1. How to Choose a Hand Coffee Grinder

 

I'm often asked which hand grinder to use for espresso, lattes, or pour-over coffee—is it one with conical, flat, or ghost burrs? My simple answer is that none is superior, and they yield different flavor profiles.

I suspect the real question is: “I'm a coffee beginner; how can I ensure I don’t mess up a cup of coffee?" Or, "I'm a coffee enthusiast have a conical burr grinder, will switching to a flat burr or ghost burr yield a better flavor?” I decided to write this product manual to address these concerns.

Coffee beginners need to have a tool with a high tolerance for error; my suggestions are:

• Espresso (including Latte): I recommend the GRIZZ-63 Conical Burr Hand Grinder. It produces a tight, even coffee puck that works well with any espresso machine, easily delivering a rich, intense espresso with thick crema.
• Pour-Over Coffee: I suggest the ORCA-GO Ghost Burr Hand Grinder. Its uniform coarse powder is perfect for both the 4-6 brew method and the Hario Switch’s immersion-plus-pour technique, producing a smooth balance of acidity, sweetness, and bitterness without off-flavors.

Coffee enthusiasts with a passion for exploring coffee flavors; I recommend experimenting with all three burrs. For instance, when I brew with light-roast beans:

• Washed Process beans: I prefer the ORCA go Flat Burr for a clearer floral and fruity aroma. 
• Natural Process beans: I lean towards the GRIZZ-63 Conical Burr to amplify the fruit acidity. 
• Smooth Balance: I go with the ORCA Go Ghost Burr delivers a gentle mix of acidity, sweetness, bitterness, and aroma.

2. Comparison of ORCA Flat, Ghost, and GRIZZ-63 Conical Burrs

	ORCA-GO Flat Burr	ORCA-GO Ghost Burr	GRIZZ-63 Conical Burr
Cutting Method	Parallel shearing, similar to scissors	Dual-peak serrated crushing; combination of cutting and kneading	Conical compression, progressive grinding
Particle Shape	Thin flakes with sharp edges	Spherical polyhedrons with smooth surfaces	Three-dimensional polyhedrons with microfractures
Particle Size Distribution	Unimodal, with slightly more fines	Uniform coarse powder	Relatively wide distribution
Main Drawback	Excess fines cause astringency	Acidity lacks dimensionality	At high temp, flavors can become muddled
Acidity	Sharp, bright, and linear	Gentle, rounded, with a silky acid-sweet balance	Vibrant and layered
Sweetness	Straight sucrose sweetness	Lingering caramel sweetness	Explosive honey sweetness
Body & Texture	High flavor separation, but may taste thin; light, tea-like	Dense; natural fusion of acidity, sweetness, and bitterness; texture transitions from silky to creamy	Powerful flavor impact; heavy, syrupy feel

 

 

3. Features of CafeSing GRIZZ-63 Conical Burr Hand Grinder

 

GRIZZ 63 Conical Burr is a flavor bomber, delivering explosive acidity, concentrated sweetness, and a multi-dimensional profile—like a master American BBQ chef’s perfectly grilled meat, bursting with aroma and robust body. Suitable for both espresso and pour-over. Its drawback is that flavors can become muddled at higher temp; its standout strength lies in making espresso and lattes: It outputs high-strength espresso, even though it blends with milk to dilution, and can preserve its rich flavor and the milk’s smooth texture, creating a robust latte and a concentrated Americano. A grind setting between digits 3 and 6 on the first circle is recommended for Espresso, Pour-Over between 1 and 4 on the second turn.

 

4. Pour-Over Coffee Demonstration

 

GRIZZ-63 conical burr has a high extraction rate; pour-over coffee can develop sharp bitterness if the pouring technique and brew time aren’t carefully managed. I recommend a simple 10+3 method: pour water equal to 10 times the coffee powder weight, then add a bypass pour of 3 times the coffee powder weight after brewing.

 

Coffee Beans	Indonesia, Sumatra, Mandheling, wet-hulled process, medium roast, 15g
Grind	GRIZZ-63 Conical-Burr Hand Grinder, digit-2 on the second turn (click-88)
Water Temp	90°C
Dripper	Hario V60
Pour-Over Brewing	1. Pour 150g of water over the coffee powder in the dripper (15g × 10 = 150g); 2. By-Pass, at 1m10sec, remove the V60 dripper, directly add 45g water to the coffee liquid (15g × 3 = 45g).
Adjustments	1. If it tastes sharp bitterness, coarsen the grind or shorten the brew time; 2. If it tastes weak, adjust the grind degree to finer, extend the brew time, reduce the bypass water; 3. Adjust one variable at a time.

 

5. Tools Free Disassembly

The purpose is to remove residual coffee powders from the hand grinder burrs, making it easier to adjust the grinding degree and switch to a different type of coffee beans.

• First, adjust the hand grinder to a coarser setting—for example, set it to number 8.
• Next, remove the powder cup, then use one hand to push up against the lower-burr while turning the top nut with the other hand.
• If it’s a single-layer nut without a ball-bearing washer, turn the top nut clockwise to remove the spindle and lower burr; if it has a ball-bearing washer, turn it counterclockwise.

 

6. GRIZZ 63 Conical Burr Hand Coffee Grinder Parameters

 

Product Material	stainless steel + aluminum alloy + walnut
GRIZZ-63 Conical Burr	63mm conical burr, SUS420 stainless steel, 4-layer cutting pattern octagonal burr
Beans Capacity	Light-roast beans 36g, dark-roast beans 30g
Body Diameter-Height-Handle	2-7-6.5in  (50-178-165mm)
Product Weight	1.78lb  (810g)
Grinding Degree	Total 72 clicks in one turn; 16-micron per click; Burrs rub between digits 0-2; Espresso digit 3-6(clicks 24-48) on the first turn, Pour-Over 1-4(clicks 80-104) on the second turn.
Package Includes	GRIZZ-63 Hand Grinder × 1, Non-Slip Bracelet × 2