KoMo Classic Grain Mill Review

The KoMo Classic stone burr grain mill has a special appeal to lovers of elegant design, natural materials and fine craftsmanship. KoMo believes design sophistication lies not in great complexity, but in simplicity: A design is finished when no extraneous parts remain.

The Classic’s construction of solid native beechwood with fingerjointed corners embodies the warm and simple goodness of whole grain foods. Housed within the Classic’s handsome exterior is an exceptionally advanced, yet beautifully simple, milling mechanism. Precisely fitted corundum/ceramic burrs grind to any texture you choose, from exceedingly fine flour to coarse meal (even merely cracked if you wish). Adjust the grind simply by rotating the hopper to align with your choice on the front texture-setting scale. 

The Classic—a graceful union of natural elegance and perfect function—is KoMo’s best selling mill.

All dry grains can be ground, including wheat (both hard and soft), oat groats (dehulled oats), rice, triticale, kamut, spelt, buckwheat, barley, rye, millet, teff, quinoa, amaranth, sorghum and dent (field) corn. It will also grind spices, lentils and dry beans (pinto, red, garbanzo, kidney, etc.) It isn’t suitable for herbs, oilseeds like flax or sesame, popcorn, or fibrous materials.

The Classic, with its 360 watt motor, produces 8-9 ounces of flour per minute for bread flour texture. Its large solid wood hopper holds 2 lb., 1 oz. of grain.

As with all KoMo grinders, cleanup of the Classic is minimal and easy, and full access to the milling stones takes just seconds, without tools. A sealed wooden lid keeps everything clean between uses. Sound level is a big issue with many grain mills; being among the world’s quietest-running grinders, KoMo’s products are kind to your ears and your nerves.