milled coffee?

[bwilson4web]

Hi,

I enjoy chocolate covered, espresso beans. But they can be a little 'sticky' after chewing up and I would like to use espresso beans in other dishes. To that end, I need them 'milled' or 'crushed' so there are no sharp points. A powder would work but if they could be milled to be smooth on the outside, they would work too.

Right now, I'm thinking of a rolling, rock polisher only with some heavy steel balls to mash the beans. Anyone have any other suggestions?

Yes, I could brew them and use the espresso instead of water but I also want the bulk . . . another source of dietary fiber.

Thanks,

Bob Wilson

[David Schellenberg]

Do you think this one might do it?
http://www.coffeetec.com/product_p/10-spom%20hlw2.htm

Dave S.

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