[{"data":1,"prerenderedAt":191},["ShallowReactive",2],{"guides-en-GB-commercial-coffee-grinders-for-roasteries":3},{"kind":4,"guide":5,"categorySlugs":183},"guide",{"key":6,"slug":6,"slugs":7,"category":15,"order":16,"schema":17,"title":18,"seoTitle":19,"description":20,"excerpt":21,"keywords":22,"published":30,"updated":30,"readingMinutes":31,"cover":32,"related":35,"body":59,"faq":105,"products":112,"sources":121,"paths":126,"slugMap":127,"categorySlug":182},"commercial-coffee-grinders-for-roasteries",{"de-DE":8,"fr-FR":9,"es-ES":10,"es-419":11,"pt-BR":12,"pt-PT":12,"it-IT":13,"nl-NL":14},"industrielle-kaffeemuehlen-fuer-roestereien","moulins-industriels-pour-torrefactions","molinos-industriales-para-tostaderos","molinos-industriales-para-tostadurias","moinhos-industriais-para-torrefacoes","macinacaffe-industriali-per-torrefazioni","industriele-koffiemolens-voor-branderijen","equipment",27,"Article","Grinders for a roastery: retail ground coffee and QC","Commercial Coffee Grinders for Roasteries","Choosing grinders for a coffee roastery: production grinding for ground retail and wholesale, consistency, heat, burr wear, QC grinders and safety.","A roastery needs a grinder for selling ground coffee and another for cupping and QC. What to look for in each, and the safety and freshness points that come with grinding.",{"primary":23,"secondary":24,"intent":29},"commercial coffee grinder for roastery",[25,26,27,28],"industrial coffee grinder uk","grinding coffee for retail bags","coffee grinder burr replacement","qc grinder cupping","commercial investigation","2026-10-09",6,{"figure":33,"kicker":34},"Burrs","Grinders",[36,44,52],{"key":37,"slug":37,"category":15,"title":38,"excerpt":39,"readingMinutes":40,"updated":30,"cover":41},"coffee-packing-lines-and-heat-sealers","Packing coffee: heat sealers, fillers and packing lines","Packing is where a growing roastery loses the most hours. When to move from a scoop and a sealer to a weigher, and from a weigher to a packing line, and what each step costs in accuracy and flexibility.",7,{"figure":42,"kicker":43},"Bags\u002Fhr","Packing",{"key":45,"slug":45,"category":46,"title":47,"excerpt":48,"readingMinutes":31,"updated":30,"cover":49},"production-cupping-protocol","quality","A cupping protocol for production, not competitions","Production cupping answers one question: is this batch the same as the reference? A simpler, faster method than full scoring, with the controls that keep it honest.",{"figure":50,"kicker":51},"8.25 g","Cupping",{"key":53,"slug":53,"category":15,"title":54,"excerpt":55,"readingMinutes":40,"updated":30,"cover":56},"roastery-extraction-and-ventilation","Extraction and ventilation in a roastery: fumes, dust and fire","The roaster's exhaust carries smoke and chaff out; the room still needs air for the burner and protection for staff from roasting fumes and dust. The rules and the practical design points.",{"figure":57,"kicker":58},"0.02 ppm","Air and safety",[60,62,64,88,90,92,94,96,98],{"p":61},"Many customers buy ground coffee: offices, filter cafes and home brewers without a grinder. Grinding in the roastery adds a step that affects quality, freshness, safety and labour. Choose equipment for the volume of ground coffee you actually sell.",{"h2":63},"Production grinding",{"table":65},{"head":66,"rows":69},[67,68],"Feature","Why it matters",[70,73,76,79,82,85],[71,72],"Throughput in kg per hour","Match it to your ground volume per week; a small shop grinder will overheat on bulk work.",[74,75],"Burr type and size","Larger burrs grind faster with less heat; flat and conical burrs give different particle distributions.",[77,78],"Grind settings you can repeat","Marked, lockable settings for each grind size you sell (filter, cafetiere, espresso).",[80,81],"Heat","Heat during grinding drives off aromatics and, per HSE, raises diacetyl release; cool beans before grinding.",[83,84],"Cleaning access","Easy burr removal for cleaning and allergen changeovers.",[86,87],"Metal detection or magnets downstream","Burrs wear and can shed metal; many roasteries treat foreign body control as a critical point.",{"h2":89},"QC and cupping grinder",{"p":91},"A separate grinder for cupping and quality control avoids contaminating samples with production coffee. It should give a consistent, repeatable grind, be easy to purge between samples and be calibrated on a schedule. See [production cupping](guide:production-cupping-protocol).",{"h2":93},"Freshness and packing",{"p":95},"Ground coffee stales and releases carbon dioxide much faster than whole beans. Pack ground coffee promptly, in bags with one-way valves, and consider shorter best before dates than for beans. If you grind to order, schedule it into the pack run so ground coffee does not sit open.",{"h2":97},"Maintenance",{"checklist":99,"title":104},[100,101,102,103],"Daily: brush out burrs and chute, empty retained grounds","Weekly: check grind against a reference sample with a sieve or particle analyser if you have one","By weight ground: replace burrs at the maker's recommended interval","Record burr changes; the date matters for metal control","Grinder care",[106,109],{"q":107,"a":108},"Can I use a cafe grinder to grind retail bags?","For small volumes. Cafe grinders are designed for single doses and overheat on continuous work, which harms flavour and wears burrs.",{"q":110,"a":111},"How often should burrs be replaced?","Follow the maker's interval by weight ground, and watch for slower grinding, more fines and inconsistent particle size.",[113,117],{"target":114,"label":115,"note":116},"page:sales","Grind options on orders","Each order line carries its grind, so packing gets it right.",{"target":118,"label":119,"note":120},"page:storefront","Grind choice in the shop","Customers choose whole bean or a grind for their brewer.",[122],{"name":123,"title":124,"url":125},"Health and Safety Executive","Exposure to diacetyl vapour in food and drink 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