Baratza Virtuoso 586 Coffee Grinder
The Virtuoso now features the new Baratza Preciso conical 40mm commercial-grade burrs that can be adjusted to 40 different settings allowing you to grind for any coffee-making device from French presses to espresso machines. With its powerful 480-watt gear-reduction motor and anti-static device, the Virtuoso can handle any coffee grinding situation. And to make grinding for any brew-type simple, the Virtuoso has 2 different ways to activate grinding: a timer switch on the right side of the grinder and a front-mounted push button.
The grounds container on the front of the Virtuoso can catch up to 5oz of coffee grounds a time, and with this grinder’s anti-static device, transferring the grounds to a coffee filter or French press has never been easier. If you choose, you can even remove the grounds container and place your espresso machine’s portafilter beneath the internal coffee-dispensing chute.
To complement the flexibility that this coffee grinder’s internal components allow, the Virtuoso is also built to fit into a wide variety of kitchen decors. The sides and back of the grinder are black, but its top and base are constructed of a satin finished nickel-plated metal for a sleek, understated look. Top it off with an 8oz bean hopper, and you have a grinder that’s both attractive and extremely functional.
What is so special about conical burr grinders that make them better than other designs? By arranging a precisely machined conical screw turning inside of a ribbed cone but not touching, it uses the power of gravity to inevitably make the bean pass through the gap between the screw and the cone. The ribs that are machined into the sides of the screw and the cone help to channel the beans down towards the ever decreasing gap as the screw spins. That gap is the key to the fineness of the grind which can be easily controlled by raising or lowering the screw in the cone to change the size of the gap. This use of gravity and the screw motion allows the grinder to run at less RPM avoiding frictional heat build-up in the grounds which can adversely alter the expected flavor of the coffee.