The manual grinder that took the hand grinder out of the bar: conical ceramic and steel burrs, 30 g dosing, zero electricity. For espresso it is a niche option — the grind is consistent but slow — and it shines for travel and for filter.
Specifications
| Burrs | Conical, steel/ceramic |
|---|---|
| Use | Filter (excellent), espresso (possible with practice) |
| Dosing | 30 g per cycle |
| Power | Manual |
Description
Grinding 18 g of espresso by hand takes 60–90 seconds of cranking: an exercise, not a nuisance, for those who live it that way. The regulator allows fine settings: for espresso you go down to very tight grinds, where the resistance to handling increases noticeably.
Use and maintenance
Clean with a brush at every grind change, disassemble the burrs about monthly. No motor to wear out: maintenance is limited to the burrs and the adjustment mechanisms.
The home barista
