The Eureka Mignon Magnifico is similar to the Eureka Mignon Specialità in almost all aspects. The only significant difference lies in the burrs. The 55mm burrs are treated with Eureka's patented Diamond Inside cryogenic process. However, compared to the Specialità we previously tested, this process had no effect on particle distribution, retention, or grinding speed.
For this reason, we refer to the test report of the Eureka Mignon Specialità in our blog, and in this video and report, we have focused only on the clearly identifiable differences. The video also includes a taste comparison of several espressos from both grinders.
Differences between Eureka Specialità and Eureka Magnifico
It's quite peculiar how frequently Eureka launches new grinders. On a recent count, I found over 30 espresso grinders. However, a closer look behind the facade quickly clarifies things. Sometimes, the grinders differ only in details like design or burrs. Many grinders belong to grinder families, such as the Eureka Mignon series. This includes Specialità and Magnifico, as well as Perfetto, Manuale, Zero, and Turbo.
The Specialità and Eureka Mignon Magnifico differ in the manufacturing and hardening of their burrs. Both grinders feature 55mm flat burrs. However, the Magnifico's burrs are treated with Eureka's patented -193°C cryogenic temperature treatment. According to the manufacturer, this leads to an increased crystalline structure, which reduces the wear life of the grinder.
For 65mm burrs, Eureka states that up to 1300 kg can be ground with them. We have not ground this amount of coffee! However, we can assume that even with conventional Eureka Mignon Specialità grinders, 500 kg of espresso can certainly be ground.
With a weekly consumption of 1kg of coffee, which hardly any normal household would achieve, this would mean a lifespan of a good 10 years. With Diamond technology, the lifespan increases even further.
We have seen the Eureka Mignon Magnifico for around 490 Euros, while the Eureka Mignon Specialità costs around 440 Euros. These additional costs will certainly pay off over the duration of use.
Effects of the burrs
The burrs have no effect on the use of the grinder during normal operation. Sensorially, we had individual espresso shots where the Specialità tasted slightly better, and in other cross-comparisons, the Magnifico was insignificantly ahead.
The noise level and retention differ insignificantly from each other. The speed of both grinders was also comparable in our test.
Only when measuring the temperature of 6 shots at 30-second intervals did the Specialità heat up to an average of 37.2°C, while the Magnifico remained at only 34.4°C. This may be an argument for the Magnifico in some high-load situations.
Both grinders are consistent and, in principle, easy to use. The particle distribution of the Magnifico has a slightly higher fine content, but a narrower main peak – both values are close to the micron values of the Specialità.
Both grinders share weaknesses in grind adjustment. The grind adjustment dial is small in diameter and has few markings, making it difficult to return to the same point on the grinder.
Grind adjustment dial on the Eureka Mignon Specialità.
Conclusion on the Eureka Mignon Magnifica
Anyone who chooses a Eureka Mignon Magnifica is certainly making a good choice. The additional costs will pay off in the long run, although the durability of the Specialità is already very good.
Another positive aspect is that the ground coffee heats up less with the Magnifica. This is particularly relevant if the grinder is to be used frequently in shared accommodations or, for example, at an event.
Upgrade for the Eureka Mignon Series
We have now produced our own wooden lids that fit espresso grinders from the Eureka Mignon series. The Eureka lids are manufactured by Moritz in Dinslaken. They are now available in both Switzerland and our German shop.
