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Sculptor 064S is the multi-purpose configuration of Timemore's Sculptor series, built around 64 mm flat burrs (the same patented burr set is also offered at 78 mm on other versions of the series). The grind dial is stepless: in this multi-purpose configuration it moves from espresso to pour-over with the same precision across the whole range.
The bean hopper and the grounds container attach magnetically to the body. A rotary knocker at the base is designed to clear retained grounds and chaff with a twist before switching beans. The electric motor lets you adjust burr RPM to fine-tune grinding speed alongside the grind setting itself.
It suits someone who wants to move between espresso and pour-over on the same grinder, with stepless adjustment rather than fixed clicks marking the change from one brew to the other.
| Parameter | Value | Source |
|---|---|---|
| Power supply | 150 W | manufacturer website |
| Burr type | Flat | Declared by the brand |
| Burr diameter | 64 mm | Declared by the brand |
| Supported brew methods | Espresso, Pour over | Declared by the brand |
| Adjustment type | Stepless | Declared by the brand |
| Drive | Electric | 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.
