Hi, first post so please be kind! 
I was wondering how many people here collect - and use - old manual coffee grinders?
I have a few, none less than 40 years old and all working. One is at least 100 years old. I have a few Zassenhaus, a Pe De and a couple of others. I still use two of my Zass grinders regularly. One is a low-end Zassenhaus Record 134 which is fine for stovetop brews and the other is a Zassenhaus 191 which will do espresso without even breaking into a sweat.
For anyone considering a manual grinder, there are plenty of top quality grinders out there an it's just a matter of knowing them. You can end up with a really good grinder for not a lot of outlay. They make interesting kitchen ornaments too.
All the well-known ones out there use tool-grade steel in their burrs so that, even after 50-70 years, they can still do a pretty good grind but adjustment is the key. Orphan Espresso has a pretty good article on how to tart one up but I'm not allowed to post the link yet.
A lot of online sellers will tell you in good faith that what they're offering is rare. 99 times out of 100, it isn't. Whatever you do, don't get seduced into paying too much money for them unless you are sure it really is rare.
So, anyone else here share my interest in doing it the old fashioned way?

I was wondering how many people here collect - and use - old manual coffee grinders?
I have a few, none less than 40 years old and all working. One is at least 100 years old. I have a few Zassenhaus, a Pe De and a couple of others. I still use two of my Zass grinders regularly. One is a low-end Zassenhaus Record 134 which is fine for stovetop brews and the other is a Zassenhaus 191 which will do espresso without even breaking into a sweat.
For anyone considering a manual grinder, there are plenty of top quality grinders out there an it's just a matter of knowing them. You can end up with a really good grinder for not a lot of outlay. They make interesting kitchen ornaments too.
All the well-known ones out there use tool-grade steel in their burrs so that, even after 50-70 years, they can still do a pretty good grind but adjustment is the key. Orphan Espresso has a pretty good article on how to tart one up but I'm not allowed to post the link yet.
A lot of online sellers will tell you in good faith that what they're offering is rare. 99 times out of 100, it isn't. Whatever you do, don't get seduced into paying too much money for them unless you are sure it really is rare.
So, anyone else here share my interest in doing it the old fashioned way?

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