With an estimated 1.4 billion cups of coffee consumed worldwide every day, there is a great and ever increasing demand for coffee beans in the global market. The taste of coffee is influenced by the roasting of the beans, their grinding degree and the method and quality of the preparation. Different types of preparation by brewing and filtering (e.g. espresso machine, filter coffee or mocca) require different grinding degrees of the coffee powder to obtain an aromatic result. When roasted beans are ground to powder, the determination of the particle size is a critical aspect because the particle size influences the brewing and filtering properties and thus the taste and salubriousness of the coffee.