Coal comes in different types based on its hardness and ease of grinding. The higher the HGI value, the easier it is to crush the coal. This study analyzed different coal samples to determine their quality and calorific value. Low rank coal has a lower calorific value compared to medium and high rank coal. The HGI values also varied among the samples, with low rank coal having a higher HGI value than high rank coal. The findings show that coal quality and calorific value are influenced by factors like hardness and grindability.