We think a lot about grinding coffee. It used to keep us awake at night – literally! You’ll read about that in a minute but first let’s talk about the process of grinding coffee.
The word grind may conjure up several images in your head. There is coffee grinding of course. Also grinding metal, grinding glass, and even grinding your gears. One thing all this grinding has in common is heat. The longer you run a grinder, or grind in a particular spot, the more heat you’re going to generate. Things can get so hot that if you touched the spot you were grinding you could badly burn yourself.
How grinding coffee works
In an industrial coffee grinder there are actually two grinding surfaces. Typically there are two discs like you see in this picture. Most people call the discs burrs.
Inside the grinding chamber one of these grinding discs is fixed in place while the other spins. There is an adjustment screw that lets you move the fixed disc in and out – closer or farther away from the spinning burr. The closer together the burrs, the finer the grind and vise-versa for a coarser grind.
The discs face each other in a vertical plane and coffee is funnelled down on them from the top. Gravity does the rest as the spinning disc pulls the coffee into the grind chamber, forcing it through the space between the two grinding discs. Once the size of the ground coffee is smaller than the gap between the two discs it drops down into a bin that catches the ground coffee.
‘It’s like grinding rocks’ – Why RobustaHealth coffee is so hard to grind
Typically drinking coffee is very easy to grind. During the roasting process it expands and loses weight. You can compare it to popcorn although it doesn’t expand that much. It does pop though as the moisture inside the coffee heats up, turns to steam, and causes the coffee bean to break open and let the steam escape. So roasted coffee is not nearly as dense as green coffee.
On the other hand, RobustaHealth detox enema coffee is very hard to grind. We use a special roasting method that develops the coffee so that it can be processed. In this process the coffee bean doesn’t expand or lose any density and when all is said and done the coffee beans are as hard as rocks .
You can imagine that grinding coffee that is as hard as a rock would create a monumental amount of heat. That’s bad for the coffee if left unchecked. Also, production times would suffer. And you’d wear out the grinding surface on the burrs much faster.
This was the problem we were dealing with. We were using three, 1-horsepower grinders to reduce our little rocks to a flourlike consistency of ground coffee. To work around this problem we’d monitor the heat while grinding. As soon as the heat started to climb we’d turn off the grinders and let them rest. The ratio was about 40 minutes of grinding coffee to 4 hours of cooling. We’d let the grinders cool all the way to the core before we used them again.
As you can imagine all this starting and stopping created quite a bottleneck for us. It wasn’t unusual for us to set our alarm clocks to get up at one in the morning to grind coffee. We’d shut down at 1:40am and then be back at 6:00am to grind some more. Keeping up with the coffee grinding was an around-the-clock chore.
We had to find a better way. And we did!
The Beast from the East blows in
The answer is a huge, air cooled grinder that we call The Beast from the East. It is so named because it arrived during a huge storm that swept across mainland Europe, the UK, and Ireland before blowing itself out over the Atlantic.
The name is quite fitting. The Beast, when compared to our 1-horsepower grinders, does the work it would take them all day and night to do in about 30 minutes.
Because The Beast from the East has an air cooled grinding chamber we can grind for hours and the coffee doesn’t get hot. And because of the massive size of the grinding discs there is so much more surface area to dissipate heat that even without the air cooling you’d have to grind a long, long time to create enough heat to affect the quality of the coffee.
Get out of the heat – The benefits you get from Cool Grind Technology
This Cool Grind Technology is unique to RobustaHealth detox enema coffee. In fact even in the drinking coffee world hardly anyone practices cool grinding. Sometimes those producers run their grinders till they can smell the coffee burning. That’s when they know it’s time to cool their grinders. That’s not good for the coffee or the consumer
The benefit of cool grinding to you is that the coffee doesn’t get hot during the grinding process. Since it doesn’t heat-up it means that the integrity of the coffee is preserved 100%. We roast RobustaHealth coffee in a special way, a way that keeps all the important detoxing ingredients in the coffee bean. A hot grinder burning away some of the coffee’s key components would defeat the purpose of this special roasting technique. With Cool Grind Technology the possibility of that happening is never an issue.
While some may run their grinders so hot that they burn the coffee — burnt food can be carcinogenic—this isn’t the case with RobustaHealth’s detox enema coffee. It never was. That’s why we were up at 1:00am!
Heck, with Cool Grind Technology there isn’t even a thought of the coffee getting warm. Absolutely not! Now the coffee comes out of the grinder at room temperature and in Ireland that’s usually around 10 degrees C or less.
The Beast from the East has solved our production problems, let us get a good night’s sleep, and most importantly given you a better quality product.