KoMo Medium Grain Mill Review

Handmade in Austria, the KoMo Medium grinder offers beautifully clean lines and excellent grain milling performance. Inside its beechwood veneer cabinet 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 hopper to align with your choice on the front texture-setting scale. 

KoMo mills are equipped with specially developed electric motors that provide reliable, yet extremely quiet power. The KoMo Medium electric grain mill has a 360 watt motor. It produces 8-9 oz. of flour per minute for bread flour texture. Its solid beech hopper holds 1 lb., 14 oz. of grain, enough for over two pounds of whole grain bread.

All dry grains can be ground with the KoMo Medium mill, including soft or hard wheat, oat groats, rice, triticale, kamut, spelt, buckwheat, barley, rye, millet, teff, quinoa, amaranth, sorghum, soybeans and dent corn. It will also grind lentils, dry beans, and dried, non-oily spices. It isn’t suitable for herbs, oilseeds like flax or sesame, popcorn, or fibrous materials.

Dent 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 Medium 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.

As with all KoMo grinders, cleanup is minimal and easy, and access to the milling chamber takes just a moment and requires no tools.