Kyocera CM-50 CF Ceramic Coffee Grinder for Great Espresso

Coffee grinder

A Zirconium Oxide ceramic grinding mechanism that will never alter the flavor of the grinds, resulting in fresh, flavorful and pure coffee…

If that sounds like a formula for the perfect cup of coffee, then you will want to know more about the Kyocera CM-50 CF Ceramic Coffee Grinder.

The grinding mechanism is made from an advanced ceramic that is close in hardness to diamond and will never rust – as a result, providing ultra long-life performance. The grind adjustment allows for fine to coarse grinds and the non-slip base ensures stability. The glass container is re-usable and dishwasher safe.

The CM-50 CF is great for Turkish coffee, salt, pepper, green tea and sesame seeds, too.

Chocolate Buzz Espresso Milkshake

But we have our favorite recipe: the Chocolate Buzz Espresso Milkshake.

The name espresso is Italian in origin. It was first coined around 1900 and, loosely translated, means a cup of coffee brewed “expressly” for you. Today, you will often find that people incorrectly pronounce or spell it “expresso.”

The core of the espresso is the coffee bean, and any type of bean can be used to make good espresso coffee.  The coffee bean is from the heart of the coffee berry. These coffee berries grow on trees that thrive in tropical climates and at elevations between 2000 and 6000 feet above sea level.

Espresso coffee is a small 1 to 2 oz. shot of pressure-brewed coffee using between 6.5 and 7.5 grams (about 1 tablespoon) of finely ground coffee. Brewing takes about 25 to 30 seconds. Properly brewed, an espresso will feature a layer of rich dark golden cream, called “crema” on the surface. This crema is one indicator of a quality espresso. Making a great espresso is truly an art as well as a science.

Chocolate Buzz Espresso Milkshake Ingredients

1 fluid ounce espresso coffee

1 cup milk

5 cubes ice

3/4 cup chocolate ice cream

2 teaspoons instant hot chocolate mix

2 tablespoons chocolate syrup


In a blender combine milk, ice cubes and espresso. Blend until smooth. Stop blender and scoop in the ice cream. Add the chocolate powder and a generous squeeze of chocolate syrup. Blend again until smooth. Pour into 2 tall glasses and serve immediately.

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