D40+ ITS also a White Label grinder Like the DF. ITS about 200 in Germany. Conical burrs and single dose More on reddit.com

It's not "wrong" so much as "not great in context". Fresh ground is always better than preground, no matter what type of grinder you use. However, performance differences come in across styles and price points. The biggest metric of performance is particle consistency: how similar in size to each other all the pieces are at the end. Blade grinders are cheapest, but most inconsistent. They tend to shatter, rather than 'cut', beans, and give a wide distribution. Their biggest advantage is that they're cheap. "Cheap" burrs - below $100 - exist, but most generally are 'burr' only in a semantic sense, offering few of the performance advantages that got burr grinders their good rep in the first place. * The "cheap, good-buy-for-their-price" category is also priced where many people feel they shouldn't have to spend. The Bodum Bistro, Capresso Infinity, and Baratza Encore are the three grinders in this category that get frequently mentioned. They are not "the best" or even particularly amazing, you don't need to spend that much on your grinder if you don't want to. But they are the lowest price point for brew grinders where users do not regularly feel a need to upgrade past. They are the best value, dollars-for-performance, in terms of grinders available out there now. *how those performance differences play out varies from grinder to grinder of course, but is reflected across some combination of motor speed, burr sharpness, angle, and gearing, as well as adjustment precision and range. Exact matching of speed and cut angle, for instance, is required to make sure burrs cut beans rather than shatter (too fast) or crush (too slow). The parts may not be 1:1 better or worse from a 'better' grinder, but the R&D and manufacturing tolerances (QA standards for rejection based on error, for instance) are reflected in the unit price. A Baratza Encore may be structurally identical to a Oster Burr Mill, and their manufacturing exemplar or prototype may offer identical performance - but say the Oster has a burr angle QA tolerance of 3° while the Baratza has a tolerance of 1°, meaning more Baratza burrs are rejected, driving up your cost for the accepted ones - but meaning that all consumer-available models are more likely to perform like the designer wanted. More on reddit.com

Here to say I got an Aromaster grinder for Christmas from a well-intentioned family member... I was chagrined, never having heard of the brand and knowing likely it would only be good for pressurized Porto filters. Ground some beans on "2“ just to give it a chance and I had to pull a 2.5 minute shot on a La Pavoni Europiccola. 15g in 31g out. I had to dial back to "5" (the beginning of what the manual suggests for espresso) to get a 36 second shot 15g in 36g out. Pulled another shot at "6“ to get 31 seconds with 15g in and 39g out. The last shot highlighting some of the tasting notes promised by the description on the bag. In other words, I'm surprised. Coffee is from a Grand Rapids roaster, Morningsong called Heza, a light roast Burundi. I've only pulled 4 shots, but so far it's looking very competent. My guess is that it will perform well for a year or so. Build quality is meh but retention so far has been about .1g, it's relatively quiet, and almost no clumping or problems with static. If my sister got it for a hundred bucks she got a good deal. I can update this in the future once Ive had some more time with it, if there's any interest. More on reddit.com

One of the biggest problems that I have encountered using a cheaper grinder, especially with a French press, is that it produces a lot of fine particles that won't get filtered out, leaving you with a nasty layer of sludge in your cup. I would recommend going all-in for a good burr grinder (I have a Baratza encore that works super great that I got refurbished for $100) or just going with a cheap blade grinder and not wasting your money on a $50 option.

More on reddit.com