I consider blade grinder is not good for any coffee - ok for spices thou
I've never used an electric burr grinder. But for drip coffee, a powdery fine grind is what I get after ½ a minute with the blade grinder. I can't get over the difference in cost between the two types.
A blade grinder is easy to keep clean. I weigh out the beans, grind them, and put it all into the brewer's cone. I use a small ½" wide paint brush to get all the grinds out and keep the grinder clean. With a burr grinder and the large hopper on top, how do you measure out the coffee each time you make it? After grinding, how much is trapped inside and can't be used?
For espresso, I can see how the wider range of particle sizes from a blade grinder might be too much. Apparently, particle size and uniformity must be just so for espresso because you have to tamp the grinds into the holder. With drip, you just want exposure. You control that by grind fineness, time and temperature.
I've been roasting at home steadily for 3 years now. I like medium roasts (City to City+) and Central American (Guatemala, Costa Rica, & Panama) and East African coffees (Ethiopia and Kenya). I know some people who have a moka pot, but no one with a real high pressure espresso maker.
