For Christmas I got a coffee grinder as a present. Having looked at numerous models both electric and manual we opted for a manual grinder. This was principally as reviews tended to be a bit up and down even on popular electric grinders, and getting them in the UK is quite difficult. I opted for this:
Shown next to our crappy kettle for comparison of size. Actually it’s probably slimmer than it looks. It’s from Amazon:
Like all the best stuff, it comes from China and ALL of the instructions are in Chinese. Configuring it isn’t rocket science though.
Part of the reason I went for this was it was the canonical burr grinding element bit, which is supposedly the best type. I can vouch for the quality of the grind as I set to “notch 3″ on the first grind, and it came out like powder (suitable for Turkish/Greek coffee I’d imagine). I now use it on “notch 10″ and there’s probably 20-25 notches in total, configured by a three wing nut on the bottom of the black bit.
This is what the innards look like:
And this is what a canonical burr looks like:
I don’t clean it every day as it seems to keep reasonably clean of its own accord. That’s with about a week’s worth of debris on it.
Part of having good quality coffee isn’t just grinding it, however, it’s keeping the coffee fresh in the first place. For that I bought some airlock bags from Lakeland, which come with a plunger to suck the air out. I apportion my coffee into a single cup’s worth and put it in separate bags. For my large cup it’s 8 grams of coffee beans, so I had to buy some relatively accurate scales too (also from Lakeland).