If you like the Vario when it is "on", then the Forte is certainly an alternative to consider. More rugged controls that stay put

Well, since you asked. I'd go with the Strega if I wanted to go in a different direction. Short of that, HX machines produce a nice drink and reward good technique. I prefer the Vibiemmes, but there are many good choices out there

Well, yes. But there is an important difference between lighter and darker roasts. Darker roasts have a longer shelf life, before the flavor of the roast begins to degrade (beyond what it was to start with ). That is why CharBucks and others mostly emphasize dark roasts. For those of us who prefer t...

I think that comments about most machines in this class being quite capable is pretty much on the mark. We are mostly getting into the area of personal preferences where there is no wrong answer. Two other comments. 1 - If I lived in NY, I would certainly not be writing to SCG or WLL. I would be goi...

I'd say this is good advice. The Vario is also available from Baratza as a refurb which can save you quite a bit. The Vario or Vario-W has most of the attributes you seek. The only knock is that it may not last as long as a Forte or other alternative. Since you are only trying to bridge a few

In my experience, the Mazzer Mini does not perform at the same level as a Baratza Vario (which is really the performance standard for lower cost espresso grinders). The Mazzer does have better build quality though

Doesn't that exactly describe the Baratza Forte - more robust and somewhat more expensive? Actually, my experience with Baratza grinders has been very positive. A lot of performance for the price, backed up by the best customer service in the business

No crema is the clue. The coffee is stale. Regarding the Macap and the Vario - you will see better results with the Vario. Will it last as long as the Macap? Maybe not, but I presume results are your first priority

The calibration instructions with the Vario actually advise to adjust the burrs so you get contact at about M1, i.e. at the finest setting on the coarse scale and about in the middle on the fine scale. I had a Baratza technician advise me to calibrate to burr contact at M2. That has worked well for ...

I'm a scientist myself, so I don't make light of a technical analysis. Never the less, the real test with coffee is the taste in the cup. My experience is that it is mostly a frustrating waste of time to seek the one grinder that can do everything. The best answer is to select an espresso grinder th...