Know-How Coffee & Co.

Know-How Coffee Enjoyment & More

Know-How Coffee Enjoyment & More


Coffee - What Excellence tastes like

Today, there are countless types of coffee. Arabica, however, is the most popular one and with 50% it makes up the majority of coffee. There are more types such as Robusta, Excelsa and Liberica. The Kopi Luwak has become famous since the bean is eaten and defecated by viverrids. It is one of the most expensive coffee types worldwide. Like wine, coffee is subjected to climatic conditions such as temperature and rainfall and hours of sunshine. Therefore it is possible that the taste varies within types. With more than 800 different natural components, coffee belongs to the most aromatic products in nature. It also has a revitalizing effect. This is why coffee is the most beloved drink in Germany. Coffee contains minerals, vitamins, proteins and antioxidants which have a positive effect on the human organism. It has been scientifically proven that drinking coffee in moderation could benefit to your health (contrary to old beliefs).


Kaffeemuehle Zassenhaus Santiago Natur



Roasted coffee is a fresh product which loses aroma when exposed to light, heat, oxygen or humidity. In order to avoid such losses in aroma coffee should be consumed quickly after opening the package. Tighten the package firmly or put the coffee in an air-tight container. Coffee is supposed to be stored in a cool and dark place, but not in the fridge. Coffee takes on smells easily and does not like humidity.



The quality of coffee depends primarily on the degree of grinding. However, there is no standardized particle size for coffee powder. Consequently, terms like “coarse”, “medium fine” or “fine” are hard to define. In general, coffee should be ground according to the time it is exposed to water. If coffee is exposed to water for a short period of time, it should be ground fine. Fine ground coffee has a bigger surface than coarse ground coffee. Hence, more substances are released in the same period of boiling time. Traditional espresso makers which only need 30 seconds provide the highest quality of taste by using very fine coffee powder. Filter coffee should be made by using ground coffee. It takes around 3 minutes. If you prefer the Frech press, use coarse ground coffee powder as the coffee steeps for 3 - 6 minutes.


    Mahlgrad Kaffee fein mittel grob

Since there is no "perfect grinding degree" and diversity of tastes, it is a good idea to try different degrees of grinding in order to find your perfect match. If the coffee tastes too thin, the powder might be too coarse. That is, the water drips through the filter too quickly and not all aromas and flavours are released. On the contrary, if the coffee is too strong or bitter, the grind degree might be too fine and too many substances are released.





Kaffemuehle Zassenhaus Brasilia NaturTraditional hand coffee mills consist of a wooden body which has a funnel attachment and a collection container underneath, which is often shaped like a drawer. A crank handle and a conical grinder are also parts of the mill. The design emerged in the 18th century when the first coffee houses were established in Europe. Up to the middle of the last century, the coffee mill was essential in private households in order to enjoy fresh and tasty coffee. Many of us know the traditional coffee mill from their parents or grandparents as time and technology has brought us fully automated and electronic coffee mills. However, there are more and more coffee connoisseurs who return to the old ways and traditions. Even in the "coffee-to-go" society of today, coffee represents pleasure, delight and wellness. The process of coffee making, its celebration and the hot, black drink are an opposite pole to the hustle and bustle of our modern time. Besides the wellness-factor, hand operated mills offer further advantages over their automatic counterparts. The low rotation speed produces no heat and the coffee beans are ground gently. Aromas and minerals are not destroyed. Moreover, hand operated mills produce less noise, are easy-care and not dependant on power supply. You can use them everywhere even while travelling.





First-class material, excellent quality and precise function. That is what the name Zassenhaus, the leading manufacturer of hand coffee mills, has been standing for since 1867. The traditional Zassenhaus burr grinder are made off high grade tool steel, e.g. stainless steel, show increased toughness and a long life. The degree of the conical burr grinder is infinite. From espresso fine to filter suitable - you always get the same results.



The Classics by Zassenhaus



Kaffeemuehle Zassenhaus La Paz

Kaffeemuehle Zassenhaus Brasilia Schwarz


Kaffeemuehle Zassenhaus Santiago Mahagoni



The wooden bodies of the mills are handmade with passion and love. The traditional Zassenhaus

grinding mechanism integrated in the coffee and espresso mills is made off high grade hardened tool steel which guarantees a long life. Our coffee mills are suitable for all grinding degrees; from espresso fine to filter suitable. The quality of powder always remains the same.


Mahlwerk Einstellung bei den Klassischen mit Rändelschraube

Classic Line - Settings

The knurled screw, which is located underneath the crank handle, regulates the grinding degree. Moving the screw clockwise sets the degree to coarse, anti clockwise sets the degree to fine.


Modern designs by Zassenhaus


Kaffeemuehle Zassenhaus Quito Espresso Kaffeemuehle Zassenhaus Panama Espresso Kaffeemuehle Zassenhaus Guatemala Wenge Espresso



The grinding mechanism of these types is made off high grade steel and ensures perfect results for all grinding degrees from espresso fine to filter suitable.



Modern Line - Settings

Einstellung Mahlwerk Quito Panama GuatemalaThe adjusting screw, which is located underneath the grinding mechanism, regulates the grind degree. Moving the screw clockwise sets the degree to fine, anti clockwise sets the degree to coarse.







HAVANNA - Expert Line by Zassenhaus


The traditional mocha mill made off polished brass for a very fine powder is the idle travel mate. The grind degree can be adjusted with a screw which sits underneath the grinding mechanism.


Turkish Coffee

Ingredients for two cups

2 tsp (very fine) mocha
2 tsp sugar
approx. 100 ml water

A pinch of cardamom (optional)






Tuerkisch mokka mocca havanna ZassenhausPut the mocha, suagar, pinch of cardamom and water in a small pot (traditionally a copper pot). Boil at medium-high heat while stirring until the coffee starts boiling. Remove from heat, portion out the foam into two mugs and put the pot back on the stove. Reheat while stirring until the coffee builds up foam again, remove from heat and wait till the coffee settles. Reheat the coffee one more time and pour it into the mugs. Serve the coffee together with a glass of stil water.


How to make coffee

Various factors play a role for a balanced coffee aroma:

  • Type and roasting process

  • Storage

  • Grind degree

  • Dosage (1 portion = approx. 7g of coffee powder)

  • Quality and temperature of water

  • Method of preperation

  • ...and of course the perfect coffee mill



The scent of fresh ground coffee is a delight. You should always prefer fresh ground coffee to pre-ground coffee as all the aromas, which vanish quickly, are immediately released after grinding. The Zassenhaus hand coffee mills grind the coffee in a very gentle way. Operating the mill by hand means less rotations and constant temperature in the grinder. In this manner,  aromas and minerals remain in the coffee. By using electronic mills you destroy some of the aromas as the high number of revolutions generates heat which leads to bitterness.



Ways of preparations

In the following types of preparation various factors have an impact on the quality of the result: Degree of grinding, amount of water and coffee powder, hardness of water and brewing time. However, with a little bit of practise it is possible to make coffee that meets your taste perfectly.



French Press

French Press

The French press has been very popular for some time. The fats and oils which are components of coffee are not filtered by using a metal sieve. Consequently the coffee retains its full taste. We recommend a coarser degree of grinding and a brewing time of approx. 4 - 6 minutes according to taste and amount of powder.



Espresso Coffee Maker

Espresso maker / Mocha pot

This all time classic is the epitome of the Italian way of life. At home, it is put on the stove. Italians call it "Caffettiera" which simply means coffee maker. Since the pressure within the maker does not exceed 1.5 bar, the coffee has no Caffè Crema on top, which would be characteristic for an espresso. The coffee is full-flavourd and rich in aromas. We recommend medium or fine ground coffee powder.


Bayreuther Coffee Pot

Carlsbad pot / Byreuther pot

This way of coffee making has been existing for more then 100 years and thanks to the unique taste it is well knwon around the world. There is no paper filter, but a double filter made off porcelain. Hence, the coffee taste is not altered and will be mild and purely aromatic. We recommend very fine and fresh ground coffee powder for this method.



Filter / Hand infusion

Caffee Handfilter

Infusion by hand is a traditional way of coffee making, too. Infusion by hand is ideally done with taste neutral materials such as porcelain or glass. We recommend medium ground coffee since it is the perfect size for an ideal water flow through the filter. As the paper filters bitter aromas and coffee oils, the taste is less strong and light.


Maintanance instructions


According to the frequency of usage you should clean your mill at least once a week since the oils of the coffee beans will settle in the grinding mechanism. And when the oil turns bad, e.g. on warm days, not even the freshest coffee will taste good. That's why frequent cleaning is important for pure taste and the desired coffee experience.


Cleaning the grinding mechanism

Grind a hand full of rice by setting the mill to a medium grinding degree. The rice, which is neutral in taste, helps to get rid of the oil residues in a environmental friendly way. It is the best way to clean the grinding mechanism. It is also possible to use spelt.


Cleaning the body

We recommend a slightly wet cloths for cleaning the body. If necessary, you can use a small brush to remove any extant powder from the inside the mechanism. The mills are not suitable for dish washer or submersion into water.  In case your mill is made off wood, please do not put it next heat sources or your stove. The wooden body cleans off when stored in a very dry or humid place.


Source text & images for "Coffee information page":
Zassenhaus International GmbH • Flyer Kaffee-Mühlen 10/14/0.14/10.000 FH • Art.-Nr. 900309

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Coffee Grinder LA PAZ, dark stained - #040128

AU$263.17 *
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Delivery weight: 1.26 kg

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Delivery weight: 0.98 kg

Coffee Grinder BRASILIA, dark stained - #040012

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Coffee Grinder BRASILIA, black - #040166

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Coffee Grinder SANTIAGO, natural beech - #040098

AU$189.09 *
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Delivery weight: 1.01 kg

Coffee Grinder SANTIAGO, beech black - #040104

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Coffee Grinder SANTIAGO, mahogany - #040111

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Delivery weight: 1.01 kg

Coffee Grinder SANTIAGO ESPRESSO, black - #04013

AU$189.09 *
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Delivery weight: 0.98 kg

Coffee Grinder MONTEVIDEO, walnut/pear - #040234

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Delivery weight: 0.78 kg

Mocca Grinder HAVANNA, polished brass - #041002

AU$164.76 *
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Delivery weight: 0.56 kg

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