In this talk, Francisca and Randy discuss their research behind conical and flat burr grinders. They share their results and their thoughts on better understanding your grinder.
“The darker the roast, the more brittle the bean and the harder it becomes to reduce fines.” – Randy Pope
“Minor changes can make great results” – Randy Pope
“The important thing with grinders is having well aligned burrs” – Randy Pope
“The same amount of coffee that comes out [of grinders] is never the same amount that goes in…” – Francisca Listov-Saabye
“164 coffee professionals in Nice, could actually NOT taste the difference between a flat and a conical grinder.” – Francisca Listov-Saabye
“There is a taste difference between flat and conical burrs—but it’s soo small it’s hard to taste blind” – Francisca Listov-Saabye
Randy Pope began his career at BUNN 35 years ago in the Technical Service Training Department as a technical trainer.
After 12 years Randy Pope became Director of the BUNN Beverage Technology Center, and acquired additional responsibilities in new product research and development, coffee recipe creation, and quality assurance. Pope has created brewing recipes for over 100 origin-specific coffees and blends for specialty coffee roasters and chains. He performs brew analysis for soluble, filter testing, and tests all components of BUNN coffee and tea equipment including funnels, filters, and sprayheads to confirm their part in brewing a perfect cup.
Pope collaborated on the development of BUNN Coffee Basics 101, which outlines basic brewing terminology, fundamental elements of proper brewing, water-to-solids ratios and explains how each brewing component functions in extracting the optimum flavor for each brew.
Francisca has a Masters degree in Sensory Science and has more than 10 years experience in the Food Industry dealing with products ranging from high quality fish over the Danish specialty spirit Aquavit to confectionery. She always focuses on the taste and sensory characteristic of things trying to see the world with new eyes.
Francisca has a background in both consumer research as well as training judges for sensory panels. Furthermore she has been developing new candy, sweets and chocolate products for the Scandinavian market and holds a patent on a confectionery product containing fibers instead of sugar. Now Francisca is head of the NBC research project regarding grinding in Copenhagen.
At the Nordic Barista Cup 2013 Francisca will talk about the sensory aspect of coffee grinding.