Description
The grinder is the reason this one costs more. A machined brass body, a conical steel burr, a walnut crank knob and a knurled nut under the hopper that sets the grind by feel and holds it. Two turns of adjustment covers everything from press to stovetop. The kettle is the largest we pack, two quarts in charcoal speckle with a riveted steel handle, and the creamer is glazed stoneware fired in Albuquerque with a thumb-hooked handle. Two eight-ounce enamel cups round it out, short and wide so they cool fast. Brush the burr dry, never wash it. Oil is what ruins a grinder, not use.
- Machined brass, hardened steel burr, walnut, fired enamel, glazed stoneware
- Kettle 2 quarts; grinder 9 inches to the crank; two 8-ounce cups
- Unlacquered brass, charcoal speckle, matte oatmeal glaze on the creamer
- Stoneware thrown and fired in Albuquerque, New Mexico; brass machined in Rhode Island
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