Only the macro adjustment has steps, the micro adjustment is completely step less, you are free to put it in any position you want, making it every bit as step less as the mignon. You have repeated this in all your reviews of the sette's and it's just not not correct.
Thank you for this review. I own a Macap M4 (flat burr) and the Setti conical 270wi. I personally can’t tell a flavor difference between flat burr and conical burr coffee in the cup. One thing I do notice is that the Setti does not clump my coffee grounds. The Macap produced clumps so it does require de clumping to avoid channeling. I believe that’s a somewhat common attribute of flat burrs for some darker roasts. I was considering the Mignon but will pass for now.
I own a Sette and like the result re: the grind. I hate how noisy it is though. If you live alone, it might be ok. But if you need to grind when others are sleeping, or for a bunch of guests, then it is really annoying. Hence, I came here to hear about the Mignon... Thanks for the video!
Same. I've been a happy 270 owner for 5+ years. I've been weighting :) for more GBW machines to hit the market. Now the question is do I go for the Libra or continue to weight for Eureka to offer this in the Oro line.
Of course, there is an elephant in the room. That would be the sette's durability. Some might also say hearing loss. If you look at certain features on the sette, it seems like the outright winner. Its fast, direct, and clean approach are definitely pluses. I was a big fan of the sette for so long until the elephant appeared.
What tends to break on it? I’ve had my Sette 270W since it came out and one of the 3 tabs of the hopper and the portafilter hook broke (all plastic) but it’s still running strong. Would be nice to know so I have backup plans.
Love my Baratza 270wi’s I have 3. Yes with lots of use things will break on it but Baratza sends replacement parts at no cost and no questions asked, excellent customer service. It is incredibly fast. But after many years of having these I do crave a quieter Grind by weight design. I am reluctant to get the eureka because I hate that I would need the cone to grind every time, and I also would miss the micro steps on the Baratza and the ease of dialing in with the straight shot no retention burrs. BUT I do want quieter experience so I may replace on of my sette’s with the eureka
Quick question is the portafilter the original Stone? I have just purchased a Stone and Libra, and I have some problem to get a slower extraction. I'm 0,5 Libra and 18,5 gram.. My question is - could I maybe put up to 20 gram in Stone’s original portafilter? Thanks for sharing your great reviews!
Depends on where you are located. If in Australia you can get it on our site, with stock due in early December: www.coffeeparts.com.au/coffee-grinder/eureka
Designed for home use, and would not recommend it commercially. Motor hasn't been designed to handle commercial cycles. If you really like the Baratza grinder, you can look at the Etzinger as a commercial option. We have done videos on them too :)
Hello thanks for videos in your opinion, which one of these espresso machines has a higher coffee quality? gaggia classic pro Bezzera new hobby Breville Infuser BES840XL Breville Bambino Plus Calphalon BVCLECMP1 Temp iQ rancilio silvia
Hi,from my personal experience it's everything espresso machine,coffee beans and grinder. I have a Gaggia classic pro with pid and I love it. It was in my price range and you can fix anything on it yourself and comes with year warranty. Rancilio and Gaggia are perfect beginner machines you can replace almost every part yourself and find parts online. Breville is a cheaper machine if anything happens warranty is up throw it away
I had the 270, and was very disappointed because the dosing was very inconsistent. Very disappointing, bought the Eureka. You did not weigh the 270 dose. With the Baratza the dosage varied 1-3 grams more or less when weighed
Come on! This is a completely normal procedure that is still used in the vast majority of cafés today. Billions of excellent coffees have been brewed this way. Today's hype around complex preparation has certain minor advantages and increases accuracy and repeatability, but in reality it unnecessarily delays the entire coffee preparation process. When you come to the country with the best coffee in the world, Italy, nobody does complicated puck-prep in almost any cafe and the coffee is absolutely excellent anyway.
@@DianHrozek so so true. comical the lengths to which some will go and then you show up where it's been done forever and they whack it together while chatting away and, viola!, wonderful shot.
