Mazzer grinder-dosers are the industry standard grinder with models to suit all commercial and domestic requirements. From the Robur, ideal for the biggest cafés, to the Mini suited for the home machine, it’s easy to see why Mazzer has earned itself the reputation as the best grinder on the market.
The Mighty Mini!
Made in Italy from 100% commercial parts. This is the grinder other brands set their standards against.
Mazzer Superjolly - the industry standard since cafes began.
Designed for low to medium turnover cafes keeping grinds cool for up to 14 kg per week
organically painted in silver, white , black or laquered over highly polished aluminium. available with a manual power switch.
This is a special design created from NZ artist Shane Hansen for mazzer.
kano kawhe (coffee bean) has been crafted for a private collection. it’s all about the mind, body and soul. the word is the skeletal structure of the image.
The Mazzer Major flat burr grinder is designed for the busy medium sized cafe grinding up to 28 kg per week while still keeping the coffee grinds cool.
The Major is available with a manual or timer switch and organically painted in silver, black or white, it also comes in highly polished Aluminium.
The Boss - belt driven, the Kold will grind for 3 hours non-stop while still keeping the coffee grinds cool
Grinder-doser with belt driven transmission, conical grinding blades and slow speed rotation suitable for high consumption for those 100kg+ per week cafes
The Mazzer Kony is very quiet - designed for the busy medium sized cafe, fitted with conical burrs which rotate at a very low speed (like a diesel engine vs a petrol - lots of torque with out the revs) giving a more uniform partical size than flat burrs and a different flavour profile while keeping the grinds cool up to 20 kg per week.
Mazzer Robur S doser - the industry standard for the very busy cafe, quietly grinding up to 50kg per week. The Robur comes with conical grinding burrs which rotate at a very low speed though with lots of torque (unlike flat burrs) giving the espresso a different flavour profile resulting from more uniform particle sizing.