Coffee grinder, the grinder will enable you to grind the coffee beans in the desired amount before the extraction process to preserve the fresh coffee and its volatile compounds, such as the aromatic coffee oils that play a major role in the flavor of the cup, and the quality of the coffee grinding must be consistent grinding
Each coffee extraction tool has its own grind, and before preparing the coffee, you must know the type of grinding for the tool used to prepare the coffee, and the best extraction is when the coffee grind is consistent and similar in size, and suitable for the tool used for extraction.
Manual coffee grinder
Easy and light to move compared to most types of electronic grinders, manual grinders often have a handle connected to the gear stick; To enable you to grind the coffee beans easily, and you can control the degree of grinding you want by calibrating the level of gearing; Which affects the result of the size of the ground coffee atoms, but it is slower compared to the electronic grinder
It is always for personal use, and you cannot use it for commercial use such as commercial coffee places because of the slow grinding speed and that electronic grinders are faster in the grinding process
electronic coffee grinder
It is often in a fixed place without the need to move it from one place to another. It has a container for storing coffee and passing it to gears; So that the coffee is ground to the degree that was set through the grinding adjustment knob located in the grinder, and it is characterized by the speed of grinding in the coffee preparation operations
There are two types of grinders used to grind coffee beans, namely: blade and gear
The difference between them is that the gears are more precise in the consistency of grinding coffee; The reason is due to the way the gears are installed on each other, as it does not allow the passage of coffee except that it has been ground to the amount of the size that has been set
As for the blade, it is difficult to reach a similar result in the size of the ground coffee atoms, such as the gear; The reason for this is the way the blade works, as it rotates very quickly to break the coffee rather than grind it to the desired standard
The material from which the gear is made has an effect on the grinding efficiency, fine tuning and life span
What we will see are the most common materials in the manufacture from the weakest to the strongest
ceramics
It tolerates grinding of various grades of filter coffee, but is not recommended for grinding espresso, due to the large and obvious inconsistency in the size of the ground coffee particles.
stainless steel
Suitable for grinding coffee from filter coffee degrees to espresso fineness, but it must be changed periodically if it is used permanently throughout the year.
carbon steel
Same properties as stainless steel but with a longer life, stronger tolerance for fine grinds and good consistency.
Titanium
The biggest advantage of this material is not only its durability over the above, and the longevity of the gear sharpness; Rather, the gear temperature does not rise like steel, which may affect the coffee results at peak times
Types of gears in coffee grinders
Gears are of two types: conical and flat, and these two types are in circulation so far in the manufacture of mill gears, and we will try to detail them as follows as possible
bevel gears
Two gears, one annular and the other conical, are more suitable for coarse grinds because of their greater consistency in coarse grinding degrees, and less heat during grinding compared to a flat gear
Flat gear
Two converging flat gears, suitable for the most fine grinds; For their clear harmony in the fine grinding degrees and compared to the conical, the high temperature of the surface during grinding made some mill companies add cooling fans It is impossible to have the consistency of all the size of the ground coffee atoms, but there is a good consistency suitable for preparing coffee, and there is a bad consistency that may affect the coffee preparation process, resulting in an unpalatable taste in the prepared cup of coffee.