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Caffeine Content of Coffee – a Comparison

Caffeine has a stimulating, stimulating effect and is an alkaloid that appears as a white, crystalline, odorless powder with a bitter taste. Worldwide, caffeine is the most consumed substance with active pharmacological effects. Caffeine not only occurs in coffee but also in other luxury foods such as tea, mate, cola, guaraná, cocoa, colanesses and energy drinks. Even in various painkillers, caffeine is often contained, which can be read on the package insert.

The stimulating effect, if it is available in the appropriate quantity, works very quickly. However, if the caffeine content of the drink or other product is minimal, then no effect can be felt at all. But not only the caffeine content plays a major role in the mode of action, but also the type of food and its composition.

The caffeine content in comparison

25 ml espresso (often served in a 40 to 50 ml espresso cup) contain between 25 to 30 mg of caffeine
Since cappuccino and latte macchiato each contain an espresso, the caffeine content corresponds to that of an espresso.
Good to know: In Italy and other countries you get a double espresso when ordering a Caffè latte, which is poured in with plenty of hot milk.
25 ml in the filter infusion process of brewed bean coffee contains between 15 and 25 mg of caffeine. With a usual coffee cup with 125 ml filling quantity, this results in a amount of caffeine of 75 – 120 mg
While a decaffeinated coffee in a 125 ml cup has a small residual amount of caffeine that is between 1 and 4 mg.

The pros and cons of caffeine in various types of coffee

Usually the caffeine content depends on the variety of the coffee contained in the drink, as well as on its quantity and the type of preparation. If you tolerate caffeine well and appreciate your vicarious effect, you should use an espresso, filter coffee or a soluble, freezer -dried coffee. If you cannot tolerate caffeine in return, it is best to do without all caffeinated drinks and choose a decaffeinated coffee.

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Food

Arabica and Robusta Coffee – Differences and Similarities

The world of coffee is diverse and complicated. A lover of coffee no longer buys a previously prayed product, passes it through a coffee maker and keeps it warm on the stove for hours. Eating coffee is part of culinary art. A universal drink accompanies its fans during the day in many branded dishes. Nevertheless, stubborn prejudices are preserved. Most coffee lovers are familiar with the varieties of Arabica and Robust. And the vast majority of coffee lovers preserved information: Arabica is good, Robusta is bad. They are unfair to Robust.

Optical and taste differences

Anyone who rejects Robust is as unfair as a connoisseur of wine, who prefers the variety of Sira Murvedra. But there are bad wines of Syrah and good wine Murvedr. And there are many good mixtures. The rapid visual difference between arabic and timid. Robusta grains are small, brown, chubby. They show an open gap. Arabica grains are elongated, greenish-brown, with a more closed gap. The difference in aroma and taste is as clear as the visual difference. Robusta comes from lowlands, and you can say: its earthy, rich taste and low acidity of a spilled drink. Arabica, “mountain coffee”, has well -integrated acids; It is tasted as sweet, clear, light and rounded.

Ingredients and tolerance

Arabica and robust differ in the content of caffeine and tolerance .. chlorogenic acid, which makes up each coffee grain, is 30% higher in robust. Chlorogenic acid can cause heartburn and pain in the stomach. To this should be added a higher caffeine content in all varieties of robust coffee. The consequences of increased consumption of Robusta manifest only after coffee is drunk: a feeling of intolerance, increased pulse, sweating, imperative calls for urination. The fact that Robusta has a higher content of alkaloids is already visible during tasting: it tastes more strong, bitter and has acute aftertaste. Bobs from the lowlands are a typical addition to espresso and Schümli. This makes the taste more characteristic and gives more foam. Anyone who has tried coffee 100% Robust recognizes it in all mixtures.

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Food

Vegan Wine – What Makes it Special?

Vegan wine – that often causes heads to shake. Because most drinks are inherently vegan, aren’t they? Unfortunately that’s not true. We explain what makes vegan wine and which animal substances are contained in many wines.

Vegan wine: free from animal additives

When growing the grapes in the vineyard, there is still no difference between vegan and non-vegan wine. There are usually no animal substances to be found in the finished product either. In the production of wine, however, turbidity is often found or undesirable flavors, colors or smells appear. Then the wine is “clarified” or “fined”. Various animal proteins have been used in the production process for centuries:

Casein: Casein is made from fresh milk. It combines with the cloudy substances and settles on the bottom of the barrel. The clear wine is then skimmed off so that there is almost no protein or turbidity left in the wine.
Albumin: Albumin is found in egg yolk. It reduces the tannin content and makes the wine milder. After the addition, fine grains form in the wine, which are filtered out. This so-called “egg white fining” is mainly used for red wine.
Gelatin: Gelatin is usually made from pork bones. The background: Gelatine also combines with the cloudy substances and settles on the bottom of the barrel. The wine is then drawn off.
Isinglass: An isinglass is the dried swim bladder of fish. Just like gelatine, it binds small particles such as turbidity in the wine. The isinglass sinks to the bottom with the particles and the clear wine is skimmed off.
Lysozyme: Lysozyme is an enzyme derived from protein. In addition to the dairy industry, it is also used in the wine industry. It prevents faulty, spontaneous acid degradation from occurring

There are numerous vegan solutions for wine

In vegan wine production, wine is clarified with vegetable proteins or mineral substances instead of animal proteins.

Vegetable protein (from peas, beans, potato starch): Just like animal proteins, they bind the turbidity in the wine and make it clearer.
Bentonite: Bentonite is obtained from volcanic ash or the weathering of similar deposits. It can be used in the same way as proteins and is considered the safest remedy for clouding.
Activated charcoal: Activated charcoal also helps against bad taste, odor irritation or discoloration.
Sedimentation: If wine or must is left to stand, particles will settle out on their own. You are then left with careful skimming. This natural process is considered to be quality-enhancing and particularly gentle – but also very time-consuming.

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Cooking Tips

Decalate the Coffee Machine With Home Remedies – That’s How it Works!

The cup of coffee is part of the daily morning ritual for many people. But a coffee machine also needs care and should be descaled and cleaned regularly. Because without descaling there is no taste perfect coffee and damp coffee residues are also an ideal breeding ground for mold and other germs.

But how do I know that the coffee machine has to be descaled?

Many coffee machines now show this using a control light. But there are also other signs that the machine has to be descaled:
White deposits are formed
The coffee machine runs slower
The machine is exceptionally loud
The coffee doesn’t get really hot and does not taste good
How often you have to clean your machine depends on how often you use it, how strong the water hardness is and how quickly it calculates. On average, however, a coffee machine should be cleaned every 1-2 months.

Decalate the coffee machine with professional cleaning agents:

A large number of different descalcers are offered in stores. Almost every coffee machine manufacturer also offers suitable descaling agents for their machine. But there are also some brand -independent products.

Basically, you cannot do anything wrong with these descaling agents – simply put the descaler into the machine according to the manufacturer’s specifications and start descaling. After that, the coffee machine is perfectly descaled and ready for further use.

Decalate the coffee machine with home remedies – this is how it works:

However, professional cleaning products from the trade have a big disadvantage: they are quite expensive. But there are also cheaper ways to decalify and clean the coffee machine – for example, some home remedies are perfect for this. This makes the coffee machine cleaning not only cheaper, but also more environmentally friendly.

The classic: coffee machine decalcify with vinegar essence

A very widespread method is to clean the coffee machine with vinegar essence. But how exactly does it work? We show you step by step what you have to do to clean your coffee machine with vinegar essence:
First of all, it is important that the vinegar essence with water is diluted in a ratio of 1: 4. Because undiluted and highly concentrated, it can harm rubber seals and other sensitive parts in the machine.
Once you have diluted the vinegar essence, put it in the water tank of the coffee machine, let it work briefly and start the descaling process according to the specifications of the respective manufacturer.
It is important that you let water run through the machine for 2-3 times after descaling so that the next coffee does not taste like vinegar.
The descaling is ready and the coffee machine is ready to go again.

For particularly environmentally conscious descaling: descaling with citric acid

You don’t have any vinegar essence at home right now? No problem – you can easily clean your coffee machine with a simple lemon. This has the advantage that citric acid is particularly environmentally friendly. And you only have to take the following steps:
Clean the surfaces of the coffee machine:
Halve a lemon and remove the seeds
Squeeze some lemon juice over a sponge. With the sponge you can then wipe over lime deposits, leave the whole thing on for about 30 minutes and then wipe it moist.
Discalate the coffee machine:
To clean the inside of the coffee machine, you have to press the lemon completely.
Then it is important to give the lemon juice through a sieve so that no pulp gets into the machine.
Now you can dilute the juice of a whole lemon with about one liter of water and then put the mixture into the water tank.
Now you can start descaling again according to the manufacturer.
Once the descaling has ended, think about rinsing the coffee machine with water 2-3 times.
You already have a perfectly descaled coffee machine and the coffee tastes great again.

Special caution is required here: descaling coffee machine with amidosulfonic acid

If the coffee machine is once particularly dirty, there is also the possibility to decalcify the coffee machine with amidosulfonic acid. Available, for example in the hardware store.

But here you have to be particularly careful! This acid has a caustic effect. Therefore, you should wear mouth protection and safety glasses with the application.

This is how it works: Mix ten grams of amidosulfonic acid with one liter of water and then start descaling as usual.

It is particularly important here that the machine is washed through water several times after cleaning.

Baking powder – descale the miracle cure for the coffee machine

There are many home remedies that are suitable for descaling. Baking powder is also ideal for cleaning. Simply dissolve baking powder in one liter of water and then let this solution run through the coffee machine. The machine is clean again and the coffee tastes flawless again. The descaling is so easy with baking powder.

The descaling with home remedies is therefore not only significantly cheaper than decalcifying with buyable solutions, but also more environmentally friendly.

How can I protect my coffee machine against lime?

Unfortunately, the formation of lime cannot be completely avoided. You can take some preventive measures, but these will not completely prevent lime formation. One way to restrict the formation of lime to do without tap water. Instead, use still water from bottles (i.e. water without carbon dioxide), this is far from the water from the tap. It may be enough if you descalate the coffee machine every 6 – 12 months.

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Cooking Tips

Freezing Coffee Beans – Lazy Compromise or Useful Trick?

True coffee connoisseurs only drink their coffee from freshly ground beans. If your favorite coffee is on sale, you would like to grab it without limits and secure a large supply. If it weren’t for the fear that the valuable aromas could evaporate if it was stored in the kitchen cupboard for a long time and the delicious coffee would only taste bland.

In general, it is always advisable to use fresh coffee beans as soon as possible. Nothing beats the full flavor of freshly roasted beans. However, if it is not possible to always get your beans fresh and in small portions, you have to store them.

Freezing larger amounts of coffee beans seems a good alternative. This is to preserve the aromas and give the coffee its full, fine taste even after it has been stored for a long time.

However, opinions differ on this topic. True advocates of freshly ground coffee call freezing coffee beans a vice because they don’t want the taste to be the same after thawing.

If you decide to freeze for practical reasons, it’s important to make sure the beans are frozen in an airtight container so that no moisture can get in. Even after removing the beans from the freezer, they should first be completely thawed to room temperature before they are removed from the packaging, otherwise condensation will form. Since roasted coffee beans contain hardly any moisture that freezes when they freeze, you can alternatively put them directly into the coffee grinder.

A problem when storing large quantities in the freezer is the need-based removal of portions. Every time the beans are taken out, they are exposed to temperature fluctuations, which damages them in the long run. Therefore, if possible, only freeze in portion size.

Although freshly roasted coffee is always preferable to stored coffee, if it is stored correctly, good quality coffee can be obtained, even over a long period of time. With or without freezing, coffee beans should be kept dry, airtight and stored in the dark. It is best to leave them in their original packaging to avoid loss of flavor when decanting. With the packaging, you can then store the beans in a ceramic jar or other airtight and lightproof container.

But since fresh coffee still tastes best, you should only buy as much coffee as you can use within a week. During this time, the beans stay fresh even with normal storage, without losing their aroma.

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Viennese Coffee – Austria’s Coffee House Сulture

Viennese coffee – two words that elicit a smile to the coffee connoisseur. No other country in Europe can boast of such a traditional coffee culture like Austria. Its breathtaking capital Vienna is not only known for the Wiener Schnitzel, but also for Viennese coffee. Thanks to the traditional coffee house culture of Vienna, many different coffee specialties have been created in Austria. So that you do not lose an overview of the huge coffee offer at your next Vienna trip, we want to briefly familiarize you with the Viennese coffee specialties.

Viennese coffee: Whoever has the choice …

The Viennese coffee houses offer such a variety that is difficult to choose one of the delicious coffee variants. Here is a small overview of the most popular Viennese coffee specialties, which are traditionally served with a glass of water.

Mokka or small black: the base of the Viennese coffee specialties

Viennese coffee. The Mokka. The basis of all Viennese coffee specialties is the Mokka. It is a black coffee without sugar or milk. It is classically filtered in a Seihkanne or Karlsbader Kanne. In modern coffee houses you can now get it from the espresso machine. If a mocha is ordered in Vienna, it is served as a so -called small black man. If it is stretched with hot water, it is called an extended black one.

Big black

The big black one is nothing more than a double small black man, which is served in a shell in a correspondingly larger shell.

Small brown and big browner

A small browner is simply a simple mocha that is served with whipped cream in a small shell. Just like the little blacks, there is also the little brown as an extended version with hot water. The big brown is the slightly larger counterpart to the small brown – here a double mocha is prepared with whipped cream.

Franciscan

The Franciscan is a Viennese coffee specialty from a somewhat extended mocha with warm milk and whipped cream. This preparation is served in a large shell.

Wiener Melange

The Franciscan is very similar in terms of preparation. The only difference is that the Viennese melange is served with a hood made of milk foam instead of whipped cream. It resembles the cappuccino. Differences are the milder variety of coffee and the lower amount of milk foam on the melange.

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Cooking Tips

Coffee Smoothies – Avocado, Banana & Co in Your Coffee

Proper nutrition can be difficult, but thank God there are healthy smoothies! They taste good and provide our body many valuable nutrients. But what if we tell you that you can combine your favorite guard drink with it? Even better!

We want to help you find your new go-to coffee smoothie recipe. Of course, there are no limits to you and your imagination, but everyone has their taste preferences. There are so many options, be it smoothies with fruit, green smoothies, vegetables smoothies or low carb smoothies for losing weight – why not a coffee smoothie.

Coffee smoothie with banana recipe

1 large cup of coffee
1/2 cup of whole milk (or almond mich for vegan version)
2 bananas
2 tablespoons of peanut butter (optional)
1 tablespoon of cocoa powder
2 TL honey (or natural sweetener)
Pinch
Ice cubes
Chia seeds

Avocado coffee recipe

1 ripe avocado
250 ml of almond milk
150 ml of coffee
1 tablespoon of honey
2 TL cinnamon

Coffee smoothie with coconut water – recipe

1 frozen banana
1 tablespoon of chia seeds
125 ml coconut water
1 teaspoon almonds (ground)
1 espresso
All of these ingredients are mixed together in the mixer – and this delicious coffee smoothie is ready.

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Food

Exceptional Coffee – a Coffee Trip Around The World

Other countries other manners. Accompany us on our “coffee trip” around the world and get to know extraordinary coffee – from A for America to V for Vietnam.

Each country prefers its own special type of coffee. We will show you where there are any specialties in a brief overview.

America: The Americans have a rather pragmatic attitude to coffee. It has to be quick here: coffee to go. This trend made it to us in Germany some time ago.

If, on the other hand, the Americans take some time and go to a coffee shop for coffee, so you can see really extraordinary coffee. The Americans like their coffee cute – right! Sirups or even caramel sauce are often drunk in coffee, sugar is also used in large quantities and the drink is often crowned with a large cream hood – which is also often decorated with chocolate sauce. So if the Americans take their time for their coffee, then he almost takes on the shape of a full meal. The classic espresso, cappuccino or latte macchiato is also decorated again and provided with all kinds of toppings.

Ethiopia: In the motherland of the coffee, you usually take a lot of time to prepare and enjoy your daily coffee. This makes coffee in Ethiopia a social event. You come together, discuss the problems of everyday life and donate to each other comfort and blessings. Exceptional coffee is therefore part of Ethiopian culture and is simply part of it.

Brazil: Brazil, like Ethiopia, is a coffee export nation. A whole lot of coffee is also drunk in Brazil itself-and usually without much frills. Often you will find thermos can in public facilities or restaurants that are filled with coffee: one with and one without sugar. The Brazilian usually doesn’t need more to enjoy a tasteful coffee. Simply can be exceptional here!

Germany: A new trend has been spreading lately: coffee with honey. Especially in the winter months, this extraordinary coffee should protect against colds. It also tastes great. In contrast to sugar, honey combines with the natural aromas of coffee and creates completely new and interesting flavors. A cappuccino with honey can taste completely different.

France: From France we know the Café au lait. It classically consists of equal parts of coffee and milk. The original was originally prepared with filter coffee – today you can find the Café au lait with a double espresso. The tastes like to differ here from time to time.

Greece: The Greeks like their coffee cold – it is also not too surprising because it is usually warm enough in Greece. To do this, mix instant coffee or coarse -grained coffee with cold water. Then the whole thing comes into a cocktail shaker and is shaken vigorously. The extraordinary coffee is usually served in a glass with ice cubes.

Italy: In Italy you will find a plenty of different types of coffee, everyone is in common the espresso, which is the basis for the different variants. What is special about the espresso is his fine crema, which makes him an extraordinary coffee. It is created by the special manufacturing process of the espresso: high pressure is essential for the espresso. This presses water vapor through a sieve with the coffee powder.

Thailand: In Thailand it is less the preparation method of the coffee, which is so extraordinary than the “production” of the bean. The “Black Ivory” variety first passes the intestine of pachyderms. Yes: coffee from elephant droppings is even considered a rare delicacy. One kilo usually costs around 850 euros. So this curious coffee is not a bargain, but is traded worldwide and finds new followers every day.

Vietnam: The Vietnamese are also a real coffee export nation. They are now in second place in coffee exporters worldwide. They also have extraordinary coffee on offer. The varieties Catimor, which has a fine-nutty, slightly chocolate-like taste, and Chari, a special caffeine-free coffee. By the way, the Vietnamese prefer to drink their coffee cold, with sweetened condensed milk. This is not exceptional in Vietnam, because the climate is pleasantly warm. The coffee can be cold.

There are many extraordinary coffees in the world all around. Each country has its specific preferences and convinces with cultural and taste differences. From coffee with honey to coffee from elephant droppings, all curiosities are represented. What tastes best in the end, but everyone has to decide for themselves – there is enough selection in any case!

Thailand: In Thailand it is less the preparation method of the coffee, which is so extraordinary than the “production” of the bean. The “Black Ivory” variety first passes the intestine of pachyderms. Yes: coffee from elephant droppings is even considered a rare delicacy. One kilo usually costs around 850 euros. So this curious coffee is not a bargain, but is traded worldwide and finds new followers every day.

Vietnam: The Vietnamese are also a real coffee export nation. They are now in second place in coffee exporters worldwide. They also have extraordinary coffee on offer. The varieties Catimor, which has a fine-nutty, slightly chocolate-like taste, and Chari, a special caffeine-free coffee. By the way, the Vietnamese prefer to drink their coffee cold, with sweetened condensed milk. This is not exceptional in Vietnam, because the climate is pleasantly warm. The coffee can be cold.

There are many extraordinary coffees in the world all around. Each country has its specific preferences and convinces with cultural and taste differences. From coffee with honey to coffee from elephant droppings, all curiosities are represented. What tastes best in the end, but everyone has to decide for themselves – there is enough selection in any case!

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health

Coffee Enjoyment – How Much of The Quard is Healthy?

None of us want to do without coffee. But how much coffee is healthy and what kind of damage occurs with excessive consumption?

Many myths rank about the effect of coffee on our health. Reason enough to take a closer look

Coffee is one of the most popular drinks in the world. With us in Germany, too, every German citizen drinks an average of around 149 liters of coffee a year. With such a high consumption, the questions quickly arise how much coffee is healthy and whether any health problems can arise. To do this, the coffee must be checked for its ingredients and their effects have to be looked at more closely. Since most of us drink several cups of coffee during the day, the result should be more than interesting.

The favorite drink of par excellence: the coffee! With over 800 aroma fabrics in just one coffee bean, it convinces with a real variety of flavors and great properties. In addition to the coffee acid and numerous bitter substances, there are unmistakable beverage variations, which give every coffee lover unique moments of pleasure. It is not surprising that most of us reach for the first cup of coffee in the morning. The person contained in the coffee quickly displaces any morning tiredness and keeps us fit for the rest of the day. Above all, the well -known afternoon depth is combated with the help of the guard. In addition to classic black coffee, many also drink milk creations such as a latte macchiato or cappuccino. The selection is almost infinite – but how much coffee is healthy for us? As so often, many factors play a role here. In addition to the ingredients and coffee variation, it is mainly important to the mass of the coffee we recorded.

Coffee: sick maker or power donor?

Whether coffee is healthy or unhealthy, the spirits often differ. It is clear that it is a popular drink worldwide, which is taken several times a day by many people. The ingredients of the pleasure drink are very versatile. With more than 800 aroma substances, acids, caffeine (alkaloids), minerals, protein and much more, coffee provides our body plenty of input. Most of these ingredients are absolutely harmless to us and also convince with valuable nutrients. It only becomes problematic with an increased supply of caffeine or with too many bitter substances. But how much coffee is healthy in the end? In particular, we take a closer look at the caffeine content.

For most, caffeine is the must-have in coffee. It ensures that after a short time we feel awake and cheer, can think and work more efficiently and help us through daily morning fatigue as well as the afternoon depth. Unfortunately, it is the caffeine that can harm our body. Medical studies set a limit of 400 milligrams of caffeine a day. As long as this value is not exceeded, the guard is absolutely harmless to us. Converted into coffee, this corresponds to about four cups of filter coffee. Around 71.3 percent of all Germans move within this limit and remain below the four cups mentioned.

So the question is less how much coffee, but much more how much caffeine is healthy. Since we also take other foods and drinks in addition to the daily coffee, we have to keep an eye on the caffeine intake throughout the day. In addition to filter coffee, for example, a cup of espresso with 50-60 mg caffeine, a 0.33 liter dose of cola with 10 mg caffeine, a dark chocolate with up to 115 mg caffeine and a 250 ml energy drink with 80 mg caffeine. In addition, you have to take a closer look at all kinds of coffee creations. Not every coffee contains the same amount of caffeine. If additives are used, they can bring an extra caffeine into play.

If you do not exceed the daily maximum dose of 400 milligrams of caffeine, you don’t need to worry about health consequences. With a larger intake, over a longer period of time, however, there is getting used to in the brain. The consequences can be insomnia and concentration disorders. Coffee and the associated caffeine are completely harmless in moderation. Anyone who does not exaggerate it with daily consumption can calmly indulge in the enjoyable taste of the coffee bean and does not have to worry about any health risks. If the desire for coffee gets a little larger, it is advisable to grab for decaffeinated coffee – this is usually offered in all shops and cafés and offers a great alternative to caffeinated coffee.

Attention risk groups!

The border of 400 milligrams of caffeine a day is usually a good clue for all coffee lovers. However, there are some risk groups that react a little more to coffee and have to hold back accordingly. Especially people with high blood pressure or those who suffer from insomnia must be careful with daily caffeine. Even pregnant women can have problems with excessive coffee consumption. Their organism is directly connected to that of their babies and passes on the caffeine unfiltered. Incidentally, this also happens when breastfeeding small children! Nobody has to do without coffee. A few cups of the pleasure drink per week are perfectly fine and should not cause health problems.

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Cooking Tips

Coffee Grinders – Electrical and by Hand

Coffee lovers agree: fresh beans – ground from coffee grinders – taste better than packed coffee powder! Because the aroma flies much faster with finished coffee powder than with entire or freshly ground beans – despite aroma protection packaging. To grind an entire pack of beans immediately would be also unclear.
So grinding coffee yourself is not only authentic, but you can prepare a high -quality coffee yourself without expensive fully automatic coffee machines.
Do you want to grind your coffee yourself from now on? We have created a small coffee grinder for you, which should go into the criteria for choosing the right coffee grinder.

Which coffee grinder? Electrically or by hand?

Hand coffee mill or electric mill? If you decide to grind your beans from now on, you first face the choice of the right coffee grinder. But which variant is the best?

Basically, we advise you to pay attention to the quality than the price when choosing a suitable coffee grinder. Because there are definitely differences in quality between the coffee grinders.

Nevertheless-hand coffee mills are generally cheaper than electric coffee and also a bit more authentic and casual-they are also mostly equipped with a so-called grinder (more on that later). The hand coffee grinder is a classic that attracts us from our comfort zone and which brings a little relaxation into our fast-moving world.

The production of coffee powder is of course more powerful because the mills are driven over a crank. For small quantities of powder, high -quality hand mills are certainly a good solution, but with larger quantities the procedure is too difficult and time -consuming. Here electric coffee grinders are simply more practical than manual coffee grinders! With them it is done at a push of a button. With intensive use, you should also comply with the maximum operating time, because grinding coffee beans is also an exhausting matter for an electric mill.

Ultimately, we recommend that if you like to drink coffee, you should use the electric coffee grinder. The grinding by hand becomes very exhausting and time -consuming over time. Hand coffee mills are not worse, but it is much more uncomfortable than electrical coffee grinders.

Hand coffee mill-what to look for when buying a manual coffee grinder

Did you choose the classic hand coffee grinder? Then you should also make sure that you buy a high quality model. Because there are large differences in quality even with hand coffee mills.

You should pay attention to this when buying a hand coffee grinder:

Here, too, it is best to choose a grinder: the coffee beans are shredded particularly evenly.
The heat development must not be too strong even with a hand coffee grinder, otherwise heat-sensitive flavors will be lost.
Pay attention to the grindless adjustability so that you can adjust the degree of grinding individually.

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