Coffee grinders in Egypt: electric and manual

Compare the main types

Start from the cup you actually brew every day, not from the highest power rating or the biggest hopper. A blade grinder chops the beans with a fast-spinning blade, and the grind gets finer the longer you run it, but beans close to the blade come out finer than beans further away, so the particles are not all the same size. That is a simple, quick, cheaper answer for Turkish coffee, which needs a grind close to powder, as long as you work in small batches with pulses and check the fineness by eye instead of relying on a fixed number of seconds for every bean. A burr grinder passes the beans between two grinding surfaces with an adjustable gap, so returning to the same setting is far easier, and that is what you are paying for if you brew espresso (which reacts to a very small grind change: too coarse and the water runs through fast, too fine and the flow slows down) or filter and French press (which need coarser settings without fine powder mixed among the larger particles adding bitterness and sediment). Within burr grinders there is a second split: manual is cheaper mechanically and gives good control but takes time and effort with a small capacity (around 24g suits one or two cups), while electric is faster and easier for a repeated routine and larger volumes with a hopper that cuts refills, though it is bulkier on the counter. And the word "burr" alone is no guarantee: check whether the setting range actually reaches the grind your brew method needs, and whether the scale is clear enough to return to the same point.