Komo Classic Grain Mill

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

The Classic’s construction of solid native beechwood or American Walnut 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 or cracked grain.

All by simply rotating the grain mill’s 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. Power & capacity: All KoMo electric grain mills are equipped with specially developed motors that provide reliable and efficient power.

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.

All dry grains can be ground with the KoMo Classic mill, including soft or hard wheat, oat groats (dehulled oats), rice, triticale, kamut, spelt, buckwheat, barley, rye, millet, teff, quinoa, amaranth, sorghum, soybeans and dent (field) corn. It will also grind lentils, dry beans (pinto, red, garbanzo/chickpeas, kidney & more), and dried, non-oily spices. It isn’t suitable for herbs, oilseeds like flax or sesame, popcorn, or fibrous materials.

Dent (field) corn and soybeans can be ground to any texture from cracked to meal to very fine flour. For these very large-kerneled grains, grind first with the stones opened widely to produce cracked grain, then a second time if you want flour. The KoMo Classic will grind oats to a wonderfully soft, fine textured flour, but open the stones about five clicks (or so) wider than you would for a hard grain like wheat, otherwise the soft oat flour will fill the stones’ furrows and in-feeding will stop.

Opening the stones further will give you a cereal grind for porridge, or coarser yet for cracked oats, similar to steel-cut