Originally posted by saoye
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Nothing. The sugar has caramelized and burnt into the bean. When you grind the blend, you are grinding normal roasted beans and a 10-30% by volume mix, so it does not affect your grinder at all. If you were to heat the beans to melting point, then you would have an issue.
Dont forget 95% of coffee served in Spain Portugal and France is Torrefacto. They have no grinder issues.
Making Cafe con Leche. - YouTube

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