How hand grinders are changing

Even in the wake of their electric counterparts, hand grinders have stood the test of time in the coffee industry. From traditional handcranked mills to today’s more sophisticated models, the transformation of manual grinder technology over the last few decades has been impressive.

The quality of burrs and materials used for hand grinders has improved significantly during this period. With this has come the opportunity to experiment with different grind sizes, catering to the industry’s desire to improve extraction and explore new flavours.

Simultaneously, as the prosumer market has proliferated, design has become an increasingly important part of the hand grinder experience. Consumers and professionals alike are seeking manual grinders that meet the demand for both performance and visual appeal.

To learn more, I spoke with a World Barista Champion and several people at premium coffee equipment manufacturer Fiorenzato.

You may also like our article on what kind of burrs are used in hand grinders.

The hand grinder revolution

Until recently, hand grinders served a simple purpose: electric-free grinding that allowed coffee professionals and consumers to brew anywhere. However, the execution frequently fell short of expectations. Earlier models typically had ceramic or low-grade steel conical burrs, made with cheaper materials that lacked stability during operation. 

Generally speaking, they also produced inconsistent grind sizes with an abundance of fines and boulders, making it difficult to achieve an even extraction.

As specialty coffee consumption grew throughout the 2010s, the demand for equipment that could match the quality of café experiences in various environments surged. Coffee drinkers increasingly sought ways to maintain their brewing standards, whether at home or travelling.

The market responded to this demand with premium hand grinders that boasted stabilised grinding shafts, precision-machined burrs, and robust construction that eliminated the inconsistency of earlier models. 

“At home or while travelling, I’m always looking for good specialty coffee, and one of the things I have noticed is that grinders make a huge difference between having a good cup of coffee and an amazing one,” says Raul Rodas, the 2012 World Barista Champion and a multi-time Guatemalan Barista and Brewers Cup Champion. “Hand grinders make a great cup of coffee more accessible. 

“They’re also the first step before investing in an expensive electric grinder, or for beginners getting into specialty coffee,” he adds. “A manual grinder has a lot to offer, and we have seen great strides in manual grinding technology.”

The prosumer market grows

This evolution coincided with and was partly driven by the explosive growth of the prosumer market, where home enthusiasts sought commercial-grade equipment for domestic use. 

“The prosumer market has driven significant advancements in manual hand grinders, demanding café-quality performance at home. As knowledge of coffee extraction has grown, consumers have pushed for greater precision, leading to improved burr technology, finer grind adjustments, and premium materials,” says Silvia Tracogna, the Global Marketing Manager at Fiorenzato, a premium Italian coffee equipment manufacturer.

The hand grinder category eventually evolved into distinct segments: budget-friendly options for casual users, mid-range devices that strike a balance between quality and affordability, and high-end models for more discerning coffee enthusiasts.

“Aesthetics and customisation have also become key, with sleek designs and specialised burrs for different brewing methods. Social media and online communities have accelerated innovation, while increased willingness to invest has led to high-end models rivalling electric grinders,” Silvia adds. “The influx of new brands and crowdfunded innovations has intensified competition, pushing established manufacturers to refine their designs and introduce new features.”

Precision is a prerequisite

Alongside the proliferation of the prosumer market, premium hand grinders that provide the same level of precision and consistency as electric models have become standard in specialty coffee.

To offer this improved performance, grinder manufacturers have increasingly focused their attention on burr materials and design, which have a huge impact on grinding and particle size distribution. 

The majority of lower price-point hand grinders typically include plastic, ceramic, or stainless steel burrs. While the latter generally retains its sharpness for longer and produces more consistent results, steel burrs are prone to retaining more heat than plastic or ceramic, which can adversely affect extraction. In order to minimise heat retention as much as possible, grinder manufacturers often use different grades of steel.

One example is Pietro by Fiorenzato, which features vertically-aligned Böhler M340 stainless steel 58mm flat burrs. Both the larger size and materials of these burrs results in a lower friction rate and reduced heat retention. This means fewer flavour and aroma compounds are lost when grinding coffee.

“Because of the larger-sized burrs, it’s easier to grind coffee with the Pietro,” Raul tells me. “And because the burrs are flat, you can grind finer and finer.”

By default, most manual grinders utilise conical burrs: one cone-shaped burr sits inside the other, which is ring-shaped, to grind the coffee vertically. These burrs result in bimodal particle size distribution, which essentially means that they produce more of both smaller and larger-sized particles.

Conversely, flat burrs result in unimodal particle size distribution, and thereby produce more evenly sized ground coffee particles. Two ring-shaped burrs sit on top of each other, so the distance between the burrs is what determines the grind size, meaning it happens horizontally.

Ultimately, this makes for a more even extraction and can also result in more experimentation with grind size and its effect on flavour.

“I use the Pietro for cupping, which requires a precise and consistent grind setting,” Raul says. “The 58mm burrs provide great results.”

Room for experimentation

The evolution of hand grinders from basic tools to precision instruments reflects broader trends in specialty coffee. Consumers are becoming increasingly knowledgeable, while the industry is paying more attention to an ever-widening range of extraction variables overall.

In turn, coffee professionals and enthusiasts are looking for the ability to experiment with different brewing parameters, opening up new possibilities for flavour, aroma, and mouthfeel.

Grinders, particularly the burrs, play a central role in this process. Historically, cheaper, low-peforming burrs impeded the extraction of volatile compounds, limiting the flavours and aromas that users could experience.

With the push to improve hand grinder performance has come a specific focus on burr design, resulting in “cleaner” flavour profiles that express a coffee’s distinctive sweetness, acidity, bitterness, and mouthfeel.

The Pietro, for example, includes a stepless grind adjustment that provides microfine increments, allowing users to finetune grind size with more precision and easily switch between different brewing methods.

“Some people mainly drink espresso, some people mostly drink filter coffee, but sometimes, you want both,” says Silvio Rascioni, the aftersales manager at Fiorenzato. “To accommodate for this, the Pietro is available with two different burr sets: the multi-purpose B-Modal and the ProBrewing M-Modal burrs.

“The former results in a bi-modal particle size distribution, which allows you to grind for both espresso and filter,” he adds. This type of burr is particularly suitable for people who want to experiment with different recipes and brewing methods, as well as those who prefer coffee with a more prominent mouthfeel and body.

“Meanwhile, the M-Modal burrs are designed to deliver very few fines and boulders, so extraction becomes more even, making these burrs ideal for filter coffee,” says Silvio. The unimodal grind size distribution also results in cleaner-tasting and more defined coffee.

The ability to switch between burr sets opens up the opportunity for further experimentation, but comes with its own challenges that Fiorenzato has addressed in the design.

“You need to align burrs at the right distance to achieve the optimal particle size distribution, but it can be difficult to know if the axis is spinning correctly or if the bearings are wearing out,” Silvio says. “We designed the Pietro with a wheel at the back of the grinder that resets to zero once the burrs are properly aligned.”

Design is equally as important as performance

As hand grinders have evolved technically, they’ve simultaneously undergone an aesthetic transformation. No longer merely functional tools, premium hand grinders have become statement pieces that reflect their owners’ commitment to coffee quality and appreciation for thoughtful design. 

This parallels similar evolutions across the coffee equipment landscape – from eye-catching espresso machines positioned as centrepieces of coffee shops to visually striking pour over devices that almost double as art pieces. Modern cafés and dedicated home brewing setups have become curated spaces where aesthetics and functionality hold equal importance.

“Grinders like the Pietro have become statement pieces for prosumers and coffee enthusiasts because they blend high performance with premium design, elevating both the coffee experience and home aesthetics,” Silvia says. “The aluminium body is designed in a way that all parts in contact with coffee are made of materials that are certified food safe. 

“This blend of premium materials and meticulous engineering ensures both aesthetics and functionality, making it a centrepiece in curated home coffee setups.”

This perspective challenges the conventional understanding of hand grinders as primarily travel accessories. A growing number of coffee professionals and prosumers are investing in manual grinders to use exclusively at home, adding to a curated collection of premium brewing equipment.

“During the 2025 Milan Design Week, we hosted the Pietro Grind Lab, a temporary shop and experiential space where visitors explored the art of precision grinding,” says Silvia. “We also hosted exclusive workshops with special partners, showcasing the art of coffee grinding and extraction. 

“At this year’s London Coffee Festival, running from 15 to 18 May, we are the official sponsors of the Coffee Masters competition. We will also host a booth near the main stage where visitors can experience our latest grinder innovations firsthand and connect with renowned roasters, who will showcase their exceptional coffees using Fiorenzato and Pietro grinders.”

In recent years, there has been a growing emphasis on how exceptional coffee requires high-performance, precise equipment. Hand grinders, in particular, have been a key part of this shift in the industry.

With a bigger focus on burr design and material, the quality of manual grinders continues to improve, helping the industry to deepen its understanding of extraction and coffee flavour even further.

Enjoyed this? Then read our article on what material your grinder burrs should be made from.

Photo credits: Fiorenzato

Perfect Daily Grind

Please note: Fiorenzato is a sponsor of Perfect Daily Grind.

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