Coffee grinder
For turning dried leaf or rolling tobacco into a fine powder.

What to look for
A small electric blade grinder works well. Run it in short pulses of a second or two, shaking it as it runs, and do several small batches rather than one long run. Long runs heat the grinder, and the heat can make sticky ingredients such as honey clump.
It's easy to overdo it. Grind too long and you get a fine dust rather than snuff with some body, so stop and sieve, then regrind only what's left in the sieve.
The finest powder sticks to the inside of the lid. Scrape it off and use it as your finest grind. A burr grinder also works. Keep a separate grinder for tobacco, because it'll smell of tobacco afterwards.
Used in 30 recipes
- Basic salt and soda snuff
- Brandy, sherry and honey rustica
- Dry cigar snuff with wood ash
- Drying, grinding and sieving tobacco
- Fine, low-moisture snuff in the Santa Caterina style
- Four-leaf snuff fermented with toasted oak
- Gardenia-scented dark fire-cured
- Golden Virginia snuff with port or coffee
- Ground Copenhagen with clove or bergamot
- Home-ground Toque rustica with bicarbonate
- Homemade Firedance flake snuff
- Moistening snuff with rum or whisky
- Moroccan nefha with wood ash
- Neffa-style snuff with wood ash
- Old Scotch snuff with potash and salmiak
- Perique snuff from cigarettes
- Plain snuff from rolling tobacco
- Quick coarse, moist plain snuff
- Rose petal Paris snuff
- Rotterdam bergamot, clove and lemon snuff
- Rum and coffee snuff
- Rum and tonka homemade snuff
- Rum-toasted Virginia and perique snuff
- Spanish Folly: brandy and honey rustica
- Spearmint and menthol rustica
- Steam-cured snuff from homegrown dark leaf
- Tonka bean fermented snuff
- Twice-brewed Scotch plain with bergamot
- Virginia and Latakia smoky snuff
- Woodruff fermented burley snuff