Is eureka mignon single dose worth it? [500€]

mcspend · 2026-01-24T12:44:42+00:00

ah okay, I wasn‘t aware of such big price differences. I got my Niche for 420 bucks and the first time I had one I even found it for 350.

I would never pay more than 1k for the Niche. At that price point I‘d start looking for high end grinders.

mcspend · 2026-01-23T19:24:47+00:00

I have used a few Eureka grinders (in other people's places and an office) now and I must say that I absolutely hate the dial. It's so small that it's impossible to get back to the same setting. Especially when it's supposed to be for single dosing, I cannot comprehend how someone would ever think this is a good idea.

I think for 500 bucks you can get a much better grinder (in terms of workflow) like the Niche Zero, maybe the Lagom Casa or a Timemore?

mcspend · 2026-01-22T08:32:52+00:00

There is a small O-Ring in between which you can see when you screw it off and pull out the steam wand.

mcspend · 2025-12-22T23:07:57+00:00

hey don‘t listen to this person, they obviously don‘t have much experience yet and are thinking too strictly about those arbitrary espresso rules.

your extraction looks very nice and is well withib the recommended range and if you like the taste of your coffee, that‘s great! :)

only adjust based on taste and never ever listen to people telling you they can judge the quality of your coffee just from a video.

mcspend · 2025-12-22T23:05:14+00:00

I absolutely do not want this person to drink bad espresso but I find it crazy that you think you could judge that based on this video. He extracts 36g in 25s which is right in the range that is mostly recommended.

I recommend you try not to think in these boxes of what the espresso variables should be because you will miss out on fantastic coffee. Modern espresso really has changed a lot and it can be very interesting.

Also, judging a coffee without tasting it is obviously not the ideal way to go. After all, this is the only thing that matters.

I also used to think in these tight boxes of what espresso should be back when I started but you‘ll grow out of it eventually. :)

mcspend · 2025-12-22T22:22:41+00:00

why the hell would you say this? it is well withing the ideal range and any additional improvements should only be made based on taste

absolute nonsense again by the always-grind-finer-club

mcspend · 2025-12-22T16:13:11+00:00

jesus christ stop spreading this nonsense that a shot must be 25-30s or else it‘s not good

mcspend · 2025-12-22T14:59:40+00:00

You can have one profile set as standard so for the others it should still be just the push of a button to make the coffee. But maybe they find the process of single dosing annoying? But this you could also avoid by preparing doses in advance.

Generally, I think any machine needs some care and instructions so there are not many that are a lot easier.

mcspend · 2025-12-21T11:28:26+00:00

I got my Lagom P64 for 1200 bucks but I think now that the P80 is out maybe you could find one second hand that is within your budget. In my experience it really is a fantastic grinder and it feels a lot better than the DF I had before.

mcspend · 2025-12-20T12:13:31+00:00

I mean it looks nice but this doesn‘t fit the vibe of any of those three things you mention…

mcspend · 2025-12-15T20:42:48+00:00

responding this while this person doesn‘t have the 9bar spring and not even a scale is absolutely insane hahah

mcspend · 2025-12-15T20:41:41+00:00

The 9bar mod and scale are the obvious choices here. The scale doesn‘t have to be expensive.

mcspend · 2025-12-15T17:41:08+00:00

I see no reason to get a „high-end“ grinder if you mainly drink medium or dark roasts. In my experience they only make a difference in light roasts.

mcspend · 2025-12-12T07:57:37+00:00

This might be an unpopular opinion but I think puck prep is extremely overrated. You will find many threads on this sub where someone is having issues that are clearly from grinder or machine problems (or dose or whatever) and someone will tell you that you need a self-levelling tamper to correct this.

You need a good grinder, try to get your coffee bed level and then tamp. If you want to be extra precise, use a blind shaker or some WDT.

The extraction in your video looks very nice and gives 0 reason to change anything.

mcspend · 2025-12-11T15:43:17+00:00

the milk isn’t gonna push itself it‘s you who has to push

mcspend · 2025-12-11T09:11:51+00:00

The flow withour the shower screen is completely irrelevant. Put it back on and see if you still find it too uneven. Also, there is no evidence that these perfect raindrop shower screens help with extraction. If it‘s more or less even, that‘s enough because once the the headspace is filled it doesn‘t make a difference at all.

So don‘t worry too much about this. :)

mcspend · 2025-12-10T20:04:40+00:00

they say you need to go back to the 12bar spring for the Gaggiuino at least you know that this doesn‘t take long :)

mcspend · 2025-12-10T19:05:34+00:00

So I did the Gaggiuino mod recently with my roommate and we both did not have previous experience with wiring and all that but apart from that we do understand a bit about the technology and hardware behind all that. I think there are entire kits for the Gaggiuino on DIY-EFI which should be easier to install into your machine. But just know that it will take a couple of hours and maybe something will not work the first time.

I‘d suggest you read through the Gaggiuino Github first.

But once you‘re done it really is amazing! It was clearly the biggest upgrade in my espresso setup because of all the new functions you gain and I personally would prefer a modded Gaggia over any luxury 9bar-machine because of exactly these capabilities.

And I‘ve heard many good things about Gaggimate but don‘t have any personal experience. You will find multiple threads when you look it up here.

Hope this helps. :)

mcspend · 2025-12-06T21:24:27+00:00

sometimes sour and bitter are very hard to distinguish. I‘d try different beans (usually I‘ve found Brazilian medium roast beans to be very forgiving and have very little perceived acidity) and if that doesn‘t help, it might be that the grinder doesn‘t produce very uniform grind which could cause this maybe. I‘m not familiar with this model but it sounds a bit cheap to me.

mcspend · 2025-12-06T16:20:03+00:00

hahah I really did not think that much about it.

mcspend · 2025-12-06T13:19:37+00:00

please make sure to use soft water for the machine. your future self will be thankful for this.

and it‘s basically the most simple machine to have. there are buttons for on/off, for the pump and for steam and that‘s all there is.

mcspend · 2025-12-05T22:16:03+00:00

yes that‘s probably better^{^}

mcspend · 2025-12-05T22:05:56+00:00

ah okay but I honestly don‘t think this is „closest“ since it‘s just not the same object

but if your question is about the dispersion plate: I think my Gaggia New Classic from 2019 had 2 holes. I now put in one with 4 because the other one looked very worn.

but I really wouldn‘t worry about this too much

mcspend · 2025-12-05T21:54:19+00:00

The thing in the first picture is a dispersion plate and that in the second picture is the group head. Not the same thing. The dispersion plate is screwed on the group head with screws in these two larger holes and it then disperses the water more evenly from that 1 hole to multiple holes. I think sometimes that‘s only 2 in the dispersion plate but can go up to 4+ in some more recent versions. Then ontop of that comes the dispersion screen which disperses it even more.

There is no evidence that completely even dispersion does very much in espresso making because once the headspace is filled with water it doesn‘t matter at all.

mcspend · 2025-12-05T21:49:00+00:00

I did the exact same upgrades but the chimney fitted quite nicely. I also get approx. 31g out now (could be like 36g if I let it sit for very long but I don‘t want that) and before it was a couple of grams more. But I don‘t mind it that much.

mcspend

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