grinding coffee beans

It is very likely that the coffee you drank at breakfast is the best and delicious coffee ever consumed.

Lets think about this concept. Imagine drinking the finest wine ever created, or eating the best steak cooked in history.

For everyday coffee lovers, this is in fact a reality today.

The creation of amazing coffee

Coffee industry professionals along the supply chain are devoting more attention, time, and science to the creation of awesome coffee.

And lucky for the coffee lovers amongst us, the best coffee in history is continuing to get even better in the immediate future.

This coffee renaissance is following the darkest age of coffee.

For the better part of the last 100 years, coffee was commoditised, burned, and sold to consumers with clever mascots and marketing techniques.

What is now called the “First Wave” of coffee, the current coffee era still impacts the coffee culture today.

One of its continuing legacies (and in its day, a sign of technical innovation) is the pre-ground coffee: a vacuum-sealed coffee dust that gets stored away on supermarket shelves for months (even years) on end.

In todays age more than 50% of coffee consumed is considered “specialty”.

Coffee lovers know the value of whole bean coffee, ground fresh just before use, and we have plenty of experiential and anecdotal evidence to support the theories..

But what is happening when you freshly grind coffee?

A string of chemical reactions makes the professional coffee grinding machine a necessity for any coffee retailer, cafe or restaurant if you want to serve the best coffee in town.

What happens when coffee is roasted?

To understand why the coffee grinding process is so important it is essential to understand the chemical reactions that are occurring when coffee is roasted.

When whole coffee beans are put into the heat of the roaster, sugars and amino acids combine and begin a flood of reactions that ultimately create the taste, smell, and colour of the coffee.

This process is named the Maillard Reaction and is found in almost all cooking.

The whole coffee bean itself is primarily composed of sugars otherwise known as pollysaccarides, but also contains lipids,proteins and minerals.

The coffee seed’s job is to contribute nutrition to the coffee embryo, so that it may one day germinate. These proteins, sugars, lipids, and minerals are the building blocks for the roasting process.

Deal Direct With The Whole Bean Coffee Supplier / Wholesaler

shopping centre Coffee Machine Sydney

Peter Walker CEO KoffeeOne

Coffee machine supplier, Koffeeone has evolved considerably since its foundation and now distributes the very best commercial coffee machines from Italy, as well as now manufacturing their very own Pierro office coffee machine range.

Koffeeone was formed in 1999 with the goal to supply wholesale priced corporate coffee machines, office coffee machines and espresso coffee machines to cafe’s, restaurants, corporate offices and registered clubs.

To ensure their clients receive the very best support on their range of coffee machines Koffeeone provide full service support for each and every one of their customers, large or small.

Peter Walker, CEO of Koffeeone states, “We ensure we only supply the very best office coffee machines. Why ? To ensure the longevity of operation, to make sure your coffee machine requires minimal operational attention by your staff and are very easy to maintain and use.”

He continues, “When you order your commercial coffee machine direct form the importer and wholesaler you can be ensured you are dealing with a company who has been in business for over 15 years and has served many continuing and long standing customers.”