4590 Espresso Grinder
Achieving excellent espresso from roasted beans is realized in the grind and tamp. There is little more influential where cup quality is concerned at the cafe or at home. The shape and tech hasn’t changed much since 1960 and the issues of waste, calibration, cleaning and clumping are pain points worth addressing.
By rotating the grinder forty-five degrees, beans are allowed to drop through the hopper, grinder burrs, out the shaft and into the filter. This passive drop reduces clumping with a CleanStat® coating and no burr pedals. The forward stance also fits it nicely into the home kitchen under cabinets while still advancing forward to be of use daily.
Designer
Daniel Patten
