Coffee Grinder

CGF11 - Multi-function Coffee Grinder

The perfect grind for every coffee preparation

There are numerous methods for making an excellent coffee-based drink at home, but true connoisseurs understand that regardless of the extraction method used, the coffee beans must be freshly ground. The aroma and flavour of freshly ground coffee are far more intense than those of ready-ground coffee.

Whether you use an espresso or a filter coffee machine, a moka coffee pot or a French press: each method requires its own grind size, and the CGF11 multi-functional coffee grinder allows you to select the appropriate setting (Fine, Medium, Coarse) from 30 different grind sizes.

Its stainless steel conical grinder guarantees an even grind that preserves all the coffee aromas without altering its flavour: simply select the type of grind and the desired amount of coffee. It will stop automatically as soon as the quantity of ground coffee is ready.

  • Ground coffee for Espresso coffee machines
  • Ground coffee for Filter coffee machines
  • Ground coffee for French press Moka coffee pots

  • 30 adjustable grind levels
  • Pre-set dose for Espresso coffee machines
  • Pre-set dose for Filter coffee machines/French press Moka coffee pots
  • Anti-static system


The details that make the difference

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Conical burrs

Conical stainless steel grinders ensure better consistency of the selected grain size.


Up to 30 degrees of fineness to grind at different grind grades, suitable for multiple types of extractions: Mocha, Frenchpress, Filter coffee or for espresso machines.

Grinding Function

Coffee grinder: the true aroma of coffee begins with the grinding


For true connoisseurs

Expert advice on how best to use our products.

Coffee grind sizes

Coffee grind sizes

Set the grinder to FINE for use with espresso coffee machines or moka coffee pots, to MEDIUM for filter coffee extractions, or to COARSE for a coarser grind suitable for French press extractions.


From coffee beans to the true taste of espresso coffee

Espresso coffee is a seemingly simple recipe, but one that can turn into an unforgettable taste experience if a few minor adjustments are made.

The coffee bean - from the plant to roasting

The coffee beans we buy and grind to brew our favourite beverage are the result of a transformation process that begins with the harvesting of the coffee beans and goes through their processing, blending, and roasting.

The coffee plant belongs to the Rubiaceae family and thrives in the tropical belt of our planet. The two cultivated species from which the cups of coffee we drink are Coffea Arabica and Coffea Canephora (Robusta). The fruit of the coffee plant is a green drupe when still unripe, turning red after 7-8 months. Once ripe, it is similar to our wild cherries, from which it takes its name. The coffee cherry consists of a skin (outer exocarp) and pulp (endocarp) that enclose the two seeds or kernels, which, in turn, are covered by a parchment casing and a silvery membrane.

Ripening is not simultaneous for all berries, so harvesting takes place over several weeks. In Brazil, harvesting takes place between May and September, in Central America from October to March, and in Africa from March to September.

The two systems used to pick coffee cherries are known as picking and stripping. The first method is carried out manually: workers select only ripe coffee cherries and return to the same plant a number of times over several weeks. In this way, a homogeneous, high-quality harvest is achieved. Stripping, on the other hand, is performed in a single step by workers or using special machines that pick all the coffee cherries, including those that are unripe, or which have already fermented.

After harvesting, the drupes are checked to remove unripe or overripe fruit, and the processing stage then begins. This is the process by which green coffee beans are obtained, and ready to be exported. There are three coffee cherry processing methods: dry, wet and semi-washed. In the first, the coffee cherries are spread out in thin layers and left to dry in the open air for 2-3 weeks. With this method, 'natural coffee' is obtained.

However, with wet processing, the coffee cherries are stripped by a machine and the seeds are left to ferment in large tanks of water for 1-2 days. From this process, washed or 'mild' coffee is obtained.

In the third method, semi-washed processing, the cherries are de-pulped and demucillaged by a special machine, thus avoiding the fermentation phase, and the coffee is dried in the sun or in driers. The coffee blends thus obtained are called 'semi-washed'.

Green coffee ready to be shipped to the country of destination is packed in 60 or 69-kg jute sacks and is transported in containers.

Once the coffee beans have arrived at their destination, to attain the highest quality, the most attentive roaster can adopt further cleaning and sorting methods such as blowing, skewering, densimetric sorting and optical sorting. So professional coffee tasters are in charge of blending: the art of mixing different types of coffee to achieve well-defined flavours.

After being blended, the coffee beans are roasted through flows of hot air, gradually modulating the temperature, and thus obtaining different results depending on the type of preparation for which the product is intended: mocha, filter or espresso.

An iconic coffee experience

With the SMEG BCC13 Bean to Cup coffee machine, the aroma of coffee spreads throughout your home: simply fill the container with coffee beans, and at the touch of a button, you can brew your favourite beverage.

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The aroma of freshly ground coffee

The CGF11 coffee grinder is an essential small household appliance to grind coffee beans at home. With different setting levels (fine, medium, coarse) it is possible to obtain the perfect powder for every coffee machine.

Find out more about the coffee grinder