Making Ground Coffee
Find innovative production technology for making ground coffee and connect directly with world-leading specialists
Any coffee-drinker can agree that a cup of coffee in the morning can brighten up their day. As the most convenient way of making coffee, many people choose to make coffee at home. Whether you want to make Moka coffee or filtered coffee, you need ground coffee that is grind appropriately for the coffee brewing method of your choice. These ground coffee are manufactured by roasting and grinding processes.
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From green beans to the roasting and grinding process – check your equipment for making filter coffee!
Manufacturing the ground coffee starts from choosing and ordering the type and origin of green beans of your choice. Then, you need to roast these green beans with a recipe depending on the flavor profile of the coffee you desire to manufacture.
First, you put these beans into a green bean loader which can hold up to 30kg. This loader then carries the green beans through the pipe to the pre-load hopper. From this hopper, the beans are transferred to the drum roaster, which is a hot air roaster – meaning the beans are roasted through the hot air released in the drum. With this roaster, you can control the recipe of the roasting conditions – such as the air temperature forced into the beans, the drum’s rotation speed, the speed of the airflow, or how agitated the beans are in the hot air. Here, more or less heat and temperature can affect the aroma and the taste of the coffee, so it is important to maintain the specific temperature and heat level for your coffee.
When beans are roasted, they fall on the cooling tray and cool down a bit. After this process, the beans go into the destoner – filtering and cleaning process – which sucks the beans upward and leaves rocks, metal, and nails on the bottom. Then, spending on the coffee mix you would like to manufacture, you can put these beans in the blender silo. Here, destoned beans are gathered to make a coffee blend of your choice. If you intend to manufacture single-origin coffee, you can skip this step.
When you are done with the roasting process, you can transfer the destoned roasted beans into the grinder silo, which is connected to the grinder itself. Usually, this process incorporates the roller mill grinders, a machine that grinds coffee by putting beans in between two rotating grooved steel cylinders. In this process, you can choose the particle size of your ground coffee (coarse to fine), depending on the end product you desire to manufacture.
Grinding different sizes of bean particles for different brewing methods
The grinding process is an essential part of making ground coffee. This is because depending on the size of the coffee particle size, the flavor, depth, and body of your coffee can change. The particle size of the ground coffee can affect the extraction process – the general extraction time, and the time that water is intact with the coffee particles, the amount of surface area that the water is touching during the extraction. This explains why the finer the particle of the coffee beans are, the stronger the coffee comes out.
The particle sizes can range as extra-coarse – coarse – medium-coarse – medium – medium-fine – fine – extra-fine. And these particle size varies according to the different extraction method you intend to make a product for or what your target customer is looking for. Extra-coarse beans are often used for cold brew coffee, and coarse coffee is for french press extraction. You can use medium-coarse ground coffee for pour-over coffee such as Chemex or V60, and medium coffee can be used for Siphon or filter coffee machine. Medium-fine size is for Aeropress, and fine coffee can be for espresso machine and Moka pot. Lastly, extra-fine coffee is for Turkish coffee.
Packaging for the ground coffee – keep ‘em fresh!
The key to coffee packaging is to keep the oxygen out of the roasted beans and simultaneously release the CO2 created from the roasted beans. When coffee is roasted, the beans emit CO2 for a few days after the process. If you don’t consider this factor in the packaging process and accidentally seal the coffee in the vacuum pack within a few days after the roasting, the packaging will explode due to the gas of the beans. Hence, it is important to wait for a few days after the roasting process – for your beans to stop releasing gas and be ready for the vacuum sealing.
It is crucial to know that when the coffee beans meet oxygen, they oxidize and lose their aroma and flavor. To solve this issue, many coffee producers use airtight bags with one-way valves. This circular-shaped valve allows the gas to go out but simultaneously, no air can enter the bag. Hence, packaging with this valve is often sealed without removing any gas. This is the most efficient way if you would like to pack the freshest bean. However, it is noted that this valve packaging will be still affected by moisture and heat in a long term. If you are producing coffee on a larger industrial scale and are concerned about the longevity of the coffee, you can also consider waiting for the beans to degas and proceed with the vacuum or semi-vacuum packing.
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