150g Grain Mill, 304 Stainless Steel Spice Grinder, 1500W High-speed Commercial Flour Mill, Superfine Flour Mill Grinder for Home, Grain Mill for Flour

This 150g grain mill is perfect for grinding grains, spices, and coffee at home. The stainless steel build feels sturdy and durable, which gives confidence in its quality. The motor is powerful and delivers a fine powder in a very short time, though it can be a bit noisy, which is expected for this type of machine. Cleaning requires some care, but it’s easy if you follow the instructions. Its compact size makes it convenient to store without taking up much space. Ideal for anyone who needs a quick and efficient grinder for small batches. Overall, I’m satisfied with the purchase and would recommend it for home use.

I am so happy with this 150g Grain Mill! It has high-speed motor makes quick work of even the toughest grains and spices. I’ve used it for coffee beans and mixed spices and the results are consistently superfine and uniform. This is the best grinder I have ever purchased at this good price. The stainless steel build feels very durable and is easy to clean. It’s compact enough for my home use but I feel it can perform like a small commercial rade machine because its built quantity is so solid. It only takes seconds to grind most ingredients to a fine powder. The safety features give me peace of mind while using it. This is a must-have item for your kitchen. One solution for all types! Highly recommended!

I bought this grinder for grinding up grains for brewing beer at home. It really does work well for grinding. However, I have some mixed feelings about grinding of my grains. Both blades (included) seems to always grind the grains into a powder, whereas I need a course grind. I have tried cycling the power off and on, resulting with only a partial batch of grains was actually getting ground up. I have only tried it once so far, but I am going to try it again shortly, to see if I can find a method that will work with this unit for me to get a more consistent and usable grind out of it. Will I recommend this unit? Yes I would. As it may have its drawbacks for grinding my grains, it does a great job turning grains and other things up really nicely and quickly. It’s a little noisy, but not annoying or anything for me to be upset with it. If you want to grind stuff up for baking or something else (other than for brewing) it’s a great option to use.

Every year I make the best eggnog (uncooked) that most people have ever tasted. The secret? Grind the spices (from whole spices) when you make the first batch. The spices only last a month or two, then they lose their edge. I had a much bigger grinder of this type. It worked, but I thought it was bigger than it needed to be, then it was stolen. When I bought this grinder, the seller had shown a screen basket. You will need a screen to do this. The seller noted that the small model didn't come with a screen, I told them that they should not picture it with accessories that it didn't come with unless the photo is clearly labeled. They mailed me a kind of beat up screen - and it worked fine. You put whole spices into the grinder, and turn it on. You can turn it off and on a few times but eventually the ground spices will protect the whole spices and you get no more grinding. Stop! You do not want the power of the grinder to heat the spices. So you screen out the spices and whatever does not pass through the screen goes back into the grinder for another pass. And that is it! Load, turn on, jog a few times, screen the result, load that back into the machine, grind, screen, repeat about 4 times. I stressed this machine in terms of capacity - but I never thought I was stressing the motor. It simply destroyed the small spices and after the second pass there were no large lumps of spice, just a small amount that had not quite made it to screen size. This is how I make my eggnog spice and what I actually ground in one batch (with screening and regrinding). 1 stick cinnamon. These are the long sticks. If your sticks are only as long as a stubby pencil, use 2. For this recipe I used 4. broken in half so that they would fit in the basket. 3-4 whole nutmeg, depending on size. I used about 15-16 in this recipe. 1/2 tsp whole allspice. I used about half a tablespoon. Cloves. Optional. They add something but it is really easy to go too far, and better to just get a hint. Generally 1-2 per stick of cinnamon. For this recipe I used 5.. So think about all those hard spices. The basket was just about full, mostly of nutmeg and cinnamon. Year before last I bought a very nice mortar and pestle and it did a really good job on the spices but it was essentially the same process, break the spices up and grind them - and then the spices would insulate the larger pieces from the grinding action. This is exactly what is happening here, except that the spices took hours to grind the mortar and pestle, and with this grinder they are done in minutes. You have read this far, you want the recipe, lets continue: Ground ginger: Optional, 1/4 to 1/2 tsp per cinnamon stick. Can't do this one fresh. For about 1/2 gallon of eggnog: 3 cups heavy cream 2 cups milk For adults: 1 cup amber or dark rum, or bourbon (Wild Turkey 101) 2-3 tsp of the above eggnog spice 2 tsp Vanilla Extract You are going to want 8 whole eggs to the half gallon. Please be careful as you do this. Eggs have stringy protein structures that hold the yolk in position in the center of the egg. Frankly, those are nasty. So in order to get rid of those we are going to break the eggs into a medium or fine (depending on how long you have) strainer, then beat the eggs in the strainer. Stir the eggs so that the yolks and some of the whites pass through, but when you are out of yolks and all you have going through the strainer id progressively more and more gummy whites, stop. It will be faster to beat the eggs in a bowl and then pour the eggs into the strainer, but avoid just putting the eggs in without straining them. By the way, this same process is how scrambled eggs are made in restaurants when they make big batches from whole eggs. When the egg works its way through the strainer like this, you are insured that the eggs are mixed evenly (after a little stir) and you are also sure that any broken eggshells are intercepted. Anyway, you need to sweeten this. Depending on your health and preferences, you might use white sugar, or artificial sweetener. How much is up tp you. I do not like honey as a sweetener. I think 1/2 cup per 1/2 gallon is fine. Others like 1 cup. If you are using artificial sweetener, use a bit less. You can always add more. Make the volume up to 1/2 gallon with approximately a 50-50 mixture of heavy whipping cream and milk. You can drink this immediately but it is significantly better if you allow it to sit overnight. Stir or shake well before serving to reincorporate and distribute the spices. Grate fresh nutmeg over cup - microplaned whole nutmeg is the best, IMHO. I have served this to people who have sworn that they hated eggnog because all they had ever tasted is the store bought chemical crap. Most came back for seconds. WE HAVE NEVER HAD AN EGG ALERT IN THIS AREA THAT I KNOW OF - so we feel OK about eating eggs over light or over easy. Drinking this eggnog is no different. When I lived in NY, we had alerts all the time. YMMV. However, I would not serve this to an immunocompromised person. If you need to do that you can probably purchase pasteurized whole eggs. Last time I checked locally, all the cartons of whole eggs were pasteurized - and all had color, flavoring, etc. There is a procedure I have read online for in shell pasteurization - if you have a sous vide and some of the white denatures anyway, but you can just use more eggs, leave the dematured whites behind and make it up with volume. There are lots of recipes for cooked eggnog. This is simple, and I think it tastes better than the cooked. Leftovers? Use the eggnog as French toast batter. So, if you want to grind dry spices to get that fresh flavor, this spice grinder is highly recommended. I don't think I would use it for flour unless I got a larger model. I don't think I would use it for coffee for two reasons. One is that for coffee you want to limit the speed of the grinder. One reason that I threw away the stuff that was still not passing through the screen after the 4th regrind is that the power of the grinder had slightly heated the spices and you absolutely do not want to do that with coffee. Unless you wan super fine powdered coffee for Turkish style, the grinder is not controllable and two powerful. If you want the extra flavor you get by grinding your own spices just before using them, in any amount that you are likely to use in a home kitchen, this grinder is recommended. And for standing behind their product even though there was a question as to whether the screen came with this model, kudos for customer service. For grinding dry products only.