanding coffee brewing requires understanding the relationship between dissolution of the solids on the surface of the coffee grinds and the solids _inside_ the coffee grinds. The stuff on the surfaces dissolves quickly, and diffuses into solution as soon as it dissolves. The stuff on the inside dissolves a little more slowly, and needs to move through and out of the coffee grinds before entering solution.
In daily life, most everything that is as small as a coffee ‘particle’ is treated mostly the same: salt, sugar, sand, ground pepper, paprika, dirt, the size of Texas Gov. Rick Perry’s brain, etc. These bits are small enough that the shape and size of individual particles are generally inconsequential in most common situations. There is, however, growing awareness of the size and shape of salt crystals, including research by food scientists trying to figure out how to make a saltier-tasting NaCl crystal in order to reduce sodium consumption in certain foods (notably, potato chips). But I digress.
Coffee bean fragments are not “particles.” They’re small, but the size and shape are indeed consequential… at least if you want to make good coffee.
So the question is: what do/should we call coffee bean fragments if not “particles?” Unless someone has a better idea, I’m going to start using the term “coffee fragments.”