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  • Porlex JP-30 Stainless Steel Coffee Grinder
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Porlex JP-30 Stainless Steel Coffee Grinder

by Porlex
| 34 answered questions

Price: $44.00 & FREE Shipping. Details
In Stock.
Sold by Premium Japan and Fulfilled by Amazon. Gift-wrap available.
  • Ceramic conical burr with wide range can grind from espresso to French press
  • 30 gram capacity
  • 1.85 inch in diameter and 7.5 inch tall
  • Made in Osaka, Japan
  • Sleek stainless steel, static free body
123 new from $34.80 1 used from $750.00 1 refurbished from $75.00

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Frequently Bought Together

Porlex JP-30 Stainless Steel Coffee Grinder + Aeropress Coffee and Espresso Maker + S Filter for AeroPress - Ultra Fine Stainless Steel Coffee Filter
Price for all three: $87.32

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Product Details

  • Shipping Weight: 11.2 ounces (View shipping rates and policies)
  • ASIN: B0002JZCF2
  • Item model number: 345-12541
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (218 customer reviews)
  • Amazon Best Sellers Rank: #2,947 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Porlex is a Japanese company that specializes in food grinders. This grinder is very well made with a well thought out design. The grinders inner spring helps keep the grind consistent even when grinder for coarse brewing. The stainless steel body makes the grinder indestructible and static free. The ceramic, conical burrs are easy to clean, will last long, and will remain rust-free. Perfect for indoor and outdoor use.

Customer Reviews

Efficient, quiet, and easy to use.
Ryan Caillet
I do not put it on a hard surface, when grinding; just hold the grinder in one hand and the handle in the other and switch hands half-way through.
Fred S. Roesel
I use a French press and need a coarse grind, This grinder is great for getting a mostly consistant coarse grind.

Most Helpful Customer Reviews

135 of 135 people found the following review helpful By Amazon Customer on January 30, 2012
Verified Purchase
I used to own a german made wooden box grinder of similar price that I used for a little over 6 years, but the main problem with that grinder was that the grind was not consistent because the screw adjustment for the burr would keep moving. This was a big problem while trying to grind for my espresso machine, since inconsistent grind changes the quality of the pull in a big way.

I've been using the Porlex JP-30 every day for about two months now, and these are my impressions and comparisons with my former box grinder. First off, the locking mechanism used to adjust the grind is as advertised, it locks and doesn't change the grind on the fly. I did have to search on the web to find that the best grind position for espresso, and how to adjust the grind position (the adjustment mechanism is on the bottom of the grinder, and is the nut that "clicks" when you move it), because my Japanese isn't as great as it used to be (the manual is indeed only in Japanese). Espresso grind according to the web is two stops from the finest position. The grind has been very consistent, hasn't changed at all through use.

A few observations that might be helpful for anyone else thinking of buying this. The grinder is long and narrow, very similar ergonomically and aesthetically to a medium sized high-end pepper mill. I've had to adopt a different "technique" for grinding than my old box grinder. Essentially I use it just like a pepper mill, with both hands going in opposite directions while grinding, in order to generate enough force. This may seem like a small and insignificant thing, but for the people who want to grind directly into the portafilter or into an aeropress, and to keep the bottom of the mill stable in one place, I can imagine that it would be harder than first thought.
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62 of 62 people found the following review helpful By Greg Lind on December 26, 2012
Verified Purchase
I just pulled the best shot of my life! I have been chasing a cost-effective, authentic espresso solution since returning from Italy 10 years or so ago. I invested in a Gaggia classic many years ago, but never got a good grinder. Man, I had no idea what I was missing and how much grief my grinders have caused me over the years! The first grinder was a Gaggia piece of junk, the next a well-built but not adjustable enough Kitchen Aid.

The Gaggia Classic has a reputation for being finicky about grind, but if my understanding of espresso is correct, grind is kind of all-important. On the machine side you need 9 bars of pressure and properly heated water. Pressure is pressure, however you deliver it to the grinds.

All I can say is wow. My wife immediately commented on the night-and-day difference, and she couldn't care less about how I geek out trying to get a good cup. It's so good that it will change how often we drink espresso. I guess this means that eventually I'll get tired of hand-grinding and will have to spend into the $500 range for a good motor-driven ceramic burr grinder. But until then this is absolutely wonderful. Seriously. I have to crank for a while, but it's not hard to do. I think if I loaded it up all of the way I could get enough for 2 double shots. This would mean cranking/grinding for at least a minute. But it's worth it!

I'll update this if anything eventful happens. But for now I gotta go pull another shot! Zing!

[Update] A month later I'm still grinding away and as happy as I was when I first posted this. Maybe happier because I've made shots for friends who know the difference and they raved about it. Yes, we have coffee OCD.
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104 of 109 people found the following review helpful By Victor Salazar on May 13, 2012
I've only had it 6 weeks.

First of all, don't be foolish like me and start cranking it seconds after unboxing. Mine came with the ceramic grinding elements closely adjusted and touching. I probably grinded a little life off of them whilst dry-testing it. I don't see the damage done, but something had to of been worn away. Open the grinder and back off the adjustment nut before cranking.
To adjust for a percolator grind I turn the nut back really far. The nut clicks as it is turned. It takes 8 clicks to turn the nut one revolution. Each click separates the grinding elements very little. This minute adjustability allows for fine tuning. The results are not perfect, but they are perfectly acceptable.

The ease/difficulty of cranking is determined by the coarseness of the grind and the hardness of the bean. The bean becomes more brittle as it loses moister. I roasted one batch to a black, oily, almost charcoal state. Those beans grinded very easily. A fine espresso grind is tougher to crank than a courser percolator grind because the grinding elements are closer together.
During grinding, coffee beans channel into the grinding elements well. If there is a coffee bean out there that is too large to effectively feed well, I haven't experienced it. The Kona, Guatemalan, Columbian, Ecuadorian, and Jamaican Blue Mountain beans I grinded work well.

*One ceramic grinding element is fixed. The other is moveable and pushed by a spring. Time will tell if the spring can withstand the stresses put on it.
*One ceramic grinder has a plastic insert. Time will tell if the plastic can withstand the stresses put on it.
* Little plastic ridges are the source of the clicks when nut turning.
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