COFFEE & SPICE GRINDER
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*Most manufacturers include requirements or recommendations
regarding the best grind to use with their coffee makers. Follow
the instructions from the manufacturer for optimal results.
You can experiment with your grinder to determine what type of
grind works best for the type of beans, brand of coffee maker,
and amount of grounds you are using.
In general, coarsely ground beans (a shorter processing time)
have less surface area and will take longer to release their
fl avor. Finely ground beans (a longer processing time) have
more surface area and release fl avor faster.
To enjoy fresh, robust, and fl avorful coffee, do not grind more
beans than needed at the time. Coffee beans usually become
stale and less fl avorful faster when stored as grounds. A large
pot coffee maker may require up to two chamber of coffee
grounds for maximum capacity brewing.
Coffee beans generally retain their peak freshness for up to
two months when stored frozen in a dark, airtight container and
may be ground immediately upon removal from the freezer.
For Grinding Herbs and Spices:
Your grinder can also be used to grind dried herbs, spices, and
seasoning blends. Freshly ground seasonings often impart
a more intense fl avor and give you the opportunity to create
unique blends to suit your palate.
Follow the above steps using your desired herb or spice.
Spices that grind the best include peppercorns, whole allspice,
coriander seeds, mustard seeds, celery seeds and fl ax seeds.
The maximum amounts for herbs and spices vary by type. For
harder spices, such as coriander seed or cinnamon bark, the
maximum is 1 to 2 Tablespoons (0.5 to 1 ounce). For softer
items, such as peppercorns or allspice berries, the maximum is
2 to 3 Tablespoons (1 to 1.5 ounces).
Oily spices like cinnamon or cloves can discolor the lid. Hard
grains, such as rice or rye, and other hard foods may overheat
the motor, pit or crack the lid, or cause other damage and
should be avoided.
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