At work we have a KitchenAid coffee grinder to grind the whole bean coffee we get. I used to think it was good, but the more I use it the more I think the operating principal is messed up since the beans don’t get ground evenly. It just bangs away at the beans making some of them dust-like, while leaving other beans more-or-less untouched.

The result looks like this:

The beans up top are still whole, but other parts are actually too small. This is really evident after brewing when all the bigger chunks float to the top.

Another more subtle problem is that everyone seems to grind the beans a different length of time further exacerbating the problem.

For Christmas this year we got a coffee grinder (along with a coffee maker, but that’s for another post). It’s a Capresso Burr Grinder and I have nothing but good things to say about it.

The coffee all gets grounds to a uniform size:

No muss, no fuss. The coffee winds up tasting great as well!

To do an apples-to-apples comparison after brewing:

The big chuck looking things are just the papery coating on the beans that we get. When I went poking around in there, they disappeared. I would have taking a picture of it but I wound up spilling the old coffee grounds; all you would have seen is a mess. (Yes, I needed the coffee)

It’s a lot cheaper than some of the other burr grinders and it seems to do an admirable job. Sure, it’s a unitasker. But sometimes that’s what you need to get the job done.
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