Cuisinart Grind Central Coffee Grinder
- Special Offer
This machine features a removable grinding bowl with incremental measuring marks and an airtight lid, so you can grind, gauge and store up to 3 oz. of coffee at a time – enough for 18 fragrant, flavorful cups.
- Efficient, easy-to-clean blade grinder.
- Simple on/off button with safety interlock allows you to easily control grind consistency.
- Removable grinding bowl with airtight lid lets you easily store extra ground coffee until needed.
- Measurement markings.
- Brushed-stainless-steel housing.
- Dimensions & More Info
- ABS plastic construction with stainless-steel exterior.
- 5 1/2" x 4 1/2" x 8 1/4" high.
- 3-oz. cap.
- 2 lb. 12 oz.
- This product is intended for use in the United States and Canada and is built to United States electrical standards.
- Made in China.
- Use & Care
- Use only for grinding whole roasted coffee beans.
- Removable parts are top-rack dishwasher safe.
- Wipe base clean with a damp cloth.
UPS can deliver most in-stock items within 4-5 business days. UPS is unable to deliver to P.O. boxes.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Next Day Delivery
For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
- Barbecue Baby Back Ribs
To make the barbecue sauce, in a large, heavy saucepan over medium heat, warm the bacon drippings. Add the onion and garlic and sauté until softened, about 5 minutes. Stir in the ketchup, Worcestershire sauce, wine, lemon zest and juice, brown sugar, mustard, chile powder, cumin, celery salt and 1/2 tsp. salt. Bring to a simmer, then reduce the heat to low and cook very gently, stirring occasionally to prevent scorching, until slightly thickened, about 12 minutes. Stir in the Tabasco and taste for seasoning. Use right away, or preferably let cool, cover and refrigerate for at least 24 hours before using.
Preheat the broiler. Trim the membrane from the back of each rack, then cut into individual ribs. Arrange the ribs on a rack set in a rimmed baking sheet. Broil, turning once, until browned on both sides, 10 to 12 minutes.
Transfer the ribs to a slow cooker, add the barbecue sauce and turn the ribs to coat evenly. Cover and cook on the low setting for 5 to 6 hours. The ribs should be very tender.
About an hour before the ribs are done, in a large bowl, whisk together the lime juice, sour cream, mayonnaise, salt, chile powder, sugar and cilantro. Add the fennel and apples and toss to mix. Cover and refrigerate for 1 hour before serving to allow the flavors to marry.
Using a slotted spatula, transfer the ribs to a large platter and keep warm. Pour the sauce into a small saucepan, let stand for few minutes, and skim away the fat from the sauce with a large spoon. Bring to a boil over high heat and boil rapidly to reduce and thicken slightly, 3 to 4 minutes.
Arrange the ribs on warm individual plates and drizzle with some of the reduced sauce. Mound the slaw alongside the ribs and serve immediately. Serves 6.
Adapted from Williams-Sonoma The New Slow Cooker, by Brigit Binns (Weldon Owen, 2010)