The grey version of the 120-gram grinder pairs the line's upgraded internals - copper-wound motor, automatic power-off on short, overheat or open lid - with the plainest shell in the range. It is the pick for a kitchen that wants the machine judged entirely by what ends up in the jar.
A hundred and twenty grams is roughly a full standard spice jar per load. Two presses fill the pepper and the chili jars for the month; a third grinds the week's coffee. Small-cup grinders do the same job in six loads and twice the cleanup.
Three seconds of lid pressure gives cracked spice for pickling brines. Ten gives sauce-ready powder. The relationship is direct enough that after two batches you stop counting and start listening to the pitch of the motor.
Run it hard and the thermal control steps in before the motor cooks itself, powering down until it has cooled. The same circuit refuses to spin the blade at all unless the lid is closed and pressed.
With the cord unplugged and the smooth grey body wiped down, the grinder stows in a drawer like a thermos. The bundled brush handles the dry cleanup that stainless chambers make quick.
The 7.5-inch electric grinder in matte black - 120 g of spice or herb turned to powder in one press of the lid.
The same 7.5-inch workhorse dressed in wood grain - a grinder that can sit out on the counter instead of hiding in a cupboard.
