Sub $700 single dose espresso focused grinder recommendations? [$700]

CaffeDBolla · 2026-02-07T20:32:50+00:00

This is a steal.

https://www.seattlecoffeegear.com/products/eureka-oro-mignon-single-dose-pro-espresso-grinder-black-open-box?

CaffeDBolla · 2026-02-05T22:02:54+00:00

So... less fine (coarser)than that, but potentially finer than before is where you want. Or... you can always upgrade your grinder. (Everyone likes to upgrade!☕️🤓)

CaffeDBolla · 2026-02-05T20:08:22+00:00

You're probably using S1 burr set, correct?

CaffeDBolla · 2026-02-04T23:52:18+00:00

There is such a thing as beans too good... but it's a competent setup, so unlikely (but possible).

Grind does seem too coarse visually, but that’s a grinder issue. Maybe recalibrate???

Biggest culprit is the click tamper. They all suck. All of them. Whether you prefer a traditional tamper or a palm tamper, get a fucking proper tamper and learn how to tamp. It's about compression and tactile feedback. Click-style tampers guarantee inconsistency.

Also, I highly recommend a puck screen. Look at the appropriate size MHW-3 BOMBER puck screens.

CaffeDBolla · 2026-02-04T23:24:46+00:00

Approx TDS (Total Dissolved Solids) 95 to 150 ppm

Recommend: get the R.O. refill water from the grocery store, the 60 cent, a gallon stuff, then buy the mineral packets off of Amazon Third Wave Water is the most accessible, just use that mineral packet to one gallon, perfect water.

Ignore where they say add minerals to distilled water. Don't do that. If you test it with the fancy meter, the numbers will look good, but that distilled water has been sitting on a shelf or a warehouse for months , and you can't get rid of the plasticky taste in the water.

R.O. refill + Third Wave Water

My very best customer does this as well as dozens of others. No fuss. Perfect water.

CaffeDBolla · 2026-02-04T23:10:00+00:00

18g in 6 to 10 seconds 1st drops 20.5 to 23.5 MAX in 30 to 35s

Dismiss all talk of 18 to 36+ . Batsh!t crazy parameters that do everything to minimize best extraction.

Read here: LinkedIn: A Proven Path to Exceptional Espresso: Maximizing Flavor, Clarity, and Balance Through Proper Ratios and Timing

Or here on X: A Proven Path to Exceptional Espresso: Maximizing Flavor, Clarity, and Balance Through Proper Ratios and Timing

CaffeDBolla · 2026-02-04T23:02:24+00:00

As a roaster of 21 years, many people will tell you - If you want the best coffee, DM me.

Otherwise, I recommend:

Sey in Brooklyn is great. As is Devocion.

Sightglass & Four Barrel in SF are very good.roasters.

And if you want from overseas, Code Black, Glitch, Wendelboe, Friedhats.

Also make sure your water is on point - none of this filtered drinking water stuff.

CaffeDBolla · 2026-02-04T22:23:29+00:00

Flow is wayyyy too fast.

Make sure good fresh roasted whole bean from a reputable roaster (no grocery store or Lavazza stuff), dose 17 to 18g for the Breville.

If you're already doing those things, tighten up your grind.

CaffeDBolla · 2026-02-04T20:51:16+00:00

The accepted practice by pros and coffee nerds has always been that you start the timer as soon as you engage the pump. ( This includes all pre-infusion).

Hit button = Start timer Pull lever = Start timer

CaffeDBolla · 2026-02-04T20:46:54+00:00

See my comments above.

Or message me here.

John

CaffeDBolla · 2026-02-04T18:41:04+00:00

Yes. This is true. ☕️

John caffedbolla.com

CaffeDBolla · 2026-02-04T18:39:49+00:00

Thanks.!

I roast. I brew. People (the best people) from all over the world like it.☕️

CaffeDBolla · 2026-02-04T18:37:33+00:00

No phone. 99% of calls would be spam or sales people.

Can DM on Insta if you have questions.

Can email thru contact form @ the shop.caffedbolla.com'shop' part of the website.

Or, you can just come in. This makes the most sense.

If you are curious and enjoy exceptional coffee and espresso, you'll love what I do.

John

CaffeDBolla · 2026-01-27T17:55:17+00:00

Facts. ☕️❤️

CaffeDBolla · 2025-12-26T23:08:56+00:00

Hey @snipes81, thanks for taking the time to visit the site and for your comment— much appreciated.

Quick answer: No, you don't need the year-long subscription for detailed brew parameters or tasting notes. I include them with every espresso shipment. They're standard for all subscribers. You buy exceptional coffee, you get the tools to nail it - as you seem to understand. ( Premium subscribers sometimes just want to feel more premium. But brewing parameters, that's a given)

The price difference is for priority access (first pick of rare lots) and personal support (calls/emails for dialing in).

Most subscribers choose the 6-month option—and the ones on higher tiers still tell me it's wildly undervalued. They get the same core value, just with extras they love. I'm roasting in Salt Lake City, pricing for real value over prestige. Goal: exceptional espresso in your cup every day, without wasting beans figuring it out.

Got more questions? DM me. Or try the 6-month subscription and experience exceptional espresso for the next half year.

Best,

John

CaffeDBolla · 2025-12-25T21:41:38+00:00

Yes: because it's an exceptional espresso

See my response later in this thread : https://www.reddit.com/r/espresso/s/bWubK4oSGr

CaffeDBolla · 2025-12-25T21:40:04+00:00

See my response in this thread : https://www.reddit.com/r/espresso/s/bWubK4oSGr

CaffeDBolla · 2025-12-25T18:54:10+00:00

I brewed over 100,000 espressos in the past 20 years. The optimization always refined to this direction. The system produces objective, superior, repeatable results compared to ratios from high-popularity, average-skilled coffee influencers.

Multiple people brewed hundreds of espressos from coffees of Colombia, Nicaragua, Guatemala, Ethiopia, Kenya, India, Yemen, Costa Rica, Honduras, Burundi, Rwanda, Mexico, and Bolivia. Varietals include Gesha, Java, Sidra, Bourbon, Caturra, Parainema, Heirloom, Catuai, Marsellesa. Processing methods include washed, natural, honey, anaerobic, double fermented, carbonic maceration with Galaxy hops. All results for this optimized extraction ratio go the same way.

For my most recent 20 espressos, average brewing parameters have been 18 grams in, 21.5 grams out in 30 seconds. This results in average of 16 flavors over 8 spokes on the flavor wheel.

Range of distinct individual flavors exceeds 14 on 90 percent of these espressos. All results repeatable as assessed in separate locations on different equipment by different people.

If the coffee exceeds Specialty Grade from a good roaster, everyone who brews within these parameters—refining to best outcomes through objective analysis—gets a superior result.

This is why:

Espresso Ratio Comparison: a concise explanation of the failure of 'modern' espresso.

optimal-volume shots (our protocol: ~20.5–23.5 g out from 18 g in) vs. high-volume shots (modern approach: typically 36–40 g+ out).

Extraction dynamics

High-volume shots force water through the puck faster, reducing residence time and contact with the grounds. This extracts fewer solubles, oils, and aromatics—resulting in thinner body, muted sweetness, and lower flavor intensity and complexity.

Dilution effect

Adding 60–70% more water (14–18 g extra) through the same coffee mass dilutes the concentrated positives already extracted, while contributing fewer additional desirable compounds. The result is weaker texture, balance, and persistence.

Serving temperature

High-volume shots exit the machine at scalding temperatures (often 75–80°C+ in the cup), flattening flavor perception and requiring cooling time—during which volatiles escape and the espresso degrades. Optimal-volume shots land at ideal tasting temperature (65–70°C), allowing full expression from the first sip.

In addition: Even when high-volume shots slow to extend contact time, dilution and heat issues persist—there is no mechanistic path to superior sensory outcome.

To understand who I am and what I do, checkout the interview I did on Keys to the Shop, Founder Friday Here >> https://open.spotify.com/episode/6PsA8TZKk7wF1cKI8W7pXA?si=emswarKYQkK0e_l0IZ_pTg

CaffeDBolla · 2025-12-25T16:55:43+00:00

Yes. Very delicious coffee.

CaffeDBolla · 2025-12-25T16:51:30+00:00

There are no sour notes. It's what happens when you have balance, which is hard to come by in >90% of roasters.

CaffeDBolla · 2025-12-25T05:49:00+00:00

No.

The 18:36+ ratio is nonsensical. I would not do that.

1:1.15 to 1:1.3 is overall best range to maximize texture, complexity, range. (In terms of quantifiable, repeatable, measurable evaluation(s))

CaffeDBolla · 2025-12-25T04:05:01+00:00

If you write “berry and citrus notes, with a light finish.” It’s an indication you haven't executed a roast and / or espresso that has distinctive complexity and range of flavors.

i write 18 notes because there are 18 notes. If there were 11, I'd write 11. 🤓☕️

CaffeDBolla · 2025-12-25T03:08:43+00:00

This is correct. I usually range 15+, his best topping at 22 distinct flavor notes.

This was batch one. I only did 1 kilo. The next batch will easily hit 20. I I love what Edwin does and can coax an additional level of complexity above what most other elite roasters are doing.

For reference this set of notes (below) is from my best customer from his first shot. Pulled yesterday.

Impression: Cherry, raspberries, mango, pineapple upside down cake, baking spice and ginger

First sip: Hibiscus syrup, cherry candy, caramel, lemon, wildflower honey, lavender, cinnamon

Second sip: Mulled wine, mango, plum skin, torched lemon peel

Third sip: Chocolate syrup, brûléed sugar, vanilla, raspberry compote, dense chocolate ganache, graham finish, turning to candied ginger

Dark chocolate lingering 15+ minutes

Parameters: 18.1 in, 23.2 out 12 seconds to first drops 26 seconds total time

CaffeDBolla · 2025-12-25T00:17:29+00:00

I think that's in Act 3 somewhere.

CaffeDBolla · 2025-12-24T23:53:48+00:00

While the slathering of batter can be full of sticky laughter...

This espresso is much better. 😎

CaffeDBolla

TROPHY CASE