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| Aspect | Key Points | Recommendation |
| 1. Industry Processing | Coffee beans undergo washing/polishing during milling and roasting. Roasting at high temperatures (200°C+) sterilizes surface contaminants. | No need for pre-grind wash |
| 2. Flavor & Aroma Risk | Water activates soluble compounds prematurely, dulling flavors. Wet beans clog grinders, create sludge, and hinder extraction control. | Avoid washing at all costs |
| 3. Moisture Hazard | Residual moisture causes grounds to clump, promotes mold in grinders, and risks rusting metal burrs. | Keep beans completely dry |
| 4. Chaff/Silver Skin | Papery chaff fragments are harmless, add complexity to light roasts, and naturally detach during grinding/brewing. | Leave chaff; do not wash |
| 5. Contamination Cases | Only visibly moldy or soiled beans (e.g., storage accidents) warrant discarding—never wash. Grind separately or discard entirely. | Discard, don’t wash |
| Practical Guidance | Use a dry brush to remove dust from beans if desired. Store beans in airtight containers to prevent contamination. | Dry methods only |
Coffee Grinder Key Recommendation Summary:
Never rinse beans—moisture sabotages flavor, grinder function, and safety.
Trust the roasting process—beans are sanitized during production.
Discard compromised beans—moldy or dirty beans should be thrown away, not washed.
Maintain grinder hygiene—clean burrs/dry parts regularly to offset residue buildup.
