Coffee Grinders

From Weekend Brunch
Update, May 2016
The winning model of the Capresso Cool Grind that we tested has been discontinued. The new winner is the Krups Fast-Touch Coffee Mill.

How we tested

Coffee tastes best if the beans are ground fresh before they are brewed. With a wide variety of countertop coffee grinders on the market, it is no problem for home cooks to grind beans on demand. Most of the reasonably priced grinders, which generally cost around $20, employ propeller-type blades that work like a blender, literally chopping the beans as they spin. But our self-imposed price cap of $50 did allow us to include several low-end burr grinders (a fancier type of machine that works like a motorized pepper mill). We bought 10 popular models from seven manufacturers and 30 pounds of coffee beans. We tested each unit by grinding 2 ounces of coffee beans (about 8 tablespoons) and using those grounds to brew full, 40-ounce pots of coffee. Because most everyone we know uses an automatic drip machine, we did, too.

The first issue we addressed was the evenness of the grind. Blade grinders actually chop the beans with their furiously spinning blades. In a burr grinder, on the other hand, beans are truly ground a few at a time between two grooved disks, one stationary and the other rotating just above it. The grounds are fed out through a chute into a sealed container. The disks operate at roughly 7,000 to 9,000 revolutions per minute (RPM), while the motors in most blade grinders spin at 14,000 to 20,000 RPM.

We observed that the blade grinders’ rough treatment of the beans did often result in unevenly ground coffee, with particles ranging from dust to large chunks in the same batch, but we found we could improve the evenness of the blade grind either by grinding in short, quick bursts, with stops in between to shake the grinder to redistribute the grounds, or by shaking the grinder as it ground, much as you would a martini in a cocktail shaker.

The burr grinders produced a more even grind, but tasters didn’t find that more evenly ground coffee translated into improved flavor. Tasters did prefer the rich body of burr-ground coffee, but they also noticed the tendency of this coffee to taste slightly bitter, owing in part, no doubt, to the more fine and even grind, which made for the coffee’s greater exposure to and prolonged contact with the water in the coffee maker. These combined forces caused what coffee experts call overextraction, which occurs when too much flavor is extracted from the beans. In our tests, we were less likely to encounter this problem if the coffee was ground coarse, more so than even the coarsest setting on the burr grinders could accomplish.

We were surprised to discover that the coffee brewed with blade-ground beans was less likely to turn out bitter. The tasters did note that coffee from blade-ground beans had less body than coffee from burr-ground beans, but we were happy to sacrifice a little body for the reduced risk of brewing bitter coffee. We also learned that we could improve the body of the coffee somewhat by defying the blade grinders’ instructions and grinding the beans for a little longer, 20 to 25 seconds, rather than the recommended 10 to 15, without overheating the beans or jeopardizing smooth flavor in the coffee.

Overprocessing the beans into superfine coffee dust was another concern. Experts agree that the best grinders produce minimal dust, which can block waterflow through the filter in many coffee-brewing devices. None of the grinders we tested, however, produced enough dust to clog the filter.

The temperature of the coffee grounds was another factor we considered. Ideally, the beans should not heat up too much as they are ground because heat causes the evaporation of flavorful oils and results in a loss of flavor. Most experts claim that cheap blade grinders overheat the coffee beans. According to the infrared thermometer we used to measure the temperature of the grounds, this isn’t true. The burr grinders actually caused a greater increase in temperature, albeit a slight one. Our tasters, however, were not able to correlate a greater increase in temperature with poorer coffee flavor. The temperature increases we measured seemed to make very little difference.


We rated 10 coffee grinders, none priced higher than $50, and evaluated them according to the following criteria.


Number of tablespoons of coffee beans accommodated in the hopper.


Our most important test. Grinders with lids deep enough to accommodate all of the ground coffee without spills were preferred. Lids that were shallow or shaped to allow spills were downgraded. In addition, grinders with on-board cord storage were preferred, but this feature was not essential to earn a rating of good in this category. Design considerations for the burr grinders in the group were different. Since the hoppers on all of them accommodated the ground coffee amply, we judged them on the design of their on/off mechanism. We preferred a manual switch, with no automatic timer.


Grinders that could be cleaned with a few wipes of a damp cloth were preferred. Grinders with hard-to-reach crevices into which a brush had to be maneuvered for cleaning were downgraded.


The temperature of the coffee was measured three times immediately after grinding with an infrared thermometer (in degrees Fahrenheit). The results were then averaged to determine the average temperature increase for that mill. According to coffee industry experts, the lower the temperature increase, the better.

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The Results


Design Trifecta 360 Knife Block

Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.


Schmidt Brothers Downtown Block

This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.


Schmidt Brothers Midtown Block

This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.

Recommended with Reservations

Swissmar Bamboo Magnetic Knife Block

This small, scratch-resistant model had a stable, rubber-lined base and could hold all our knives, though the blade of the 12-inch slicing knife stuck out a bit. But inch-long gaps between its small magnets made coverage uneven and forced us to find the magnetic hot spots in order to secure the knives. Its acrylic guard made it safer to use but harder to insert knives and to clean.

Not Recommended

Messermeister Walnut Magnet Block

This handsome block was done in by its shape—a tippy, top-heavy quarter-circle that wasn’t tall or broad enough to keep the blades of three knives from poking out. It lacked a nonslip base, and its extra-strong magnets made it unnerving to attach or remove our heavy cleaver. Finally, it got a bit scratched after extensive use.


Epicurean Standing Knife Rack 12"

This magnetic block sheathed all our knives completely, though with a bit of crowding. But it was hard to insert each knife without hitting the block’s decorative slats on way down, and because the block was light and narrow, it wobbled when bumped. Worse, we couldn’t take it apart, so splatters that hit the interior were there to stay. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog.


Kapoosh Rondelle Knife Block

This model stabilized knives with a mass of stiff, spaghetti-like bristles that shed and nicked easily after extensive use, covering our knives with plastic debris. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. Finally, though the bristles could be removed and cleaned in the dishwasher, their nooks and crannies made this block hard to wash by hand.


Kuhn Rikon Vision Knife Block, Clear

This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. Because we could only insert the knives vertically, longer knife blades stuck out; a cleaver was too wide to fit. The lightest model in our lineup, this block was dangerously top-heavy when loaded with knives.