What are the risks of grinding coffee beans in a blender?

What are the risks of grinding coffee beans in a blender?

You can check the answer of the people under the question at Quora “grind coffee beans in vitamix without dry container

0 thoughts on “What are the risks of grinding coffee beans in a blender?”

  1. Other answers have explained things well, but if you’re asking because you don’t have a grinder and need to grind some beans, my advice is to err on the side of coarse. If you can be bothered, you could sieve out the fine dust with a coarse sieve. It’s not perfect, but it sure beats no-coffee.

  2. The main risk is lousy coffee. A good grinder attempts to grind the coffee beans into pieces of uniform size. Whether they are relatively coarse-sized particles, like for Turkish coffee, or very fine particles, like for Espresso, we are aiming for ALL of the particles in the grind to be approximately the same size.
    That way, when the hot water hits them, they all react the same, chemically, and the coffee has an even flavor. If some of your particles are large, and some are small in the same brew, then some of the coffee will have been in contact with the water too long compared to the other particles, or not long enough and the coffee will taste sour and over-extracted, or flat and bland, or a little of both.
    The average kitchen blender doesn’t grind the beans with adjustable precision, like a good coffee grinder does. Instead, it sort of obliterates the beans, breaking them up into a bunch of different, random-sized particles.
    Look for “conical burr grinder” in the description of your coffee grinder. Conical burr grinders use a very slow, very precise method to grind the beans into particles of the same size.

  3. You risk your entire coffee’s immediate future.
    Using a blender or cheap blade grinder is madness. You want even grounds and a steady speed that doesn’t cause friction. The blender does the opposite and could literally be described as a spinning butter knife. This is not cutting edge-no pun intended.
    The grinder is actually the most important in the entire brewing process, so cutting corners here will set you back and you won’t be able to produce anything of quality.
    A small investment now, for 1000’s of future cups is a no-brainer.
    There are a heap of online articles discussing this, so check it out, and make an informed choice.

  4. The highest risk will be damage to the blender, since grinding coffee this way will generate a lot of friction and hence high temperature.
    The quality of ground will be bad due to over heated unequally.
    You better get the ground by pounding the beans using pestle and mortar.


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