The ideal coffee grinder produces consistent and correct sized ground particles. That way, we mean that the size of the ground coffee pellets should match the rough setting of the grinder, whether good or not. As outlined in the product manual, the resulting ground size also applies to the intended brewing method.
To test coffee grinder reviews for each grinder, we first wash and dry all parts recommended by the manufacturer. We then set each machine to the appropriate level for grinding drip coffee or automatic coffee brewery (again, the manual shows). Sometimes the manual lacks a specific direction. In this case, we choose the intermediate rough setting for grinding the coffee and then add a rough level (from fine grinding, such as espresso grinding to rough grinding). For example, if the total coarse grinding of the grinder is set to 16 (1 is good assuming that 16 is its roughest grinding option), we set it to coarse level 9.
Watch the following: Five things to know before buying a coffee grinder
Next, we weigh 10 grams of whole coffee beans and grind them. By default, our test beans are Kirkland Columbia Barbecue. Here are the same beans we use for the coffee machine testing. (Please don’t judge.) When you grind coffee and espresso like us, it’s worthwhile to be frugal.
We then run the sample beans through a grinder. We also note how long it takes to grind coffee beans by the grinder. Next, we carefully collected the ground and then screened with two screen sieves for 60 seconds. To do this, we use Kruve Sifter System. Our original Kruve two units feature mesh screens with two different aperture sizes (800 and 400 microns). This step allows us to measure the grinding size and grinding consistency of the sample. this Kluff Base Kruve has now replaced two and five grid screens (300, 500, 800, 1,100 and 1,400 microns).
We used the Kruve coffee sieve system to confirm consistency in grinding size.
A quality electric coffee grinder or hand grinder will produce ground, preferably with stainless steel blades, most of which are between 400 and 800 microns in the grinding setup we choose. Finally, we weigh the ground collected between the two screens (800 micron top, 400 micron bottom).
A bad grinder will grind the particles in size, from large to small. Blade grinding is notorious for this problem. Unlike blade coffee grinders, coffee grinders with steel or ceramic burrs usually produce more evenly grinding floors.
Also, we have to grind at least twice. From there, we can record the average optimal yield for each grinder.
