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 |