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If you want a more upmarket one that's equally suitable for medium - coarse grinds for aeropress, cafetiere and pourover coffees I use a stainless steel zassenhaus with a steel burr. It grinds faster and is a bit more consistent.
Aeropress makes great coffee but ignore the instructions - that way lay underextracted sour coffee. Instead weigh 15g of beans, grind it medium-coarse and add to an upside down aeropress. Then add water to the top, stir a couple of times, put the filter bit on, flip it onto a mug and wait
Because it cools quick, it's hard to overextract - you can leave for 4 minutes or 15 minutes and both will be a decent tasting coffee