Tiamo Hand Grinder

The Tiamo Slim manual grinder is a compact, purpose-built tool for achieving consistent, freshly ground coffee in a home or light-duty barista setting. It features durable ceramic burrs designed to produce a uniform grind profile across a range of brew methods.

Grind adjustment is controlled via a stepped mechanism (approximately eight positions or locks), allowing for repeatable calibration from fine domestic espresso to coarse cafetiere press. While the stepped system limits ultra-fine tuning, it provides reliable, easy-to-reference settings for dialling in different extraction styles.

The grinder’s slim, ergonomic body ensures a stable grip during operation; with a small batch capacity suited to single-dose grinding, it is particularly well adapted for manual brewing workflows such as pour-over, moka pot or coldbrew, where freshness and control are critical.

Overall, the Tiamo Slim is best positioned as an entry-to-intermediate manual grinder, offering reliable grind consistency and straightforward calibration for users focused on improving extraction quality.

Features

ü  Capacity: 25g (about 1–2 cups)

ü  Grind type: ceramic burr grinder (not blade)

ü  Adjustment: adjustable grind size for different brew methods

ü  Body: ergonomic plastic

ü  Design: slim & hand-held

ü  Affordable burr grinder: much better than cheap blade grinders

ü  Compact & portable: good for travel or small kitchens

ü  Versatile grind settings

ü  Not suitable for espresso-level precision

ü  Stable base: doesn’t slide around while grinding

 

Brewing Methods Particle size

 

·       Domestic Espresso Machine: lock 1   

·       Moka Pot/Neapolitan Pot: lock 2

·       AeroPress: lock 3

·       V60/Any Cone: lock 4/5

·       Hoop/Chemex/Clever Drip: lock 6/7

·       Cafetiere/Travel Mug Press: lock 8

·       ColdBrew: lock 8

 

Calibration in three simple steps

Step 1: Understand the particle size

Grind size controls extraction speed:

• Coarser grind → water flows faster → less extraction → lighter, more acidic
• Finer grind → slower flow → more extraction → stronger, more bitter

You’re always balancing time + taste.

Step 2: Establish a zero point

Tighten the burrs until they just stop moving (fully closed)

That’s your “zero point”. From there, all adjustments are measured outward locks or turns

Step 3: Dial-in method

If coffee tastes:

• Sour / weak / watery → grind finer
• Bitter / harsh / over-strong → grind coarser

If brew time is:

• Too fast → grind finer
• Too slow → grind coarser

Practical calibration workflow

1. Pick brew method (e.g. V60)
2. Start at recommended grind size
3. Brew and time it
4. Taste
5. Adjust in small steps
6. Repeat until: brew time is in range & taste is balanced

Pro tips (clients usually miss these)

• Don’t adjust while grinding - to avoid burr damage
• Keep dose consistent - e.g. 15g coffee each time
• Different origin = different grind - recalibrate often
• Humidity changes grinder behaviour
• Clean burrs regularly - old oils affect taste and grind consistency