Yes, you can grind coffee beans in a blender. You can make a coarse grind by taking a small number of coffee beans in a blender and running them for a few seconds. You can increase the grinding time if you desire a fine grind. Blenders from Vitamix, Nutribullet, and Ninja work great. How To Grind Coffee Beans in a Blender?
· Marzia adds: “The titanium coating ensures more durability, as they can grind up to 1,400 kg of coffee (unlike uncoated grinders [which can] grind up to 400 kg).” Metal burrs are also designed to absorb more heat as they spin, meaning that the temperature of the beans stays stable during grinding.
· Roasting coffee at home can understandably spark a desire to begin roasting at a professional level. However, while you might be able to regularly roast high-quality beans that impress your friends and family, becoming a professional roaster and entering the sector in a more formal capacity is no small task.
· Sourcing coffee beans is one of the most exciting and rewarding parts of any roasting operation, whether you’re a professional roaster or roasting beans at home. Finding quality green coffee and unlocking its delicate and complex flavours through the roast is rightly a key focus. Candice says that coffee quality always plays a key role in …
· During this time, the beans will absorb the cinnamon-infused water, giving it those tasting notes. Remove the coffee once ready, and let it dry to 11% moisture. You can use dehumidifiers or even your roaster (set to 35°C) and allow the coffee to dry out slowly. On the farm, the process is slightly different.
· When we grind finer, we apply more cuts to the beans, and force them through a smaller gap, and both effects tend to increase the production of fines. The cellular structure of roasted coffee seen under an electron microscope. The cells are about 40 microns in diameter. Credit: Rebeckah Burke, University of Rochester.
· A history & guide to fluid bed roasters. The technology for fluid bed roasters has been around since the early 1970s. In the 1960s, chemical engineer Michael Sivetz realised after working in a polyurethane plant that he could adapt a process used for drying magnesium pellets to roast coffee, thus inventing fluid bed roasting.
· Education gives them the opportunity to shift people into new positions, or to focus on other areas of the business and support the team in other ways. This is especially relevant at a time when so many things have changed for commercial roasters of all sizes. Ildi Revi is Director of Learning at green coffee importer Ally Coffee.
· Coffee production is labour-intensive, and coffee plants require more attention than other crops (such as cocoa). This is compounded by a labour shortage. A generational skills gap. Younger, more educated Cameroonians are also less willing to go back to village life and farm like their parents did. Challenges with coffee processing and quality.
· Kopitiam coffee, known as kopi, is brewed as a concentrated, thick beverage that serves the base of other drinks. When ordering coffee in a kopitiam, you pick from a range of options to add to your kopi, often masking the intense flavour with condensed milk and sugar. Some even claim that there are over 100 different ways to serve a cup of kopi.
· “Coffee is changing, thanks to the rise of specialty coffee and its third wave. But coffee liqueurs didn’t change at the time; they got stuck in the past. Now it’s time to take a more modern approach.” Martin tells me that a lot of coffee liqueurs are made with commodity robusta beans that often have defects.