Yes, you can grind coffee beans in a blender.

meIf your favorite mug says in big, bold letters, “Don’t talk to me until I’ve had my coffee”, you are speaking to our collective soul. Just like your daily skincare routine and non-negotiable hot girl walk, morning isn’t complete until you’ve opened your eyes and instantly dealt with the first order of business: gulping down a whole mug of cold brew. Aaaaah.

TBH, whether or not you’ve had your coffee can be the deciding factor between existing as Oscar the Grouch or Elmo for the day. And while there’s nothing wrong with a cup of coffee on the go, Jiyoon Han, co-owner and founder of Bean & Bean, an AAPI family-owned coffee company based in New York, says using high-quality, freshly ground beans is key to achieving coffee nirvana

Before you open the Amazon app to order an expensive coffee grinder and add another appliance to your huge collection of cookware, Han says you can easily transform your blender into a coffee grinder in seconds. Although this clever trick produces solid results, Han explains that there are a few key steps and considerations for grinding coffee beans in a blender that can give you the best quality cup. Here is everything you need to know.

How to grind coffee beans with a blender, according to a coffee expert

While Han would love for everyone to have access to proper coffee-making equipment, he says it’s definitely not a necessity. “As roasters, we have to give up any kind of judgment because coffee is so contextual. My goal is to meet the client where he is, without forcing or pushing him where he doesn’t want to be at the moment,” he says.

Instead, there are a few simple tricks to making a great cup of coffee with what you have. “Most people don’t have a burr grinder, but despite that, there are different ways you can make a good cup,” Han says. “When I’m in my own kitchen, I have everything I need and want. . However, when I go to my grandmother’s house in the countryside in Korea, she doesn’t have all these things. She doesn’t have a grinder, so I do what I can with what I have.”

At his grandmother’s house, Han uses a small two-blade manual spice blender to get the job done, adding that he can use his standard full-size blender the same way. The key, she says, is to work in small batches and pulse the blender in short increments to avoid overheating the product. Between blending intervals, Han makes sure to shake the coffee to redistribute the granules for the most consistent texture possible. And if you end up with some larger particles, all you need to do is run the coffee through a strainer. (She simply re-grinds these larger chunks to a finer consistency and avoid wasting precious grains.)

Although burr grinders will achieve the best, smoothest texture as quickly and efficiently as possible, Han says ground coffee beans in a blender definitely work, especially for some specific brew methods and beans. She says French press or cold-immersion methods and medium and dark roasts will be the most forgiving combinations in terms of flavor if your grinds aren’t exactly super consistent in size and shape.

PS Han says never store your ground coffee in the fridge; it’s a natural deodorant and will absorb any and all odors, including leftovers from the night before.

The five key steps to brewing the *perfect* cup of coffee like a professional barista

Use fresh, high-quality coffee beans. No matter how evenly ground your beans are, you will never be able to make a truly delicious tasting cup using old and/or low quality coffee beans.

Get a burr grinder (or blender, of course). Use a coffee grinder or blender to grind the coffee to the right consistency, depending on the brewing method. Han says you’ll want super-fine ground coffee, like table salt or sugar for espresso, medium grind for pour over or drip, and coarse for French press or cold brew.

Stick to a pour-over method. To brew the coffee, Han suggests using a pour-over device like the Kalita Wave, Chemex, or V60. Han also recommends soaking the filter in clean water before use to remove any residual papery taste.

Keep a scale handy. According to Han, this helps to control the amount of coffee you’re using and to achieve a well-balanced drink. “You’ll want to brew in a one to 15 ratio, one coffee to 15 water,” she says.

Kettle with temperature control. “The water should be set between 195 and 205 degrees Fahrenheit. This is something I manipulate depending on how much coffee there is, but this is the general range,” says Han.

Consider this love letter from a dietitian to coffee:



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