Can You Grind Coffee Beans in a Blender? Yes

Author: Russell Volz • Published: September 11, 2021 • Updated: September 7, 2026

Yes, you can grind coffee beans in a blender. I have done it at relatives’ homes where they didn’t have a real coffee grinder and the only machine on the counter was the blender. You will get a passable cup. You will not get an even grind. At best, using a blender is a workaround in a pinch, not a daily grinder.

There are several tricks to making a blender work. We will cover those tricks, including which brews are forgiving of blender-ground coffee.

📜 Video Transcript

Hello, coffee lovers. My name is Russell Volz from Lake City Coffee. Today we are going to talk about, can I grind coffee beans with a blender? And the answer to that is absolutely.
Why would you want to? Let’s say you are just getting into coffee and you do not want to drop $50 to $100 on a decent burr grinder. This is a manual grinder made in the USA. Maybe you just want to get started. Maybe you are traveling. I go to my heathen sister that does not drink coffee. I use her blender, and it works fine.
It all depends on how picky you want to be. If you have to have 100 percent of your grounds exactly what you are looking for — you are putting it on a seven out of ten and you want a medium-fine grind and it has to be just perfect because you are a coffee nerd — would you use a blender? Only under dire circumstances.
But for the rest of us that are not all that picky: I know you think that because I own a coffee roasting company I would be a super coffee nerd. I am not. I just like great coffee. Does that mean it has to be perfect? No. I just want to sit on my couch and go, that is good coffee. Oh, that is damn good coffee. That is what I want. And guess what? I can do that with a blender.
People go, what? You cannot do that with a blender. Well, if you use some crappy beans, you are right. You cannot. But if you have beans that are off the charts in terms of quality — good and smooth and not bitter — yes, a blender will work just fine. I am going to show you.
For my typical 16-ounce mug of coffee, I use 30 grams of beans. These are dark roast, so it is a little bit more than a quarter cup. If it was a medium roast, it would be a little less than a quarter cup, because as the beans roast they puff up like popcorn. They get lighter.
Here is the challenge with using a blender. It has a tendency to just swirl the beans around like crazy. Let me show you. See it? It is just swirling them around. It cut some of them, but not all of them. There are some whole beans in there. But there is a trick. It is this little button called pulse.
If I hit the pulse button, I can turn it on and off. That lets the beans settle down, and I can just keep this up. Is it going to take longer than a burr grinder? Yeah, probably. Is it going to be as consistent as a burr grinder? No, not even close.
What you are going to get is about 70 percent of what you want. Let’s say you want a medium grind. Using a blender, you are going to get 70 percent medium ground. The other 30 percent: half of that is going to be too fine, and half of it is going to be too coarse. Who cares, right? You are still getting coffee. It is still good. It sure beats the alternative of going down to the corner coffee shop and drinking their swill. At least this way you can travel with your own beans and use your sister the heathen’s blender, and it works just fine.
Let me show you a blade coffee grinder. Mechanically, they are almost identical to a blender. What you end up with is the same mix: some coarse, some fine, some medium. That is pretty much a coarse grind. Had I kept going, I could probably have gotten almost all of it to medium. But my point is, you are going to have some that is too fine.
If you are doing an espresso machine and you want really fine coffee, you can use a blender. Then get yourself a little sieve or screen like this and just knock it out. What you end up with is some really, really fine coffee right there. I would use that in an espresso machine in a heartbeat. It is fine.
Again, I was shooting for medium, and I end up with 10 or 15 percent too fine, 10 or 15 percent too coarse, and that is pretty much about it.
You need really good beans so that the grind does not matter all that much. Lake City coffee with a roast date. If you cannot find a roast date, you do not want it. And if you have any question, just give us a call.
A blender works fine. Do not expect a perfect grind, but you are going to get something you are still going to enjoy. If you have any questions, let us know.

What is Great Coffee?

Most people have only experienced “burnt and bitter” coffee — the kind that comes from mass-market brands focused on consistency and low cost rather than taste. If that’s the coffee you prefer, this article may not be the best fit.

Good coffee is different. It’s smooth, balanced, and flavorful, with clear aromas and a clean finish. It doesn’t need cream or sugar to taste good. Great coffee goes further — offering complexity, depth, and a mouthfeel that makes you slow down and pay attention. Many people who struggle with acidity also find that the right beans make a noticeable difference.

This article is written for people who are curious about what better coffee actually tastes like. If you’re looking for a higher-level overview first, start with our guide to the smoothest coffee beans.

Great Coffee Starts With Great Beans

Not all coffee beans are created equal. While there are many varieties of coffee, the two main species grown commercially are Arabica and Robusta.

Arabica is widely considered superior in flavor. It tends to be smoother, more aromatic, and more complex. Robusta, on the other hand, is generally harsher and more bitter, though it has advantages in yield and resistance to disease. Because of this, Robusta is significantly cheaper to grow and process, which is why it’s commonly used in lower-priced commercial blends and instant coffee.

Arabica is more demanding. It prefers higher elevations, consistent rainfall, and careful handling throughout harvesting and processing. These requirements make it more expensive to produce — but also capable of much higher quality when grown and processed well.

The very best Arabica coffee meet a demanding set of standards. While very few origins can consistently check every box on this list, both high-quality Kona and Costa Rican Tarrazú beans typically do:

Single Origin (beans from the same field)
SHB – Strictly High Grown (above 1,200 meters)
Shade Grown
Hand Picked
Farm Direct
Mountain Water Washed
Sun Dried
Hand Sorted
Protected Packaging (Burlap with GrainPro liner)

coffee beans for people who don't like coffee

Kona’s Reputation – The King of Coffee

Ever since I got into coffee, I’d heard a lot about Kona. It had a strong reputation as a premium coffee, but at $50 to $150 per pound, it was always well outside my budget. Even Kona blends — which sometimes contained as little as 5% actual Kona — were often priced between $20 and $40 per pound.

That changed during a trip to Maui. I was sitting in a cabana on the beach, about to order an expensive cocktail. Instead, I decided to walk down the road to a well-known coffee shop that specialized in Kona. I ordered a cup of their best, most recently roasted medium Kona coffee.

They prepared it in a French press, and the aroma hit me immediately — it smelled like walking into a flower shop. When I took the first sip, it lived up to the hype. It was smooth, clean, and had a noticeable floral character that I’d never experienced in coffee before. To say that I enjoyed it would be an understatement.

Over the next few days, I went back and tried several different Kona coffees. They were all very good. Since then, I’ve tried many Kona coffees, and while quality can vary, the better ones have consistently impressed me.

Costa Rica’s Reputation – The Queen of Coffee

Alisha and I started Lake City Coffee Roasters in 2015. The first year or two we knew that we were partial to the smoothness of coffees from Central America. That first year, we bounced between Nicaragua, Honduras, Guatemala, and Costa Rica.

The second year we got married and Honeymooned in Costa Rica. What a beautiful country, which was only surpassed by the people, and later we found, by the coffee.

Just by chance our tour guide’s cousin, owned a coffee estate in the Tarrazú region. I’ll never forget that first cup. We were sitting on a beautiful hill side at a picnic table, under a banana tree, surrounded by coffee plants.

The owners were roasting tomorrow’s coffee in an old used 20# propane tank over an open fire, powered by a hand crank. Talk about low tech. And of course they used a French Press to make our coffee. One sip, and, wow! Chocolate on the nose; super smooth, dark chocolate, on the front and throughout the middle, with a sharp cherry finish. We’d never tasted anything like it.

That day, we hit numerous plantations. Each had a taste of its own, but the quality was all pretty close. This coffee was every bit as good as anything we had ever tasted.

Tasting Notes: Costa Rican – Hacienda La Minita, Estate Beans

Nearly all the coffee we’ve tasted from the Tarrazú region of Costa Rica over the years shares one standout trait: exceptional smoothness with virtually no bitterness. Most also show prominent chocolate notes, supported by a clean fruit finish.

Each year from 2016 through 2026, we would bring in roughly two dozen of the Tarrazú region’s top samples and taste them side by side to find the single best bean available. This is exactly where Alisha’s wine sommelier experience comes in. In 2025, we came across Hacienda La Minita Estate Beans — and they stood out immediately.

These beans were in a class of their own. We were so impressed that we purchased four tons. This year, in 2026, we went straight back to Hacienda La Minita. We flew in a sample, cupped it, compared it to about 20 other Tarrazu beans, and once again we were blown away. While very similar to last year’s lot, this year’s beans showed slightly more depth.

Here’s how they performed in the cup:

What you smell is what you taste. That’s a generally true statement. It’s especially true with this coffee. Right off the bat, Alisha smelled stewed berries with chocolate. In the cup and on the tongue, it was the same story.

The mouthfeel is rich and full-bodied, with real weight on the palate. The complexity is three-dimensional — the flavors develop across different parts of the tongue and mouth rather than arriving all at once. Everything integrates well, creating a balanced and satisfying cup.

When you add a wonderfully balanced flavorful coffee that’s also very smooth, with zero bitterness, the experience is hard to beat.

We were impressed enough to purchase another four tons, and we’re currently working to secure options on six tons for next year.

Tasting Notes: Kona

I’ve never had a bad cup of Kona, but this year (August 8th, 2026) I specifically brought in Hula Daddy Kona Coffee – Laura’s Reserve for this comparison. I chose it because it’s widely regarded as one of the best Kona producers, and I wanted to compare it against our own high standards.

This is a very refined, elegant coffee. On the nose, it’s noticeably more chocolate than the Costa Rican, with delicate notes of minerality.

The front end is smooth and gentle, led by a beautiful soft milk chocolate character. As it moves into the middle, the milk chocolate notes become more pronounced while a subtle layer of volcanic minerality begins to appear, creating a very nice balance.

The finish is clean and surprisingly long, which lingers pleasantly. What stands out most is how light and silky the mouthfeel is — elegant rather than heavy or rich.

Overall, this is a very refined and aromatic Kona. It’s more delicate than the Tarrazú, with excellent clarity and a smooth, almost silky texture. It’s the kind of coffee that feels graceful and composed from start to finish.

Costa Rican Tarrazú – Hacienda La Minita Estate vs Kona – Hula Daddy Laura’s Reserve (Head-to-Head Comparison)

Attribute	Costa Rican Tarrazú	Kona	Winner / Notes
Smoothness	Extremely Smooth	Extremely Smooth	Tie
Acidity	Extremely Low	Extremely Low	Tie
Body / Mouth Feel	Medium to Full Body	Medium to Full Body	Tie
Aroma	Stewed Berries & Chocolate.	Milk Chocolate	Preference Based
Consistency	Very Consistent	Very Consistent	Tie
Price per 12 oz	$25	$150	Tarrazú
Overall Value (QPR)	Excellent	Good	Tarrazú (clear winner)

How to Brew These Fantastic Beans

Both beans are of such high quality, that it’d be a sin to brew them in a coffee pot. These beans deserve the best brewing methods available. And so do you. I’m partial to brewing methods that allow the ground beans and hot water to mix (steep) for a few minutes. This gives you the best odds at perfect extraction. My go to is the French Press. Below is my personal recipe. It’s a good place to start. Your job is to improve upon it. Experiment until you’ve reached your perfection.

Measure 20 grams of whole beans
Medium grind
Pour grounds into French Press
Boil 13 ounces Water
Add water to French Press
Wait 3 and half minutes
Pour into your coffee mug
Enjoy

That being said, I’ve always said, drink what you like. If you prefer different brewing gear, then go for it.

Conclusion

Both the Costa Rican Tarrazú and the Hula Daddy Laura’s Reserve Kona are excellent coffees — smooth, complex, and completely free of bitterness. In our side-by-side testing they tied on smoothness.

The decisive difference is value. The Kona we tasted costs six times more than our Hacienda La Minita Tarrazú for comparable quality.

If budget is not a concern and you specifically prefer chocolate and volcanic minerality notes, top-tier Kona is worth experiencing. For most people who want exceptional smoothness, stewed berry and chocolate flavors, and strong everyday value, Costa Rican Tarrazú from an estate like Hacienda La Minita is the clearer choice.

Costa Rican Tarrazú vs. Kona – FAQ

Is Kona coffee really worth the high price?

Top-tier 100% Kona can be excellent, but it’s one of the most expensive coffees in the world. Many people find that high-quality Costa Rican Tarrazú delivers a very similar level of smoothness and enjoyment at a much lower price.

How does Costa Rican Tarrazú compare to Kona in taste?

Kona tends to be more chocolate forward, while Tarrazú shows strong stewed berry with a chocolate chaser. Both are very smooth, but they have different flavor personalities.

What makes Kona coffee so expensive?

Kona is only grown in a very small region on the Big Island of Hawaii. Production is limited, labor costs are high, and demand is strong — especially from Japan. This combination drives prices significantly higher than most other origins.

Is all Kona coffee the same quality?

No. Only coffee grown in the Kona district and meeting strict standards can be labeled 100% Kona. Many “Kona blends” contain as little as 10% actual Kona beans. Always look for “100% Kona” on the label.

Which is better for everyday drinking — Kona or Costa Rican Tarrazú?

For most people, Costa Rican Tarrazú offers the better balance of quality and value for daily drinking. Kona is wonderful, but its high price makes it more of a special occasion or occasional treat for many coffee lovers.

Can I get real, high-quality Kona on Amazon?

Yes, but you have to be careful. Look for sellers who clearly state “100% Kona” and preferably single-estate or farm-direct. Many cheaper “Kona” listings on Amazon are blends.

Does Costa Rican coffee have less acidity than Kona?

Both high-quality Kona and Tarrazú tend to have relatively low acidity compared to many other origins. Tarrazú often feels bright but clean, while Kona tends to be softer and rounder.

What should I look for when buying Costa Rican coffee?

Look for beans from the Tarrazú region, preferably single-origin or estate-grown. Tarrazú is known for producing some of the smoothest and most chocolatey Costa Rican coffees.

Want to explore more tips on beans?

View Beans Overview Guide

View All Beans Articles

Meet Russell & Alisha Volz

At Lake City Coffee Roasters, we roast every Tuesday and ship the same day so your coffee arrives fresh. Alisha’s professionally trained palate (wine–sommelier) helps us select the smoothest, lowest-acid beans from Costa Rica’s Tarrazú region each year. You can also read more about how we got started in this Spokesman-Review feature.

If you’re looking for coffee that tastes great and is easy on your stomach, you’re in the right place.

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As a coffee professional, I’m often asked, “Can you grind coffee beans in a blender?” Absolutely! There’s a few tips and tricks that make using a blender more effective and we’re going to cover them here.

Video Transcript – Can You Grind Coffee Beans With a Blender

The Pulse Button Magic Trick for Better Blender Grinds Hey coffee lovers, Russell from Lake City Coffee here. Today we’re answering the question that’s been haunting kitchens everywhere: can you actually grind coffee beans in a blender? Spoiler – heck yes! And I’m about to show you the one little button that turns your blender from “swirly chaos machine” into a pretty decent coffee grinder. Blender or Blade Grinder? They’re Basically the Same Thing Turning Blender Coffee into Espresso-Ready Grounds in Seconds Want espresso but only have a blender? No problem. After you pulse your beans, just grab a simple kitchen sieve and shake out the super-fine stuff. Boom – espresso-ready powder in seconds. My Secret for Getting 70% Perfect Grinds Without Being a Coffee Snob Here’s my lazy-genius method for a 16 oz mug: 30 grams of dark roast beans (a little more than ¼ cup). Hit that pulse button in short bursts so the beans settle between pulses. You’ll end up with about 70% perfect medium grind, 15% too fine, and 15% too coarse. Who cares? It still tastes like “damn good coffee” on the couch. Perfection is overrated when the flavor is this smooth. Questions? Drop them below. We roast daily, ship same day, and genuinely love helping you make the smoothest cup possible – even with a blender. ☕

Can You Grind Coffee Beans in a Blender? (The Honest Answer)

In just one word: Absolutely! You most definitely can grind coffee beans in a blender. I’ve done it myself on numerous occasions. Sometimes I just can’t believe how many relatives of mine are non-coffee-drinking heathens. So of course they don’t own a coffee grinder, but for some bizarre reason they all own a blender.

Here’s the bottom-line truth bomb: it’s actually the wrong question. A much better question is this – how well does a blender grind coffee compared to a real coffee grinder? Obviously a blender can’t compare to a good burr grinder, BUT it does a surprisingly passable job as long as you’re not expecting perfection.

Comparing Coffee Grinding Hacks

[table id=20 /]

Pros and Cons of Using a Blender as Your Coffee Grinder

Pros of using a blender – it works. If that’s all you’ve got, then don’t sweat that it isn’t perfect. Sure a good burr grinder will kick a blender’s butt. On the other hand a blender isn’t much different than using a blade coffee grinder. They’re functionally almost identical.

Cons of using a blender

The grinds are inconsistent. Let’s say you want a medium grind. What you’ll end up with is 60-80% medium grind and 10-20% too fine and 10-20% too coarse.
You must babysit the blender, pulsing the blender on-and-off like a caffeinated DJ.
The more beans you put into the blender the better it works. BUT you should grind only the amount of coffee that you need at the moment.
Making minute changes to the grind size with a blender is a real tough gig. Coffee grinders have dozens of grind size settings, which you’re trying to emulate by eyeballing a blender. And simulating that one click with a blender is darn near impossible.

Step-by-Step: How to Grind Coffee Beans in a Blender the Right Way

How many cups of coffee do you want to make?
What brewing method are you going to use?
Armed with the answers to items 1 and 2 above, check the brewing method’s instructions. From those instructions, you should be able to determine how much coffee to grind. As an example see table below.
Determine how fine or coarse you want your coffee grounds. This will depend on your brewing method and hopefully your personal experience. I recommend that if you don’t know, start with a medium grind and then experiment. Grinding is one of the essential variables to great coffee. Experimentation is key. The difference in taste between medium and medium-fine or medium-coarse can be huge.
Weigh out your coffee and put it in your blender. If you don’t use a scale, then use a measuring cup or spoon. The key here is consistency. You need to know how much coffee you’re using, so that tomorrow you can start experimenting.
If your blender has a “Pulse” setting, use it to turn the blender on-and-off. Once on, let the blender do its thing for only 5 seconds. Turn it off, then back on. Keep checking the grounds. Once they look about right to you, go ahead and use them to make your coffee.

What Does a Coarse, Medium, and Fine Grind Actually Look Like? (No Magnifying Glass Required)

Here’s the super-simple way to picture it when you dump your blender grounds onto the counter:

Coarse grind (think French Press or cold brew territory): Looks like chunky sea salt or little gravel pebbles. The pieces are big and distinct – you can easily pick one up with your fingers and see the individual fragments. It feels rough and crunchy, not powdery at all.

Medium grind (the sweet spot for drip machines, pour-over, and most of us): Resembles regular table salt or rough beach sand. The particles are smaller than coarse but still clearly visible as little grains. You can feel some texture between your fingers, but it’s not powdery.

Fine grind (espresso or Turkish coffee land): Looks like powdered sugar or fine flour. The grounds are tiny, almost silky-smooth, and you can barely see individual particles. It feels soft and powdery between your fingers.

When Should You Upgrade from a Blender to a Real Coffee Grinder?

This is a great question. If you love the coffee you’re getting using the blender, why fix something that isn’t broke? On the other hand, if the coffee you’re getting out of your blender is just OK and you want better coffee, then it’s time to upgrade.

If you upgrade, do not waste your money on a blade coffee grinder. It’s basically the same thing as your blender. You definitely want a burr grinder. They come in two varieties: manual or electric. See our grinder recommendations on our Coffee Gear Page.

Ready for Consistently Smooth Coffee Every Time?

Once you’re ready for consistently smooth results every single time, our fresh-roasted, super smooth, low-acid Costa Rican Tarrazú beans paired with a quality burr grinder make the single biggest difference. Article – Smooth Beans 101 Shop Smooth Beans

Why Freshly Grinding Beans Is the #1 Secret to Truly Smooth Coffee

There is an old and true axiom about coffee: “The fresher the bean the better the cup of coffee.” So, for the smoothest cup of coffee, it’s always best to grind your beans just before you brew.

Here’s another thought about smooth fresh coffee. Oxygen is the enemy of freshness, therefore keep your beans in an air-tight container. If you really want to geek out on eliminating oxygen from your beans, use oxygen absorbers. They’re small, cheap, and really help if you’re going to keep your beans for a few months.

How to Clean Your Blender After Grinding Coffee Beans (Quick & Easy)

Me, I just toss the blender in the dishwasher. That’s fast and easy, and I’ve been doing it that way for decades, with zero issues.
Dishwasher full, then soap and water in the sink has always worked for me.
Run water and vinegar through the blender. Followed by another run of pure water.
Run a cup of rice through the blender. But then you’ll have to clean the rice residue off of the blender, and thus we’re back to washing with soap and water.
Then again, if your mother-in-law is visiting, you can always let Fido clean it.

FAQ

☕ Can you really get a decent cup of smooth coffee by grinding beans in a blender?

If you start with great beans, a great roast, the beans were roasted less than 30 days ago, and you have kept them in an air-tight container; absolutely! Will it be perfect. No, but great beans, covers a lot of sins.

☕ What’s the best trick for a more consistent grind using a blender?

Grinding frozen beans, produces slightly more consistent grounds.
Dark roast grinds easier than a medium roast
Use the blender’s pulse function.

☕ How much coffee should I grind for a full 12-cup drip machine?

Start with a 115 grams of medium ground coffee. Then experiment.

☕ Does freezing beans before blending actually help?

Yes it does. But don’t expect miricles.

☕ Will grinding coffee in a blender damage my blender?

It shouldn’t. A blender is just a big blad coffee grinder. I’ve heard of them lasting for decades. One caveat, White Roasted beans are hard as rocks. I would never use a blender with white roast.

☕ How do I know if my blender grind is too fine or too course?

Just stop the blender and pour some of the grounds onto a white plate. Then run a finger through it.

☕ Is a food processor better than a blender for coffee beans?

They’re both pretty close. In side-by-side tests, I’ve found that the blender does a slightly better job. For more information on using a Food Processor check out this article.

☕ When does it make sense to finally upgrade from a blender to a real coffee grinder?

When you’re tired of your current coffee, it’s time to change something. Your grinding is probably your best bet. You’ll immediately notice a better taste from a better grind.

Meet Russell & Alisha Volz

Lake City Coffee Roasters

We roast every Tuesday and ship the same day so your coffee goes from our roaster to your table in 24-72 hours. Alisha’s trained wine-sommelier palate helps us pick the very best beans from Costa Rica’s Tarrazu region each year.

Learn our full story →

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