Eureka - Zero

Eureka mignon zero 55s. Was about 350 usd

I upgraded from the k6 after one year. Just got tired of hand grinding. Amazing grinder though I got a eureka mignon zero 55s. (Made for Asian markets) but still an excellent grinder. Built like a tank. Super quick. Quieter than I thought possible. And budget friendly. I think I paid around 350 usd brand new. Eureka has history and you know you are getting quality I would highly recommend. Just takes a bit to dial in with it.

I'd go for a Eureka Zero, I love the grind by weight (GBW) workflow and am getting very consistent shots

My Eureka Zero has served me pretty well so far too. Basically a single dose version of Specialita

after obsessing over grinders I went for a specialita on sale for 330 USD. you could argue that a silenzio is even more future proof ( i don't use the timer and the screen will fail before the grinder) . I added a big dial from ario and a single dose bellow hopper. is it an endgame grinder ? no, but it's built well, very silent, great for espresso. its resale value is strong when/if my skills require a better grinder. Bigger burrs don't really matter for single dosing, where speed is usually not a goal.in itself. if you are super consistent with your puck prep and have mastered your machine and ideal water, maybe upgrade to a grinder that can accept special burrs and such.

Eureka zero and big grinder setting dial from aro. Easy to switch back and forth with new dial, built like a tank, relatively silent.

I had a Silenzio and now still have the Zero and I have to agree with all you've said. I think the Mignon grinders follow a design that is - set and forget - if you play too much with the dial or if you are single dosing, they become annoying and frustrating machines.

depends on volume (how much are you grinding every day) and budget. Pretty decent manual burr grinders can be had for 30-40CAD, pretty nice Japanese made porlex ceramic burr manual grinder is about 100CAD. These are good enough to grind upto 20-30gms of beans a day before you get bored and tired. Then comes the rabbit hole of home barista use powered grinders. A good espresso grade grinder can be a few hundred dollars. The Baratza encore, Eureka specialita etc come under this category. Then comes the commercial grinders like a bunn commercial grinder that can be had used for less than a grand used on fb marketplace / restaurant supply stores that can grind upto a kilo in a minute.

Similar to what others have mentioned, the clicks for mine can be inconsistent and I wished I knew about Lagom Casa before I bought it. However, I can accept it as the workflow, cleaning & retention is miles better than my previous Eureka specialita I have found that the grinder works better if you hot-start it.

Had a Specialita. Well-built, old-fashioned, one-dimensional flavor profile (chocolate and nuts for medium-dark). Proprietary burrs and mounting limit you to Eureka burrs, which are few and quite frankly, uninteresting. Terrible retention because of the antediluvian grind chamber and chute design; bellows and tilt-mounting kits do not really help. The grind adjustment is perhaps the worst of any grinder i have ever used (about 2 dozen?). Tiny dial + thread lash == good luck ever dialing in or switching between beans. Their solution has been to make a slightly larger but significantly more stupid looking dial with a rotation counter. Third party folks have made proper large dials that circumscribe the entire hopper with a decent 5:1 gearing, but slop in the threading still makes grind adjustment frustrating. I think the Eurekas are grossly overpriced when new, and Eureka's approach in general (chassis retreads with new colors, no real acknowledgement of modern specialty roast profiles) is insulting. There are much better grinders in this price range (Timemores, Varia, Baratza, etc)

I have 2 Specialitas. One for caffeinated, one for decaf.

Below .5 on average. But it still feels like a waste, maybe retention. I am just thinking about efficiency and consistent. No complaints about the Specialita except for the fact I need to adjust with each new bean.