Post Roasting: Coffee Griniding

Abraham Lincoln is known to have quipped “If this is coffee, then please bring me some tea. But if this is tea, please bring me some coffee.” Strong, light or decaffeinated- however you like it; espresso, cappuccino, latte or mocha- however you call it, one cannot simply start a day without that hot mug of coffee done in a coffee grinders.

But did you know that the cup of coffee with its rich taste lingering in your taste buds has reached your table after a rather meticulous process?

What happens after Coffee is Roasted?

The following are the steps involved in the preparation of coffee:
1. Roasting of green coffee beans
2. Grinding of the roasted beans
3. Brewing
4. Filtration of brewed coffee from the residue of ground beans

Here in this article, you will get to know all about the grinding process of roasted coffee beans.
Grinding of the roasted beans
Any connoisseur of this wonder beverage would vouch for the pleasantness of grinding the beans just before brewing the coffee. However, the grinding or milling process is painstakingly intricate and the taste of the coffee is largely dependent on how the beans are ground. There are various methods of grinding the coffee beans. Depending on how coarse or medium or fine the ground powder is desired, one should select the method of grinding.
Blade grinding
Coffee beans can be milled using blade grinders or blenders that are handy for grinding for any type of brewing except for Espresso, French press or Turkish. These blade grinders come with special blades for grinding coffee beans and rotate at a high speed of approximately 20,000 rpm.
The blade grinders are simple to use and hence the best for domestic grinding.
The blade grinders are rather inexpensive.
On the downside, the ground particles lack uniformity and hence makes the process of brewing difficult.
Continuous use of the grinders can over heat the blades and can result in over-bitterness of the coffee at the time of brewing.
The blade grinders are very noisy and can grind only a small batch of beans at a time.

Burr-grinding
Burr grinders have two abrasive wheels between which the coffee beans are ground as a result of the heating caused by the friction of the wheels. The fineness of the powder depends on the space between the two wheels. The closer they are set, the finer the ground material is. Hence, this type of milling can be used for a variety of brewing other than Turkish which requires the ground matter to be almost powdery.
The burr grinders produce an unmatched quality of uniform grinding, which makes the process of brewing easier.
These grinders help extract the oils from the coffee beans that adds to the taste and aroma of the beverage.
The most noteworthy feature of the burr grinders is its versatility. The grinder can be set in any way to give the desired results.

Roller grinders
Roller grinders use two uneven rollers between which the coffee beans are ground. Overheating due to the friction between the rollers can cause extra bitterness in the coffee. To deal with this, it has a water cooler attached.
The roller grinders produce an evenly ground powder and can be used for any type of brewing, including Turkish.
Roller grinders are expensive and are most commonly used for commercial production.
A large quantity of coffee beans can be grounded at a time.

Grinding with pestle and mortar
Pounding the roasted coffee beans with a mortar and pestle is one of the most conventional methods of grinding. It can produce a very fine powdery texture which is essential for Turkish brewing.
A fine powder of this quality cannot be made even with the burr grinders.
However, pounding with the mortar and pestle requires substantial manual efforts.
It is time consuming and can grind only a little at a time.
Based on the taste preferences, convenience and scale of requirement, one can select the suitable method of grinding. Coffee beans of different places have different flavours. Also, coffee beans have to be packed in time after they are roasted.

You would love your coffee more after this. The perfect coffee beans are quality checked to ensure that they meet all the requirements before they are dispatched to the market, and often this is what determines the quality of coffee that you eventually drink.

Remember, a cup of coffee is not just any beverage but a phenomenon and as we often hear it, “Coffee is always a good idea!”…

Coffee Roasting & Coffee Roasts

Since its discovery in the Ethiopian plateau, coffee has been a preferred choice for many. Its effect in keeping someone alert is proven. Roasting of the green coffee beans brings out the sweet aroma and flavor that is hidden inside. It brings out the brown color that we fine in coffee beans. Once coffee is roasted, the levels of acids, sugars, protein and caffeine are minimized. Roasting is done with the use of coffee roasting machines. In order to get the best out of coffee, quality coffee roasters must be used. The different coffee roasters produce different outcomes. The temperature at which coffee is roasted also produces different roasts.

Types of coffee roasts
The different types of roasts include the light roast, the medium roast and the dark roast. The light roast comprises of the Cinnamon Roast and the Light Roast. The Cinnamon Roast is roasted at a very light level of 196 degrees Celsius. Sweetness is not fully developed and the beans have grassy flavors and sharp acidity is still prominent. The Light Roast produces light brown beans and is done at a temperature of 205 degrees. The Light Roast has complex acidity. The medium roast consists of the American Roast and the City Roast. The American Roast is done at 220 degrees Celsius, where it results to medium light brown beans. The acidity is slightly reduced at this point. The City Roast is done at 219 degrees Celsius to turn the coffee beans into a medium brown color. The original taste character is maintained but the roast character can be noticed easily.

The dark roast comprises of four types of roasts and they include the Fully City Roast, Vienna Roast, French Roast and the Italian Roast. The Fully City Roast is usually done 225 degrees Celsius resulting to a medium dark brown bean. The roast character is outstanding at this point. The Vienna Roast which is done at 230 degrees Celsius. The coffee beans at this point have a bittersweet caramel flavor and the acidity is totally neutralized. The French Roast turns the green beans into dark brown beans that are very shiny. It happens at 240 degrees Celsius. The roast character is dominant at this level. Just like the French Roast, the Italian Roast produces shiny beans but the difference is that this ones are almost black in color. The acidity is almost eliminated.

Roasting makes the chemical properties of coffee beans to change as they are quickly brought to high temperatures. When they reach the desired temperature point, they are quickly cooled to stop the process. The coffee beans weigh less than the original beans because moisture has been extracted from them. After the roasting process, the coffee beans are now in a state where they can be grounded and brewed. The new roast flavor starts to fade with time and so it is better to have the coffee beans used as soon as possible. Roasting is both an art and science which necessitates years of practice to become an expert at it. Perfect roasting can be ruined by a simple step.

Types of coffee roasters
There are basically five types of coffee roasters. They include the centrifugal roasters, the tangential roasters, drum roasters, packed bed and hot air roasters. The most common are the drum and hot air roasters. Coffee roasters can either operate in either continuous or batch modes. The drum roasters comprise of drums that rotate horizontally and tumble the coffee beans when heated. The heat source can come from a wide range including electricity, wood, natural gas or petroleum gas.

Most of the drum machines use indirect heated drums whereby the heat source is placed beneath. Some time back Direct fired were used and they operated in such a way that the flame contacted the beans while in the inside of the drum. They are rarely used nowadays. Hot air roasters and Fluid Bed roasters work in such a way that heated air is forced via a perforated plate beneath the coffee bean. The force is adequate enough to lift the beans. The coffee beans are heated on the fluidized bed as they circulate.

When you want a coffee roaster where little space is available, you might consider purchasing a small drum roaster or any other coffee roaster provided it’s small enough to fit in the specific area you want it to. Most drum roasters produce a batch of coffee each time. All coffee roasters have the capability of producing excellent coffee. The one thing that you should be mostly concerned with is the size of the coffee roaster. You should buy one that fits the available space and one that you can use comfortably. The cost might also be good to look and you can purchase a type of coffee roaster that does not dig too dip into your pockets.…