Grind Particle Size Modulates Pyrazine Profile, Bioactive Content, and Sensory Quality of Filter Coffee

Gamze Guclu; Zeynep Yaren Pehlivan; Onur Sevindik; Ozlem Kilic Buyukkurt

doi:10.57252/jrpfoods.2026.5

Authors

Gamze Guclu Res. Asst.
Zeynep Yaren Pehlivan
Onur Sevindik
Ozlem Kilic Buyukkurt

DOI:

https://doi.org/10.57252/jrpfoods.2026.5

Keywords:

Filter coffee, grind particle size, Ethiopian Arabica, pyrazines, sensory evaluation

Abstract

Filter coffee, prepared by percolation of hot water through ground coffee, is among the most widely consumed brewing methods globally. Despite considerable research on the chemical and sensory properties of various coffee types, the specific influence of grind particle size on filter coffee quality remains poorly characterized. This study investigated the effects of three grind settings on the aroma profile, color parameters, total phenolic content, antioxidant activity, and sensory properties of filter coffee prepared from 100% Ethiopian Arabica (Coffea arabica) beans of the Yirgacheffe origin, roasted at 210°C. Grind particle sizes, verified by laser diffraction analysis, were determined as 1740 µm (medium-fine), 2250 µm (medium), and 2340 µm (medium-coarse). Gas chromatography mass spectrometry (GC-MS) analysis revealed that pyrazine compounds were most abundant in the medium-fine fraction (1740 µm), indicating that finer particle size promotes greater extraction of Maillard-derived roast volatiles. Color analysis demonstrated that grind size significantly influenced L*, a*, and b* values across brewed samples. Sensory evaluation showed that medium-fine ground coffee received the highest overall acceptability and aroma intensity scores among panelists. In contrast, medium-coarse ground coffee (2340 µm) yielded the highest total phenolic content and antioxidant capacity as assessed by DPPH and ABTS radical scavenging assays, suggesting preferential extraction of phenolic compounds at coarser particle sizes. Grind particle size was identified as a critical variable governing the chemical, visual, and organoleptic profile of filter coffee.

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