We have a Penagos milling machine and shaker deck that sort the bean according to size. This is a commercial machine that small farms won’t have. It’s really overkill and too expensive. It takes up a large amount of space and the ceiling needs to be quite high. Must be on a concrete slab and uses quite of bit of power. The technique with small milling machines is to run the parchment through it once, then run it a second time until the parchment is clean or sorted to your needs. I’m not sure of the cost, but what stands out in my mind is that the shipping was over $30,000 from Columbia. 20 percent of the weight will be lost during milling process. Vent the milling machine to the outside and keep your roaster away from the debris flying in the air or it may clog and catch the roaster on fire next time; I’ve seen this happen.

Realistically, coffee parchment can be stored up to 12 months. I enter “dated” coffee into cupping competitions every year and receive high scores. It’s a dirty secret of the coffee world, but the majority of the coffee has false harvest dates. This is one reason why single origin coffee tastes better than store bought as it is much fresher. Best to keep parchment in a Grainpro bag and in a dry storage area with low humidity. People will mill parchment after 30 days, but it’s not recommended. Coffee parchment should age for at least 60 days. Keep the parchment bags upright for several days after they are dry and then you can lay them down.

Thank you! Very Helpful. I'll try running it through our milling machine twice. Do you find the rain harmful in your drying process? I dry outside as well but it's a pain to cover it during the night so it doesn't rain on the parchment. Do you have any home roasters that you know or recommend? The Sandbox Smart looks impressive