The Weber Workshop EG-1 Coffee Grinder is designed around 80mm flat burrs, specifically with single-dosing cafes and homes in mind.
From espresso to pour-over coffee preparation, the EG-1 is Weber Workshops's 80mm premier flat burr grinder for specialty coffee, now upgraded to the Mk.3 edition.
The EG-1 Mk.3 ships standard with Weber Workshops's magnetically mounted CORE burr set, designed to be used for everything from pour-over to espresso.
Weber Workshop EG-1 Coffee Grinder
5 MICRON STEPPED ADJUSTMENT
Effortlessly and precisely adjust from Turkish-fine to filter-appropriate and back again. This allows for easy switching between types and styles of coffee without the effort and and waste of cleaning a grinder and purging/redialing.
VARIABLE RPM
EG-1 was the first grinder in the industry to offer variable RPM back in 2015, and it has gotten smarter and better over the years. A PID controller senses the hardness of your beans and throttles the electrons accordingly to best hit your target RPM in real time.
SIMPLE, STRAIGHTFORWARD CLEANING
The cleaning process for the EG-1 is easy. The grind chamber can be opened, thoroughly cleaned, and resealed in about 30 seconds. The top and bottom funnel caps form a clam shell grind chamber and are secured together using sets of strong rare earth (Neodymium) magnets. This is the easiest and cleanest grinder on earth, and possibly beyond.
PURGE BUTTON
New to the v3, a Purge button in the center of the RPM dial has two functions. From a stop, it spins the burrs in reverse before briefly spinning them at MAX. This can dislodge foreign objects or unroasted beans that may have jammed the grinder, and purge the last granules of leftover coffee. Pushing the button while grinding gives a temporary MAX burst.
80MM BURRS
The EG-1 ships standard with Weber Workshops's CORE magnetically mounted burr set, designed to be used for everything from filter coffee to espresso. They are magnetically mounted, and do not have the screw holes commonly seen on disc burr setups which can be a collection point for old coffee.
BLIND SHAKER
Shaking helps to reduce static, decrease channeling, and increase extraction yield on every espresso shot. It also cleans up the workflow and keeps the powder off of the countertop. Invented by Weber Workshops, used by barista champions worldwide.
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