You want to crack the outside hull, without doing too much damage to
the bean inside. The cracked hull falls off and you winnow it away by
blowing at the residue with a hair dryer. Dehulling is the most tricky
part of preparing coffee beans at home.

BTW, between the hull and the bean is a
silvery, parchment like, skin which you ignore. It blows off in the
roasting.

On Sun, 20 Oct 2002 07:41:46 GMT, "S. McLaren"
wrote:

Why slow speeds and with plastic blades?

Just Curious,

L