Just wondering if folks who use a spice and/or coffee mill to grind coffee and various spices feel it's important to somehow deodorize the appliance between jobs so that, for example, your next batch of fresh-ground and brewed coffee doesn't end up tasting like cumin, and your fennel doesn't end up tasting like coffee. This has been the main impediment to me using my coffee mill for pungent spices. I do use it to ground flaxseed, for example, but have so far refrained from doing something like cumin or fennel (both of which, incidentally, I use rather often - especially for lamb and goat).
Paul, every source I have read that suggests using a coffee grinder to grind spices also recommends not using the grinder for both spices and coffee. As a result, I have 2 separate grinders. Braun for coffee, Capresso for spices.
Jenise, it's true that with great regret, I did give up my beloved French press (and stovetop thingamajig) coffee over a year ago - it had previously been a 7-year ritual! However, I know I did the right thing health-wise. I will still have a cup now and then, but no more than one or two at most per week. I have become a whole-leaf green tea addict instead!
We have one old broken down Krups grinder held together with duct tape that hubby uses for everything - spice or coffee. It just makes life a little more interesting since you never know what flavors will leak over the next time