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TWIST SD54 is Profitec's single-dose grinder: no hopper, but a bellow you pour the weighed beans into for each dose, a dosing cup with a built-in magnet, and a leveler that holds it in place under the coffee outlet. The burrs are steel, 54 mm, with continuous, click-free grind adjustment.
Beans are weighed in the dosing cup, poured into the bellow, and grinding is started; at the end, a few pulses on the bellow shake loose the last particles left in the chamber. The motor is meant for short cycles: about ten seconds of running calls for roughly eighty seconds of rest, since prolonged use heats up the motor. Cleaning is done with a damp cloth on the bellow and housing; the outlet spout cover also opens for cleaning with a brush.
The burrs are usually replaced after 400-500 kg of coffee ground, a job for an authorised service centre. It's a grinder for anyone who wants to weigh every dose and get it into the portafilter as fresh as possible, without beans sitting in a hopper.
| Parameter | Value | Source |
|---|---|---|
| Machine dimensions | 12 × 22.5 × 34.5 cm (4.7 × 8.9 × 13.6 in) | manufacturer website |
| Weight | 5.1 kg (11.2 lb) | manufacturer website |
| Power supply | 230 V / 50 Hz / 235 W | manufacturer website |
| Burr diameter | 54 mm | Declared by the brand |
| Single dose | Yes | Declared by the brand |
| Supported brew methods | Espresso | Declared by the brand |
| Adjustment type | Stepless | Declared by the brand |
| Burr material | Steel | Declared by the brand |
| Drive | Electric | Declared by the brand |
| Motor speed | 1400 rpm | Declared by the brand |
Chosen from the brew methods the manufacturer declares it covers, not from the category.
Seven grams, twenty-five seconds, twenty-five millilitres: Italian espresso has a written specification, and this is it.
The same dose as an espresso, less water in the cup. No institutional source fixes its volume — so here you will only find what is documented.
25 ml of espresso and 100 ml of steamed milk, in a 150–160 ml cup. The cappuccino has a specification too.
An espresso and a stain of milk. How much milk, exactly? No source declares it — and we do not invent it.
An espresso lengthened with hot water. The amount of water is set by no standard: it changes from country to country and from bar to bar.
Double espresso, sugar syrup and ice in a shaker. It has no specification: it has a house recipe.
Scelte dalla fascia d'uso e dall'ingombro dichiarati, non dal prezzo: i prezzi non li pubblichiamo.
Simpler, entry level
The step up
Same tier, different manufacturer
