Jura-Capresso 560 Electric Burr Grinder
- Power: 100 Watt
- Type: Electric
- Grinding Method: Burr Grinder
- Capacity: 8.8 oz.
- Finesse Settings: 16 Settings
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Good grinder for espresso, drip, or coffee presses
Pros
Consistent grind, ultra-fine to very coarse settings
Cons
Static electricity buildup on some ground beans cause them to fly all over the place
Recommended it?
Yes
The Bottom Line:
This grinder works extremely well, and is ultimately consistent - which is the key to making consistently good coffee.
I have used this burr grinder for about two years now. I make coffee from a coffee press, regular drip coffee and Espresso, so I needed a grinder that could grind beans equally well for all three modes of brewing.
For a while I was drinking a lot of espresso, and found that the blade grinder that I used was so inconsistent in terms of the grind output. Sometimes I would grind for 10 seconds, other times I would grind for 20 seconds in order to get the same consistency. And the espresso that it made was fairly poor consistency as well. As anyone who makes espresso knows, you have to be in control of all variables in the process to ensure a quality cup of espresso. The blade grinder was also not great for the coffee press – as a significant amount of the coffee got too pulverized and came through the pressing screen.
Enter a burr grinder. The first burr grinder I tried was a different model – KitchenAid of some sort; it worked for the coffee press, and for the drip coffee maker, but even putting it on the finest setting left the grind too coarse for good espresso. My shots only took about 12-15 seconds to pour, and therefore had none of that aromatic crema that makes espresso worth drinking. I returned it to the store and got the Capresso 560 as my next attempt. The first test was the fineness of the grind. I set the dial to ultra-fine (the finest of 16 settings), ground the coffee and tried to pull a shot of espresso. Nothing happened! The grind was actually so fine, that it completely blocked the shot. I tried the second finest setting, then the third, then the fourth. It wasn't until the fifth finest setting that I actually got the espresso to pull in about 25 seconds – perfection! Eventually I settled on the sixth setting, with a little firmer tamping of the ground beans into the brew head. Even though this grinder works great for espresso, it works equally great for drip and coffee press coffee – it can leave the beans so coarse that next to nothing gets through the coffee press screen.
So that was it for about a year and a half. Then one day I came home with a new roast of beans from a different source. I usually get Starbucks espresso roast and grind 2-3 days of beans at once. I know this isn't recommended for freshness, but I have convenience to think about too – and the taste tradeoffs are acceptable for me. Anyway, I got a new brand and roast to try out, and when I went to grind them, all looked to go well. However, when I pulled out the container into which the grounds fall, many of the grounds came "flying" out – as if by magic. It actually looked as though someone had blown into the container, causing the grounds to come flying out. I ground some more beans, and the same thing happened. Coffee was everywhere. It turns out that the Capresso grinder had caused a static electricity buildup within the ground beans, and pulling out the container allowed the grounds to disperse. Turns out I didn't like that espresso too much anyway, and when I went back to the Starbucks beans, the static problem went away too. But it was a major mess, and something to test out right away – hopefully before you throw away the box and receipt.
For a while I was drinking a lot of espresso, and found that the blade grinder that I used was so inconsistent in terms of the grind output. Sometimes I would grind for 10 seconds, other times I would grind for 20 seconds in order to get the same consistency. And the espresso that it made was fairly poor consistency as well. As anyone who makes espresso knows, you have to be in control of all variables in the process to ensure a quality cup of espresso. The blade grinder was also not great for the coffee press – as a significant amount of the coffee got too pulverized and came through the pressing screen.
Enter a burr grinder. The first burr grinder I tried was a different model – KitchenAid of some sort; it worked for the coffee press, and for the drip coffee maker, but even putting it on the finest setting left the grind too coarse for good espresso. My shots only took about 12-15 seconds to pour, and therefore had none of that aromatic crema that makes espresso worth drinking. I returned it to the store and got the Capresso 560 as my next attempt. The first test was the fineness of the grind. I set the dial to ultra-fine (the finest of 16 settings), ground the coffee and tried to pull a shot of espresso. Nothing happened! The grind was actually so fine, that it completely blocked the shot. I tried the second finest setting, then the third, then the fourth. It wasn't until the fifth finest setting that I actually got the espresso to pull in about 25 seconds – perfection! Eventually I settled on the sixth setting, with a little firmer tamping of the ground beans into the brew head. Even though this grinder works great for espresso, it works equally great for drip and coffee press coffee – it can leave the beans so coarse that next to nothing gets through the coffee press screen.
So that was it for about a year and a half. Then one day I came home with a new roast of beans from a different source. I usually get Starbucks espresso roast and grind 2-3 days of beans at once. I know this isn't recommended for freshness, but I have convenience to think about too – and the taste tradeoffs are acceptable for me. Anyway, I got a new brand and roast to try out, and when I went to grind them, all looked to go well. However, when I pulled out the container into which the grounds fall, many of the grounds came "flying" out – as if by magic. It actually looked as though someone had blown into the container, causing the grounds to come flying out. I ground some more beans, and the same thing happened. Coffee was everywhere. It turns out that the Capresso grinder had caused a static electricity buildup within the ground beans, and pulling out the container allowed the grounds to disperse. Turns out I didn't like that espresso too much anyway, and when I went back to the Starbucks beans, the static problem went away too. But it was a major mess, and something to test out right away – hopefully before you throw away the box and receipt.
