Eureka Oro Mignon Single Dose Coffee Grinder Review 

Excellent video as always Josh😁😁

thanks so much !

Appreciate it! thanks

You are welcome!

Thanks so much! That's the fun part. For espresso or Filter?

@@AlternativeBrewing for espresso! My shots are either too long or too short 😩 I wonder if it’s because of my inconsistent tamping or the Silvia V6 water pressure

@@sarasalleh5545 No, sounds like you have a very good setup there -and tamping wont give you too wild a result. I bet you're doing everything just fine. Hwoever, the volume of the Espresso should remain the same everytime you brew it. But you should be achieving that volume in a set time too. This time will correlate back to your grind setting. 28sec is a good time to work towards to get your intended volume. - NOw if the shot comes out and is brewed too quickly to get to the volume you want - you need to incrementally fine up your grind until it slows down and is brewing slower. If your shot comes out way too slow - and takes a long time to reach your intended volume.. you need to coarsen the coffee up 👌 hope that helps. Try keep the amount of coffee you use, and the volume of coffee out the same, and adjust the grind to get the time you need it to brew for 😀

That's great advice 👍

Jonathan, Hi - A moment of your time if I could? Are you able to grind at both ends of the spectrum i.e. espresso to French press effectively with the Niche. It would make appealing option to me as I am about to return a grinder (Fellow Ode) for a warranty matter and love the idea of an all in one. Please feel free to provide all detail you would like to. Thank you, -Ken

@@jiffjiffernson7292 hello, yes , the niche works very well for French press, I personally was only a espresso drinker previously to owning the niche , I started making more pour over because the Niche settings are so easy to dial in , there is no other grinder that I have found that works so well with different beans and different settings with minimal effort , hope this helps :)

100% the burrs need much more seasoning before qualifying results completely - I'm excited for the Eureka SDG, as it's already performing well out of the box. I agree, at this point I can not really see Home grinders getting any more expensive, it's certainly a niche to own a grinder that costs as much as the machine itself almost - and hopefully we see more inexpensive grinders being produced using similar approaches to single dosing with low retention, & high performance.

Thanks for the info! alternativebrewing.com.au/products/eureka-mignon-single-dose-blow-up-cleaning-kit alternativebrewing.com.au/products/eureka-single-dose-clear-hopper

on its way 😀

H Ben, thanks for sharing your experiences with the Eureka grinder. I can't say I've had the same issue - it might be humidity or a particular coffee issue - that I'm not discovering here in Australia. I can say, that using the Eureka without the Bellows is very underwhelming. I'm curious to see your results with Grindz and retention on the Eureka - that's a great way to witness the exchange that happens inside the burr chamber.

Glad it was helpful! Yes, the comparison is coming for sure 👍 Christmas morning was spent comparing the two for espresso ... very interesting! Great question about XL vs. Oro Mignon... I'd almost suggest the Oro XL and the Mignon, both will Blow-Up, have the exact same retention. So if you're looking for a timed based workflow - then go with the XL. Single Dosing, the mignon. - Otherwise, you should be able to fit the Mignon with a portafilter holder too, if you prefer the grind straight into the basket.

@@AlternativeBrewing I have another question, sorry. I have a Nichez Zero at home, and a Eureka Mignon (with 50mm burrs) at the office.The XL (or the Eureka dosing acronym) would aim to have, at the office, a grinder with 65mm burrs. In your opinion, is there a really significant difference in the cup result when switching from 50mm flat burrs to 65mm flat burrs?

Yes it is 👌

Not at all - almost the opposite. They've worked out everywhere that may vibrate and tried to eliminate it. It hums with the AC motor - and is supported by 6 rubber feet. The catch-cup sits on the massive steel base on the wood - and there is a rubber o-ring inside the metal base that stops the catch cup from vibrating.

Hoping to get these available soon ! 👍

FWIW, Eureka has announced that they will be releasing their OEM Single Dose Hoppper and their "Blow Up" system bellows for their entire Mignon series. So they do seem to really be trying to cater to people who have their grinders but also want to single dose. :) So, it will give you a very similar experience to the Oro Mignon SD. In addition, as you probably know, you can purchase a third party 15 degree incline base to put the grinder on. Hope that helps!

nice 👌 Cleaning it -- turn it off and unplug. Remove the plastic hopper. - I would usually vacuum clean out the font chute and inside the grind chamber prior to unscrewing the screws on the square plate on top of the grinder. - Lifting this off - you'll have full access to the Burr chamber - and you can vacuum it out and use a brush to get in everywhere - you'd also be able to remove the top burr if you would like for a further clean - but it's not 100% necessary.

The starting point being 0, and any finer than 0 the burrs will begin to touch. I found the grind size I required for espresso ( different beans used ) was from moving the dial from 0 to 2, and then the range of espresso was from moving the dial from 2 -5. So not full turns but the numbers themselves. This will differ greatly for people so, as I was using fresh beans and a large dose -let's say you're using the opposite - stale beans and smaller doses - you're grind size may be finer or coarser than that

That’s correct 👍

Would like to know this as well 👍🏼

Great question! The wooden base is in fact the exact same size as the Acaia Lunar... Unfortunately, the assembly of the Eureka Mignon's base, with the wooden part (this is magnetically attached) + the large metal catch cup holder (it's heavy!) is designed to eliminate any vibration that may make the Catch Cup move or rotate. Removing either of these two, the wooden part or the Metal base, does make the catch cup vibrate too much. You could possibly 3d Print something to replace the wooden holder, include magnets in it, and this would work , but the assemble as is will not accommodate a switch out of any of the parts for scales without resulting in too much vibration, as far as I can see.

Thanks for clarifying!

@@AlternativeBrewing Thank you - I’ve seen a few reviews covering the vibration this thing produces. I guess it goes to show the power of this motor in such a small package.

Great question. Im not all over the new Eureka models - so cannot account for or speak of them. Between the Libra, Oro and XL - I'd go the Eureka Oro Single Dose Grinder. Same as the XL, it has bigger burrs and a bigger motor than the Libra - as well as better retention and look than the XL. It's currently a cheaper grinder too 👌

@@AlternativeBrewing thanks so much for responding. I see Eureka launched a load of new models. Some quite exciting. Not likely to be available until 2024 sometime so I think I’ll pick up the cheaper Mignon Zero for now and look out for the Oro Pro single dose next year. Thanks again

I'm having the same issue. Always loads of fines even at coarser settings. Also when trying to go back to espresso range instead of 2-3 I now have to go down to 0-1 get the same shot time I got before. All a bit frustrating.

Hi Raeven, Thanks for your questions! Niche owns it for usability. The Eureka is able to swap between grind settings - but as we were comparing it to the Niche - than the Niche wins that one. The Eureka has a smaller dial - with more than one rotation to go between Filter and Espresso - and you don't know what rotation you are on. The Niche - it's all pretty much there on one rotation and very clear what setting you're on. So there's generally two styles of burrs - Flat and Conical - the Niche is a Conical burrs grinder, and the Eureka is a Flat buur. Due to the geometry of the burrs mainly, but also the way the beans are feed in to the burrs and the RPM of the burrs - these two burrs styles produce different grind distributions. So within the ground coffee, there is always going to be larger and smaller grind particles than is the ideal - intended grind size your are after. These are referred to as Fines and Boulders. Grind size affects the extraction of your brewed coffee dramatically; so will different distributions of particles sizes with in the ground sample - and in turn the flavour of your coffee. Flat burr grinders create a distribution that is unimodal, and this means you have the majority of your grinds at the ideal grind size - and an even distribution of sizes tailing aways from the main peak. This produces brewed coffee that is very clean and transparent - as there is generally less of the other grind sizes extracting at different rates - to muddle the balance of the brewed coffee. Imagine subtle flavours like peach, apricot, and more acidic coffees like orange etc.. This flavour profile lends itself to fruit forward tasting coffees - as the cleanliness of the brew is able to highlight the sweetness and acidity in the cup. However we have also learnt - that it does come with some drawbacks - notably the clean cup profile tends to lack texture in the cup. (imagine the texture difference in drinking water vs. full cream milk.) The texture will add to the perceived body in the cup, as well as lingering flavour. Conical burrs produce a bi-modal grind distribution, - where there is two peaks of grinds within the distribution - one main peak, of your ideal grind size, and one smaller peak, about 10-20% finer than your ideal size. These fines are what gives the results brews from a Conical burr grinder great texture. Literally imagine it as getting more grit in your cup 😂 - but not really - it's just the fines add an extra profile to the extraction - that highlights the body a little more - at the expense of it sometimes being not as clean, transparent or a little muddle. This profile favours chocolate forward coffees - but also darker fruit, say like raisins and plums as an example. Now, dark roasted coffee tend to be chocolate forward tasting coffees, and lighter roasted coffee tends to be of the fruit forward tasting coffee. - This is not without exceptions, and is not a hard and fast rule. It's only when you taste the same coffee side by side on flat and conical burrs that a distinction can be made. You can absolute brew good coffee no matter how it's roasted using either Burr styles, and that will depend on the skill of the barista - but it would be much harder - or even say impossible to get both coffees, made on separate burr styles to taste the same. Here's a good analogy I've adapted for this: You're tasting the coffee- as if your looking through the window at a view, and it is the view that is the taste of the coffee, the burrs are like the window panes - and each pane of glass in the window is a different color and pattern, depending on the burrs that you use. The view is the same, and can be appreciated both ways - but is inherently also a different experience at the same time. And naturally - milk goes well with Chocolate, as a flavour match - and would be preferred over Milk with Orange or any other fruit for that matter. You can enjoy subtle fruit flavour in a milk coffee - and there's always lighter flavours of caramel too - but if your aim is something like Dark chocolate, fruit and nut, rich burnt caramel etc - you will find these more often in medium-dark roasted coffee and more pronounced when brewed using a Conical burr grinder. Hope that all makes sense! 😀

@@AlternativeBrewing Absolutely BRILLIANT! This has to be one of the clearest comparisons I've read and easiest to understand. Sometimes the comparisons between burrs can get so esoteric that it's difficult to really wrap ones head around. Your response helped so much - seriously. Thank you SO much. I've also never had anyone explain texture as clearly as you did - such a simple comparison of water to full fat milk but I instantly could understand the differences in texture like I never could before. I think that writing about food and drink can be very much like translating from one language into another. In this case, from the language of taste, into English. You are truly amazing in your ability to explain the different tastes and textures. Even though people say that there's no right or wrong with what type of coffee someone likes, I have to admit to feeling bad about myself, out of step with the world, out of vogue that I tend to prefer dark roast coffees. I grew up in the UK as a teenager and started drinking strong, dark roast coffee that most available and my spouse also spend significant time there ending up with very similar tastes. We both like milk based drinks, too. I know that the light roasts are all the rage right now with people abandoning darks roasts. I've been trying some light roasts to try to expand my palate and experiences but thus far, I just don't like it as well. Don't know if it's the bean, the brew, not using enough beans, etc. Would you say, though, that the conical burrs of the Niche would compliment dark and medium roasts well? I know it can do light roasts, too, but it sounds like the Niche might be a really good fit for the style of coffee we're enjoying most right now. Once again, thank you so, SO much for taking the time to write such an incredible, thorough, and thoughtful response to my questions. I also really appreciate you explaining the difference in unimodal vs bimodal. Super helpful! You have rare understanding and insight and an even more rare quality in your ability to communicate those thoughts and insights so clearly. Thank you again. I know you invested quite a bit of time writing that. I'm truly grateful and I learned so much from your response.

@@raevenphillips417 It's my pleasure. Glad I can help out and share what I've experienced. So, yes the Niche is absolutely the pick for darker roasted coffee. The burrs that the Niche uses are Mazzer burrs. Now Mazzer have been around along time making espresso grinders - long before Light roasted coffee and Flat Burr grinders were the trend. Tasting good dark roasted coffee on the Niche for me, is like seeing a dear old friend I haven't seen in along while 😂 and as a milk based drink - is still some of my most memorable coffees enjoyed.

@@AlternativeBrewing Very educating explanation. Thank you for taking the time to provide it!

@@AlternativeBrewing what a fantastic explanation. Thank you very much for sharing your knowledge!! Cheers!!

It's true, we'll be getting some as well - just waiting to hear back from suppliers

@@AlternativeBrewing Cheers! How can I get notified when they're available?

Yes, we will be getting Bellows - that can fit all the Mignon range!

Yes 👍

Looks like the jab 💉 got to you

Great question. The larger burrs on the SDG will grind more efficiently than smaller burrs. So with the beans spending less time between the burrs, becoming the correct grind size faster - there is less chances of more fines to be found in the grind quality of the SDG. Or the converse, with smaller burrs on the Specialita, it takes more time to grind a dose, and in doing so, the beans stay in the grinder longer and fracture over and over again more often. Each time a bean is fractured, it creates fines. It's an unavoidable outcome of grinding coffee beans - ( but can be decreased with deeply frozen beans). So the Eureka SDG is expected to have a better grind performance than the Specialita.

@@AlternativeBrewing thanks guys, appreciate it! So I understand how the larger burrs on the SDG will perform better than the smaller burrs on the Specialita, but do you guys think using the Specialita to single dose compared to just loading up its hopper will make a difference in grind quality?

@@zheranli9048 100% it would yes. This is to do with retention in the pathway the coffee takes out the chute. With a full hopper - you will have beans - half smashed in between the burrs, some sitting in the burr chamber and some already ground up - sitting in the chute - waiting 24hrs for you to grind a dose out again... you can purge this amount out - which does help - but is so wasteful. So with Single Dosing, you place a fresh amount through the grinder - and that amount only, comes freshly gound out - and this is the quality you are after. 3mins after grinding coffee - you loose most of the fresh vibrant and lively aromas of the coffee that contribute to the taste.

@@AlternativeBrewing that all makes sense! Thanks for the response. So then for instance if I'm making back to back shots on my Specialita (so no 24hr old half ground coffee in the grinder) you'd expect similar results to if I single dose on the Specialita even though it's not a single dose grinder? Thanks!

Slightly different dimensions otherwise

I would say, single dosing your beans in to a Eureka Silenzio - using a Single Dosing Hopper with the Bellows "Blow Up Hopper" and a Barista Hustle or Normcore Dosing ring - grinding straight in to the Portafilter 👌

No SSP burrs will not filt. Eureka are 65mm. SSP are 64mm sadly.

no more than other grinders in this range - ie: the Niche does it as well 🫶

@@AlternativeBrewing too bad It’s a pain in the ass to get state side

I believe there was some work done behind the scenes to minimise this. Can't speak for it personally, but The Wired Gourmet did a review where his findings showed minimal fines throughout the internals after some usage. I think there were some problems originally with other Mignons being shipped with the wrong sized screws, causing the seal between the housing and burrs to be, well, improperly sealed. As far as the Oro SD goes, in addition to the assumption that the screw issue was rectified with this model, I do believe other adjustments were made to improve fines escaping as well. Albeit, I can't speak specifics. Hope that helps.

Curious too. I haven't open the Grinder up as much as the Wired Gourmet - and would honestly not recommend doing this without taking on the responsibility of losing the warranty if modifications are done. - But when removing the face-plate off to access the shoot, and burr chamber, I did notice fines present there - and am certain that the Bellows does cause this.

Niche Zero 👍

Thanks

I think it's fine for dark roasts, Niche Zero (conical burr grinder) is also a good (probably better) choice.

I’ve used my Mignon Single Dose with three different dark roasts with excellent results in the cup and no clogging. I would recommend it for any roast level.

Legend!

I'd agree. There are some great HGs out there, that for under $500aud will outperform any espresso grinder under $500. For some it's the convenience factor alone.

Naaaahhhh. Like all Eurekas, it’s a pain in the ass to keep the setting precise if you’re switching grind types from espresso to pour over. Tiny little dial. 4 or 5 rotations to go from fine to coarse. Not too easy to keep the precision in settings like a lower ratio adjustment.

This is a fair point - over the NZ, the comparison on grind dials, it's a clear winner ,the NZ. - but there's other things going for the ESD that the NZ doesn't quite compare to 😀 It's like 50/50 for me at the moment.

@@toasterboy708 for me, I prefer have multiple grinder, this grinder might be the best choice for my daily driver for espresso 😁

DF64 has more clarity, better for lighter roasts (better for brew coffee too especially if you upgrade to any of the SSP options). DF64 bellows actually works and isn't just there to check off a marketing feature :p DF64 is cheaper but no name brand basically. DF64 has a sealed grinding chamber so grinds aren't going to get into the motor area. Eureka burrs seem more conical like and blend flavours together more, it seems like it works well for darker roasts and stuff with more chocolately profile, works well for milk drinks too. Seems like it was a bit rushed, I liked the Specialita better and taste quality was similar. Specialita is more quiet than DF64 or This one.

DF64 is made in China, and Eureka is made in Italy. If this is important to you.

@@RL-dc8si in this case it doesn't mean one has better build quality than the other. It seems df64 Is better built and works better out of the box so far.

It does 👌

@@AlternativeBrewing thanks!

No, AUS version, 220V.

How would you say this grinder conpares to the lagom p64?

I get this question a lot - I'm happy to say both - but if you've found some part of the video helpful, insightful or useful than I'm not wasting your time. I appreciate every moment you spend watching our videos and am open to constructive feedback 😀

@@AlternativeBrewing i would like to see what we dont like on this machine? compare to something at the same price or below which pulls a better shot? I like how this machine looks, im wanting one but is this machine for me? Apart from the burrs and look, its the Mignon manuale. In fact that a good idea for a video.

500 is a lot more, it's literally 50% more than the single doser and not an option for a lot of people.

@@SpektrikMusic so you can afford 1k grinder but not a 1.5k? Ok. I find it hard to believe.

Hi Alexandros, thanks for reaching out to us. Is this in regards to the Eureka or another product? AS ETA on the Eureka's has been consistently delayed and the release dates are unfortunately never on-time. We use the estimate that the manufacturer provides us and update this as often as possible to maintain transparency. Please send in your queries to the email orders@alternativebrewing.com.au and our team there can help you out. Alternatively, if there's a question I can reply to here, I'm more than happy to help where I can 😀

@@AlternativeBrewing Hi, my comment was on this specific product. You are asking your followers to pre-order… this is why I wrote. And the most frustrating thing with Eureka is that you write to them and they don’t reply. Good luck to whoever pre-orders. I bought a niche zero for me and made a gift of a DF64…

Welcome to Italy. Bus trip, car delivery or coffee grinder. They live on a another planet timevise.