How to grind coffee beans without a grinder

Grinding coffee beans just before brewing guarantees freshness, reduces exposure to flavor-destroying oxygen, and assists with safeguarding the normal kinds of coffee from becoming bland and stale.

Four kinds of espresso beans are utilized for blending, and every one of these techniques can bring about one or numerous grounds, allowing you to repeat the cycle enough. The four distinct sorts of tools you can accomplish are:

  1. Coarse grind
  2. Medium grind
  3. Fine grind
  4. Extreme fine grind


  1. Hammer:

A meat tenderizer, hammer, or mallet can undoubtedly crush your beans - and furthermore your hand or kitchen counter, so use it with caution. As you separate the beans, you can get more refined in your procedure and crush the beans down more like a fine powder.

What You'll Need

Hammer, Meat Tenderizer, hammer, plastic Ziploc pack, cooler sack, parchment sheets, and large cutting board. Fill the plastic pack with coffee, or spot your beans between two sheets of parchment with the edges folded inside.

Using your hammer, push down firmly on the beans to pound them, until the ideal consistency is met.

For a steadier grind, begin crushing on one side of the pack and move step by step to the opposite side.

  1. Mortar and Pestle:

Mortar and pestle crushing will be work and time intensive too. You'll need to ensure you just use about ¼ to ⅓ the limit of your mortar to stop any overflow and keep the beans from jumping out.

This technique likewise makes smaller measures of grounds than the rolling-pin strategy, so make certain to make more if necessary!

Utilizing a mortar and pestle can make better grounds for drip coffee or Chemex espresso as well as coarser grounds used in French press coffee. Everything relies on how long and how solidly you grind your beans. Make certain to crush your beans in limited quantities to accomplish a more steady mix!

  1. Hand Mincer or Garlic Press:

This technique is very not the same as crushing beans with an espresso processor, however, it is very straightforward. The beans are set into the place where the garlic, meat, or other food is held, and afterward firmly crushed out.

One of the obvious problems here is that the holes are normally pretty big, bringing the bigger, the coarser the ground. You might have to repeat this process or combine this interaction with the moving pin or hammer strategy.

Utilizing the hand mincer, you can crush a few beans all at once. Put a few entire coffee beans through the miner or press, and afterward accumulate the grounds and put them through the miner or press a second time or as the need might arise to accomplish the kind of grounds you really want.

Step-by-step instructions to Crush Beans with a Hand Mincer or Garlic Press

  • Place a few beans into the miner or press.
  • Solidly press the instrument until the remaining coffee beans have gone through.
  • Repeat stages 1 and 2 constantly.
  • Your grounds might be too large and excessively coarse for certain methods, so you can run them through the press again until you've accomplished the kind of grounds you need.

Crushing coffee beans is an actual physical change, as the beans change from whole to ground. No chemical/substance change happens while grinding coffee beans. Roasting of espresso beans softens the cell walls of the beans, yet doesn't change their compound composition.

If you are unable to accomplish a consistency of fine texture in your grounds, consider brewing your espresso utilizing the French Press, which is known to perform better with a coarser grind and is more lenient toward inconsistencies. What's more, as with such countless things, repetition is the way to progress.